Avocado & dukkhah rye soldiers
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Avocado & dukkhah rye soldiers

By Esther Clark

Spice up breakfast – dukkhah is an Egyptian herb, nut and spice mix that adds a savoury hit to this avocado and cream cheese rye toast combo for dipping into eggs

  • Prep:5 mins
    Cook:5 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 395
  • fat 28g
  • saturates 8g
  • carbs 17g
  • sugars 2g
  • fibre 7g
  • protein 16g
  • salt 1g

Ingredients

  • ½ ripe avocado
  • ¼ tsp chilli flakes
  • juice of ½ lemon
  • 1 large egg
  • 1 large slice rye bread
  • 20g cream cheese
  • ½ tbsp dukkhah

Method

  1. Scoop the flesh of the avocado into a bowl. Add the chilli flakes and lemon juice, mash everything together with the back of a fork and season well. Bring a pan of water to a simmer and add the egg, then cook for 5 mins. Toast the rye bread and spread with the cream cheese. Smooth over the mashed avocado and sprinkle with the dukkhah. Cut into soldiers and dunk into the runny yolk.

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