Poached eggs with ricotta & sesame dukkha

(0)
Breakfast & Brunch|Vegetarian
Serves
1
Prep   10 min
Cook   10 min
  • 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 60g 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 & Cereals1
Vegetables0.2
Fruit0
Dairy0.4
Healthy Fats & Oils1
Indulgences0
Calories385
Protein27.2 g
Total fat23.6 g
- Saturated fat7.9 g
Total carbohydrates12.7 g
- Total sugars2.8 g
Fibre5.4 g
Sodium422 mg
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