• Butter 50 g
  • Dates, seeds removed 1000 g
  • Cinnamon powder 5 g
  • Saffron strands 30 g
  • Eggs 30 pc


  • Mint leaves 15 g
  • bread toasted 30 pc
  1. 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.
  2. 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 Aromat Seasoning.