Tag Archives: Breakfast

Dukkah Fried Eggs

Fried eggs cooked on a bed of buttery dukkah — nutty, crunchy, and just a little spicy. Breakfast doesn’t get simpler or more satisfying.

Some mornings call for a breakfast that feels just a little special. Enter Dukkah fried Eggs. Nothing fancy—just eggs, butter, and a generous sprinkle of dukkah. As the butter melts, the seeds start to sizzle, releasing that toasty, nutty aroma that makes the whole kitchen smell alive. Crack in a couple of eggs, cover the pan, and a minute later you’ve got crisp edges, golden yolks, and a layer of warm spice underneath. It’s the kind of simple magic that makes you fall in love with breakfast again.

This recipe is Part 2 of my Dukkah series where I’m showcasing different ways to use this Egyptian blend of toasted nuts, seeds, and spices. If you missed Part 1, check it out. How to Make Dukkah— the base recipe that transforms everything from eggs to salmon to warm pita.

Watch the magic. ASMR lovers, this one’s for you: butter hitting the pan, dukkah sizzling, yolks wobbling like liquid gold. It’s breakfast at its most satisfying.

Dukkah Fried Eggs

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Servings serving

Equipment

1 8 or 10 inch cast iron or non stick slillet with lid

Ingredients

2 teaspoons unsalted butter
2 Tablespoons dukkah
2 large eggs
1 slice sourdough toast

Instructions

Melt the butter: Place an 8- or 10-inch skillet over medium heat. Add the butter and let it melt.
Toast the dukkah: Spoon the dukkah into the melted butter and spread it evenly across the pan. Let it sizzle for about 20–30 seconds to lightly toast the spices.
Add the eggs: Crack the eggs directly over the dukkah. Season with a pinch of salt and pepper.
Cover and cook: Turn the heat down to low, cover the skillet, and cook for 1–2 minutes, until the whites are just set but the yolks are still jammy.
Serve: Slide the eggs onto a plate and serve immediately with sourdough toast for dipping.

Notes

Lightly toasting the dukkah in butter intensifies its nutty aroma.
Cooking the eggs over low heat with a lid creates steam which helps the whites set gently while keeping the yolks perfectly runny.

Tried this recipe?Let us know how it was!

Keys to Success when making Dukkah Fried Eggs

Toast the Dukkah Gently: When the butter foams, add the dukkah and let it sizzle for 20–30 seconds before cracking in the eggs. This wakes up the spices and deepens the nutty flavour.
Cover the Pan: A lid traps steam, helping the whites set while keeping the yolks perfectly jammy. You’ll know it’s ready when the whites are opaque and the yolks still shimmer.
Use Butter: Oil works in a pinch, but butter gives the dukkah a rich base to bloom in — and that browned, nutty aroma makes the whole dish sing.
Serve It Simply: Slide the eggs onto a piece of toasted sourdough and break the yolks so they run into the dukkah and butter. Each bite is crunchy, creamy, and just a little spicy. It’s the kind of breakfast that feels indulgent but takes less than five minutes to make.

If you’re loving these flavours, explore the rest of the series:

Part 1: How to Make Dukkah

Part 3: Dukkah-Crusted Salmon

Part 4: Pita with Olive Oil and Dukkah – recipe coming soon

Dukkah might have Egyptian roots, but it feels right at home on a North American breakfast plate. Once you try eggs this way, it’s hard to go back — the buttery crunch and warm spice turn an everyday breakfast into something quietly extraordinary.

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Double Coconut Peanut Granola

4 Replies

Sometimes a small change can make a big difference. For some reason, I eat the same thing for breakfast almost everyday. Anyone else out there do that? Let me know what you eat for breakfast! Inquiring minds want to know.

Mine is plain Greek yogurt, a dollop of roasted strawberry-rhubarb compote, and a scoop of Melissa Clark’s Double Coconut Granola. But then, a few weeks ago, as I was scrolling through instagram the talented Katia @gourmandpixels posted a photo of granola made with red skinned (aka Spanish-style) peanuts.

It was a lightbulb moment for me. My nut of choice is usually toasted salted almonds, but I really love the gentle pop of crunch you get from a Spanish peanut. Plus, as an extra bonus, peanut skins have a ton of natural antioxidants and dietary fiber.

Click here for recipe for Double Coconut Peanut Granola

Cherry Yogurt Breakfast Ice Pops

Click here for recipe for Cherry Yogurt Breakfast Ice Pops.

Avocado Labne Toast

Click here to print recipe for Avocado and Labne Breakfast Toast.

Breakfast Toast with Labneh, Roasted Strawberries and Hazelnuts

8 Replies

I tend to eat the same thing for breakfast everyday, for about 5 years, until I get bored of it (clearly I don’t get bored very easily!) While I haven’t totally given up on my Double Coconut Granola with yogurt and fruit, I am having a brief, but passionate, dalliance with labneh.

