Asparagus with poached egg and dukkah crisps
6
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
Dukkah is a traditional Egyptian condiment made from herbs, nuts and spices. Spice up your breakfast with this Dukkah chips and poached egg.
Ingredients
Wholemeal pita pocket
1 small, (1 x 31g), quartered
Dukkah
2 tsp
Asparagus
½ bunch(es)
Egg(s)
1 medium
Reduced fat feta cheese
20 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Place pita on a baking tray. Lightly spray with oil and sprinkle with half the dukkah. Bake for 5–6 minutes or until crisp.
2
Meanwhile, cook asparagus in a medium saucepan of boiling water for 2 minutes until just tender. Drain. Rinse under cold water. Drain.
3
Bring a small saucepan of water to the boil over medium-high heat. Reduce heat to barely simmering. Carefully break egg into a cup, then slide egg into water. Gently poach egg for 2–3 minutes or until egg white is set and yolk is still soft. Use a slotted spoon to transfer egg to a plate. Cover to keep warm.
4
Top pita crisps with asparagus and egg. Sprinkle with feta and remaining dukkah to serve.
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