One Pan Dukkah Baked Egg Buns
Welcome to the Brunch Club. I am so glad we are on the same team. Brunch is definitely a hero in our house and it's a meal we like to share together while sitting around the table on our back deck surrounded by native trees. But the real hero is this one pan situation; this recipe is performed in one pan and it's the real workhorse. This dish is beautifully simple and begins with red onion, kale, spinach and silver beet sautéed in the pan on medium heat in a generous knob of salty butter. Open bread rolls filled with freshly cracked eggs are fitted snugly in between and baked in the oven until just set. The final hurrah is the dukkah toasted bread crumbs (using the left over tops of the bread rolls) and feta sprinkled generously all over the top for that essential brunch crunch. It truly is the most perfectly delicious sharable meal.
What will you love most about this recipe?
It's incredible easy to make and only requires a few ingredients, which you'll mostly likely have in the pantry and fridge already.
You can use any green vegetables you have available in the fridge; green capsicum, broccolini and spring onion would also be just as lovely, or a lovely addition to this recipe.
This dish is hearty, addictive and simple to put together.
If you don't have feta, swap it out for goat cheese, mozzarella or even cheddar! But I think feta adds a bit of extra salty flavour that's always welcome in my humble opinion.
If you love eggs for breakfasting brunch as much as I do, this recipe has your name on it. The fresh sautéed greens, chewy bread and soft eggs is melt in your mouth goodness. But this recipe truly sings and stands out with the dukkah toasted bread crumbs (using the left over tops of the bread rolls) and feta sprinkled on top. Originally I was just going to sprinkle dukkah and feta on top, but I didn't want to waste the tops of the bread rolls, so I toasted them in the oven with a generous dollop of garlic infused olive oil, crushed them in my fingertips when they cooled down, and tossed them in a bowl with the dukkah and crumbed feta. This extra spicy creamy crunch took this brunch from good to bloody great! It's so much better than I expected and serves as an extra special touch that makes these baked eggs oh so special.
One Pan Dukkah Baked Egg Buns
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
1 tbsp extra virgin olive oil
4 bread rolls, tops sliced off and set aside and the middle of the bread roll removed and set aside. Roughly tear the bread tops and middle into small pieces with your fingertips.
25g dukkah
1 tbsp salted butter
1 Spanish onion, sliced
2 cups silver beet, roughly sliced
1 cup kale, roughly sliced
1 cup spinach leaves
4 eggs
100g feta, crumbled with your fingertips
Sea salt and cracked pepper, to season
Method
Preheat oven 200C.
Place a large oven proof pan on medium heat. Add olive oil, torn bread crumbs and dukkah and toast for 2 to 3 minutes, or until you can start to smell the aroma from the dukkah spices.
. Toast until lightly golden then set aside in a bowl.
Melt butter and add sliced onion into the pan. Stir occasionally and cook until softened. Add silver beet, kale and spinach leaves. Stir occasionally and cook until softened. Turn the heat off and set aside.
Place bread rolls amongst the sautéed greens (make sure there aren’t any green under the bread rolls). Brush oil all over the tops and sides of the bread tolls. Crack one egg and place it in the hole in the middle of the bread roll. Repeat until all the eggs are in the four bread rolls. Place in the oven and bake for 20 minutes, or until the egg whites are opaque. If you would like your yokes to be hard, bake for at least another 5 minutes. Remove from the oven and set aside.
Add crumbled feta to the toasted breadcrumbs and stir gently with a fork.
Sprinkle the dukkah toasted breadcrumb mixture all over the top of the egg buns. Season with sea salt and cracked pepper.
Serve and enjoy!