Serves 2

3 tbsp chilled butter, diced

Pinch smoked paprika

Pinch ground cumin

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8 mint leaves, shredded

4 barn-raised eggs

2 garlic cloves, peeled and thinly sliced

1/2 lemon, juiced

Sea salt flakes and freshly milled pepper

2 squares of warm toasted Turkish bread

1

In a saute pan over medium heat, add butter and spices, and melt until starts to foam.

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2

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.

3

Place eggs on to the Turkish bread, spoon over the flavoured aromatic butter and serve.