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Pink Eggs & Beetroot with Yogurt & Chilli Butter

Pink Eggs & Beetroot with Yogurt & Chilli Butter
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Pink Eggs & Beetroot with Yogurt & Chilli Butter is a vibrant and flavorful breakfast or brunch dish featuring naturally dyed pink eggs soaked in beetroot juice, served on a creamy yogurt base and drizzled with spicy, aromatic chilli-infused butter. This colorful and nutritious dish combines earthy sweetness, creamy tang, and fiery heat for an exciting and visually stunning start to your day.

Ingredients

Scale

Eggs and Beetroot

  • 6 fresh eggs
  • 2 medium fresh beetroots (cooked, peeled, and sliced)
  • Beetroot cooking water (enough to soak eggs)

Yogurt Base

  • 1 cup thick plain yogurt (Greek or strained yogurt recommended)
  • Salt, to taste
  • Black pepper, to taste

Chilli Butter

  • 3 tbsp unsalted butter
  • 1–2 garlic cloves, minced
  • 1 tsp chilli flakes (adjust to taste)
  • 1 tsp lemon juice (freshly squeezed)

Garnishes (Optional)

  • Fresh herbs such as cilantro, parsley, or dill, chopped
  • Toasted seeds or crushed nuts (for crunch)

Instructions

  1. Prepare the Beetroot and Eggs: Start by boiling the beetroot until tender, about 30-40 minutes depending on size. Once cooked, peel and slice it thinly. At the same time, gently boil fresh eggs for about 7 minutes for soft to medium yolks. Immediately transfer the eggs to an ice water bath to stop cooking and make peeling easier.
  2. Dye the Eggs Pink: Peel the cooled eggs and place them in a bowl with the sliced beetroot and a splash of the beetroot cooking water. Let the eggs soak for at least 10 minutes for a subtle pink tint, or longer for a deeper color. The natural pigments from the beetroot will seep into the egg whites, giving them a beautiful pink hue.
  3. Make the Chilli Butter: In a small pan, gently melt unsalted butter over low heat. Add the minced garlic and chilli flakes, stirring to infuse the butter with their flavors. Cook until the garlic is fragrant, about 2 minutes, without burning it. Remove from heat and stir in a squeeze of fresh lemon juice to add brightness.
  4. Prepare the Yogurt Base: Spoon a generous amount of thick plain yogurt into a serving dish. Season lightly with salt and black pepper to enhance its creamy tang and to balance the heat of the chilli butter.
  5. Assemble the Dish: Slice the pink-dyed eggs in halves or quarters and arrange them on top of the yogurt base. Place the beetroot slices around or beneath the eggs. Drizzle the warm chilli butter evenly over the entire dish. Finish by adding fresh herbs and a final crack of black pepper for aroma and color.

Notes

  • Use fresh beetroot for the best color and natural sweetness compared to canned or pre-cooked versions.
  • Immediately chilling boiled eggs in an ice bath halts cooking and makes peeling quick and easy.
  • Start with a small amount of chilli and adjust to taste, as chilli butter can overpower if too spicy.
  • Use thick yogurt like Greek or strained yogurt to hold toppings well and prevent watery texture.
  • Drizzle the chilli butter while hot for best flavor release and glossy appearance.

Nutrition

Keywords: pink eggs, beetroot, yogurt, chilli butter, breakfast, brunch, colorful, healthy, protein-rich

Find it online: https://dailydishez.com/pink-eggs-beetroot-with-yogurt-chilli-butter/