Tensai Japan

Breakfast Muffins with Greek Yogurt and Basil Sauce

Make two toasted English muffins with fried eggs and a Greek yogurt, mayo and basil sauce. Add fresh tomato or lettuce if you have it.

Breakfast muffins with eggs and Greek yogurt sauce

Ingredients

2 servings

  • About 60–100 g Greek yogurt
  • 1 tablespoon mayonnaise
  • 2 English muffins
  • 2 eggs
  • Basil leaves, to taste
  • Olive oil, to taste
  • Tomato or lettuce, optional

Instructions

  1. Mix the yogurt and mayonnaise. Stir in chopped basil and olive oil, adjusting to taste for the mayonnaise you use.
  2. Fry the eggs. The FDA advises cooking both the yolk and white until firm.
  3. Warm the English muffins in a skillet until lightly crisp.
  4. Fill the muffins with the yogurt sauce and fried eggs. Add tomato or lettuce if you like.

(FDA safe food handling guidance for eggs)

Toppings for the breakfast muffins
Preparing the breakfast muffins

Try our Greek yogurt honey mustard sauce