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Boil eggs for about 9 minutes to have a somewhat soft-cooked yolk.
Let them cool a bit, peel, and cut into two halves
In a small pan that your egg halves can fit, melt butter. Add dried mint, paprika, and pepper flakes. Cook to toast for about 10-15 seconds without burning.
Place the egg halves into the butter sauce.
To cover the eggs with butter sauce, turn them gently. Then flip again.
Melt extra butter on top if you want extra tasty. Even though the butter seems enough, eggs soak the butter and wouldn’t say no to an extra butter on top 🙂