A Moment in the Kitchen: Whipped Feta Toast with Caramelized Beets and Poached Egg

This is a recipe video assignment for a multi-media storytelling class, but if you'd like to give the recipe a try (because it's GOOD) here's the steps: 

Duqqa: 

 ½ cup walnuts 

½ cup hazelnuts 

¼ cup sesame seeds 

1 tablespoon coriander 

 1 tablespoon cumin 

1 teaspoon flaky salt (or ¾ teaspoon fine salt) 

½ teaspoon freshly ground black pepper 

1. Toast the walnuts and hazelnuts until fragrant. (5-7 minutes) 

2. Add in the sesame seeds and toast until golden brown. (1-2 minutes) 

3. Put the nuts and seeds into a food processor with the seasonings and pulse. You want texture, not a fine powder. 

Caramelized Beets: 

Pre-cooked beets work best for this. 

 1. Pat the beets dry with a paper towel and cut in to wedges. 

2. Sauté them in olive oil for 2-3 minutes on each side. 

Feta Whip: 

150g feta (crumbled) 

4 tbsp natural yogurt 

½ lemon (juiced) 

1. Combine ingredients in a food processor and blend until spreadable. 

Poached Egg: 

 1. Crack an egg in to a ramekin and pour gently into a large pot of boiling salted water. 

 2. Remove with a slotted spoon after 2 minutes or when the egg white is set. 

Toast: 

1. Fry thick cut fresh sourdough in butter until it looks delicious. 

2. Spread feta whip and place beets and poached egg on top. 

3. Garnish with duqqa and fresh chopped parsley.