8 slices of Yves Bacon
1 tsp. (5 mL) vegetable oil
4 slices of mini naan bread, toasted
4 eggs, soft poached
1 cup (250 mL) baby spinach, washed
Paprika for garnish
½ cup (125 mL) dairy free yogurt
¼ cup (60 mL) finely chopped mint
¼ cup (60 mL) finely chopped parsley
1 tbsp. (15 mL) lemon juice
1/3 cup (80 mL) hazelnuts
¼ cup (60 mL) raw cashews
1 tbsp. (15 mL) coriander seeds
1 tbsp. (15 mL) cumin seeds
2 tsp. (10 mL) fennel seeds
2 tsp. (10 mL) black sesame seeds
1 tbsp. (15 mL) white sesame seeds
Preheat oven to 350°F.
In a small bowl stir together hazelnuts, cashews, coriander seeds, cumin seeds, fennel seeds, black and white sesame seeds. Transfer spice and nut mix to an unlined baking tray. Roast for 10 minutes or until spices and nuts are a light golden brown. Cool completely.
Using a small food processor, pulse spice and nut mixture until nuts are a small crumb; set aside.
In a small sauté pan on medium high heat, warm vegetable oil and cook bacon until crispy, about 4 minutes.
To serve: Spread desired amount of herb yogurt onto one toasted naan bread. Top with 1 slice of cooked bacon, a few spinach leaves and one poached egg. Sprinkle with dukkah spice and garnish with a pinch of paprika.