Hummus Toast
This Hummus Toast is a quick, nutritious delight! Creamy hummus, fresh veggies, and perfectly poached eggs make every bite irresistible.
Equipment
- Poaching pan or saucepan
- Spatula
- Cutting board and knife
- Mixing Bowl
- Toaster
Ingredients
- 1 container Sabra Everything Bagel Seasoned Hummus or flavor of your choice
- 4 poached eggs
- 2 avocados peeled and sliced
- 0.5 cup cucumber slices
- 2 tomatoes sliced
- 1 cup arugula
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- pinch chili flakes
- 2 teaspoons olive oil divided
- 0.5 cup pomegranate arils optional
- 1 cup strawberries sliced, optional
- 4 slices rye bread toasted
Instructions
- Begin by toasting your rye bread slices to a golden brown. This adds a lovely crunch that pairs well with the creamy hummus and toppings.
- While your bread is toasting, bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water one by one. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and place on a paper towel to drain.
- While the eggs are poaching, slice your avocados, cucumbers, and tomatoes. Arrange them beautifully on a plate, ready for assembly.
- Spread a generous layer of Sabra Everything Bagel Seasoned Hummus on each slice of toasted rye bread. Top with sliced avocado, cucumber, and tomatoes.
- Carefully place a poached egg on top of each slice of toast.
- Sprinkle with salt, pepper, and chili flakes to taste. Drizzle the olive oil over the top for an extra boost of flavor. If using, scatter pomegranate arils and sliced strawberries on the side for a sweet and colorful touch.
Notes
- Try different hummus flavors like roasted red pepper or spicy harissa for variety.
- Swap rye bread with gluten-free or your favorite artisan loaf for a different texture.
- Store leftover hummus in an airtight container in the fridge for up to a week.