FRIED EGGS IN BROWN BUT­TER WITH LABNEH AND CORN “RIBS”

Woolworths TASTE - - Food Resolutions -

Serves 4

EASY

GREAT VALUE

Prepa­ra­tion: 15 min­utes Cook­ing: 20 min­utes

but­ter 3T free-range eggs 4 sun­flower oil, for deep-fry­ing sweet­corn 2 cobs

Wool­worths labneh 2 x 150 g tubs red chilli 1, finely chopped Mal­don salt, to taste dukkah 1t dill, chopped, to gar­nish

1 Melt the but­ter in a large pan and fry the eggs un­til cooked to your lik­ing. 2 Heat the oil in a deep saucepan. Care­fully cut the corn from the cobs us­ing a sharp knife so you have 4 strips from each cob, mak­ing sure you keep the core at­tached. 3 Deep­fry un­til golden brown and curled. Drain on kitchen pa­per. 4 Smear the labneh onto four plates, top with an egg and chopped chilli. Serve with the corn ribs and driz­zle over the but­ter from the pan. Sea­son and sprin­kle over the dukkah and dill. CARB-CON­SCIOUS, MEAT-FREE,

WHEAT- AND GLUTEN-FREE

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.