Ingredients
Eggs:
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Butter 50.0 g
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Dates, seeds removed 1000.0 g
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Cinnamon powder 5.0 g
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Saffron strands 30.0 pc
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Eggs 30.0 pc
Plate:
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Bread, toasted 30.0 pc
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Mint, leaves 15.0 g
Preparation
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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.
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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 Professional Chicken Stock Powder.
