Author Notes
A new take eggs for breakfast; can also be made ahead and makes a great quick lunch too —vanessa green
Continue After Advertisement
Ingredients
-
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)
Directions
-
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)
See what other Food52ers are saying.