Mega breakfast

Kick off your day the right way with our filling, nutritious and oh-so tasty mega breakfast.  Delicious veggie cakes, topped with perfectly poached eggs and bacon or ham with a pinch of the Egyptian spice blend, dukkha. Yum!

  • Cook Time

    20 Minutes
  • Serves

    4 People


  • 8 very fresh eggs
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 4 teaspoons of dukkha
  • 8 rashers of bacon or slices of ham (optional)

for the veggie cakes

  • 2 cups packed sweet potato, grated
  • 1 medium zucchini, grated
  • 1 cup green beans,finely sliced
  • 1 medium red onion, very finely sliced
  • ¼ cup parsley,chopped
  • 1 cup waxy potato,grated
  • sea salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil

You'll Need

  • Multix Alfoil
  • Multix Cling


  1. Preheat the oven to 200oC .
  2. Line a large baking tray with Multix Alfoil and brush it with the olive oil.
  3. In a large bowl mix all the vegetables for the veggie cakes together and season to taste. Place them in 8 even piles about 10cm in diameter on the lined baking tray (pile them high because they reduce down dramatically as they cook). Using a spatula, push the pieces of grated vegetables together to form neat rounds.
  4. Cook for about 20 minutes until the tops start to brown and the vegetables have softened and reduced (the cakes remain soft with crisp edges). While the vegetable cakes bake cook the bacon or ham in a large frying pan until golden (You may need a little olive oil in the pan if using ham). Remove from the pan and keep warm.
  5. Fill a large shallow pan, 2/3 full of water. Add a teaspoon of salt and a tablespoon of vinegar. Bring to a simmer. Break your eggs and very gently slide them into the water. Poach for about 4 minutes until the whites are cooked through and the yolks are still soft (you may need to cook the eggs in batches). Serve 2 vegetable cakes on each plate topped with the poached eggs, a generous sprinkle of duhkka and the bacon on the side.
Posted in Breakfast