4 slices Oroweat Organic Thin sliced 22 Grain and Seed bread

1 large, ripe avocado

½ teaspoon fresh lemon juice

1/8 teaspoon salt

3-4 hard boiled eggs, peeled and chopped or sliced

For the Dukkah:

1/3 cup walnuts

1/3 cup hazelnuts

2 tablespoons roasted sunflower seeds

2 teaspoons whole coriander seeds

2 teaspoons whole fennel seeds

2 teaspoons whole cumin seed

¼ teaspoon salt

Heat small, dry non-stick skillet to medium high. Place walnuts, hazelnuts and sunflower seeds in skillet and toast until fragrant, about 3-4 minutes. Allow to cool slightly, then place on a cutting board and coarsely chop. (Alternatively, place nuts in a food processor and pulse until coarsely chopped) Place nuts in a small bowl. Place coriander, fennel and cumin seeds in small skillet and toast until fragrant, 2-3 minutes. Transfer spices to a spice grinder and pulse until coarsely ground. Mix spices with nuts and season with salt. (Recipe makes generous amount of Dukkah. Store remaining Dukkah in an airtight container. Use within 10 days.)

 Place avocado in a small bowl and mash with lemon juice and salt. Toast Oroweat bread slices and top with avocado mixture. Place sliced egg on top of avocado and sprinkle with Dukkah.

Don’t boil hard boiled eggs…STEAM THEM!

Fill a small lidded pot with about an inch of water and place stainless steel steamer insert into the pan. Add eggs and bring to a boil. Cover pot and set timer for 10 minutes. When the timer goes off place eggs in an ice water bath to cool. Carefully crack eggs all over and roll gently with your hand. Peel come off perfectly and easily. Works every time!

For more At Home Chef with Fred Meyer recipes, visit:

https://www.pdxmonthly.com/features/the-at-home-chef-with-lisa-glickman