Poached eggs with ricotta & sesame dukkha
1
| Prep | 10 min | |
| Cook | 10 min |
Our recipe for poached eggs with ricotta and sesame dukkha is a delicious and healthy breakfast choice.
- Sesame seeds, any type, 2 teaspoon(s)
- Ground cumin, 1 teaspoon(s)
- Ground coriander, 1 teaspoon(s)
- Paprika, dry powder, ½ teaspoon(s)
- Chilli flakes, ¼ teaspoon(s)
- Eggs, raw, 2 extra large egg(s)
- Burgen Bread, Soy-Lin, 1 slice(s), toasted
- Ricotta cheese, reduced-fat, 50 g
- Baby spinach, 20 g
Method
For the dukkha, scatter the sesame seeds in a small non-stick frying pan over medium heat. Cook, shaking pan for 2-3 minutes until they start to colour. Add the cumin, coriander, paprika and chilli flakes, cook shaking pan for 1 minute until spices are warm. Remove to a jar, season. Cool before securing the lid.
Half fill a deep saucepan with water. Bring to a simmer over medium-high heat. Crack 1 egg onto a saucer. Slide egg into the water, working quickly, stir the water to form a gentle whirlpool until the egg starts to float. Repeat with remaining egg. Simmer, without stirring, for 3 minutes. Remove with a slotted spoon to a plate lined with paper towel.
Toast bread and spread with ricotta. Top with spinach leaves and poached eggs. Sprinkle with dukkha.
TIP: You can easily double, triple or x 4 the dukkha recipe. It will keep 3 months in the fridge in an airtight jar. Its great over eggs, fish or chicken.
Nutrition facts per serve
Makes 1 serve
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 1 |
| Vegetables | 0.2 |
| Fruit | 0 |
| Dairy | 0.4 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 385 |
| Protein | 27.2 g |
| Total fat | 23.6 g |
| - Saturated fat | 7.9 g |
| Total carbohydrates | 12.7 g |
| - Total sugars | 2.8 g |
| Fibre | 5.4 g |
| Sodium | 422 mg |