Arabian Buttered Eggs With Mint & Lemon
October 01, 2018
"From SFI April 2018."
- Serving Size: 1 (284.7 g)
- Calories 583.7
- Total Fat - 39 g
- Saturated Fat - 16.7 g
- Cholesterol - 263.8 mg
- Sodium - 797 mg
- Total Carbohydrate - 43.4 g
- Dietary Fiber - 4.2 g
- Sugars - 7.3 g
- Protein - 18.1 g
- Calcium - 277.3 mg
- Iron - 4.2 mg
- Vitamin C - 39 mg
- Thiamin - 0.4 mg
Preheat oven to 200C/180C fan forced.
Place bread halves, cut side up on a baking tray and drizzle with 2 tablespoon oil and season with salt and pepper and bake for 10 minutes or until golden and toasted.
Meanwhile, heat remaining oil in a large non-stick frying pan over medium-low heat and add onion and salt and cook, stirring occasionally for 8 minutes or until soft and then add 2 teaspoons lemon juice and stir to combine, and then transfer to a bowl and wipe pan clean.
Melt 3 teaspoons butter in the pan over medium-low heat and crack 2 eggs into the pan cook for 2 minutes or until whites are set but yolks are still runny and using a spatula, carefully transfer eggs to a baking paper lined tray and then repeat twice more with 1 1/2 teaspoon remaining butter remaining eggs.
Place bred halves on a large platter or chopping board and spoon 3 mounds of yoghurt at intervals along each piece and top with onion and eggs.
Return frying pan to medium heat and add remaining butter, garlic and cumin to pan and cook stirring for 1 minutes or until fragrant and then add remaining lemon juice and season with salt and cook for 1 minute or until bubbling.
Drizzle butter mixture over eggs and sprinkle with chilli flakes and mint and cut each bread half into three pieces and serve immediately.
NOTE - leave the small mint leaves whole and roughly chop the larger leaves.
Tips & Variations
No special items needed.