Jammy eggs with lemon yogurt and crispy paprika crumbs

What you need

This makes two servings. Allow about 35 minutes, including cooling the eggs.

• 2 large eggs, cold from the refrigerator
• 120 g (about 1/2 cup) plain Greek yogurt
• 2 tablespoons breadcrumbs
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon finely grated lemon zest
• 1/4 teaspoon smoked paprika
• 1 tablespoon chopped chives
• Salt and pepper, to taste
• Toast, optional

Cook the eggs, then build your plate

The 8-minute starting point is for large eggs weighing about 57 g (2 oz) in the shell, straight from a refrigerator at about 4°C (40°F), lowered into already-boiling water at sea level. It is the site's medium setting, not a guarantee: your pot, egg weight and altitude can change the result.

Set the jammy egg timer with an audio alarm before you lower the eggs, so you can start it as soon as they go in.

1. Bring a pot of water to a gentle boil. Lower the cold eggs in with a spoon and start an 8-minute countdown. Keep the water gently bubbling.
2. Lift the eggs into a bowl of ice water for 15 minutes. While they cool, prepare the yogurt and crumbs.
3. Stir the lemon juice and zest into the yogurt. Season with a little salt and pepper, then divide between two plates.
4. Warm the olive oil in a small pan over medium heat. Add the breadcrumbs and stir until golden. Take the pan off the heat, stir in the paprika and let the crumbs cool slightly.
5. Tap and peel the eggs gently, then cut each one in half. Place them on the yogurt, scatter over the crumbs and chives, and serve right away with toast if you like.

A few little things that help

Thick yogurt keeps the eggs from sliding around your plate. If yours is runny, let it drain briefly in a fine sieve. Taste before adding more lemon: you want a little brightness, not a sharp sauce.

Watch the crumbs closely once they start to color. They can go from golden to dark while you turn around to fetch a plate. Adding the paprika off the heat helps keep it from scorching.

If an egg refuses to peel neatly, don't worry. Tap it all over and try peeling under cool running water. A slightly ragged white tastes just as good. Our egg-peeling guide has more help.

Choose the yolk that suits you

A jammy yolk stays soft and is not fully cooked. The FDA recommends cooking eggs until both the white and yolk are firm. For recipes served with undercooked eggs, use pasteurized shell eggs. People at higher risk of foodborne illness should choose fully cooked eggs.

You can make this plate with firm yolks instead. Choose the hard-boiled setting on the egg timer for your egg size and starting temperature. Keep the yogurt refrigerated until you are ready to use it, and serve the finished plate promptly.

Bring it to the table

Put the toast within reach and spoon up a little yogurt with each bite. If you fancy a different breakfast next time, try our soy-marinated ramen eggs. The same gentle cooking approach gives you another way to enjoy a creamy center.