As a non-morning-person, it is always a struggle for me to choose to make an elaborate breakfast over ordering delivery. This easy recipe might have changed my mind on what is possible to whip up in a pinch.

I will say I was skeptical about this recipe. Savory yogurt with eggs, lemon and herbs is not the type of dish I usually go for, but I was intrigued enough by the idea of a healthy-ish eggy breakfast that I thought it was worth a shot.

Coffee in hand, here’s how this breakfast comes together.

OLIVE OIL-FRIED EGGS WITH YOGURT AND LEMON

From SMALL VICTORIES by Julia Turshen

Ingredients: I was pleased this included mostly ingredients I used in the other recipes. All I needed was eggs and yogurt. You’ll note the lemon in the photo looks a bit odd: it was zested for yesterday’s dinner.

First, create the sauce. Yogurt, lemon juice, salt and pepper. It is going to taste lemony, and for someone who doesn’t love that flavor, I was worried it would make the dish too sour for me. Spoilers: it balances out with the eggs and greens and makes it feel light and fresh.

Put the savory yogurt sauce onto a plate, ready to receive the eggs, and set aside.

Now it’s time to cook the eggs. Because the recipe calls for a cover, we were limited to a smaller pan, which meant that achieving Julia’s goal of adding enough oil for frying but also a small amount of water that hits the pan and not the eggs proved impossible. That said, the goal of the water was to cook the whites through, and covering the eggs cooked them through anyway.

Once they’re cooked (very quick), transfer them to the pre-sauced plates, cover with chopped herbs, and eat! The leftover parsley and basil from the meatballs were perfect for this recipe.

The skeptic in me was proven wrong: this bright, delicate, decadent breakfast is not too sour, salty, or rich. Not sure how she got the yolks as yellow as the photo, but in any case the final product was delicious.

N: I think Greek yogurt would have been a better texture for the sauce, but otherwise this was good.

Final thoughts: This is a classy breakfast to break out for guests, and maybe it’ll come back into a weekend rotation, especially if there are extra greens and yogurt in the fridge.