150g/5oz cooked chickpeas
25ml/1fl oz extra-virgin olive oil
The juice of half a lemon
A small bunch of flat-leaf parsley
1 clove garlic, peeled and chopped
Sea-salt and freshly ground black pepper
Cook the chickpeas until tender, drain, and, while still warm, dress with the lemon juice and olive oil. Roughly chop the parsley and add to the warm chickpeas.
Finally, add the garlic and season well with salt and pepper. Set aside.
4tbsp labne (or good-quality Greek-style yoghurt) 4 organic free-range eggs 12 sage leaves 60g/2 1/2oz unsalted butter 1 fresh red chilli, seeds in, finely sliced
Place a non-stick saucepan on top of the stove over a medium to high heat. Add a knob of butter to the pan, leaving the rest for the sauce. When the butter is sizzling, carefully crack the eggs into the pan, season with sea-salt and cook until the white has become firm, but the yolks are still runny. Divide the chickpeas among 4 plates.
Spoon the labne on to the chickpeas, and place the fried egg on top of that.
Put the chilli and sage into the hot pan, and add the remaining butter. Swirl the pan and allow the butter to melt and become nutty brown.
Nutty brown butter is delicious - burnt butter is not, so as soon as the butter begins to smell nutty and turn golden, spoon it over the egg and the labne.
Serve at once while the eggs are piping hot; they are not nearly so nice when tepid.Reuse content