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
1, but easily multiplied
1/4 cup (60ml) plain yogurt (Greek or not, your choice)
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon roughly chopped leafy fresh herbs, such as basil, dill, chervil, chives, and/or parsley
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.
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.
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.
Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.