
Poached eggs, avocado, homemade hummus and halloumi on rye toast
serves two
Ingredients
- 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
Method
- 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
- Pan fry the halloumi in slices
- Plate everything on and around the warm toast, placing the hot poached eggs on last
- Drizzle with olive oil, sprinkle the dried chilli flakes and leek flowers
hummus INGREDIENTS
- 500g dried chickpeas
- 250ml olive oil
- 3 teaspoons tahini
- 3 cloves of garlic
- Smoked paprika
- Sea salt
- Cracked black pepper
METHOD
- Cover the dried chickpeas with double the amount of warm water (from the tap is fine) and leave overnight for them to soak
- Transfer chickpeas and water to a sauce pan and bring to the boil. Season with sea salt and simmer until soft
- Allow to cool in the water for 30 minutes, then drain
- Add the chickpeas to a blender along with the garlic, olive oil, tahini, a good pinch of smoked paprika and lightly season
- 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)
- Check the seasoning and serve with a sprinkle of smoked paprika and olive oil