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Egyptian eggs with Dukkah Spice

Serves 1

  • 30g persian feta
  • 10g red chard leafs
  • 20g baby spinach
  • 1/2 avocado
  • pinch cumin ground
  • 1 scoop cricket flour
  • pinch coriander ground
  • 1 lemon wedges
  • 2 free range eggs
  • 1tbs extra virgin olive oil
  • 300ml water
  • 30ml white wine vinegar
  • 1 slice cricket sourdough
  • 1 tbs dukkah spiced nut mix (see dips section)
  • pinch salt and pepper

Bring water to boil and add the vinegar. Poach egg for 2-3 mins. Meanwhile cut the avocado removing the seed and skin. Mash it up in a bowl and season with spices, cricket flour, salt and pepper. Toast the bread, then remove eggs when soft. Place the spinach in microwave to wilt for 6 seconds. Add avocado to toast, then add spinach and the chard. Add the eggs and then drizzle with oil. Finish with dukkah spice mix.