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.
Ingredients
Baked Egg Buns
- 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 middle removed (set aside)
- ¼ cup extra virgin olive oil
- 4 eggs
- Sea salt and cracked pepper, to season
Dukkah Toasted Breadcrumbs
- 25g dukkah
- ¼ cup extra virgin olive oil
- Breadcrumbs (tops and middles of bread rolls blitzed in a food processor)
- 100g feta, crumbled
Directions
- Preheat oven to 200°C.
- Place a large ovenproof pan on medium heat. Melt butter and add sliced onion. Stir occasionally and cook until softened. Add silver beet, kale and spinach. Stir occasionally and cook until wilted. 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 rolls. Crack one egg into the hole in the middle of each bread roll. Place in the oven and bake for 20 minutes, or until the egg whites are opaque. For hard yolks, bake at least another 5 minutes. Remove from the oven and set aside.
- While the eggs are baking, toast the dukkah in another pan for 2–3 minutes until fragrant. Add oil and breadcrumbs, and cook on low heat until toasted. Set aside in a bowl to cool slightly. Add crumbled feta and stir gently with a fork. Sprinkle the dukkah toasted breadcrumb mixture over the top of the egg buns.
- Season with sea salt and cracked pepper, and enjoy!
