Author: Smor Kitchen
This delicious recipe and stunning images are brought to you by our talented friends over at Smor Kitchen!
These Dukkah Baked Egg Buns make the perfect weekend brunch! Easy to make, simple ingredients and all in the one pan! Our 26cm AUS-ION Workhorse is the perfect pan for the job.
1 tbsp salted butter
1 Spanish onion, sliced
2 cups silver beet, roughly sliced
1 cup kale, roughly sliced
1 cup spinach leaves
4 bread rolls, tops sliced off and set aside and the middle of the bread roll removed and set aside
1/4 extra virgin olive oil
Sea salt and cracked pepper, to season
1/4 cup extra virgin olive oil
Breadcrumbs, tops and middle of the bread rolls baited in a food processor for 5 seconds or roughly torn into small pieces with your fingertips
100g feta, crumbled with your fingertips
Preheat oven 200C.
Place a large oven proof pan on medium heat. Melt butter and add sliced onion. Stir occasionally and cook until softened. Add silver beet, kale and spinach leaves. Stir occasionally and cook until softened. Turn the heat off and set aside.
Place bread rolls on top of sautéed greens. Brush oil all over the tops and sides of the bread tolls. Crack one egg and place it in the hole in the middle of the bread roll. Repeat until all the eggs are in the bread rolls. Place in the oven and bake for 20 minutes, or until the egg whites are opaque. If you would like your yokes to be hard, bake for at least another 5 minutes. Remove from the oven and set aside.
While the eggs are baking in the oven, toast the dukkah in another pan for 2 to 3 minutes, or until you can start to smell the aroma from the dukkah spices. Add oil and breadcrumbs, and cook on low heat until toasted. Set aside in a bowl and allow it to cool slightly. Add crumble feta to the bowl and stir gently with a fork. Sprinkle the dukkah toasted breadcrumb mixture all over the top of the egg buns. Season with sea salt and cracked pepper.
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