Jammy Egg Greek Yogurt Toast

Ingredients

• 4 Each large eggs - 4 (count)
• 0.5 Cup plain Greek yogurt - 1/2 (cup)
• 4 Count whole-grain bread - 4 (slices)
• 100 Gram English cucumber, thinly sliced - 100 (g), thinly sliced
• 2 Tablespoon fresh chives, chopped - 2 (tablespoons), chopped
• 1 Tablespoon fresh dill, chopped - 1 (tablespoon), chopped
• 1 Each lemon - 1 (count), Zest the lemon, then squeeze 1 tablespoon lemon juice.
• 1 Tablespoon extra-virgin olive oil - 1 (tablespoon)
• 0.5 Teaspoon kosher salt - 1/2 (teaspoon)
• 0.25 Teaspoon black pepper - 1/4 (teaspoon), Used in the yogurt mixture and as a finishing pinch.

Instructions

1. Prep vegetables, herbs, and lemon

   1. *Slice the cucumber* if needed, *chop the chives and dill*, zest the lemon, then squeeze 1 tablespoon lemon juice.

2. Cook the jammy eggs

   2. Bring a small saucepan of water to a boil, gently lower in the eggs, and cook at a steady simmer for *7 minutes* for *jammy yolks*.

3. Chill, peel, and halve eggs

   3. Transfer the eggs to a bowl of ice water and chill for *2 minutes*, then *peel carefully* and slice each egg in half.

4. Make the lemony herb yogurt

   4. In a mixing bowl, stir together the Greek yogurt, lemon zest, lemon juice, olive oil, half the chives, dill, salt, and pepper until *smooth and savory*.

5. Toast and spread

   5. Toast the whole-grain bread until *golden and crisp*, then spread each slice with a generous layer of *lemony herb Greek yogurt*.

6. Top and serve

   6. Top the toast with cucumber slices and *jammy egg halves*, then finish with the remaining chives and a pinch of black pepper.