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Avocado, egg and spiced dukkah on toast

Serves: 4
Prep: 15
Cook: 15

    Don’t want to have eggs and bacon again this weekend? Practice poaching your own eggs then serve them with a crunchy almond dukkah and tangy pickled onions.

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    • 1 avocado
    • juice of ½ lemon
    • ½ red onion, thinly sliced
    • ¼ cup white vinegar
    • ¼ cup water
    • 1 tbs caster sugar
    • 4 black peppercorns
    • ¼ cup roasted almonds, roughly chopped
    • 1 tbs coriander seeds
    • 1 tbs cumin seeds
    • 2 tsp fennel seeds
    • 1 tbs sesame seeds
    • pinch of salt
    • 1 tbs olive oil
    • 4 large eggs
    • 4 thick slices of wholegrain bread


    1. Halve the avocado, remove the seed and scoop out the flesh. Mash avocado in a small bowl with a fork. Stir through lemon juice. Set aside.
    2. Place onion in a small bowl. Combine vinegar, water, caster sugar and peppercorns in a small saucepan. Bring to the boil. Pour pickling liquid over onion and allow to cool.
    3. To make the dukkah, heat a large frypan over medium heat. Toast almonds, coriander, cumin, fennel and sesame seeds for 1-2 minutes or fragrant. Transfer to a small mortar and pestle or food processor. Grind until roughly chopped. Season with a pinch of salt.
    4. Add oil to the large frypan and return to medium-low heat. Crack eggs into the pan. Cook until whites are just set and yolks still wobble. Carefully remove from the frypan using an egg slide. Drain on some paper towel.
    5. Toast bread just prior to serving and spread with avocado. Top with eggs and pickled onion. Sprinkle over dukkah.

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