Breakfast deli platter with dukkah coated eggs

January 6, 2019
Serves 2 People
Prep time
Cook Time

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!


  • 4
  • 1
    punnet of brown mushrooms
  • 1 Tablespoon
    tomato chutney
  • 1/2
    punnet of sweet tomatoes
  • 4
    baby bocconcini balls, halved
  • basil leaves
  • 50 Grams
  • 1 Tablespoon
    dukkah spice
  • 1 Teaspoon
    balsamic vinegar
  • 1/2
  • 1/2
  • bread and crackers


  1. Soft boil eggs for 6 minutes in boiling water. Run under the cold water to peel easily.

  2. 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.

  3. Combine sliced tomatoes, bocconchini and basil leaves. Drizzle with balsamic vinegar and olive oil.

  4. Spread the dukkah spice on the chopping board and coat the eggs in the spice.

  5. Mash avocado and squeeze some lemon juice, season with salt and pepper.

  6. Assemble the breakfast platter - dukkah eggs, tomato salad, mushrooms, prosciutto, mashed avo and your favourite crackers and bread.


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