Smørrebrød with Avocado, Soft-Boiled Egg and Dukkah

Avocado with soft-boiled egg and dukkah © kvalifood.com

Avocado with soft-boiled egg and dukkah is a smørrebrød that brings together Danish, Middle Eastern and Australian food traditions on a single slice of rye bread. Dukkah is an Egyptian spice blend of nuts, sesame seeds and roasted spices that gives crunch and warmth to the soft avocado and runny egg yolk. The soft-boiled egg — cooked for exactly 6 minutes — should have a liquid, orange centre that acts as a natural sauce when broken open. This is a modern smørrebrød with many textures: the creamy, the crunchy and the runny in every bite.

Avocado with soft-boiled egg and dukkah assembly © kvalifood.com
Avocado with soft-boiled egg and dukkah assembly © kvalifood.com

Ingredients

Yields 4 servings

Dukkah

  • 2 tbsp hazelnuts, toasted
  • 1 tbsp sesame seeds, toasted
  • 1 tsp coriander seeds, toasted
  • 1 tsp cumin seeds, toasted
  • ½ tsp black pepper
  • Flaky salt

Assembly

  • 4 slices dark rye bread
  • Butter, for the bread
  • 1 ripe avocado, sliced
  • 4 eggs, boiled for 6 min (soft-boiled)
  • Cress
  • Flaky salt
  • Good olive oil

Directions

Dukkah

Roughly chop the hazelnuts. Lightly crush the spices in a mortar. Mix everything together.

Soft-boiled eggs

Boil the eggs for exactly 6 minutes. Cool in ice water. Peel carefully.

Assembly

Butter the rye bread. Lay the avocado slices. Halve the soft-boiled eggs and place them yolk-side up. Sprinkle generously with dukkah. Drizzle with olive oil. Garnish with cress and flaky salt.