Soft-Boiled Eggs with Garlic Dill Yoghurt and Harissa Butter

Name: Soft-Boiled Eggs with Garlic Dill Yoghurt and Harissa Butter
Yield: 3 servings
Ingredients: 6 eggs; 300g thick strained style yoghurt (runny yoghurt will go more watery when stored); Fresh dill; 1 small garlic clove, finely grated; 20g salted butter; 1 tsp harissa paste; Pinch of chilli flakes; 1 tsp olive oil (from method); pinch of salt (from method)

Jammy six-minute eggs set on cold garlic and dill yoghurt, finished with a warm harissa butter spooned over the top.

Glycemic Load: 1.3 (Low)

304 calories per serving

Serves: 3

About This Calculation

Soft-Boiled Eggs with Garlic Dill Yoghurt and Harissa Butter has a low glycemic load of 1.3 per serving — minimal blood sugar impact — suitable for most people managing diabetes or blood sugar levels.

The primary glycemic load contributors are thick strained yoghurt (Greek-style, whole milk) (GL 1.2), garlic clove (GL 0.1). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.