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Author Notes: A new take eggs for breakfast; can also be made ahead and makes a great quick lunch too —vanessa green
- 4 eggs, boiled and peeled
- 3 tablespoons sheep fetta, or cream cheese
- arugula, handful
- 2 tablespoons dukkah
- 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)
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