Moroccan Brunch Platter

Instructions

• • Heat a large non-stick frying pan over a medium heat and spray lightly with LURPAK Cooking Mist.
  • Crack the eggs into the pan and cook briefly, until the whites just begin to set. Sprinkle 2 teaspoons of dukkah over each egg. Cover the pan loosely and cook for a further 1-2 minutes, or until the yolks are cooked to your liking.
  • While the eggs are cooking, toast the bread under a preheated grill.
  • Top with a generous amount of PUCK Squeeze and then add the egg. Scatter over red onion slices.
  • Garnish the plate with the tomato, olives and mint. Serve with the hummus on the side.