Coarsely chop dried apricots.

Combine apricots, water, brown sugar, white balsamic, and half of the chili in a saucepan.

Cook and stir over low heat for 2 minutes or until sugar dissolves.

Increase heat to moderate and bring to a boil.

Reduce heat and simmer, uncovered, for 8 minutes or until apricots are tender and liquid is reduced.

Remove from heat and cool.

Process red onion, remaining chili, garlic, and ginger in a food processor until finely chopped.

Transfer mixture to a bowl.

Add breadcrumbs and ground lamb.

Season with salt and pepper and mix well to combine.

Shape the mixture into 4 patties.

Heat olive oil in a frying pan over moderate heat.

Cook patties for 4 minutes each side or until browned and cooked.

Transfer patties to a heatproof plate and cover with foil to keep warm.

Wipe the pan clean.

Place the pan over moderately low heat.

Crack eggs into the pan and fry for 2-3 minutes or until cooked to your liking.

Place buttered toast on serving plates.

Top with arugula, a patty, chutney, and a fried egg.

Serve with fries and remaining chutney.