4 tbsp. Toasted Sesame Seeds
2 tbsp. Toasted Coriander Seeds
2 tbsp. Toasted Hazelnuts
1/2 tsp. Toasted Cumin Seeds
1/2 tsp. Sea Salt
1/2 tsp. Black Pepper
4 Large Eggs
Plain Flour for Dusting
Vegetable Oil for Frying
In a spice grinder, grind the coriander, cumin and hazelnut until they become a fine mixture. Add the sesame seeds, salt and pepper and pulse 2-3 times until everything is combined. This is a classic dukkah spice mixture.
Place the eggs in a saucepan and cover with cold water. Bring to a boil and then lower the heat. Let the eggs simmer for 3 minutes.
Cool the eggs in an ice bath. Then gently peel the eggs.
Dust the eggs in plain flour and then deep fry the eggs for 1 1/2 minutes or until they are golden brown.
Remove the eggs from the oil, and for a few moments let all the oil drain out. Then immediately roll the eggs in the dukkah spice mixture.
Serve on top of a bed of arugula with toasted bread on the side. Garnish the eggs with an assortment of micro greens, coarse sea salt and black pepper.
Tips and Tricks
Tip #1: You can toast the sesame, coriander, hazelnuts and cumin seeds ahead of time and store them in an airtight container for a couple of days.
Tip #2: You can use blend of black and white sesame seeds for an even more dramatic presentation.