Pepper pot
The Charbell
Prep time
10 minutes
Cook time
~5-7 minutes
Servings
1-2
Perfect for
Brunch, date mornings, comfort cravings
Ingredients (serves 1-2)
- 3 eggs
- ½ cup Greek yogurt
- 1 garlic clove, crushed
- 1–2 tbsp The Charbell
- 1 tbsp salted butter
- Chopped parsley and chives (or dill)
- Salt, to taste
- Bread, to serve (sourdough or pita works well)
Instructions
-
Make the Garlic Yogurt
In a bowl, mix Greek yogurt with crushed garlic and a pinch of salt. Stir until smooth. Set aside. -
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar if you like. Crack each egg into a small bowl, then slide into the water. Poach for 3–4 minutes until the whites are set but yolks are still soft. Remove with a slotted spoon. -
Make the Charbell Butter
In a small pan, melt the butter over low heat. Stir in The Charbell and let it warm through for a minute. Turn off the heat. -
Assemble
Spoon the garlic yogurt into a shallow bowl. Top with poached eggs. Drizzle over the Charbell butter and finish with herbs. -
Serve
Serve immediately with warm bread for dipping.
Best served with bread to mop every drop. Best served with Pepper Pots.
