Author Notes: A new take eggs for breakfast; can also be made ahead and makes a great quick lunch too —vanessa green
Serves: 2
Ingredients
-
4
eggs, boiled and peeled
-
3
tablespoons sheep fetta, or cream cheese
-
arugula, handful
-
2
tablespoons dukkah
Directions
- Put your boiled and peeled eggs in a bowl (they’re actually delicious still warm). Add feta
- Serve on bread of your choice (I make my own using macadamias – see my other recipes).
- Sprinkle with 1 tbsp dukkah each plate. Maybe more; it’s moorish (excuse the pun)