Poached Eggs with Roasted Veggies and Pumpkin Hummus Surprise your loved one this Valentine's Day with poached eggs in bed. Designed and approved by dietitians, this recipe is good for your heart and great for your taste buds! Breakfast Print this recipe Details Serves: 2Number of ingredients: 13To prep: 5 minutesTo cook: 5 minutesDifficulty: Easy Nutrition per servingKilojoules: 1009kJCalories: 241Protein: 13gFat: 10.1gSaturated Fat: 2gCarbohydrates: 20.85gCarbohydrates/100g: 7.09gFibre: 6.8gSodium: 158mgPotassium: 735mg Ingredients 2 eggs 2 heaped tablespoon pumpkin hummus (see recipe below) 250g tomatoes 2 cups baby spinach leaves or rocket leaves Extra virgin olive oil 2 thin slices sourdough toast (13.2g per slice) Black pepper and salt Roasted Pumpkin hummus 250g pumpkin roasted 420g chickpeas can, drained and rinsed 1 tablespoon olive oil 2 tablespoons tahini 1 teaspoons reduced salt soy sauce 1 clove garlic crushed 2 teaspoon ground cumin Method Preheat oven to 200C. Add the tomatoes to a non-stick baking tray. Add a drizzle of olive oil. Roast for 15 minutes or until cooked. While tomatoes are roasting, bring a pot of water to the boil. Poach the eggs in boiling water until cooked to your liking. While the eggs are poaching, heat a non-stick fry pan with olive oil. Add baby spinach and sauté until it wilts. Place one slice of toast on each plate. Spread toast with half the pumpkin hummus. Top each slice with a poached egg. Next, add spinach and tomatoes to each plate. Season with black pepper and a pinch of salt. Roasted Pumpkin Hummus Process all ingredients in a blender until smooth. Add water to thin out if too thick. Serve with vegetable sticks for a satisfying snack.
