Hard-Boiled Eggs with Dukkah
15 minLow FODMAPDairy-freeStovetopHormone balanceLuteal phaseGluten-freeHigh proteinMuscle preservation
Servings:
2
·
Ingredients
- —4 eggs
- —3 tbsp hazelnuts
- —2 tbsp sesame seeds
- —1 tsp cumin
- —1 tsp coriander
- —pinch of salt
- —olive oil for dipping
Method
- 01Bring water to a boil. Lower the eggs in carefully with a spoon. Cook for exactly 8 minutes — the yolk will be fully set. Transfer immediately to iced water for 3–5 minutes — this stops the cooking and makes peeling easier.
- 02Toast the hazelnuts and sesame in a dry pan over medium heat for 3–4 minutes, stirring constantly. As soon as you smell the nutty aroma and they turn golden — remove them, they burn quickly.
- 03Tip the nuts and sesame onto a chopping board or into a mortar. Add the spices and crush roughly — dukkah should not be smooth, it needs texture.
- 04Dip each egg half in olive oil, then roll in the dukkah so it sticks all over. Serve straight away.
Why this works
Eggs provide choline essential for liver detoxification and hormone synthesis; hazelnuts add vitamin E; cumin and coriander support digestive enzyme activity.
Nutrition (per serving)
220
kcal
13g
protein
17g
fat
4g
carbs