Poached Eggs on Toasted Sourdough with Avocado and Dukka
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 1
  • 2 fresh eggs
  • ½ ripe avocado
  • 1 handful baby spinach leaves
  • 2 pieces sourdough
  • olive oil
  • 2 sprigs Italian flat leaf parsley
  • ¼ lemon
  • sea salt and pepper
  • Dukka:
  • ⅔ cup hazelnuts
  • ½ cup sesame seeds
  • 2 T coriander seeds
  • 2 T cumin seeds
  • 2 T freshly cracked black pepper
  • 1 T sea salt flakes
  1. To make the dukka: Preheat the oven to 180C. Spread the hazelnuts out on a baking sheet and roast in the oven for 3-4 minutes, then rub them in a tea towel to remove most of the skins. Pour the hazelnuts into a food processor and pulse until roughly chopped. Heat a frying pan over medium to high heat. Add the spices and sesame seeds and allow to toast briefly. Remove the pan from the heat and stir in the salt, pepper and hazelnuts. Store in an airtight container.
  2. Fill a medium size saucepan with water and heat until the water begins to simmer. Add 2 tsp white vinegar.
  3. Break one of the eggs into a small ramekin. Stir the water in the pot until a whirlpool forms, then gently drop the egg into the center of the whirlpool. Turn the heat right down to low and allow the egg to cook for 3-4 minutes, then remove with a slotted spoon and immerse in an ice bath. Repeat with the second egg.
  4. Brush the sourdough with olive oil then toast on a griddle pan. Slice the avocado and season with a squeeze of lemon and salt and pepper.
  5. Top the sourdough with baby spinach and avocado. When you are ready to serve place the eggs back in the warm water to heat up then remove from the water and drain on paper towel. Place the eggs on top of the avocado and sprinkle with dukka and chopped parsley and serve.
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/make-perfect-poached-eggs/