Five Spice Egg On Toast

Makes: 1 brunch-portion toast (serving size as seen)

A rough outtake on a traditional Chinese five spice, these eggs are seasoned with a mix that’s slightly citrusy, and less intense without the clove, making it perfect for a brunch toast!

ingredients

GROUP A: TOAST & FIX-INS

  • 1 large slice of a rustic bread of choice ( I used a malted sourdough)

  • 2 small or medium eggs

  • labneh

  • fresh dill

  • 1 lemon

  • 1 tsp chili oil

  • Salted butter

GROUP B: SPICE MIX

  • 1/4 tsp anise seeds

  • 1/4 tsp caraway seeds

  • 1/4 tsp tri-colour peppercorns

  • 1/8” cinnamon stick

method

  • Bring a medium pot of water to a rolling boil on high heat. Transfer the eggs into the pot, then lower the heat to medium-high and hard boil for 10 - 12 minutes. Turn off the heat, throw out the hot water, and submerge the eggs in cold water mixed with ice cubes. Peel the eggs and slice them into 1/8” thick discs. Set aside.

  • Make the spice mix: Peel the lemon completely. Place the rinds on a parchment paper-lined microwavable dish and microwave them in 30 second increments to dry them out completely. Toast all the Group B ingredients in a small saucepan and let them cool to room temperature. Add the spices and the dried lemon rinds to a pestle & mortar and crush gently to break the whole spices, but still leave them half way intact. Add them to the chili oil and mix well.

Chinese style five spice mix
Chinese style five spice mix
  • In a small bowl, whisk together the labneh, juice from half the lemon, and the chopped dill.

labneh with lemon and dill
  • Butter and toast the bread to your liking. Next, heat up some more butter in a skillet and fry the discs of boiled egg till the edges are slightly crisp. Flip and repeat.

  • Smear the toast with the labneh, add the fried egg discs over it, and top off with the spice mix oil. Garnish with some more fresh dill.

Previous
Previous

One-Bowl Chocolate Chip Muffin Pair

Next
Next

Grated Eggs On Toast