Breakfast mezze plate
130 g, baby truss
1 medium, thickly sliced
Hans 98% Fat Free Short Cut Bacon
Vitastic Pocket Pita, Lite, Wholemeal
1 serve(s), halved (1x31g pita pocket)
97% fat-free cottage cheese
65 g, (⅓ cup)
1 tbs, finely chopped
fresh lemon rind
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Spread tomatoes, zucchini and bacon on prepared tray and lightly spray with oil. Bake for 10 minutes. Add pita to tray and bake for 2–3 minutes or until vegetables are tender and bacon and bread are crisp.
- Meanwhile, bring a small saucepan of water to the boil over medium-high heat. Reduce heat to a simmer. Using a slotted spoon, lower eggs into water and simmer for 4-5 minutes for soft boiled eggs. Drain the hot water and run eggs under cold water until cool enough to handle and peel.
- Combine cottage cheese, chives and rind in a small bowl. Season with salt and pepper. Serve cottage cheese mixture with tomatoes, zucchini, bacon, pita crisps and egg sprinkled with dukkah.