Recipes - Poached Eggs, Avocado, Hummus and Halloumi on Rye Toast

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Poached eggs on rye toast

Poached eggs, avocado, homemade hummus and halloumi on rye toast

serves two


  • 2 slices of rye toast
  • 4 poached eggs
  • One ripe avocado
  • One packet of halloumi
  • Homemade hummus (see below)
  • Dried chilli flakes
  • Three corned leek flowers
  • Olive oil


  1. Remove the stone and cut the avocado diagonally across through to the skin so you have a criss cross. You can then remove the cut avocado with a spoon
  2. Pan fry the halloumi in slices
  3. Plate everything on and around the warm toast, placing the hot poached eggs on last
  4. Drizzle with olive oil, sprinkle the dried chilli flakes and leek flowers


  • 500g dried chickpeas
  • 250ml olive oil
  • 3 teaspoons tahini
  • 3 cloves of garlic
  • Smoked paprika
  • Sea salt
  • Cracked black pepper


  1. Cover the dried chickpeas with double the amount of warm water (from the tap is fine) and leave overnight for them to soak
  2. Transfer chickpeas and water to a sauce pan and bring to the boil. Season with sea salt and simmer until soft
  3. Allow to cool in the water for 30 minutes, then drain
  4. Add the chickpeas to a blender along with the garlic, olive oil, tahini, a good pinch of smoked paprika and lightly season
  5. Blend until smooth (you may need to add a little boiling water from the kettle if the paste is too thick, but just a little at a time)
  6. Check the seasoning and serve with a sprinkle of smoked paprika and olive oil