Easter Eggs with Dukkah
Freshly made this is so beautiful. Makes me remember a happy time of year.Dip boiled eggs in warm butter then gently into this Egyptian fragrant seed and spice mixture. Have some really thin flat bread with it too, maybe with olive oil…….
For Lou and Mark…..
100 g sesame seeds
50 g coriander seeds
25 g skinned hazelnuts
1 tablespoon cumin seeds
½ teaspoon ground cinnamon
2 teaspoons sea salt flakes
1 tablespoon black peppercorns
6 free range hens eggs
3 duck eggs
12 quails eggs
2 little gem lettuces
100 g butter
Preheat oven to 200 C/400 F/Gas 6
Place the hazelnuts on to a baking tray and toast for 5-10 minutes or until golden. Remove from oven and tip onto a plate to cool.
Heat a heavy based frying pan, add the coriander and cumin seeds and toast, turning over every now and then until starting to pop. Remove from heat and tip onto the plate with the hazelnuts. Add the sesame seeds to the pan and toast for 3- 5minutes or until lightly golden.
Place all the spices, seeds and salt and pepper into a spice grinder or food processor and grind until fine but be careful and don’t do it too much or you will end up with a paste.
Bring a medium pan to a boil, carefully lower in the duck and hens eggs and bring back to a boil. Boil the duck eggs for 10 minutes, the hens eggs for 8 minutes and add the quails eggs for the last 2 ½ minutes.
Remove from heat, drain and arrange the eggs in a large serving bowl. Remove the leaves from the little gem and melt the butter. On each of 6 dinner plates arrange a few little gem leaves, a small dish of the dukkah and a little bowl of melted butter, leaves removed.
Everyone takes an egg or two to peel themselves and then dip into the butter and then into the Dukkah.
Just one note….A duck egg is very large and very rich. A whole one to yourself maybe too much of a good thing!
From boiling: Duck eggs 10 minutes
Hens eggs 8 minutes
Quails eggs 2 ½ minutes
From my Stella column Cheat’s Dinner Party 23rd March 2008