I can never find the small containers of plain (non-Greek) yogurt anymore as they seem to start at 32-ounce containers. Meaning that whether I need a tablespoon or a cup for a recipe I’m left with a lot of leftovers. Since I prefer Greek yogurt for eating on its own, I’m constantly looking for easy recipes to use up the remaining plain yogurt.
While leafing through one of my favorite cookbooks, Julia Turshen’s Small Victories, I happened upon her Olive Oil-Fried Eggs with Yogurt + Lemon. It’s now my favorite way to use up the container!
This simple and special breakfast combines yogurt with lemon juice, salt, and pepper, then spreads it on a plate. It’s topped with crispy-edged, olive-oil-fried eggs and finished with whatever herbs you have on hand.
It’s a perfect use-up-what-you-have-in-the-fridge recipe.
Book: Small Victories page 31
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: yogurt
Pricey Ingredients: —
Hard-to-find: —
Recipe on Food52.com
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