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.

• In a small bowl, whisk together the labneh, juice from half the lemon, and the chopped 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.