Recipes - Egyptian Dukkah Fried Eggs and Bacon
OK, here's a recipe for you guys that just want your bacon and eggs for breakfast. The eggs are a bit different, but well worth the effort!!
4 spinach leaves finely sliced
extra virgin olive oil
juice of ½ lemon
about 300g bacon
1 cup vegetable oil for frying
120g Ground's Dukkah
Combine the spinach, olive oil and lemon juice in a bowl. Fry the bacon rashers and keep warm. Soft-boil the eggs for only 3 minutes, then place them immediately in cold water to cool. Gently peel the eggs, being careful to keep them whole. Heat the oil in a deep pan. Roll each egg in plain flour and deep fry in the oil until golden. As soon as you take them out of the oil, roll them in the Dukkah to cover completely.
Place a serving of the salad, topped with an egg, on each plate. Add the bacon rashers and serve with toast or even hash-browns if desired.