November 08, 2017
Breakfast, Lunch, Snacks,
Eggs, Fruit, Avocado, 5 Ingredients Or Less, Budget-Friendly, Quick Meals, Brunch, Weeknight Meals, Stove Top, Vegetarian more
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"From one of our national supermarkets free monthly magazines, May 2017."
Place eggs into a saucepan and cover with cold water and bring to the boil and then remove from heat, cover and set aside for minutes and then transfer to a bowl of iced water to cool for 2 minutes.
Tap eggs (very gently) all over on the bench and very carefully peel.
Meanwhile, toast or chargrill bread and drizzle with olive oil and then press oil side down into dukkah to coat and then cut into fingers.
Halve avocados and remove seeds and place onto plates and drizzle with lemon juice.
Halve eggs and sit each half into the hollow of the avocado and top with chives.
Serve with dukkah toast fingers.
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