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. It will bubble a bit and that’s okay! It will simmer down when you turn off the heat. Let everything cook together, brown and infuse. Mix well on low and allow it to infuse for a few minutes. Remove from heat and set aside.

Begin by making your yogurt mixture. In a bowl, mix yogurt or skyr, lemon juice, lemon zest, salt, pepper and fresh garlic. You can also choose to go the extra step to double whip in a food processor or immersion blender. Mix well and set aside.

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!