On Board in 20: Eggs and Toast Breakfast Board
  • 1 baguette
  • 6 to 8 eggs
  • ¾ cup of toasted almonds
  • 2 tablespoons toasted sesame seeds (white or black)
  • ¼ cup toasted sunflower seeds
  • 1 teaspoon cumin
  • 1 teaspoon chia seeds
  • ½ teaspoon ground black pepper
  • ½ teaspoon cinnamon
  • pinch of saffron (optional)
  • pinch of ground ginger
  • 1 cup plain, full fat Greek yogourt
  • 1 tablespoon plus 1 teaspoon of olive oil, divided
  • 1 avocado
  • 1 bunch of asparagus
  • 12 cherry tomatoes on the vine
  • 8 to 12 thin slices of ham or prosciutto
  • Optional: pea shoots for garnish
  1. Bring a medium pot of water to a boil (to speed up this process, boil your kettle and pour the boiling water into a hot pot; use caution, it will splatter) and heat a heavy cast iron grill pan over medium-high heat. (Alternative is to use the broiler feature in your oven.)
  2. Slice baguette into 1 inch pieces and lightly drizzle with 1 tablespoon of the olive oil. Place on the preheated grill pan and turn occasionally until toasted.
  3. Once the water is boiling, slowly place the eggs in and set the timer for 7 minutes.
  4. While the eggs are cooking, place the almonds, seeds and spices all into a food processor and pulse until finely ground, but still with some texture. Pour onto a small plate and set aside.
  5. When the eggs are done, spoon them into a bowl of ice water (or simply into a bowl in the sink and run the cold water). Ensure NOT to dump the egg water. Put the pot back on the stove and drop the asparagus in for two minutes (I recommend setting the timer). During this time, arrange the tomatoes, avocado & meat on the board. By now the bread should be toasted enough to also place on the board.
  6. Peel the eggs and role them in the dukkah. Place on the board and sprinkle with excess dukkah. Garnish with fresh pea sprouts.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/on-board-in-20-breakfast-for-dinner-board-eggs-toast/