A grounding breakfast that nourishes the body, steadies the mind, and honours the ancient wisdom of food as medicine. In Ayurveda, the morning meal is a sacred anchor - the moment we return to our roots.
This recipe draws on the Egyptian tradition of dukkah, a fragrant blend of roasted nuts, seeds and spices, paired with the creamy richness of avocado and broad beans. We have gently reimagined it through an Ayurvedic lens, weaving in a few treasured ingredients from our collection.
The Benefits
• Sustained energy. Healthy fats and plant-based protein keep blood sugar steady - ideal pre-yoga fuel.
• Digestive fire (agni) gently kindled. Cumin, coriander and fennel support digestion without overwhelming it.
• Nervous system grounding. Earthy proteins and warming spices calm an overactive vata mind.
• Healthy inflammatory response. Turmeric, black pepper and antioxidant-rich nuts work quietly behind the scenes.
Ingredients (Serves 2)
For the Golden Dukkah
• 1 tbsp each coriander, cumin and fennel seeds
• 1 tbsp black peppercorns
• 100g raw hazelnuts, lightly roasted
• 100g raw pistachios, lightly roasted
• 50g sesame seeds, lightly toasted
• 50g sunflower seeds, lightly toasted
• 1 tsp sea salt; ½ tsp sweet paprika
• ½ tsp Turmeric Powder
• ¼ tsp Ceylon Cinnamon Powder
• 1 tsp A2 Gir Cow Ghee
For the Mash
• 100g shelled broad beans (fava beans), skins removed (or peas)
• Flesh of 1 ripe avocado
• A handful of coriander (cilantro) leaves
• Zest and juice of 1 lime
• Sea salt and freshly cracked black pepper
For the Eggs
• 2 eggs
• 2 tbsp distilled white vinegar
• 2-3 radishes, thinly sliced, to garnish
• A pinch of Kashmiri Saffron Mongra to finish
Method
1. Make the dukkah. Melt the ghee in a dry pan and toast the coriander, cumin and fennel seeds until fragrant. Ghee is considered in Ayurveda to be a vehicle (anupana) that carries medicinal properties deeper into the tissues. Transfer to a mortar with the peppercorns and pound until finely ground. Pulse the nuts and seeds in a food processor until sand-like, then add the pounded spices, salt, paprika, turmeric powder and Ceylon cinnamon. Pulse briefly and adjust seasoning.
2. Make the mash. Place all ingredients in a bowl and roughly mash with a fork. The lime is more than flavour - its sourness gently stimulates agni.
3. Poach the eggs. Heat 4cm of water with vinegar in a deep pan until just simmering. Create a whirlpool with a wooden spoon. Crack each egg into a small mug and slip into the water. Poach for 3-4 minutes, then drain.
4. Assemble. Coat the poached eggs in dukkah, set on a bed of mash, garnish with radish slices and a few threads of saffron - a rasayana said to brighten the complexion and lift the mood.
Storage
Your golden dukkah can be stored in an airtight container in a cool, dark place for up to a month. Sprinkle it on roasted vegetables, swirl it through yoghurt, or simply dip warm flatbread into olive oil and then into the dukkah - it is endlessly versatile.
A Final Thought
There is no better way to start the day than with the combination of nuts and eggs. Clean, plant-based proteins make this an ideal pre-yoga breakfast - and when you weave in the wisdom of Ayurveda, an already-beautiful meal becomes a ritual of grounding, healing and self-care.
May your mornings be golden.
Author: Anirudh Gomber
Editor: Jeremy Severo
Published By Rasayana Limited. All Rights Reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher.