Arabian Buttered Eggs

We thought we'd give you the incredible story behind York's signature dish. Created by our very own Rich, developed from a dish in Melbourne, it's been an integral part of Yorks ever since. We don't take to take full credit, except that we totally do.

Arabian Buttered Eggs.

This is one of our signature dishes and is visually stunning and a taste sensation.

 You will need;

Arabian Butter.

Take a hot pan and toast a teaspoon of cumin seeds, allow to cool slightly and add 100g salted butter and half a teaspoon of crushed garlic, allow to infuse. This can be kept in the fridge after for up to a week.

Arabian Onions.

Very finely slice a red onion and cook over a medium heat with three tablespoons of lemon juice and a pinch of salt until soft. The colour will change to a delightful and vivid reddish pink, then they are ready.

For the Garnish

• Sumac
• Chilli Flakes
• Labneh or good Greek yoghurt
• Freshly chopped mint.

The Dish

Take a pan of acidulated and lightly salted water and bring to the simmer, meanwhile cut a slice of good quality bread.

Swirl the water in the pan gently to create a vortex and gently drop in two very fresh eggs.

Begin to toast the bread

When the eggs are poached to your liking remove from the water and drain

To Plate

Cut the toast on an angle, and plate with one narrow end on top of the other.

Place three teaspoons of labneh, one on the bottom left, one on the top, and one bottom right, then a teaspoon of warm onions on top of each one.

Arrange the eggs on the toast and drown, and we do mean DROWN, in Arabian Butter.

Scatter over sumac, chilli flakes and mint , as much or as little as you fancy.

Serve and enjoy!