Soft-boiled eggs with grilled asparagus and dukkah

Soft-boiled eggs with grilled asparagus and dukkah

By
From
Tiffiny's Lighten Up Cookbook
Serves
1
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 eggs
200g asparagus, trimmed
1 tablespoon extra-virgin olive oil
salt and freshly ground black pepper

Dukkah

Quantity Ingredient
75g sesame seeds
50g hazelnuts
55g almonds
30g coriander seeds
30g cumin seeds
salt, to taste

Method

  1. To make the dukkah, toast all the seeds and nuts separately until fragrant, either in a dry frypan or on a baking tray in a preheated oven at 180°C.
  2. Allow to cool, then combine and crush roughly in a mortar and pestle or pulse in a food processor until coarsely ground. Add salt to taste. Store the dukkah in an airtight container in a cool, dry place for up to six weeks.
  3. Bring a large saucepan of water to the boil and gently lower the eggs into the water. Boil for 3–4 minutes, depending on how soft you like them.
  4. To prepare the asparagus, toss with the oil, salt and pepper. Sauté in a grill pan over a medium–high heat for 4–5 minutes, turning occasionally until golden brown.
  5. To serve, place the eggs into egg cups and crack the top. To eat, dip the asparagus spears into the runny egg yolk and then into the dukkah.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
nutritional
tiffany
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