Arabian Buttered Eggs With Mint & Lemon
Recipe: #30490
October 01, 2018
"From SFI April 2018."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat oven to 200C/180C fan forced.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Drizzle butter mixture over eggs and sprinkle with chilli flakes and mint and cut each bread half into three pieces and serve immediately.
Step 8
NOTE - leave the small mint leaves whole and roughly chop the larger leaves.
Tips
No special items needed.