Try this delicious twist on classic poached eggs for brunch!
- 2 serves
- 10 min prep time
- 5 min cooking
- 316 cal/serve
- 1 teaspoons white vinegar (5g)
- 2 cage free eggs (118g)
- 150g canned chickpeas, rinsed & drained
- 2 slices wholegrain bread (80g), toasted
- 1 tomato (167g), slice
- 50g baby spinach
- 2 teaspoons dukkah (6g)
- 20g low fat feta, crumbled
1. Bring a medium saucepan of water to a simmer and add vinegar. Crack an egg into a small bowl. Stir water to create a whirlpool, and slide egg gently into water. Repeat with other egg. Simmer for 2 minutes for a soft yolk, or until done to your liking. Use a slotted spoon to lift out.
2. Meanwhile, use the back of a fork to coarsely mash chickpeas.
3. Divide toast between serving plates and spread with chickpeas. Top each with tomato, spinach and a poached egg. Scatter dukkah and feta over. Season with freshly ground black pepper to serve.
- You can replace the poached egg with a fried egg if you prefer, using a little olive oil spray and a non-stick pan.
- Dukkah is an Egyptian spice mix of dried herbs, sesame seeds, nuts and spices. Look for it in the spice section of your supermarket. If unable to find, substitute with 1 teaspoon sesame seeds combined with 1/2 teaspoon ground cumin and a pinch of paprika.