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

Fried eggs in brown butter with labneh and corn

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  • 4
  • Easy
  • Carb Conscious Fat conscious Meat-free Pescatarian
  • 15 minutes
  • 20 minutes


  • 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

Cooking Instructions

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.

Browse more breakfast recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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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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