Soft-boiled eggs with chilli oil & honey yogurt
Waitrose and Partners

Soft-boiled eggs with chilli oil & honey yogurt

This is a real crowd-pleaser of a breakfast. The heat of the chilli oil is tempered with yogurt and creamy golden egg yolks. A drizzle of honey really amplifies the delicious savoury flavours.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseBreakfast
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 6 eggs
  • Vegetable oil, for frying
  • 100g echalion shallots, thinly sliced
  • 500 tub No.1 Natural Strained Greek Yogurt
  • 6 tsp chiu chow chilli oil
  • 4 tsp clear honey
  • 2 tsp chopped dill
  • Soft flatbreads or pitta, warmed, to serve


  1. Bring a pan of water to the boil, then carefully drop in the eggs and cook to your preference: 5-6 minutes will give you eggs with soft, jammy yolks. Once cooked, use a slotted spoon to remove the eggs, then plunge them into cold water to cool immediately. Gently roll them on a sturdy surface to lightly crack the shell, then put them back into the cold water. (Putting them in the water will help separate the shells from the eggs, making them easier to peel later.)

  2. Pour vegetable oil into a saucepan to a depth that will cover the shallots. Heat the oil over a medium heat until hot, then fry the shallots – in batches if necessary – until crisp and light golden brown (2-4 minutes). Transfer to a plate lined with kitchen paper.

  3. Peel the eggs and slice in half. To serve, spread around 125g yogurt onto each plate and top with 3 soft-boiled egg halves. Spoon 1½-2 tsp chilli oil (including the crispy bits of chilli) over each plate, in and around the yogurt and eggs, followed by a drizzle of honey. Scatter with the fried shallots and chopped dill. Serve with warm flatbreads or pitta for scooping up.


Typical values per serving when made using specific products in recipe


2,614kJ/ 627kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating