Seeded Sourdough with Beetroot Hummus and Poached Egg
Ingredients
- 1/2 can cooked chick peas
- 150g cooked beetroot
- 2 tablespoons tahini
- 1 clove garlic
- Juice of about 1/2 a lemon
- A few mint leaves
- Salt to taste
- Seeded sourdough
- Spinach
- Egg
- Garlic chives
Preparation
Blend all the hummus ingredients together to make beetroot hummus.
Wilt the spinach in the microwave for about 30 seconds.
Poach the egg for 6 minutes to achieve a perfect runny yolk.
Assemble the breakfast by spreading the hummus on seeded sourdough, adding the wilted spinach, and topping with the poached egg and garlic chives.
Skip the poached egg if you have an allergy to it.
