egg mezze plate

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Adding an egg to a snack plat­ter is the ul­ti­mate pick-me-up. The un­beat­able flavour of a creamy yolk speck­led with spices is per­fect with the crisp veg­eta­bles and nutty hum­mus, all boost­ing your quota of pro­tein, vi­ta­mins and good fats. egg mezze plate

4 eggs

¼ cup (40g) dukkah

½ cup (130g) hum­mus

4 mini pita breads, toasted

1 bunch Dutch car­rots, peeled, trimmed and halved 4 baby cu­cum­bers (cukes), halved sea salt and cracked black pep­per

Bring a large saucepan of water to the boil over high heat, add the eggs and cook for 8–10 min­utes. Place in a bowl of iced water and set aside for 10 min­utes to cool.

Peel the eggs and roll in the dukkah. Place on a serv­ing board with the hum­mus, pita bread, carrot and cu­cum­ber. Sprin­kle with salt and pep­per to serve. SERVES 4.

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