A twist on traditional hummus, this recipe uses sweet peas instead of chickpeas and avocado instead of tahini. It tastes like Spring! I like to use a sprouted grain bread like Food for Life, but any hearty bread will do just fine.
Egg Tartine with Pea Avocado Hummus & Pickled Onion
Ingredients
- One recipe for Pea Avocado Hummus (see above for link)
- 1 small red onion
- 2 tablespoons apple cider vinegar
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 6 eggs
- 6 slices sprouted grain bread
- Optiona: pea shoots
- Freshly ground pepper and salt to taste
Instructions
- 1. Blanch the onions for 15 seconds. Drain in a colander and transfer to a small bowl.
- 2. Heat the vinegar, water, salt and sugar in a small saucepan until it reaches a boil. Pour over the onions and let sit for 10 minutes.
- 3. Fill a small saucepan with about 4-inches of water. Bring it to a boil and reduce to a fast simmer.
- 4. Gently drop in the eggs and let cook 5-7 minutes. Lower the heat to maintain a fast simmer, if necessary. Have a bowl with ice water ready.
- 5. Remove the eggs from the saucepan and transfer into the ice bath for at least 10 minutes. This will stop the cooking and make it easier to peel the eggs.
- 6. Gently crack the shell and peel the eggs under running water.
- 7. Putting it all together: Grill or toast the slices of bread. Spread some of the hummus on the grilled bread. Top with pickled onions, soft-cooked eggs, a pinch of salt, freshly ground pepper and pea shoots.
- Servings : 6
- Recipe Type : Dairy Free, Eggs, Lunch, Snacks, Vegetarian
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