- 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
Melt the butter in a large pan and fry the eggs until cooked to your liking.
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.
Deepfry until golden brown and curled. Drain on kitchen paper.
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.
Season and sprinkle over the dukkah and dill.