Asparagus with poached egg and dukkah crisps
SmartPoints® value per serving
Dukkah is a traditional Egyptian condiment made from herbs, nuts and spices. Spice up your breakfast with this Dukkah chips and poached egg.
Mission Pita Pockets, Wholemeal
31 g, quartered
reduced fat feta cheese
1 x 3 second spray(s)
- 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.
- Meanwhile, cook asparagus in a medium saucepan of boiling water for 2 minutes until just tender. Drain. Rinse under cold water. Drain.
- 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.
- Top pita crisps with asparagus and egg. Sprinkle with feta and remaining dukkah to serve.
TIP: Pita crisps can be made up to 3 days ahead. Store in an airtight container.