A funny thing happens sometimes. It's that moment when you close your eyes and before you know it everything is different. One day you're busy attending Plaster Master parties with the whole of your second grade class, blink and your same classmates are busy graduating med school, and being the editors of magazines, and being transferred overseas with their company, and setting up their own businesses.
What happened to the days when the biggest decision you had to make was who you were going to sit with at lunchtime in the playground. Or wondering if Sophie could stay for a sleepover. Or determining if your sister was nice enough to let you just watch while she played Where in the World is Carmen Sandiago? Decisions I'm pretty sure I was making a moment ago. And now I'm busy figuring out how I'm going to justify buying those pineapple shorts when my phone bill is due, and whether the fact that it's Wednesday is a good enough reason to pour myself a glass of wine, or deciding what direction to spin my life in.
And then this miraculous thing happens when somehow you've graduated from school and you've stepped out into the real world with full time jobs, and degrees under your belts, and having to do your own washing. And you still have those friends by your side. The friends that invited you to their 7th birthday Fairy Shop party and the ones that were with you when you joined the school chess club*, and the same people that held your hand when you'd set up your tent over a giant puddle and you were soaked inside and out, and the ones that didn't mind when you laughed at them when their 30 year old sleeping bag exploded in said tent and your were inhaling tiny feathers up your nose in fits of laughter and tears. The ones that nurtured your heart through your first breakup and let you copy their notes when you couldn't study for your HSC. These are the people that you hold onto.
*Yes I was a member of the junior school chess club. No I'm not ashamed of it (even if everyone laughs at me). And yes I still have the medals I won at inter school chess tournaments. Whatevs I got days off school to play chess. Only in hindsight do I realise what a dork I was for most of my childhood.
So somewhere along the way my friends have learnt how to do sutures and intubate a patient, and design websites, and write articles, and interview strangers, and how to deal with mortgages, and how to plan weddings, and navigate their way through life's joys and heartaches and I've learnt how to make pistachio dukkah. All of the above seem equally as important to me.
Pistachio Dukkah Soft Boiled Eggs & Avocado
recipe my own
serves 1 + extra dukkah
1/2 cup shelled pistachios
1 tbs sesame seeds
1 tbs ground coriander
1/2 tbs ground cumin
1/2 tsp sea salt
1 large free range egg
1 ripe avocado
1 thick slice fresh bread, I used sourdough, toasted if desired
1 baby radish, thinly sliced into rounds
1 tbs olive oil
salt and pepper
Preheat the oven to 170ºC. Place the pistachios on a small baking tray and toast in the oven for 8-10 minutes, or until lightly golden, remove from tray and set aside to cool. Place the sesame seeds on the emptied tray and again lightly toast for 6-8 minutes, or until golden brown all over. Set aside to cool.
In a small food processor blitz the pistachios until they are quite fine, but a few chunks here and there are ok! Tip into a small bowl and mix together with the sesame seeds, ground coriander, cumin and sea salt. Set aside until ready to use.
Meanwhile to boil the egg. There are one hundred ways to do this, so feel free to do this however you like. I placed mine in a small saucepan and just covered with cold water. Bring to the boil and once it hits a rapid boil, turn the heat off and let sit for 3 minutes. Remove from the hot water and run under a cold tap to cool the egg down. Gently tap the egg all over on a bench top to crack the shell all the way around and gently peel off the shell. Roll egg in the tablespoon of olive oil and roll in a 2 tablespoons of dukkah. The dukkah should stick to the egg and make a delicious crust. Just set aside for a minute until needed.
In a small bowl mash the avocado flesh with a fork, season with salt and pepper. Place the avocado on your bread or toast, and top with the sliced radish. Carefully cut your egg in half and place atop the avocado. Sprinkle with extra dukkah and a drizzle of olive oil if desired.
Extra dukkah will last for a few months in an airtight container stored out of direct sunlight.