Neil Perry versed Greg Malouf in a Cook Off where eggs were the theme ingredient. See what Greg came up with.
Roast each ingredient separately, and rub away as much of the brown skin from the hazelnuts as you can.
Pound the seeds using a mortar and pestle or whiz them carefully in a spice or coffee grinder.
When you grind the sesame seeds and hazelnuts be careful not to over grind them or they will disintegrate
Into an oily paste.
Soft boil the eggs for 3 minutes.
Cool down under running water and peel carefully.
Dust them in plain flour and then deep fry each egg for 1-1½ minutes, or until golden brown.
Remove from the oil and immediately roll them in dukkah.
To make the salad, mix together the fennel flat leaf parsley, onion and dried mint.
Whisk together the olive oil and lime juice and season with salt and pepper.
Dress the salad and crumble over the fetta.
Divide among serving plates.
Place a Dukkah egg on top of the salad, drizzle over a little extra virgin olive oil, and serve immediately.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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