For the soft boiled eggs

1. In a medium pot bring enough water to submerge three eggs to a gentle but steady boil.
2. Once the water is boiling, gently add the eggs to the water using a slotted spoon, and immediately set a timer for 7 minutes.
3. While the eggs boil, prepare an ice water bath by mixing a lot of ice and water in a bowl.
4. When your 7 minute timer goes off, immediately remove the eggs from the hot water and place them in the ice water.
5. Let the eggs chill for 10 minutes.
6. To peel the eggs, tap the egg on the counter until the shell is broken with tiny cracks all around the egg. Place the egg back into the ice water for five minutes.
7. Starting at the bottom of the egg, gently peel off the shell. You need to be a little more delicate with a soft boiled egg than a hard boiled egg.

For the miso chili butter

1. Melt two tablespoon of butter in a small sauce pan.
2. Once the butter is lightly simmering add in two tablespoons of miso and stir continuously.
3. The miso will clump together and appear to be frying, this is what you want.
4. Cook for two minutes.
5. Add one teaspoon of chili flakes to a ceramic bowl.
6. Pour the butter miso mixture through a mesh strainer and into the bowl with the chili flakes.
7. Stir with a spoon.

For the dish

1. Add some greek yogurt to a shallow bowl.
2. Drizzle 1/3 of the miso butter over the yogurt.
3. Slice three soft boiled egg in half and place the on top the yogurt.
4. Sprinkle some fresh chopped cilantro over the eggs.
5. Drizzle the rest of the chili butter over the eggs and yogurt.
6. Sprinkle with flake sea salt to taste and enjoy with fresh baked sourdough.