Labneh, also called “yogurt cheese”, originated in The Middle-East thousands of years ago. It continues to be a daily staple there, showing up for breakfast drizzled with olive oil and a sprinkling of za’atar to dip your pita into, as a spread for sandwiches at lunch and in mezze platters at cocktail hour. It is made by straining the whey off yogurt, past the point of even Greek yogurt. Thick and tangy, it is extremely smooth, delicious and very versatile.

If you have a Middle-Eastern market near you, they often sell it. In Ottawa they make excellent labneh at Damas Supermarket. If you can’t find it, you can make it easily at home. Just mix a bit of salt and fresh lemon juice into plain yogurt. Place it in a strainer lined with cheesecloth, set over a large bowl, to catch the whey. Put it into the fridge to 24-48 hours. If you are planning to use it as a dip, 24 hours will be sufficient. If you want to use it as a spread, 48 hours will give you a thicker product. I have tried straining Greek yogurt as well as regular yogurt, and I prefer the final texture of plain regular yogurt. Just use full fat yogurt. It will keep in the fridge for up to two weeks.

I decided to pair my morning labneh with strawberries, toasted hazelnuts andf a drizzle of honey. Winter strawberries need a bit of help. I sliced them in half, mixed them with a spoonful of sugar and roasted them for 30 minutes. Leftover roasted berries will keep in the fridge for a week. Toast up your bread of choice. Something dense, and seedy to hold up to the weight of the labneh would be a good idea. Finish with a drizzle of your favourite honey and get ready to face the day.

Click here to print recipe for Breakfast Toast with Labneh, Roasted Strawberries and Hazelnuts.

Apple Cinnamon Overnight Oats with Maple Apples

1 Reply

We have been eating overnight oats for breakfast, lunch and dinner this week, as I have been testing different variations. So far, no one has complained. This version is adapted from a Cook’s Illustrated recipe. They sweetened the oats with brown sugar but I switched it for maple syrup. I also added chopped apples to the oats while they were cooking. Their recipe used shredded apples but I found that I liked the texture better with little bites of diced apple.

The final change I made to their recipe was to sautee some apple slices in a bit of butter and maple syrup, because, well… butter and maple syrup on apples! It’s a fancier version, and those sliced apples look so pretty on top, but feel free to leave it out if that’s not how you roll. No judgement here.
The night before, bring 3 cups of water and a good pinch of salt to a boil. Remove from heat and add 1 cup steel cut oats. Cover pot and let it sit on the counter all night. In the morning , add apple cider or juice, milk, cinnamon and some diced peeled apples. Cook for 5 minutes. Let sit for a further 5 minutes. Top with sauteed maple apples and some toasted almonds or pecans.

Drizzle with extra maple syrup because you deserve it.

Click here to print recipe for Apple Cinnamon Overnight Oats with Maple Apples.

Banana Coconut Overnight Oats

2 Replies

When I was growing up, oatmeal meant Quaker Oats Instant Oatmeal in the package. We had an instant hot water tap, (the water never really got all that hot) so there wasn’t even any cooking involved. My mom would buy the variety pack, but my sisters and I only liked the maple and brown sugar, and I think we probably added extra maple syrup and brown sugar. My poor dad got stuck eating the unwanted apple cinnamon flavour. I recall that the dried apples always got stuck in your throat.

Fast forward a whole bunch of years and, “We’ve come a long way baby.”Now I’m eating oatmeal made with steel cut oats that you actually have to cook!

So, a little oats primer here. Whole oats, that have been cleaned and hulled, are called groats. They are a little too coarse for oatmeal. Groats that have been coarsely chopped are known as steel-cut oats (bowl on the left). Groats that are steamed and pressed are called rolled oats or old-fashioned oats (bowl on the right). Instant oats are pre-cooked, dried, and then rolled and pressed slightly thinner than rolled oats.Steel-cut oats have a wonderful nutty taste and chewy texture, but they take 40 minutes to cook, and who has time for that? Enter the overnight method. I learned how to make these from those clever folks over at Cook’s Illustrated.

Bring 3 cups of water and a teaspoon of salt to boil. Please don’t omit the salt. Your oatmeal will taste flat and lifeless. Take pot off heat, stir in 1 cup of steel-cut oats , cover pot and let sit overnight while you sleep. In the morning add 1 cup of coconut milk, bring to boil, reduce heat to medium and cook, stirring occasionally, until oats are softened but still retain some chew and the mixture thickens slightly. This will take about 5 minutes. Cover the pot and let sit for 5 more minutes. The oatmeal will continue to thicken as it rests.

Mix in sliced bananas, shredded coconut and vanilla extract. Top with banana chips for some added crunch.

