Asparagus with poached egg and dukkah crisps
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.