Dukkah Fried Eggs on Lebanese Bread
Bring Sunday Brunch to your home this morning with this simple Dukkah and Fetta fried eggs with our Lemon and Herb Dukkah.
2 teaspoons Table of Plenty Lemon and Herb Dukkah
1 teaspoon finely grated lemon rind
60ml (1/4 cup) olive oil
4 fresh eggs
2 Lebanese bread
60g Fetta, crumbled
1 tablespoon shredded fresh mint
Lemon wedges, to serve
- Combine Table of Plenty Lemon & Herb Dukkah and lemon rind in a bowl.
- Heat the oil in a large frying pan over medium-high heat. Crack the eggs, 1 at a time into the pan. Cook, tilting pan and spooning a little of the hot oil over yolks occasionally for 5 minutes for soft yolks or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
- Use a paper towel to wipe the pan to remove excess oil. Add the Lebanese bread to the pan and cook for 1 minute each side or until warmed through. Transfer to a serving plate. Repeat with the remaining bread.
- Top the bread with eggs. Sprinkle with the Dukkah mixture. Crumble over feta. Top with mint. Serve with lemon wedges and sliced avocado