adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Dukkah baked eggs with toast soldiers
Dukkah baked eggs with toast soldiers
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Take your eggs to the next level with a crunchy Dukkah coating of toasted nuts and spices from Egypt.
Ingredients:
  • 10g butter
  • 100g baby spinach leaves
  • 2 green shallots, ends trimmed, thinly sliced
  • 80g soft feta, crumbled
  • 4 eggs
  • 80ml cooking cream
  • 20.00 ml bought almond dukkah, plus extra to sprinkle
  • Buttered toast soldiers, to serve
Instructions:
  • - Preheat your oven to 180°C. - In a large frying pan over medium heat, melt the butter until foaming. - Add the spinach to the pan and cook for 2-3 minutes, tossing occasionally until wilted. - Remove the pan from the heat and season the spinach with salt and pepper.
  • Grease four 3/4-cup (185ml) ramekins with melted butter. Divide wilted spinach evenly among them. Scatter half of the shallots and half of the feta on top. Crack an egg into a small dish, then carefully transfer it to each ramekin. Repeat with the remaining eggs. Drizzle with cooking cream and sprinkle with the rest of the shallots, feta, and dukkah. Season with salt and pepper.
  • Arrange ramekins on a baking tray. Bake in a preheated oven until egg white is set but yolk remains runny, about 10-12 minutes or until done to your preference.
  • Top the buttered toast soldiers generously with extra dukkah for added flavor and texture. Enjoy immediately alongside the delicious baked eggs.

Similar Recipes