Created by ImPat on November 8, 2017
Step 1: 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 4 minutes and then transfer to a bowl of iced water to cool for 2 minutes.
Step 2: Tap eggs (very gently) all over on the bench and very carefully peel.
Step 3: 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.
Step 4: Halve avocados and remove seeds and place onto plates and drizzle with lemon juice.
Step 5: Halve eggs and sit each half into the hollow of the avocado and top with chives.
Step 6: Serve with dukkah toast fingers.