What you need to do

• To make the dukkah,start by toasting the hazelnuts and pistachios in a dry pan over a medium heatfor 3-4 minutes.

  Add the sesame and fennel seeds, and toast for a furtherminute.

  Transfer everything to a food processor and add the remainingingredients and pulse until well combined and chopped together.
• To make the whipped feta, place thefeta cheese, yogurt, lemon juice and cold water into a small food processor,season with salt and pepper and blitz until smooth.
• Next, heat the olive oil in a potover a medium/high heat. Add the beetroot and cook for 5 minutes on each sideor until the beetroot is lightly caramelized.
• Now poach the eggs using yourpreferred method.
• Toast the bread, then spread withthe whipped feta and top with the beetroot wedges. Place the poached eggs ontop, sprinkle with the dukkah and fresh parsley and serve immediately.