Eggets with a Persian Spring Bean Dip

Name: Eggets with a Persian Spring Bean Dip
Total time: 900 s
Yield: 2 servings
Cuisine: British
Ingredients: 4 eggs; 30 g hazelnuts; 30 g mixed seeds (pumpkin, sesame, flax, chia, sunflower); 1/2 tsp Aleppo chilli flakes; good pinch of sea salt; few grinds black pepper; 1 1/2 tbsp tahini; 100 g broad beans; 50 g peas; 2 avocados; juice of 1 lemon; 1 tsp advieh (see recipe below); Advieh:; 4 tsp cumin powder; 4 tsp cinnamon powder; 2 tsp ground coriander; 2 tsp ground cardamom; 2 tsp dried rose petals; 2 tsp ground turmeric; 2 slices dried lime; 1 tsp black pepper; 1/2 tsp ground cloves

Laura @FeelBetter

Milton Keynes, England

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

I love Scotch eggs but this is a way of making a healthier version still packed full of protein and equally delicious. Instead of enveloping eggs in minced meat, breading and deep frying, the eggs are dipped in ground seeds and nuts which also contain protein but have powerful antioxidant and anti-inflammatory properties ideal for strenuous sports.

The eggs are boiled until ‘jammy’ then painted with tahini (made from sesame seeds), dipped in a blend of nuts and seeds and served on a legume dip.

The dip is made from avocado, broad beans and peas which not only provides another protein punch but contains a good amount of dietary fibre which aids digestion, supports the immune system and helps maintain blood sugar levels. The dip is flavoured with lemon and the Middle Eastern spice Advieh.

Advieh is a Farsi word that simply means ‘spice’. The ingredients in this spice vary according to the region and the dish it is used in. I’ve blended my own from dried rose petals, cardamom, cumin, cinnamon, coriander, turmeric, black pepper, cloves, dried lime and nutmeg. I think the fragrant spices and the rose petals balance the sourness of the tahini and the richness of the eggs. #globalcookpadgames2024

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

The eggs are boiled until ‘jammy’ then painted with tahini (made from sesame seeds), dipped in a blend of nuts and seeds and served on a legume dip.

Laura @FeelBetter

Milton Keynes, England

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

The eggs are boiled until ‘jammy’ then painted with tahini (made from sesame seeds), dipped in a blend of nuts and seeds and served on a legume dip.

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

The eggs are boiled until ‘jammy’ then painted with tahini (made from sesame seeds), dipped in a blend of nuts and seeds and served on a legume dip.

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Ingredients

15 minutes

2 servings

4eggs
30 ghazelnuts
30 gmixed seeds (pumpkin, sesame, flax, chia, sunflower)
1/2 tspAleppo chilli flakes
good pinch of sea salt
few grinds black pepper
1 1/2 tbsptahini
100 gbroad beans
50 gpeas
2avocados
juice of 1 lemon
1 tspadvieh (see recipe below)
Advieh:
4 tspcumin powder
4 tspcinnamon powder
2 tspground coriander
2 tspground cardamom
2 tspdried rose petals
2 tspground turmeric
2 slicesdried lime
1 tspblack pepper
1/2 tspground cloves

Saved

Steps

15 minutes

1

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