Preparation

• Make your chili butter. In a saucepan or skillet melt butter on medium-low with your olive oil.
• When it is shimmering and melted, add in chili flakes and Aleppo pepper. Let everything cook together, brown and infuse.
• Begin by making your yogurt mixture. In a bowl, mix yogurt or skyr, lemon juice, lemon zest, salt, pepper and fresh garlic.
• Next, make your jammy eggs. Bring a pot to a boil, and add in your eggs gently. Set a timer for 6 ½ minutes. Drain and rinse with cold water, or in an ice bath. Peel.
• Time to assemble! On a bowl or platter, layer on your yogurt mixture, then cut your eggs in half and add them on the plate. Finish off with your chili butter and chopped parsley. Serve with toasted bread!