Name: Spiced Eggs with Tzatziki
Yield: 4 servings
Ingredients: 2 tsp. cumin seeds; 1 Tbsp. flaky sea salt; 2 tsp. Aleppo-style pepper; 1 cup plain whole-milk yogurt; ½ cup finely chopped English hothouse cucumber; 1 garlic clove, finely grated; 1 Tbsp. finely chopped mint, plus leaves for serving; 1¾ tsp. kosher salt, divided; 8 large eggs; ¼ cup heavy cream; 4 Tbsp. unsalted butter; 2 tsp. curry powder; Parsley leaves with tender stems and dill sprigs (for serving)

Scrambled spiced eggs with sides of tzatziki greens and toast.

Spiced Eggs With TzatzikiPhoto by Michael Graydon & Nikole Herriott

We can’t call these just scrambled eggs. At Ochre Bakery in Detroit, they soft scramble eggs with turmeric and serve them with tzatziki; a big pile of greens; a very generous serving of very good butter; two holey slices of country bread; and a tiny bowl of cumin seeds, Aleppo-style pepper, and flaky sea salt. A quick word to the wise: Preground curry powder can go musty quickly. If your jar isn’t fresh, replace it for the sake of these buttery, fast-scrambled eggs.

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