Herb-Crusted Chicken & Crispy Lace Eggs with Charred Broccoli and Dill Yogurt

Ingredients

• •2 boneless, skinless chicken breasts, sliced into medallions
• •1 head of broccoli, cut into bite-sized florets
• •3 large farm-fresh eggs
• •1/2 cup full-fat Greek yogurt
• •2 tablespoons fresh dill, finely chopped
• •1 small garlic clove, micro-grated
• •3 tablespoons extra virgin olive oil
• •1 teaspoon dried oregano
• •1 teaspoon dried thyme
• •1 lemon, zested and juiced
• •Sea salt and freshly cracked black pepper to taste

Instructions

1. 1In a small bowl, whisk together the Greek yogurt, chopped dill, micro-grated garlic, and a pinch of salt; set aside in the refrigerator to allow flavors to meld.
2. 2Season the chicken medallions with oregano, thyme, salt, pepper, and a drizzle of olive oil, ensuring they are evenly coated.
3. 3Steam the broccoli florets for 3-4 minutes until vibrant green and tender-crisp, then immediately pat them dry.
4. 4Heat one tablespoon of olive oil in a large skillet over medium-high heat and sear the chicken medallions for 3-4 minutes per side until golden brown and cooked through; remove and rest.
5. 5In the same skillet, add the steamed broccoli and a splash of lemon juice; sear for 2 minutes until charred at the edges, then toss with lemon zest and remove.
6. 6Wipe the skillet and add the remaining olive oil over medium-high heat; crack the eggs into the hot oil and fry undisturbed until the whites develop golden, lacy, crispy edges while the yolks remain runny.
7. 7Assemble the plate by layering the charred broccoli and chicken medallions, placing the crispy eggs on top, and serving with a generous dollop of the dill yogurt sauce.