Garlic focaccia with asparagus, chilli hummus and poached eggs
If you love poached eggs, you’re going to love this healthy and oh-so delicious dish which is perfect for breakfast, lunch or dinner.
Serves: 1
Ingredients:
- 2 soft poached eggs
- 3 asparagus spears, trimmed
- 1 piece of Turkish bread, toasted
- 3 tbsp. spicy hummus
- 1 tbsp. spicy dukkha
- 1 garlic clove, crushed
- 2 tbsp. olive oil
Method:
- Pre-heat grill to high.
- Cut Turkish bread in half horizontally.
- In a small mixing bowl, mix together the garlic and olive oil. Using a basting brush, brush the Turkish bread with the mixture and place under the grill. Make sure to keep an eye on it so it doesn’t burn!
- Heat a small saucepan of water until it begins to simmer. Use a spoon to create a whirlpool in the water and carefully crack the eggs into the center of the whirlpool.
- Turn the heat right down and let this sit for 3-4 minutes for a soft egg or 6-8 for a hard-poached egg.
- While the eggs are poaching, grab the asparagus and a peeler! Peel the asparagus into super thin strips.
- On a serving plate, layer the toasted garlic bread with hummus, peeled asparagus and the poached eggs. Sprinkle the spicy dukkha over the top and enjoy!
TIP 1: The asparagus tastes amazing raw, but you can cook it too! Once peeled, pan fry it with a small amount of olive oil and salt for 3 minutes (no need for longer as the strips are so thin!)
TIP 2: If you want to make your own spicy hummus place the below ingredients into a food processor and BLEND!
Makes 2-3 cups: 2 cans of chickpeas (800g soaked), 1 tsp. cayenne pepper, 2 tbsp. lemon juice, 1 garlic clove, 1/2 cup olive oil (more if needed), small handful of coriander (optional), sprinkle of salt and pepper.
Recipe courtesy of Leah Itsines on behalf of Australian Asparagus.