I have three different types of yogurt in my fridge right now, and I guess that’s plenty. But really, I can never get enough of the creamy, tangy stuff. Yogurt has been single-handedly improving my breakfasts lately, and I want to tell you all about it. Plain yogurt can go sweet or savory. It can be whisked into pancake batter or dolloped on avocado toast. It’s protein you can eat by the cupful, and you should be using it in your breakfast—and I don’t just mean grabbing a single-serving cup to slurp down on your way to work.
Here are just a few ways yogurt can liven up your breakfast:
A thick swipe of 2 percent or full-fat Greek yogurt (seasoned with a bit of lemon juice, salt, and pepper if you’d like) under a poached or fried eggs makes for a rich and creamy meal. For an even more flavor-packed version of eggs and yogurt, make Turkish cilbir.