Mornings got a whole lot better around here. Stay tuned for an apple-cinnamon version with maple syrup!

Click here to print recipe for Banana Coconut Overnight Oats.

Jammy Eggs

2 Replies

There are some that believe #putaneggonit is a fad on its way out. I disagree. Topping anything with an egg makes it more delicious and I plan to keep on doing it, trendy or not.I was topping latkes, breakfast sandwiches, turkey hash, and turkey burgers, with a fried egg, but lately I’m into jammy soft boiled eggs. The whites are set but the yolks are still slightly runny and almost the consistency of “jam”. So yummy.The method is simple

Once you start, you’ll be topping everything with jammy eggs.

I started with a salad. There is no recipe for this one. Just use what you have and like. If you’re like my friend Sandy, you may need more specific details! Here’s what to do:

Start with a whole raw chicken. Liberally sprinkle it with kosher salt, freshly ground black pepper and paprika. Roast it in a 375°F oven for 1 hour and 20 minutes. Once it’s cooled slightly, take all the meat off the bones and dice it up. Or, even easier, just buy a rotisserie chicken from the supermarket.

Make Pickled Red Onions. Cut a few ears of corn off the cob and sauté corn in olive oil and sprinkle with a bit of salt. Slice up some celery, radishes and green onion. Slice a ripe avocado and squeeze some lime juice over it. Sprinkle with salt and a tiny pinch of red pepper flakes.

Wash some lettuce. I used romaine, radicchio and Belgian endive. Arugula would be excellent too.

Make a vinaigrette: in a glass jar, add 1 teaspoon dijon mustard, 1 teaspoon honey, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 cup red or white wine vinegar. Put lid on jar and shake well. Add 1/2 cup olive oil, and shake well to emulsify.

I plated each salad individually, but feel free to put it all on a large platter. Put the eggs on unbroken and let each person cut it open to watch the custardy golden yolk appear.

Click here to print recipe for Jammy soft boiled eggs.

Egg-in-a-hole-Avocado Toast

2 Replies

Egg-in-a-hole used to be one of my favourite meals as a child. I loved taking the little round piece of toast and poking it into the center of the egg, watching the runny golden yolk ooze out. I had completely forgotten about this egg dish until Tieghan Gerard, over at Half Baked Harvest, had the genius idea to turn it into a new way to eat avocado toast.

She topped hers with mashed avocado, corn, nectarines and feta cheese. We are not quite in nectarine season here, so I decided to roast some little cherry tomatoes with the corn. Mine got a topping of ricotta salata, basil and cilantro. A squirt of hot sauce or some pickled jalapeños would also be quite delicious if that’s more your jam.

The tomatoes and corn spend about 20 minutes in a hot oven, getting all golden brown and delicious. This gives you time to mash the avocados and make the egg-in-a-hole toasts.This is comfort food at its finest. It would make a beautiful brunch, but I love it best for dinner. There is something a little bit indulgent about having breakfast for dinner.

Click here to print recipe for Egg-in-hole Avocado Toast.

Granola Bark

3 Replies

If you’re one of those people that pick all the big clumps of granola out of the bag, leaving the little crumbs for the rest of your family, then this granola bark is for you.The recipe comes from the cookbook Tartine All Day, by pastry chef Elizabeth Prueitt. She and her husband, bread baker extraordinaire, Chad Robertson, are the owners of the Tartine Bread empire in San Francisco.

I recently sorted through all my cookbooks and got rid of a big pile that just didn’t bring me joy anymore. I wasn’t planning to buy any new ones. We’re in declutter mode around here these days. But I’m happily willing to make room for this book on my shelf. It is filled with inspiration for way we want to eat now, melding new ingredients with old techniques. These are the recipes that Prueitt cooks for her family everyday.

Start by gathering the dry ingredients. Rolled oats (not quick cooking), pumpkin seeds, unsweetened coconut, golden flax seed, sesame seeds, cinnamon, whole almonds and ground almonds (almond flour). Feel free to substitute other seeds and nuts. Chia seeds and sunflower seeds would be good. Pecans instead of almonds would be delicious. For Nutella fans, try using hazelnut flour instead of the almond flour.For the liquid ingredients, maple syrup is simmered with water, coconut sugar, and salt until the sugar dissolves. Prueitt calls for vegetable or olive oil, but I used coconut oil. The final liquid ingredient is an egg white, which helps make the granola bark extra crispy.Before baking, it is important to press the granola quite firmly into the pan. The easiest way to do this is to cover the granola with a sheet of parchment paper and press a second pan over the bark.

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Once baked and cooled, break bark into big pieces and pile them into a big glass jar and set it on the counter for snacking.
Or crumble it up into your yogurt for breakfast.

Salt and Serenity

Tales from my kitchen

Tag Archives: Breakfast

Dukkah Fried Eggs