Starters & Light meals

Fried eggs in brown butter with labneh and corn “ribs”

4
Easy
15 minutes
20 minutes

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Ingredients

Method
  • 3 T butter
  • 4 free-range eggs
  • sunflower oil, for deep-frying
  • 2 cobs sweetcorn
  • 2 x 150 g tubs Woolworths labneh
  • 1 red chilli, finely chopped
  • Maldon salt, to taste
  • 1 t dukkah
  • 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.
  5. Season and sprinkle over the dukkah and dill.

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Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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