I ate a version of this in a cafe in Melbourne a few months ago, and have tried a few times to recreate it. The cafe version (from the amazing Red Door Corner Store) was on flatbread, with crumbled feta and mint and the eggs were coated in a dukkah crust that seemed to have been fried. It was freaking delicious!! Having said that, I wanted something with similar flavours that was easy to recreate on a weekend morning with a minimum of fuss. I would definitely do it with the feta and mint if I had them on hand, but this morning it was all about fresh green avocado, eggs from my friends’ backyard chickens, quinoa and soya sourdough from Brasserie Bread, and a good shake of Louisiana habanero hot sauce!

I tried this with soft boiled eggs initially, but peeling the shells off was more trouble than it was worth and the eggs were lukewarm and more set than I wanted by the time I had finished. This time I tried poaching them and it was WAY more successful!

2 fresh eggs
1/2 an avocado
2 slices bread, preferably sourdough or artisanal style
Hot sauce
Vinegar (for poaching)

Poach the eggs by boiling water in a medium sized pan and adding a splash of vinegar. When the water is gently boiling, swirl with a spoon until a whirlpool forms. Crack an egg into a cup, and tip it gently into the middle of the whirlpool. Follow quickly with the second egg (you might need to give the water an extra swirl to keep the movement going.

While the eggs are poaching, toast your bread and tip some dukkah on to a plate. Dukkah is a delicious blend of nuts, seeds and spices, often used in Egyptian food. You can buy it pre-made or make your own (there are a bajillion recipes online). When toast is done, butter it and spread thickly with avocado.

Check your eggs, they should be done quite quickly. You can tell how soft they are by gently lifting one from the water with a slotted spoon and using your finger to test the softness. When they are done to your liking (I like mine quite soft and yolky), remove from the water and place on the board to drain.


Place an egg on the edge of the dukkah, and roll gently back and forth until it is covered with the dukkah. Repeat with the other egg. You might need to use your fingers to help with the last bits that are moist from the egg. Place eggs on top of your toast, sprinkle with coarse sea salt, and shake on some hot sauce.

Hello weekend morning!






2 thoughts on “Dukkah Rolled Eggs on Avo Toast

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