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. Remove from heat and set aside.
• In a bowl, mix yogurt or skyr, lemon juice, lemon zest, salt, pepper and fresh garlic. Mix well and set aside.
• 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.
• On a bowl or platter, layer on your yogurt mixture. Cut your eggs in half and add them on the plate. Finish off with your chili butter and chopped parsley. Serve with toasted bread!