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Burnt butter eggs and goat’s cheese

In the Cretan dish staka me avga, eggs are fried in a type of clarified goat’s butter (called staka). It is a traditional, unusual ingredient and worth hunting down if you are intrigued (see page 268 for stockists). Here I have simplified the recipe by cooking the eggs in a nutty burnt butter and finishing the dish with crumbly goat’s cheese to recreate a similar flavour. A stretch perhaps, regardless it is delicious.



1 garlic clove

25g unsalted butter

Olive oil

¼ teaspoon sweet smoked paprika

2 large eggs

Sea salt and freshly ground

black pepper

50g goat’s cheese

A few sprigs of parsley (optional)



Peel and finely slice the garlic. Put the butter in a small frying pan and place on a medium heat. Once it has melted, allow it to cook a bit further so that it starts to turn golden-brown and smell nutty. Add a drizzle of olive oil and the garlic to the pan. Cook for a minute and stir in the paprika. Crack in the eggs. Season with salt and pepper and fry for 4–5 minutes, spooning over the hot fat until the eggs are cooked through but the yolks are still a little soft (or cook more/less to your liking). Crumble the goat’s cheese over the eggs. Transfer to plates, or serve in the pan, with some parsley, if you like. Perfect with any soft, fresh bread you like.



a copy of Greekish: Everyday recipes with Greek roots by Georgina Hayden (Bloomsbury Publishing, £26 Hardback). For a chance to win, simply click the link below and follow the steps...

Photography © Laura Edwards

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