Savory Egg Breakfast Plate
Serves 1
10 mins prep
30 mins cook
40 mins total
This savory egg breakfast plate is protein-packed and an absolute must to start your day on the right foot.
For the chickpeas
For the yogurt
Toppings
To make the chickpeas
Preheat the oven to 425F and line a baking sheet with parchment paper.
To a large bowl, combine the chickpea ingredients and stir well until every chickpea is well coated.
Transfer the uncooked, dressed chickpeas to the lined baking sheet and cook for 25 minutes, stirring and checking often to avoid burning.
To make the yogurt
To make the whipped yogurt, add all of the ingredients to a small bowl, and stir until well combined. Set aside.
To make the jammy soft boiled eggs
Bring a medium pot of water to a boil over high heat. Reduce to medium heat to maintain a light boil. Gently lower eggs into the pot using a slotted spoon.
Set a timer for 6 minutes and prepare an ice water bath (3 cups water and 1 cup ice). When the timer goes off, use the slotted spoon to transfer the eggs from the pot to the ice bath.
About 5-10 minutes later, remove from the ice bath, peel and slice the eggs in half.
To assemble the breakfast plate
Spread ½ cup of the yogurt mixture in the bottom of a plate. Add roasted chickpeas, however many you like. Add the chopped tomatoes, zucchini ribbons, handful of fresh herbs, jammy eggs (cut in half) and drizzle over chili oil or chili flakes and olive oil. Add a big pinch of salt and pepper and enjoy!
