- Yield: 1 Serving
- Preparation Time: 10 Minutes
- Cooking Time: 20 Minutes
- 3 asparagus spears, trimmed
- 1 teaspoon white vinegar
- 2 large eggs
- 1½ slices wholemeal bread
- 1 small handful rocket leaves
- 30 g reduced-salt low-fat feta cheese, crumbled
- 1 teaspoon hazelnuts, chopped
- 1 teaspoon sesame seeds
- 15 g rolled oats
- ¼ teaspoon coriander seeds
- ¼ teaspoon cumin seeds
- Sea salt and ground black pepper, to taste
How to Make It
- To make the dukkah, heat a non-stick frying pan over medium heat. Add the hazelnuts and cook for 5–10 minutes or until fragrant and lightly toasted, stirring constantly. Transfer to a bowl and set aside to cool. Add the sesame seeds and toast for 2 minutes or until fragrant. Transfer to the bowl that contains the hazelnuts and set aside to cool. Place the hazelnuts, sesame seeds, oats, coriander seeds, cumin seeds, salt and pepper in a mortar and grind into a coarse powder with the pestle.
- Alternatively, you can use an electric coffee grinder.
- Heat a non-stick frying pan over medium–high heat. Add the asparagus spears and cook for 3–5 minutes or until they start to change colour and reach the desired tenderness.
- Fill a saucepan with water until 8 cm deep. Add the vinegar and bring to the boil over medium heat, then reduce the heat to medium–low. The water should just be simmering. Break the eggs into the water and cook for 2–3 minutes for a semi-soft yolk or 3–4 minutes for a firm yolk. Remove the eggs with a slotted spoon and allow to drain on paper towel.
- Toast the bread to your liking and cut into three triangles
- To serve, place one toasted triangle on a serving plate and top with the rocket. Top with another toasted triangle followed by the asparagus. Finally, top with the third toasted triangle and the poached eggs. Sprinkle over the feta and dukkah.