Scrambled eggs with coconut dukkah from ‘Butter, bones, salt’

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A good idea for scrambled eggs with a twist: make it with coconut dukkah! This tasty recipe comes from the new book ‘Butter, bones, salt’ by Nicole Pisani. A fantastic cooking bible that we have kept open in the kitchen in recent weeks.


For 2 people:

  • 1 tablespoon butter
  • 4 eggs
  • 1 tablespoon crème frache or a
  • Splash of whole milk sea salt
  • Young lettuce leaves, to go with it

For the coconut dukkah (for 500 g):

  • 100 grams sesame seeds
  • 250 grams hazelnuts, finely chopped
  • 40 grams of fennel seed
  • 40 grams coriander seeds
  • 20 grams cumin seeds
  • 50 grams coconut, grated

Nicole Pisani is a chef and previously worked at NOPI – Yotam Ottolenghi’s restaurant – and The Modern Pantry in London. She now directs a school kitchen and education program in London. Butter, bones, salt is her second book, in which she shows how these 3 basic elements together guarantee many delicious recipes. Think of a crispy chicken skin salad with seaweed mayo, an OctoDog or monkfish tail with five-spice butter. Below we share Nicole’s recipe for scrambled eggs with coconut dukkah.

Nicole: “Eggs are part of the essence of food for me. Scrambled eggs with just a little salt are so simple and delicious. You have to whisk well, use a lot of butter and remove the pan from the heat before the scrambled eggs are ready, keep stirring and let the egg cook in the residual heat. That way, the scrambled eggs are always soft and make a perfect breakfast.”

Scrambled eggs with coconut dukkah from Butter, bones, salt

Scrambled eggs with coconut dukkah

Make the coconut dukkah first. Preheat the oven to 200°C. Mix all ingredients in a bowl and spread evenly on a baking sheet. Roast in the oven for 2 to 3 minutes.

Remove from the oven and place the toasted nuts and seeds in a food processor. Pulse for a few seconds at a time until everything is roughly chopped. This recipe is for a large quantity, so store in an airtight container.

For the scrambled eggs, heat a non-stick frying pan and add the butter. Meanwhile, break the eggs into a mixing bowl and beat vigorously. Add a good pinch of sea salt and whisk in the crème frache or milk.

When the pan is hot and the butter has melted, add the egg mixture. Quickly stir the eggs with a spatula so that they are cooked and remain fluffy. When the scrambled eggs are three quarters cooked, remove the pan from the heat; it continues to cook in the residual heat, which is also known as ‘continuing cooking’.

Serve immediately in bowls and sprinkle with 1 tablespoon of coconut dukkah and lettuce leaves. Serve with a slice of toasted sourdough bread and butter.

Source: Culy by
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