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Hummus Eggs

Spinach Hummus Eggs

Spinach Hummus Eggs is not your typical brunch, but give it a go! It's delicious 😊
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 people

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!