Bring a small pot of water to a boil. Gently lower in the eggs and cook for 7 minutes for a soft, jammy yolk.
While the eggs cook, transfer them to an ice bath or run under cold water once done, then peel carefully — soft-boiled eggs are delicate.
Spoon the non-fat Greek yogurt into a bowl.
Halve the peeled eggs and nestle them into the yogurt so the yolks stay exposed and ready to run.
Arrange the avocado, thinly sliced alongside the eggs.
Drizzle over the chili crisp oil, then scatter the fried garlic chips and sesame seeds, plus salt to taste on top. Serve immediately, while the yolk is still ready to run into the yogurt.
Notes
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