Baghdad eggs
( SERVES 2 )
22/11/2010
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Ingredients
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| 3 tbsp | Butter, chilled & diced |
| 1 pinch | Smoked paprika |
| 1 pinch | Ground cumin |
| 8 | Mint leaves, shredded |
| 4 | Eggs, barn-raised |
| 2 | Garlic cloves, thinly sliced |
| ½ | Lemon, juiced |
| 1 to taste | Sea salt flakes |
| 1 to taste | Pepper, milled |
| 2 pieces | Turkish bread, squares , warm toasted |
Directions
- In a saute pan over medium heat, add butter and spices, and melt until starts to foam.
- Crack eggs into individual cups before pouring them into the pan along with the mint. Baste eggs with flavoured butter until just set. With a fish slice, gently remove eggs to a kitchen-towel-lined tray.
- Add garlic and cook in butter until golden. Add lemon juice and seasoning.
- Place eggs on to the Turkish bread, spoon over the flavoured aromatic butter and serve.
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