Go Back

AVOCADO HUMMUS & POACHED EGGS BREAKFAST

Creamy avocado spinach hummus served with a buttery toasted bagel, poached eggs and farm greens is simply perfect for those days your looking for a quick savory breakfast ready in under 10 minutes!


Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Servings: 2
Author: the communal feast

Ingredients

  • 1 can chickpeas drained and rinsed
  • 1 cup fresh spinach
  • 1 ripe avocado
  • Juice from 1 lemon
  • 1 tsp salt
  • 3 tbsp olive oil
  • 1 tbsp tahini
  • 3 garlic cloves
  • ½ tsp cumin
  • 1 tsp pepper
  • Eggs
  • Bagels
  • Garnish:
  • Everything bagel seasoning
  • Hemp seeds
  • Red chillies

Instructions

  • 1. In a pot, bring water to a boil
  • 2. To a food processor, add the chickpeas, spinach, lemon juice, garlic, olive oil, tahini, salt, pepper and cumin. Blend until everything  is smooth, scrapping down the sides as needed
  • 3. Taste and adjust seasoning with more salt and pepper or lemon juice
  • 4. Once the water is boiling, add 2 tbsp white vinegar. Crack eggs and slowly drop one at a time into the boiling water (We recommend poaching no more than 2 at a time, you can crack your eggs into a pinch bowl which makes it easier to drop the eggs in the hot water)
  • 5. While the eggs are poaching, toast your bagel or toast
  • 6. Depending on how soft you like your poached eggs carefully remove the eggs from the hot water after 3-4 minutes with a slotted spoon and set aside in a bowl (longer if you like hard poached about 5-6 minutes with little yolk)  
  • 7. To plate, spoon a generous amount of avocado hummus onto a plate, drizzle with a small amount of olive oil and everything bagel seasoning. You can sprinkle some hemp seeds or chia seeds across the hummus over the plate -optional. Next place your toasted bagel onto the plate and top with poached eggs.
  • 8. Garnish plate with pepper and chilies. Serve immediately.

  •