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!
