Spinach Hummus Eggs
Spinach Hummus Eggs is not your typical brunch, but give it a go! It’s delicious 😊
Ingredients
Hummus
- 240 g canned chickpeas
- 1 lemon
- 1/2 tsp garlic puree
- 1 tsp ground cumin
- 1 tbsp tahini
- 4 tbsp water
- 3 tbsp extra virgin olive oil
- 1/4 tsp salt
- 75 g spinach
- black pepper seasoning
Extras
- 2 slices sourdough bread
- 6 baby tomatoes halfed
- 1 large field mushroom sliced
- 2 large handful of spinach
- 2 eggs poached
- 2 tbsp pesto
Instructions
- Place all the ingredients for the hummus into a food processor and whizz up until you have a smooth consistency, set aside.
- Cook the mushroom with a little oil and when nearly cooked add your spinach.
- In another pan add a little pesto and cook the tomatoes for about 3 minutes until they have softened but retain their shape.
- Poach the eggs in boiling water, and while they are cooking toast your sourdough bread.
- Assemble the dish. Spread the toast with the hummus, add your mushrooms, spinach and tomatoes and top with an egg. Finish with a good drizzle of pesto. Enjoy!
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