Eggs, Avocado, Dukkah

This dish is a delicious and nutritious way to start your day for breakfast or brunch. Easy, quick and healthy.

You can add any other vegetables or herbs that you have, and even swap the scrambled for poached or fried eggs. The secret is fresh eggs!

Serves 2


5 eggs
1 TS Dukkah -any variation you like. Something with fennel is good with eggs
2 slices Sourdough Bread - Toasted
1 ripe avocado
2  Radishes
1/2 punnet Cherry tomatoes
Salt, pepper, olive oil


Finely slice the radishes using a mandolin or sharp knife. Halve the tomatoes and scoop out the avocado flesh from the skins. Chop the parsley and toast your bread.

Crack the eggs into a bowl and whisk hard until completely combining the yolks and whites. In a hot pan add a teaspoon of olive oil and then the eggs. Using a rubber spatula move them around the pan and season with salt and pepper. Once 'just' set, and I mean still a little runny, give them one last flip in the pan and serve on your toast, avo on the side and garnish with the radish, parsley and tomato. Then a generous sprinkling of dukkah.


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