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
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.
