Make: Open-Faced Breakfast Sandwich with Hummus, Tomato and Poached Egg

egg sandwich

We eat a lot of organic eggs in my house—and not just for breakfast. Though fried and scrambled eggs go best with toast and fruit, a poached egg is a posh and impressive variation that goes well on almost anything: atop dressed micro-greens, pasta, even burgers. They require a bit of kitchen panache, but once you’ve got the technique down there’s no end to possible uses. Give it a try in this open-faced sandwich and feel free to sub in sliced avocado, bell pepper or cucumber.


Open-Face Breakfast Sandwich with Hummus, Tomato and Poached Egg
Serves two

2 eggs
1 tbsp. white vinegar
2 slices bread, toasted (I like any of the Ezekiel 4:9 breads.)
1/3 cup hummus
½ cup fresh baby spinach
1 tomato, thinly sliced
Kosher salt and pepper

Method

1. Add enough water to a small skillet to fill it about two inches deep. Add vinegar. Heat over high heat until boiling and then reduce to medium heat (simmering).

2. Crack each egg into a small bowl, custard cup, or even juice cup. Carefully and gently lower cup into simmering water and pour the egg out slowly. Let cook about three to four minutes or until whites look set but yellow is still jiggly when touched with a spoon. Check out the video below if you need a visual how-to. If not, move on to step 3.

3. Meanwhile, spread toasted bread with hummus.

4. Divide baby spinach onto hummus and top with sliced tomatoes.

5. Using a slotted spoon, scoop eggs from water, letting excess water drip off. Slide egg onto tomatoes.

6. Top with a sprinkle of salt and pepper. Serve.

Per serving: 221 calories, 9 fat grams (including 2 grams saturated fat), 164 milligrams cholesterol, 227 milligrams sodium, 350 milligrams potassium, 23 grams carbs, 6 grams dietary fiber, 13 grams protein.

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Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

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