I haven’t tried this New York Times recipe yet, because I don’t have dates in the house at the moment, but I want to share a link to the recipe in case any among you readers are kindred spirits of the palate; you might be wowed and inspired as I am. Dates and walnuts are a tasty pair however you put them together, and I’ve long been in agreement with the idea that “everything is better with butter.” It’s lovely the way one can make a meal out of a salad or pretty much anything by adding an egg or two on top. Most of these ingredients are commonly found in my kitchen and often on my plate, but I would never have imagined combining them in such a striking way: Gheysava
Gladsome Lights 
When you make it, Gretchen, let us know, but I am not drawn to it. You have, however, reminded me that I have plenty of dates and forgot all about them….
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This looks really interesting — you’re right about dates and walnuts. And what’s not to love about eggs?
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We have Iranian friends and I so enjoy the meals they have served us. We’ve not had breakfast with them, but I plan to ask them if they eat gheysava. I do love dates but haven’t considered them with eggs.
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Dates cooked in butter with walnuts until they are caramelized .. sounds delicious. I’d skip the eggs though.
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If I think of them as a sort of dessert, that might work. Kind of like the idea of eggs with jam (Dorothy Sayers’ “Strong Poison” where eggs and sugar are whisked together and jam added then topped with powdered sugar).
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