Preparation

• In a saucepan or skillet, melt butter on medium-low with olive oil.
• When it is shimmering and melted, add in chili flakes and Aleppo pepper. Let everything cook together and infuse, then remove from heat.
• In a bowl, mix yogurt or Skyr, lemon juice, lemon zest, salt, pepper, and grated garlic. Set aside.
• Bring a pot of water to a boil, gently add in eggs, and set a timer for 6 ½ minutes. Drain and rinse with cold water, or in an ice bath. Peel.
• On a bowl or platter, layer on your yogurt mixture. Cut eggs in half and add them on the plate. Finish off with chili butter and chopped parsley. Serve with toasted bread.