Rockin’ Grains English Muffins topped with Vital Farms soft-boiled Eggs and herb-lemon yogurt

• Makes 2 serving

  INGREDIENTS

•  2 Dave’s Killer Bread Rockin’ Grains English Muffin

• 4 Vital Farms Pasture-Raised Eggs

• ¼ cup whole Greek yogurt

• 1 clove garlic, minced

• 1 tsp. fresh lemon zest

• 1 Tbsp. lemon juice

• 1 ½ Tbsp. fresh dill, roughly chopped, plus more to garnish

• 1 ½ Tbsp. fresh basil, roughly chopped, plus more to garnish

• 1 Tbsp. fresh chives, roughly chopped, plus more to garnish

• ¼ tsp. sea salt, plus more to garnish

• ¼ tsp. black pepper, plus more to garnish

• 1 tbsp. extra virgin olive oil, to garnish

  Directions:

  1)    Soft boil eggs: bring a medium pot of water to a boil. Using a slotted spoon, carefully lower eggs into boiling water. Reduce heat to maintain a gentle boil. Cook eggs for 6.5 minutes. Using a slotted spoon, immediately remove eggs and place in a large bowl of water with ice. Let sit for 2 minutes. Carefully peel eggs and set aside.

  2)    Toast English muffins. Set aside.

  3)    Prepare herby lemon yogurt: add yogurt to a bowl along with garlic, lemon zest and juice, fresh herbs, sea salt, and black pepper. Mix to combine.

  4)    Build English muffins: spoon herby lemon yogurt on toasted English muffin halves. Top with sliced soft-boiled eggs and a sprinkle of fresh herbs. Season with sea salt and pepper, drizzle with extra virgin olive oil, and enjoy immediately.