Ingredients:

  • 3/4 cup (170g) Plain Greek Yogurt
  • 1 large (50g) Egg
  • 1/4 cup (30g) English Cucumber, diced
  • 1/4 cup (60g) Cherry Tomatoes, halved
  • 1 tbsp (3g) Fresh Dill
  • 1 tsp (5ml) Chili Crunch Oil
  • 1 tsp (5ml) Lemon Juice
  • 1/2 tsp (3g) Toasted Sesame Seeds
  • 1/4 tsp (1g) Sea Salt
  • 1/4 tsp (1g) Black Pepper

Instructions:

  1. Bring a small pot of water to a rolling boil. Gently lower the egg into the water and simmer for 6.5 to 7 minutes. Immediately transfer the egg to an ice bath for 3 minutes, then peel.
  2. Spoon the Greek yogurt into a wide, shallow bowl, creating a well in the center with the back of a spoon. Stir in the lemon juice and a pinch of salt.
  3. Arrange the diced cucumbers and halved cherry tomatoes in sections around the edge of the yogurt.
  4. Place the halved jammy egg in the center of the yogurt well.
  5. Drizzle chili crunch oil over the egg and vegetables. Garnish with fresh dill and toasted sesame seeds, finishing with a final pinch of sea salt and black pepper.