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Photo of Asparagus with poached egg and dukkah crisps by WW

Asparagus with poached egg and dukkah crisps

6 - 8
PersonalPoints™ per serving
Total Time
20 min
5 min
15 min
Dukkah is a traditional Egyptian condiment made from herbs, nuts and spices. Spice up your breakfast with this Dukkah chips and poached egg.


Wholemeal pita pocket

1 small, (1 x 31g), quartered


2 tsp


½ bunch(es)


1 medium

Reduced fat feta cheese

20 g

Oil spray

1 x 3 second spray(s)


  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.


TIP: Pita crisps can be made up to 3 days ahead. Store in an airtight container.