2mediumanchovy fillets(I use a variety that is packed in olive oil & parsley)
sea salt(to taste)
black pepper(to taste)
Spiced Browned Ghee
4tablespoonsghee(or grass-fed butter)
1/4teaspoonred pepper flakes
1splashapple cider vinegar
Make the Yogurt: Stir the yogurt, lemon zest, lemon juice, and garlic paste together. Chill until ready to use.
Make the Chimichurri:Place all ingredients, minus the oil, in a food processor or mortar and pestle and combine until minced. Drizzle in the olive oil and season with salt and pepper to taste.
Poach the Eggs: Fill a large deep pot halfway with water and a splash of apple cider vinegar. Bring to a gentle simmer. Crack an egg into a shallow dish. With the back of a spoon stir the water until a whirlpool forms gently slide the egg into the center as close to the surface as you can. Poach just until the white is set. Remove with a slotted spoon and repeat with the remaining eggs.
Brown the ghee: In a small pot bring the ghee and spices to a bubble. Heat until it starts to turn golden in color.
Assemble:Divide the yogurt between two bowls and top with two eggs each. Drizzle the browned ghee over the eggs and divide the chimichurri between the bowls as well.
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.