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Spiced, Twice-Cooked Eggs

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Spiced, Twice-Cooked Eggs

 

1 tbsp. sesame seeds

1/2 tsp. ground cumin

1/4 tsp. ground nutmeg

1/4 tsp. ground coriander

salt

ground black pepper

1/3 cup unsalted butter

6 hard boiled eggs, sliced lengthwise in half

3 small pita breads, warmed and cut horizontally in

half

 

Toast the sesame seeds in a skillet. Add the cumin,

nutmeg, coriander, salt and pepper, set aside.

Melt butter in a large skillet over low heat. Add the

eggs, cut side down, and cook until the eggs begin to

turn brown, 5 to 6 minutes.

Turn the eggs and cook until brown on all sides, about

5 minutes more.

While eggs are cooking, sprinkle them with the spice

mixture.

Serve with pita bread or rice. Drizzle the butter

remaining in the pan over the eggs.

 

 

 

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This sounds interesting. Thanks.

Judy

-

Renuka Singh

Spiced, Twice-Cooked Eggs

 

 

Spiced, Twice-Cooked Eggs

 

1 tbsp. sesame seeds

1/2 tsp. ground cumin

1/4 tsp. ground nutmeg

1/4 tsp. ground coriander

salt

ground black pepper

1/3 cup unsalted butter

6 hard boiled eggs, sliced lengthwise in half

3 small pita breads, warmed and cut horizontally in

half

 

Toast the sesame seeds in a skillet. Add the cumin,

nutmeg, coriander, salt and pepper, set aside.

Melt butter in a large skillet over low heat. Add the

eggs, cut side down, and cook until the eggs begin to

turn brown, 5 to 6 minutes.

Turn the eggs and cook until brown on all sides, about

5 minutes more.

While eggs are cooking, sprinkle them with the spice

mixture.

Serve with pita bread or rice. Drizzle the butter

remaining in the pan over the eggs.

 

 

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