Easy Pink Eggs & Beetroot with Yogurt & Chilli Butter

If you’re looking to brighten up your breakfast or brunch, nothing beats the vibrant and delicious combo of Pink Eggs & Beetroot with Yogurt & Chilli Butter. This colorful dish pairs perfectly balanced flavors and textures—from the creamy yogurt and spicy chilli butter to the earthy sweetness of beetroot and the delicate richness of soft eggs. Easy to prepare yet full of flair, it’s a fantastic way to start your day with a nutritious and exciting meal.

Why You’ll Love This Recipe

• Vibrant and Beautiful: The bright pink beetroot naturally dyes the eggs, creating a stunning presentation that’s as pleasing to the eyes as to the palate.
• Flavor Explosion: The creamy yogurt cools things down just enough to balance the fiery, aromatic chilli butter.
• Simple Ingredients: Made with straightforward pantry staples and fresh produce, it’s easy to throw together any day of the week.
• Nutritious Boost: Packed with protein, vitamins, and antioxidants, this dish supports a balanced and healthy diet.
• Quick Prep Time: You can have this gourmet-style plate ready in under 30 minutes, perfect for busy mornings or weekend brunches.

Ingredients You’ll Need

Each ingredient in Pink Eggs & Beetroot with Yogurt & Chilli Butter plays an essential role in bringing this dish alive, from color to texture to vibrant taste. Here’s what you’ll need to get started:

• Eggs: Use fresh eggs for perfectly boiled pink eggs that have a soft to medium yolk.
• Beetroot: Cooked beetroot not only colors the eggs but adds a natural sweetness and earthiness.
• Plain Yogurt: Thick, creamy yogurt creates a cooling base that complements the spice and tang.
• Butter: Choose unsalted butter to melt and infuse with chili, adding luscious heat and richness.
• Chilli Flakes: Red pepper flakes or fresh chopped chilies add the perfect kick of spice.
• Garlic: Fresh crushed garlic warms the butter mix and enhances depth of flavor.
• Lemon Juice: A squeeze of lemon brightens the dish and balances the earthiness.
• Salt and Pepper: Essential seasonings to round out and elevate all flavors.
• Fresh Herbs (Optional): Herbs like cilantro, parsley, or dill add freshness and a pop of green.

Variations for Pink Eggs & Beetroot with Yogurt & Chilli Butter

This recipe is wonderfully adaptable to your preferences or pantry availability. Feel free to tailor each element for flavor, texture, or dietary needs with these fun variation ideas:

• Spice Level: Adjust the amount of chilli or try smoked paprika for a milder yet smoky twist.
• Herb Choices: Swap cilantro for basil, mint, or thyme to experiment with different fresh notes.
• Dairy-Free Option: Use coconut yogurt and olive oil infused with chilli instead of butter.
• Roasted Veggies: Add roasted carrots or sweet potatoes alongside beetroot for extra color and sweetness.
• Egg Preparation: Try poached or soft-scrambled eggs instead of hard or medium boiled for creamier textures.

How to Make Pink Eggs & Beetroot with Yogurt & Chilli Butter

Step 1: Prepare the Beetroot and Eggs

Start by boiling the beetroot until tender—usually about 30-40 minutes depending on size. Once cooked, peel and slice thinly. At the same time, gently boil eggs for about 7 minutes for soft to medium yolks, then cool them in ice water to stop cooking and make peeling easier.

Step 2: Dye the Eggs Pink

Place the peeled eggs in a bowl with sliced beetroot and a splash of beetroot cooking water. Let the eggs soak for at least 10 minutes, or longer if you want a deeper pink hue. The natural pigments from beetroot will seep into the egg whites creating a beautiful pink tint.

Step 3: Make the Chilli Butter

In a small pan, gently melt unsalted butter over low heat. Add minced garlic and chilli flakes, stirring to infuse the butter with their flavors. Be careful not to burn the garlic—just cook until fragrant, about 2 minutes. Remove from heat and stir in a squeeze of lemon juice for brightness.

