Serves 2

3 tbsp chilled butter, diced

Pinch smoked paprika

Pinch ground cumin


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


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.