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Dukkah Spiced Eggs Benedict Breakfast Recipe | Dukkan

Dukkah Spiced Eggs Benedict Breakfast Recipe | Dukkan

Dukkah is a staple in every Egyptian pantry, and our dukkah blend is a great addition to and twist on eggs Benedict – everyone’s favorite Saturday brunch staple. A combination of spices and ground nuts that includes cumin, almonds, hazelnuts, fennel, sesame, and coriander, dukkah is eaten as a dry dip with bread for breakfast. Some households make their dukkah with peanuts, almonds or hazelnuts, but the best recipe includes a heavy reliance on the highest quality and most fragrant spices. We liberally pour our dukkah blend on our eggs Benedict for seasoning before serving. It elevates the dish and takes us back to the spice stalls of Cairo. 



DUKKAH EGGS BENEDICT

CATEGORY

Breakfast

SERVINGS

1

PREP TIME

30 minutes

Author: Dukkan Foods


INGREDIENTS

 

 Two poached eggs

Two English muffins

Smoked ham, bacon or chicken sausage

Hollandaise sauce





    DIRECTIONS

     

     Step 1

    Poach your eggs by boiling water with a few spoons of vinegar. If you don’t have an egg-poaching silicone mold, crack an egg into a ladle and gently drop it into the water by swirling the ladle to contain your egg and allow it to start to cook. Once it looks firm, ladle it out and allow it to cool on a plate with kitchen towels. Repeat until you have all your eggs prepared. 

     

    Step 2

    Layer your eggs on your bread base, choice of meat or sausage, and serve your Hollandaise sauce on top and sprinkle with dukkah generously. You can even add a side of fresh greens and avocado with a sprinkle of dukkah.



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