Julia Turshen's Olive Oil-Fried Eggs with Yogurt & Lemon

September 27, 2017


Author Notes: When was the last time you got a brand new egg routine? Not just an experiment, but an egg delivery method that was truly quick, repeatable, and satisfying enough to make it into the rotation (and displace the regulars)?

This is your moment! Memorize this recipe, and it will reshape your morning, or night, or right now. Adapted slightly from Small Victories (Chronicle, 2016).
Genius Recipes

Serves: 1, but easily multiplied
Prep time: 10 min
Cook time: 5 min

Ingredients

  • 1/4 cup (60ml) plain yogurt (Greek or not, your choice)
  • 1/2 lemon
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 eggs
  • 1 tablespoon roughly chopped leafy fresh herbs, such as basil, dill, chervil, chives, and/or parsley
In This Recipe

Directions

  1. In a small bowl, combine the yogurt and a big squeeze of juice from the lemon half (don’t discard the lemon half) and whisk together. Season to taste with salt and pepper, and adjust the lemon to taste, too. Scrape the mixture onto a plate and spread and swoop it so the yogurt covers most of the plate.
  2. In a nonstick skillet over medium high heat, warm the olive oil. Crack the eggs into the pan and sprinkle each egg with a bit of salt and pepper. Sprinkle a few drops of water (less than a teaspoon) into the skillet, being sure to let the water hit the bottom of the pan and not the eggs, and immediately, carefully cover the pan with a lid or the bottom of another wide, lightweight pan.
  3. Let the eggs cook until the whites are cooked through but the yolks are still a bit wobbly, just a minute or two. Transfer the eggs to the prepared plate, setting them on top of the yogurt, then pour the remaining olive oil from the pan over the top. Squeeze whatever juice remains in the lemon half and scatter over the herbs. Serve immediately.

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Reviews (28) Questions (0)

28 Reviews

Karen October 17, 2018
All those thoughts that scream “eggs and yogurt don’t go together”?? Listen. To. Them. I love yogurt and I love eggs, but never together again.
 
kathleen September 26, 2018
I didn't understand what the excitement was about. Good, but not the 4th of July.
 
Natalia S. July 6, 2018
I’m very excited about this recipe, as all the ingredients listed are a big favourites of mine. But, am I missing something? It says the prep time is 10 hours. Please help! Is that just a simple mistake, or I missed something in the description?
 
Kristen M. July 6, 2018
Hi Natalia, that was definitely wrong—this couldn't be quicker to make. I've fixed it!
 
Rita V. June 25, 2018
First time I made this... my knees went weak. Good for breakfast. Lunch. Or dinner...
 
Kathryn R. May 23, 2018
Absolutely terrific..I tried this and served it to my younger son and he said it was 'state of the art' as far as egg dishes go!!The whole dish topped with chives,parley,basil(from my garden)was so delish!! I had a peach/mango type of yogurt so next time I shall buy for the occasion just plain!! Thank you so for this interesting and nourishing recipe..WE are truly fans!!! They(the egg dish) began our day so nicely!!!
 
Noor S. February 1, 2018
Must say that I started out very skeptical about this combination and the recipe because of how simple it was. So pleasantly surprised! It's delicious and very satisfying without being heavy. I added some arugula. Will be repeating this for sure!
 
Rita V. June 25, 2018
OMG, same here. I was SUPER skeptical... Now that all my herbs are up and out, going for it again. It is such a transformative dish!
 
W J. January 22, 2018
Here is another tip on serving eggs for breakfast including this dish. Make your toast, if serving it, first thing. Then put your serving plate(s) with the toast on top of the toaster, pushing the empty toaster to start another cycle if necessary. This will warm the plate(s) and keep the toast...well, toasty, while you complete your other preparations. <br /><br />If I have more than one plate for service, I try to swap the top and bottom (empty) plates occasionally. Be careful for the plates can get too warm to touch, and you do not want to burn yourself or to drop hot plates. Use a pot rag, a napkin, or dishtowel for safety when handling and filling the warmed plates for service.<br /><br />Also, I add dill, fresh if I have it, to this dish for something a little different.
 
Caryl January 22, 2018
I loved it! I agree that it tasted like a hollandaise sauce. I used "OUI" French style yogurt by Yoplait and it was less tart then other plain yogurts I've tried.<br />Served it with a sprinkle of parsley, Feta slices and, blackberries . Dinner next time, maybe over angel hair pasta?
 
