ARA­BIAN BUT­TERED EGGS WITH MINT AND LEMON

Super Food Ideas - - BRUNCH OVER EASY -

SERVES 6 PREP 15 MIN­UTES COOK 20 MIN­UTES

1 loaf Turk­ish bread, halved hor­i­zon­tally 70ml ex­tra vir­gin olive oil 1 large red onion, halved, thinly sliced ½ tea­spoon salt 2 lemons, juiced 150g but­ter, chopped 6 eggs 1¼ cups plain Greek-style yoghurt 1 gar­lic clove, crushed 1 tea­spoon ground cu­min ½ tea­spoon dried chilli flakes ½ bunch fresh mint, leaves picked (see notes)

1 Pre­heat oven to 200°C/180°C fan-forced. Place bread halves, cut-side up, on a bak­ing tray. Driz­zle with 2 ta­ble­spoons oil. Sea­son with salt and pep­per. Bake for 10 min­utes or un­til golden and toasted. 2 Mean­while, heat re­main­ing oil in a large, non-stick fry­ing pan over medium-low heat. Add onion and salt. Cook, stir­ring oc­ca­sion­ally, for 8 min­utes or un­til soft. Add 2 tea­spoons lemon juice. Stir to com­bine. Trans­fer to a bowl. Wipe pan clean. 3 Melt 3 tea­spoons but­ter in same pan over medium-low heat. Crack 2 eggs into pan. Cook for 2 min­utes or un­til whites are set but yolks are still runny. Us­ing a spat­ula, care­fully trans­fer eggs to a bak­ing pa­per-lined tray. Re­peat twice more with 1½ ta­ble­spoons re­main­ing but­ter and re­main­ing eggs. 4 Place bread halves on a large plat­ter or chop­ping board. Spoon 3 mounds of yoghurt at in­ter­vals along each piece. Top with onion and eggs. 5 Re­turn fry­ing pan to medium heat. Add re­main­ing but­ter, gar­lic and cu­min to pan. Cook, stir­ring, for 1 minute or un­til fra­grant. Add re­main­ing lemon juice. Sea­son with salt. Cook for 1 minute or un­til bub­bling. 6 Driz­zle but­ter mix­ture over eggs. Sprin­kle with chilli flakes and mint. Cut each bread half into three pieces. Serve im­me­di­ately. NUTRI­TION: (per serve) 2532kj; 42.3g fat; 20g sat fat; 15.1g pro­tein; 39.3g carbs; 4.4g fi­bre; 276mg chol; 879mg sodium.

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