Poached Eggs with Beet Hummus and Fried Halloumi

This is a classic beachside Australian style café breakfast at it's best!   Poached eggs on sourdough toast with fresh avocado and arugula, fried halloumi and pickled beet hummus.  Such a fresh, healthy and satisfying breakfast (or shall we say "brekkie").

Ingredients:

Eggs (poached in pot of water with white vinegar)
Sourdough Bread (toasted)
Soft Butter
1/3 Cup Wozz! Indian Spiced Pickled Beet Relish
1 Can (15 oz) Chickpeas (drained and rinsed)
Salt
Avocado (sliced)
Arugula and Microgreens 
1 package Halloumi Cheese (sliced 1/4 inch thick)
Olive Oil
Zaatar seasoning (optional)
3 Tbs White Vinegar (to add to water to poach eggs)

Recipe: 

Make A Quick Pickled Beet Hummus

In a food processor, combine chickpeas and Wozz! Indian Spiced Pickled Beet Relish, pulse until fairly smooth and season with a pinch of salt.  

Fry Halloumi Slices

In a skillet on medium high heat, add a little oil and fry halloumi on each side (allow each side of halloumi to really brown up before turning).  

Poach Eggs

In a sauce pot on stove top add water to pot.  Fill pot about 3/4 full of water with 3 tablespoons of white vinegar.  Bring to a simmer (not full boil).  Stir the water gently to make a whirlpool.  Gently add your eggs (I crack my eggs one by one in a small bowl prior to pouring gently into simmering water).  Add one egg and then the next.  Cook for about 4-5 minutes and remove with slotted spoon.

Toast Sourdough

While your eggs are cooking, toast sourdough and spread on a little butter (if desired)

Arrange Plate and Serve 

Add sourdough to plate, top with poached eggs.  Add your beet hummus along with fried halloumi, sliced avocado and arugula.  Add a little drizzle of olive oil atop avocado, arugula and microgreens.  Sprinkle a little bit of zaatar seasoning over beet hummus and sprinkle salt and pepper over eggs, avocado and greens.

Enjoy!