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breakfast set up on table with Slice of sourdough with ricotta, crushed avocado, poached eggs, cherry tomatoes, basil and dukkah

Poached Eggs on Sourdough with Avocado, Ricotta and Dukkah

Shilpi & Etienne | between2kitchens
This breakfast recipe for soft poached eggs on a toasted sourdough slice with crushed avocado, ricotta and a spiced dukkah is delicious and healthy.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Australian
Servings 2 people
Calories 257 kcal

Equipment

  • mixing bowls
  • small pot
  • pan
  • slotted spoon

Ingredients
 
 

For the Poached Eggs on Sourdough

  • 4 fresh eggs
  • 2 slices sourdough
  • 2 ripe avocados
  • ½ lemon
  • 1 bunch basil
  • 100 g cherry tomatoes
  • 2 tablespoon ricotta
  • 1 tablespoon white wine vinegar
  • 2 tablespoon olive oil
  • salt and pepper

For the Dukkah

  • 3 tablespoon cashew nuts, chopped
  • 1 tablespoon pepitas
  • 1 tablespoon sunflower seeds
  • 1 tablespoon sesame seeds
  • 1 teaspoon sea salt
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon togarashi chilli

Instructions
 

For the Avocado, Tomato mix on Sourdough

  • In a bowl season the ricotta with salt and pepper and set aside.
    Seasoning ricotta cheese in a glass bowl with salt and pepper
  • Cut the avocados in half and remove the stone.
    Removing the stone from half cut avocado
  • With a spoon scoop out the flesh and place in a bowl
    Scooping the avocado flesh with a spoon from the avocado skin
  • Add a tablespoon of olive oil, the juice of ½ a lemon and salt and pepper. Crush the avocados with a fork and set aside.
    Crushing the avocado flesh with a fork in a glass bowl
  • Cut the tomatoes in half and season with a tablespoon olive oil, salt and pepper.
    Chooped medley of tomatoes in a glass bowl being drizzled with olive oil
  • For the Poached Eggs
  • Heat up a pot with water and add 1 tablespoon white wine vinegar. Crack the egg in a ramekin or a bowl.
    Swirling method, pot of hot water, whisk and egg in a ramekin
  • Once the water has boiled reduce the heat to low and us a whisk to swirl the water.
    Adding egg to swirling hot water in a pan
  • Add the egg and cook for 3-4 minutes. Place the egg in a bowl with ice cold water and repeat the process with the remaining eggs.
    taking out a Poached egg with a slotted spoon from a pot of hot water
  • Meanwhile pick a few nice basil leaves and toast the slices of sourdough.
    Basil leaves, medley of tomatoes, toasted sour dough in a white wooden bowl
  • To assemble
  • Reheat the poached eggs in hot salted water.
    taking out a Poached egg with a slotted spoon from a pot of hot water
  • Spread the ricotta on the sourdough and then add the crushed avocado.
    Avocado mix spread over a slice of toasted sourdough
  • Gently place the poached eggs on top pf the crushed avocado.
    Placing two poached eggs on top of avocado mix, ricotta spread on toasted sourdough slice
  • Finish assembling the dish by adding cherry tomatoes, sprinkling dukkah and adding fresh basil leaves on the top
    Adding fresh basil leaves on top of dukkah

For the Dukkah

  • Place a pan on medium heat.
    Toasting dukkah ingredients in a hot pan
  • Add the cashew nuts, sunflower seeds, pepitas and sesame seeds to the hot pan.
    Toasting dukkah ingredients in a hot pan
  • Toss for a few minutes and add the remaining ingredients. Keep tossing the spices, seeds and nuts together until they are well toasted.
    Dukkah ingredients tossed in a pan
  • Store in an airtight container for up to one week.

Nutrition

Nutrition Facts
Poached Eggs on Sourdough with Avocado, Ricotta and Dukkah
Amount Per Serving (120 g)
Calories 257 Calories from Fat 207
% Daily Value*
Fat 23g35%
Cholesterol 8mg3%
Sodium 1189mg52%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 2g2%
Protein 6g12%
Vitamin A 540IU11%
Vitamin C 27mg33%
Calcium 105mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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