Note: Rye Muffins can be purchased at most good bakeries, but if you can’t find them use English muffins or rye bread instead. The ingredients for the bush dukkah and bush tomatoes can be hard to source; you can find them online at www.outbackpride.com.au or at specialty kitchen stores.
For the chutney – place the olive oil in a saucepan over a medium heat and fry the mustard and coriander seeds for 1 minute. Add the bush tomatoes and fresh tomatoes, turn the heat to low and simmer for 20 minutes. Add the remaining ingredients and cook for a further 15 minutes. Season to taste, then pulse in a blender and set aside in the fridge.
For the bush dukkah – place the ingredients into a pestle and mortar and grind roughly until combined.
For the smashed avocado – place the ingredients into a bowl and smash with a whisk. Season to taste with salt and pepper.
For the eggs – bring a pot of salted water to a rolling boil. Slowly drop the unpeeled eggs into the pot and boil for 5 minutes. Plunge the eggs into ice water to stop the cooking process, then peel.
To finish – make the salad dressing by shaking the mustard, lemon juice, olive oil and a pinch of salt and pepper together in a jar. Place the leaves into a bowl and toss through the dressing. Toast the rye muffins and spread with avocado. Place an egg on top, followed by a spoon of tomato relish and a sprinkling of dukkah. Serve with the dressed salad leaves.
4 fresh eggs
2 rye muffins
salt & pepper
bush tomato chutney
50g dried bush tomatoes
200g ripe tomatoes, diced
½ teaspoon yellow mustard seeds
½ teaspoon coriander seeds
50ml red wine vinegar
30g caster sugar
20ml olive oil
bush dukkah
1 teaspoon dried saltbush
1 teaspoon wattleseeds
1 teaspoon mountain pepperberries
15g fresh lemon myrtle
½ teaspoon sesame seeds
30g macadamia nuts
1 teaspoon salt
salad
250g salad leaf mix
juice of 1 lemon
1 tablespoon grain mustard
100ml olive oil
smashed avocado
flesh of 2 ripe avocadoes
juice of 1 lemon