Slow cooked eggs with asparagus, hummus and dukkah



Dukkah Eggs with Griddled Asparagus and Houmous Recipe

Method

  • Place the eggs in a small saucepan and fill with cold water to a couple of cms above the egg. Place over a high heat and once they begin to boil put a timer on for 3 ½ minutes.

  • Meanwhile spoon the houmous into a bowl and stir through the yogurt and harrissa. Set aside.

  • Plunge the eggs into cold water to stop the egg from cooking any further. Peel and brush with the oil. Roll through the dukkah.

  • Trim the asparagus and toss in 1 tbsp oil. Heat a griddle pan to high and add the asparagus. Cook for 1-2 minutes until charred before turning and cooking again for a further 1-2 minutes.

  • Serve the asparagus with a spoonful of houmous and the dukkah egg.






Video: How to Make Asparagus Hummus

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Date: 07.12.2018, 10:32 / Views: 94283