Avocado & dukkhah rye soldiers with an egg

Avocado & dukkhah rye soldiers

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Prep: 5 mins Cook: 5 mins


Serves 1

Spice up breakfast - dukkhah is an Egyptian herb, nut and spice mix that adds a savoury hit to this avocado and cream cheese rye toast combo for dipping into eggs

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal395
  • fat28g
  • saturates8g
  • carbs17g
  • sugars2g
  • fibre7g
  • protein16g
  • salt1g
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  • ½ ripe avocado



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • ¼ tsp chilli flakes
  • juice of ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 large slice rye bread
  • 20g cream cheese
  • ½ tbsp dukkhah


  1. Scoop the flesh of the avocado into a bowl. Add the chilli flakes and lemon juice, mash everything together with the back of a fork and season well. Bring a pan of water to a simmer and add the egg, then cook for 5 mins. Toast the rye bread and spread with the cream cheese. Smooth over the mashed avocado and sprinkle with the dukkhah. Cut into soldiers and dunk into the runny yolk.

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