Baghdad eggs
for 2 people
NZ Herald
By Paul Jobin
Ingredients
| 3 Tbsp | Butter, chilled & diced |
| 1 pinch | Smoked paprika |
| 1 pinch | Ground cumin |
| 8 | Mint leaves, shredded |
| 4 | Eggs, barn-raised (Main) |
| 2 | Garlic cloves, thinly sliced |
| ½ | Lemons, juiced |
| 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.