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Eggs:

  • Butter 50 g
  • Dates, seeds removed 1000 g
  • Cinnamon powder 5 g
  • Saffron strands 30 pc
  • Eggs 30 pc

Plate:

  1. Eggs:

    • Heat a small nonstick pan on low and melt the butter. Add the dates and cook slowly till soft and almost falling apart then add the cinnamon, remove half and set aside.
    • Add the saffron strand and toast for a few seconds then add eggs, 3 per portion and fry with the dates on low heat till cooked.
  2. Plate:

    • Place the toast on the plate then slide the eggs on top.
    • Garnish with the reserved dates and mint then season with the Knorr Chicken Stock Powder.
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