Celia A. December 21, 2017
just made this. It was wonderful! The lemon and the yogurt make a great foil to the eggs and olive oil!
 
Christen November 7, 2017
This felt like a lighter spin on eggs with hollandaise sauce, in a great way. I don’t usually go for creamy with eggs, but it sounded light enough to try and I did enjoy it!<br />I used fresh dill and thought it was nice complement.
 
julia November 6, 2017
I made this over the weekend and hated it. Love the ingredients separately but a tart yogurt + lemon juice with eggs? I was a little skeptical but thought I should try it before bashing it. Plus I love the idea of eggs without a starch. ( I love eggs over steel cut oats.) I could barely finish my plate. Guess I'm in the minority.
 
Karen October 17, 2018
Me, too. This was just nasty. I was wishing for my berries for the yogurt and the toast for my eggs.
 
Great S. November 3, 2017
I’ll try this, but I might substitute za’atar for the fresh herbs.
 
Danny October 4, 2017
Just tried it, really delicious, and yes, the eggs came out great too, the water trick was new to me!
 
Jana E. September 30, 2017
I bought Small Victories in July and I've already made this for dinner more times than I can count.
 
Merry September 28, 2017
Now that was just amazing! We needed a brunch option and this was a winner. Not just quick, but delicious and very attractive. Thanks for giving us another way to enjoy eggs along with another favorite, yogurt!
 
W J. September 27, 2017
I have been cooking eggs sunny side up by adding a wee bit of water and covering the pan for many years. Your photographs and video showed me that your pan was way too hot, which resulted in leathery browned edges and a dimpled holed texture in the whites of at least one of the eggs. <br /><br />If you prefer perfectly cooked, soft whites (not rubbery and not leathery) with runny yolks as I do, set your heat source as low as you can, add the oil, eggs, and water to the pan, cover, and set a timer for 4-5 minutes. No peeking! Peeking lets out the steam, which cooks the top of the eggs without the need to turn them over in the pan<br /><br />Instead of high heat-short time, low heat for longer time gets the job done with more control and a better outcome.<br /><br />Egg whites start to denature (i.e. gel or coagulate) above 141°F and denature completely at 158°F. Egg yolks denature at 184°F. A temperature spread of only 26°F. The trick, then, is to use time coupled with a low heating rate to land in between these two temperatures. Easily done, once you know your stove, pan, and how to use them to best effect.<br /><br />Today, I made the above recipe with Greek yogurt, lemon, EVOO, fresh parsley, fresh basil, and a sprinkle of paprika for color. I suggest warming the yogurt-lemon mixture after spreading it on a plate in the microwave just a bit in order to avoid making the eggs grow cold too fast. <br /><br />I served this dish with ham, bacon, toast, and coffee. A feast for the eyes and delicious. A new twist on an old favorite.
 
witloof September 27, 2017
The crispy brown edges are my favorite part of fried eggs!
 
CatalunaLilith October 8, 2017
The cripy brown edges are a textural delight imo. I greatly preffer my whites well browned, anf the yolks still wobbly. And you can only get thatbwoth a very hot pan, even hotter than shown in the video
 
Sherry B. October 13, 2017
WJFreeman, I agree with all of your tips. Only a seasoned cook would know these details. Can't wait until tomorrow's breakfast to try this!<br />
 
Sherry B. October 13, 2017
WJFreeman, I agree with all of your tips. Only a seasoned cook would know these details. Can't wait until tomorrow's breakfast to try this!<br />
 
Great S. November 3, 2017
Ham AND bacon? Too much sodium and fat for me!
 
Barb July 4, 2018
WJ-I just tried eggs your way, and it's indeed perfect. I do miss the crispy edges, but the yolk (which is the important component to eggs on toast) was perfect and the whites were done. I like a runny yolk and well-set whites.
 
Victoria G. July 9, 2018
I agree with the lower temp and longer time WJFreeman. In my experience, eggs must be treated with delicacy to be delicious. I like this recipe to be sure.
 
CMart September 27, 2017
Conversely, I just made my usual uninspired eggs breakfast and THEN came across this recipe... oh well, bad timing, but asomething to now look forward to 😊
 
AlainB September 27, 2017
I was just about to make breakfast when this emailed recipe caught my eye. I'm always looking for a different way to make breakfast eggs, this was delish! I've always been a butter-only eggs, but this was great combo. Thanks Kristen!