Pukka Dukkah Eggs

Breakfast is the most important meal of the day and what better way to start your day than with delicious dukkah eggs with spinach and Persian feta. I stole, I mean, this recipe was inspired by a little Deli on Brunswick Street in Fitzroy, Melbourne (for the life of me, I can’t remember its name). Anyhoo, try it this weekend. The dukka and fetta take boring old scrambled eggs to a whole new level! This recipe serves 2.

Ingredients
4 to 6 eggs (depends how hungry you are)
A dash of milk
½ tablespoon of butter
½ tablespoon of olive oil
4 tablespoons of dukkah
2 handfuls of spinach
100g Persian Fetta
Salt and pepper to season

Method
1. Scramble eggs in a large bowl. Add the milk and mix to combine. Add spinach, 1 tablespoon of dukkah, and half of the feta and mix to combine.
2. Add oil and butter to a hot frying pan. Add the egg mixture, and stir frequently until eggs have cooked to your liking.
3. Divide the eggs onto 2 plates. Sprinkle remaining dukka and feta onto the eggs. Season with salt and pepper.
4. Serve with multigrain toast or a nice sough dough.
5. You can adjust the amount of dukkah or feta to suit your tastes.