To Prep


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(9 Members)

Arabian buttered eggs with mint and lemon

    • Method
    1. Step 1

      Preheat oven to 200C. Place bread halves, cut-side up, on an oven tray. Drizzle with 2 tablespoons oil and season with salt and pepper. Bake for 10 minutes or until golden and toasted.

    2. Step 2

      Meanwhile, heat remaining 1 1/2 tablespoons oil in a large, non-stick frying pan over low–medium heat. Add onion and 1/2 teaspoon salt, and cook, stirring occasionally, for 8 minutes or until soft. Add 2 teaspoons lemon juice, stir to combine, then transfer to a bowl. Wipe pan clean and reserve.

    3. Step 3

      Line a large tray or work surface with a sheet of baking paper. Heat 15g butter in reserved pan over low–medium heat. Crack in 2 eggs and fry for 2 minutes or until whites are set but yolks are still runny. Using a spatula, carefully transfer eggs to prepared tray. Repeat twice more with butter and remaining eggs.

    4. Step 4

      Place toasted bread halves on a large platter or chopping board, spoon 3 mounds of yoghurt at intervals along each piece, then divide onions among mounds. Place eggs near each mound.

    5. Step 5

      Return frying pan to medium heat. Add remaining 105g butter, garlic and cumin, and cook, stirring, for 1 minute or until fragrant. Add remaining lemon juice, season with salt, then cook for 1 minute or until sizzling.

    6. Step 6

      Drizzle butter mixture over eggs, then scatter with chilli flakes and mint. Cut each bread half into thirds and serve immediately.

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