Poached Eggs with Roasted Veggies and Pumpkin Hummus Breakfast Print this recipe Details Serves: 8Number of ingredients: 13To prep: 10 minutesTo cook: 0 minutesDifficulty: Easy Nutrition per servingKilojoules: 1354Calories: 324Protein: 22.4gFat: 18.3gSaturated Fat: 3.4gCarbohydrates: 11.8gFiber : 8.4gSodium: 403mgPotassium: 968mg Ingredients 4 eggs 2 heaped tbsp pumpkin hummus (see recipe below) 250 g tomatoes 2 cups baby spinach leaves or rocket leaves Extra virgin olive oil 2 slices low carb bread, toasted Black pepper and salt Roasted Pumpkin hummus 250 g pumpkin roasted 420 g chickpeas can, drained and rinsed 1 tbsp olive oil 2 tbsp tahini 1 tsp reduced salt tamari sauce Japanese reduced salt soy sauce 1 clove garlic crushed 2 tsp 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. Whilst tomatoes are roasting, bring a pot of water to the boil. Poach the eggs in boiling water until cooked to your liking. Whilst 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. Place the other egg to the side and top with the rest of the pumpkin hummus. 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.
