Breakfast deli platter with dukkah coated eggs
- Brekkie Indulgence
- Serves 2
- Prep 10 min
- Cook 5 min
Why not turn your favourite antipasto platter into breakfast minus the wine and plus coffee:) Add or remove ingredients as you please, making your favourite platter!
Ingredients
- 4 eggs
- 1 punnet of brown mushrooms
- 1 tas tomato chutney
- 1/2 punnet of sweet tomatoes
- 4 baby bocconcini balls, halved
- none basil leaves
- 50 gm proscuitto
- 1 tas dukkah spice
- 1 ts balsamic vinegar
- 1/2 avo
- 1/2 lemon
- bread and crackers
Method
- Soft boil eggs for 6 minutes in boiling water. Run under the cold water to peel easily.
- Heat olive in the frying pan and fry sliced mushrooms, season with salt and pepper. Add tomato chutney at the end and stir well to combine.
- Combine sliced tomatoes, bocconchini and basil leaves. Drizzle with balsamic vinegar and olive oil.
- Spread the dukkah spice on the chopping board and coat the eggs in the spice.
- Mash avocado and squeeze some lemon juice, season with salt and pepper.
- Assemble the breakfast platter - dukkah eggs, tomato salad, mushrooms, prosciutto, mashed avo and your favourite crackers and bread.
Published 6 January 2019. All recipes