Step 4: Prepare the Yogurt Base

In a serving dish, spoon a generous amount of thick plain yogurt. Season lightly with salt and pepper to enhance its creamy tang while standing up to the butter’s heat.

Step 5: Assemble Your Pink Eggs & Beetroot with Yogurt & Chilli Butter

Place the pink-dyed eggs sliced in halves or quarters on top of the yogurt. Arrange the beetroot slices around or beneath the eggs. Drizzle the warm chilli butter over everything. Finish with fresh herbs if using, and a final crack of black pepper for aroma.

Pro Tips for Making Pink Eggs & Beetroot with Yogurt & Chilli Butter

• Use Fresh Beets: Fresh beetroot will give you the best color and natural sweetness compared to canned or pre-cooked versions.
• Ice Bath for Eggs: Immediately chilling boiled eggs halts cooking and makes peeling quick and easy.
• Control the Heat: Start with a little chilli and add more to taste—chilli butter can overpower if too spicy.
• Use Thick Yogurt: Greek or strained yogurt works best to hold the toppings without becoming watery.
• Serve Warm: Drizzle the chilli butter while hot for the best flavor release and visual gloss.

How to Serve Pink Eggs & Beetroot with Yogurt & Chilli Butter

Garnishes

A sprinkle of fresh herbs such as parsley, dill, or cilantro adds freshness and color contrast, while a few toasted seeds or crushed nuts provide an unexpected crunch and a nutty aroma.

Side Dishes

This dish pairs beautifully with toasted sourdough or warm flatbreads, which help scoop up every bit of the delicious yogurt and chilli butter. A light green salad or pickled vegetables also complement the rich and spicy flavors perfectly.

Creative Ways to Present

Serve Pink Eggs & Beetroot with Yogurt & Chilli Butter on rustic wooden boards for a casual vibe, or layer it in a shallow bowl for cozy comfort. For brunch gatherings, arrange the components buffet-style, letting guests customize their plates with sides and garnishes.

Make Ahead and Storage

Storing Leftovers

Refrigerate leftover beetroot, eggs, and chili butter separately in airtight containers to keep flavors fresh. The yogurt base is best prepared fresh but can be stored if needed for up to 2 days.

Freezing

This dish does not freeze well due to the dairy and egg texture changes. It’s best enjoyed fresh or stored in the refrigerator for short term.

Reheating

Warm the chilli butter gently on the stove or in the microwave before drizzling over cold eggs and beetroot. Avoid reheating eggs directly to prevent rubberiness; instead, serve them chilled or at room temperature.

FAQs

Can I use canned beetroot for this recipe?

While fresh beetroot gives the best color and flavor, you can use canned beetroot if short on time, but the pink hue may be less vibrant and the flavor milder.

How long should I soak the eggs in beetroot juice?

For a subtle pink tint, 10-15 minutes is enough. For a deeper color, soak them for up to an hour in the beetroot and its cooking liquid.

Can I make the chilli butter less spicy?

Yes, reduce the amount of chilli flakes or substitute with paprika for a smoky but milder butter.

What type of yogurt is best?

Greek or thick plain yogurt works best because it holds the toppings well and adds a creamy tang without watering the dish down.

Is this recipe suitable for a vegan diet?

To make a vegan version, swap the butter for chili-infused olive oil and use plant-based yogurt instead of dairy.

Final Thoughts

Pink Eggs & Beetroot with Yogurt & Chilli Butter is a delightful, colorful way to enjoy breakfast that’s surprisingly easy to make yet impressive in both taste and appearance. Whether you’re feeding yourself or guests, it brings a fresh, spicy twist that will keep you coming back for more—give it a try and savor the vibrant flavors and gorgeous presentation!

Related Posts

• Cozy Pumpkin Pasta with Sage and Spinach Recipe
• Best Asian Glazed Turkey Meatballs Recipe Ever
• Why Pumpkin Mac and Cheese Is a Fall Must-Try

Print