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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
- 1 tablespoon olive oil
- arugula, handful
- 2 tablespoons dukkah, so easy to make your own; see my other recipes
- 1 lemon, juiced and zested
- salt and pepper, to taste
- truffle oil (optional but delicious)
- Put your boiled and peeled eggs in a bowl (they're actually delicious still warm). Add feta, olive oil, lemon juice and zest, salt and pepper. Stir gently.
- Serve on bread of your choice (I make my own using macadamias - see my other recipes).
- Sprinkle with dukkah (see my other recipes), 1 tbsp each serving, maybe 2 tbsp because it's moorish (excuse the pun)
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Breakfast & Brunch