Eggets with a Persian Spring Bean Dip

Name: How to cook Eggets with a Persian Spring Bean Dip - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Laura

Eggets with a Persian Spring Bean Dip

Eggs are highly nutritious, supplying almost every nutrient one needs. They contain 13 essential vitamins, minerals, healthy fats and protein.

Ingredient

Food ration :

2 servings

Cooking time :

15 minutes

mixed seeds (pumpkin, sesame, flax, chia, sunflower)

1/2 tsp

Cooking instructions

* Step 1

If making advieh, place all the ingredients into a food processor and grind until a fine powder. Store in an airtight container.

* Step 2

Boil the eggs for 6 minutes then plunge in iced water then peel. If you like your eggs a little firmer, boil for 8 mins.

* Step 3

In a dry pan toast the hazelnuts until aromatic then add the seeds and cover as some of the seeds will jump out of the pan. Shake the seeds then remove from the heat, transfer to a pestle and mortar or food processor. Add the chilli flakes, sea salt, black pepper and grind. Brush the peeled eggs with tahini, then roll in the crushed seed and nut mix.

* Step 4

Cook the broad beans and peas for 2 – 3 minutes, drain and add to a food processor with the avocado flesh, lemon juice and advieh. Season with salt and pepper and blitz until smooth, then pour into a bowl. Serve a ladle of the dip and top with the eggets.