0:10 Prep | 0:10 Cook | 2 Servings | Capable cooks
Crisp Lebanese bread is the base for these cheesy and zesty fried eggs.
2 teaspoons almond dukkah
1 teaspoon finely grated lemon rind
60ml (1/4 cup) olive oil
4 fresh eggs
2 Lebanese bread
60g feta, crumbled
1 tablespoon shredded fresh mint
Lemon wedges, to serve
Step 1 Combine dukkah and rind in a bowl.
Step 2 Heat the oil in a large frying pan over medium-high heat. Crack the eggs, 1 at a time, into pan. Cook, tilting pan and spooning a little of the hot oil over yolks occasionally, for 5 minutes for soft yolks or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
Step 3 Use paper towel to wipe the pan to remove excess oil. Add 1 bread to the pan and cook for 1 minute each side or until warmed through. Transfer to a serving plate. Repeat with the remaining bread.
Step 4 Top the bread with eggs. Sprinkle with the dukkah mixture. Crumble over feta. Top with mint. Serve with lemon wedges.
Author: Michelle Southan Image credit: Mark O’Meara Publication: Australian Good Taste