INGREDIENTS

***For the dukkah:***

1⁄2 cup (65g) hazelnuts
2 tbsp. pistachios
2 tbsp. sesame seeds
1⁄4 tsp. fennel seeds

1⁄2 tsp. ground coriander
1⁄2 tsp. ground cumin
1⁄4 tsp. sea salt

***For the toast:***

1 cup (170g) feta cheese,
crumbled
4 tbsp. natural yoghurt
1⁄2 lemon, juiced

2 tbsp. water
salt & pepper
1 tbsp. olive oil
9 oz. (250g) pack cooked
beetroot, cut into wedges
4 eggs
4 slices bread, toasted
2 tbsp. dukkah
2 tbsp. parsley, chopped

METHOD

To make the dukkah, start by toasting the hazelnuts and pistachios in a dry pan over a medium heat for 3-4 minutes. Add the sesame and fennel seeds, and toast for a further minute. Transfer everything to a food processor and add the remaining ingredients and pulse until well combined and chopped together.

To make the whipped feta, place the feta cheese, yogurt, lemon juice and cold water into a small food processor, season with salt and pepper and blitz until smooth.

Next, heat the olive oil in a pot over a medium/high heat. Add the beetroot and cook for 5 minutes on each side or until the beetroot is lightly caramelised.

Now poach the eggs using your preferred method.

Toast the bread, then spread with the whipped feta and top with the beetroot wedges. Place the poached eggs on top, sprinkle with the dukkah and fresh parsley and serve immediately.