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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 visually stunning and flavorful dish that combines the natural sweetness and vibrant color of beetroot-infused eggs with creamy Greek yogurt and spicy chilli butter. Perfect for breakfast, brunch, or a light meal, this recipe delivers a balanced blend of bold, creamy, and spicy flavors using simple ingredients with easy preparation.

Ingredients

Scale

Eggs and Beetroot

  • 6 fresh eggs
  • 1 medium beetroot (boiled or roasted)

Yogurt Sauce

  • 1 cup Greek yogurt
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Black pepper, to taste

Chilli Butter

  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon chilli flakes or 1 fresh chilli, finely chopped (adjust to taste)

Seasoning and Garnish (Optional)

  • Salt and pepper, as needed
  • Fresh herbs such as coriander, dill, or chives
  • Sesame seeds or toasted nuts (optional for extra crunch)

Instructions

  1. Prepare the beetroot: Start by boiling or roasting the beetroot until tender. Once cooled, finely blend or grate the beetroot to create a natural pink infusion for the eggs.
  2. Cook and dye the eggs: Boil the eggs to your preferred firmness, then peel carefully. Place the peeled eggs in a bowl with the grated or blended beetroot and let them soak for at least 30 minutes to absorb the vibrant pink color.
  3. Make the chilli butter: Mix softened butter with finely chopped fresh chilli or chilli flakes. Adjust the heat level to your taste and set aside to allow the flavors to meld.
  4. Prepare the yogurt sauce: In a separate bowl, combine the Greek yogurt, lemon juice, salt, and black pepper. Stir well to create a cooling sauce that balances the richness and spice.
  5. Assemble and serve: Arrange the pink-dyed eggs on a serving plate. Drizzle generously with the yogurt sauce and spoon over the chilli butter. Garnish with fresh herbs, extra chilli flakes, sesame seeds, or toasted nuts for added color and texture.

Notes

  • Use fresh beetroot for the best color and flavor, cooking gently to preserve its natural pigments.
  • Soak the eggs longer in beetroot for a deeper pink hue.
  • Adjust chilli butter heat gradually to avoid overpowering the dish.
  • Serve immediately after assembly to enjoy the contrast between warm chilli butter and cool yogurt.
  • Using eggs at room temperature helps them absorb the beetroot color more evenly.
  • Store leftover beetroot and eggs separately from yogurt and chilli butter to maintain texture and flavor.

Nutrition

Keywords: pink eggs, beetroot eggs, chilli butter, yogurt sauce, healthy breakfast, brunch recipe, gluten-free appetizer

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