Name: Asparagus with poached egg and dukkah crisps
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 servings
Ingredients: 31 g Mission Pita Pockets, Wholemeal quartered; 2 tsp dukkah; 0.5 bunch(es) asparagus; 1 medium egg(s); 20 g reduced fat feta cheese; 1 x 3 second spray(s) oil spray

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Ingredients

Mission Pita Pockets, Wholemeal

31 g, 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

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.

Notes

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

Asparagus with poached egg and dukkah crisps

Ingredients

Instructions

Notes

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