Think the A-list is where it’s at? Then maybe it’s time to give the B-listers a closer look.
The small but mighty egg is rich in protein and contains all eight B-vitamins, making it a vitamin B super-food. B vitamins are instigators in many of our bodies’ enzymatic reactions that help keep us strong, healthy, and alert.
Top it with dukkah, this flavourful Middle-Eastern blend of nuts, seeds, and spices (which has its own nutritional clout to boot), and you’ll never think of eggs the same way again.
Move on over A-list, the B’s are coming in!
As many large eggs as you like (I like to cook up a batch on Sunday to last me for the week). Go organic, free-range for the best taste, nutrition, and gorgeous colour.
- Place eggs in a large pot and cover with cold water to just over an inch.
- Bring to a rolling boil, then immediately cover and remove from heat.
- For large eggs, let them sit for 8 minutes (adjust the time for larger or smaller eggs).
- When finished cooking, plunge eggs into cold water. Once they have cooled, eggs may be refrigerated for up to a week. Peel only when you’re ready to eat them.
- ½ cup raw pistachios
- ¼ cup unhulled sesame seeds
- 1 Tbsp cumin seeds
- 1 Tbsp coriander seeds
- ½ tsp chile flakes
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- Toast the pistachios, sesame seeds, cumin and coriander seeds in a dry skillet over medium-low heat until lightly browned and fragrant. Set aside to cool.
- Once cool, add the remaining ingredients.
- Grind in a spice grinder or dry canister of a high-speed blender until it forms a coarse meal.
- Sprinkle on hard-boiled eggs for a salty, savoury snack! It will keep in the fridge for a month or two in an airtight container.
Tip: if you have leftovers, you can use them to top other types of eggs (poached or fried are really good), mix with raw olive oil for a bread or vegetable dip, or coat a piece of fish before cooking. B-elicious!