6 large eggs, soft boiled
2 tablespoons fresh mint, finely chopped
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh chives, finely chopped
2 cups Greek yogurt/yogurt
1 garlic clove, minced
1 lemon, juice and zest
3 tablespoons extra-virgin olive oil, plus more for garnish
1 tablespoon flaky salt, plus more for garnish
1 teaspoon freshly ground black pepper, plus more for garnish
4 slices of sourdough bread, toasted (I toast these in a pan with butter for extra flavaaaah)
2 tablespoons butter/ghee
In a large pot add water enough to cover all 6 eggs and bring to boil over high heat; fill a large bowl with cold water and ice!!! Lower the heat down to medium low heat (steady simmer). Add in eggs one by one and boil for EXACTLY 7 minutes. Using a slotted spoon, transfer the eggs into your ice bath. Let these rest in the ice bath for 3 minutes, then peel the eggs (I like peeling these under running water so they don't break apart) and set them aside.
In a large mixing bowl add your garlic, lemon zest and juice, mint, dill, yogurt, olive oil, salt and pepper and mix well.
To toast your bread use 2 tablespoons butter in a large sauce pan over medium heat. Add in your bread and toast until golden brown and delicious, about 4 minutes per side and set aside.. Add your yogurt mixture onto the bread, then top each toast with 2 whole of the eggs cut through the middle. Sprinkle with flaky salt, black pepper, and fresh herbs, and drizzle with more olive oil.