Beet Hummus Toast with Poached Egg

Beet hummus spread on toast, piled high with spinach, poached eggs, goat cheese, cherry tomatoes and toasted sesame seeds. A healthy breakfast, lunch, dinner or snack.

📝 Ingredients

• Sliced bread (sourdough or other crusty bread)
• Beet hummus
• Goat cheese or gorgonzola cheese
• Cherry or grape tomatoes
• Spinach leaves
• Eggs (room temperature, two eggs per piece of toast)
• Toasted sesame seeds (optional, use leftovers from our beet hummus recipe)
• 1/4 cup White vinegar or apple cider vinegar

👨‍🍳 Instructions

1. 1--- Make the Beet Hummus ---
2. 2Red beet hummus is a delicious breakfast option and is a snap to make. Just follow our step-by-step recipe for easy beet hummus.
3. 3Once ready, set your hummus aside in a bowl, save some of the toasted sesame seeds from that recipe, and get ready to cook your eggs.
4. 4--- Poach the Eggs ---
5. 5Prepare to poach the eggs by heating a pot of water over medium-high heat. Just before it simmers, pour in the white vinegar or apple cider vinegar. This increases the acidity of the water, helping the egg whites denature (or coagulate) faster.
6. 6Lower the heat so the water stays just below a simmer as you prepare your egg.
7. 7Meanwhile, prepare your eggs. Use two eggs per slice of toast.
8. 8You’ll poach the eggs one by one. First, remove the excess liquid from the egg by cracking it into a small strainer over a bowl.
9. 9Discard the liquid that drips into the bowl. Pour the egg that’s in the strainer into a small bowl and prepare to poach.
10. 10Bring the water to a low simmer. Don’t let the water boil. If it’s boiling, lower the heat before adding the egg. With a spoon, stir the water on the stove until you create a whirlpool.
11. 11Gently slide the egg into the center of the moving whirlpool in the pot.
12. 12Let the egg cook in the water for three minutes without stirring. If you like your eggs with a firmer yolk, let cook for an additional 30 seconds to 1 minute. Don’t cook for more than 5 minutes or you’ll end up with a rubbery egg.
13. 13Once cooked, use a slotted spoon to remove the egg from the water and drain.
14. 14Slide the egg inside a bowl of ice water. The cold water will prevent it from continuing to cook.
15. 15Repeat the process of stirring the water, sliding the egg into the whirlpool, cooking, and removing to ice water with each additional egg.
16. 16--- Assemble Your Dish ---
17. 17Toast the bread and place the slice on a plate.
18. 18Spread the beet hummus on the toast using a small spoon or spatula.
19. 19Pile the spinach on top of the beet hummus.
20. 20Using a large spoon, carefully slide one or two poached eggs on top of the spinach.
21. 21Slice the cherry or grape tomatoes in half lengthwise. Place the tomatoes cut side down on top of the eggs.
22. 22Break up the cheese and sprinkle around the eggs and tomatoes.
23. 23Sprinkle the toasted sesame seeds on top.
24. 24Your beet hummus toast with poached egg is ready to eat! Enjoy!