Easy like Sunday morning poached eggs with avocado, hummus & dukkah

poachedeggswithhummusanddukkah

Breakfast for 2:

 

4 pieces Vogels or other wholegrain  toast

4 eggs - super fresh ideally free range / organic

2 tbsp white vinegar

1/2 cup hummus (I used garlic hummus)

1 avocado

1/4 cup dukkah

 

Bring a reasonably large pot of water to the boil, reduce to a simmer, add vinegar then one by one, crack an egg into a cup and slip gently into the water. Simmer for 3 minutes then remove with a slotted spoon. Spread toast with hummus and top each slice with quarter of the avocado and an egg and sprinkle with hummus. Dig in!

 

Sarah's Walnut, Pinenut and Pumpkin Seed Dukkah:

 

Nuts:

1 cup hazelnuts (or walnuts)

1/3 cup almonds (or pumpkin seeds)

1/3 cup pine nuts

1/3 cup sesame seeds

 

Seeds and spices:

2 tbsp cumin seeds

2 tbsp coriander seeds

2 tbsp fennel seeds

1 tsp freshly ground black pepper

1 tsp red chilli flakes

2 tsp flaky sea salt

1 tbsp black sesame seeds (optional)

 

 

I am taking some liberties with the labelingof nuts and seeds to make the instructions simpler...Heat the oven to 180˚C (350˚F). Put nuts on one tray and seeds and spices on another tray. Bake together in the oven for 10 minutes until nuts are lightly toasted and seeds and spices are fragrant. (If using hazelnuts separate them off, and after toasting, rub them between two tea towels to get most of the skins off - not as much of a faff as it sounds.) Cool on trays then put nutsin a food processorand grind seeds and spices in a mortar and pestle. Add seeds and spices to nuts and and pulse briefly so that they are all combined and the nuts are ground into chunks - I like them to have some texture, not be completely sandy butter! Add black sesame seeds and transfer to an airtight container then use for sprinkling on anything that takes your fancy.