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

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

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.Eating organic is more expensive – there’s no way around it. If you stick to buying the veggies and fruits in the “dirty dozen” organic and the rest regular, this could help. Often I will buy organic on the items that don’t break the bank and learn new ways to use them. Like eggs – I’ve done them up every which way to add protein to meals. Yolks are back so stop pitching them – they’re nutritional powerhouses. Personally I absolutely adore warm, runny egg yolk so over-easy and poached are my eggs of choice. Though I outlined how to poach an egg in the instructions, here is a quick video if you want an even better visual.

How to poach an egg

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

2 eggs
1 tbsp. white vinegar
2 slices bread, toasted (I love Food For Life brand – Ezekiel is great)
1/3 cup hummus
½ cup fresh baby spinach
1 tomato, thinly sliced
Kosher salt and pepper

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.

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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