When a favorite local breakfast spot took my favorite dish off the menu, this is what happened. I like trying to recreate restaurant dishes at home anyways, and I definitely did not want to live without this yummy breakfast. The tangy herbed yogurt sauce reminds me of a brighter, more interesting hollandaise sauce (and is much easier to make). The herbs, pickled veggies, and peppers could all be swapped out for what you happen to have on hand.
Ingredients for sauce
- 1/2 cup plain Greek yogurt, full fat preferred (always!)
- 1/4 cup chopped herbs (I used mint, chives and celery leaves)
- 1 garlic clove, minced
- juice of 1/2 lemon
- 1/4 cup milk
- salt and pepper to taste
Combine all sauce ingredients and season to taste. Feel free to add something spicy too if you like – crushed red pepper or your favorite hot sauce to taste.
I happened to have some shishito peppers in the crisper, so I tossed them in olive oil and salt and blackened them under the broiler for about 3 minutes. I really liked the bitter edge they lent the dish, but I think other broiled veggies would be really delish as well (eggplant, carrots, spring onions).
While you fry your eggs, chop up about 1/3 cup pickled veggies (I used green tomatoes) and slice and toast some bread (I used a simple flatbread dough, also broiled on the oven rack with the peppers).
Spread some yogurt sauce on two plates and top with veggies, eggs, peppers and toast. Enjoy!