Beet Hummus Toast with Poached Egg
This colorful recipe for beet hummus on toast with poached eggs brings together a symphony of flavors made up of earthy hummus, tangy goat cheese, savory eggs, sweet cherry tomatoes, spinach, sesame seeds, and crunchy toast.
Packed with nutrients and flavor, this delicious, healthy dish can be served at breakfast or as a wholesome snack. Or break out the dinner plates for a quick meal that’s sure to impress.
What to Expect from This Recipe
At the heart of this beet hummus toast recipe is our creamy beet hummus made with boiled beets, chickpeas, olive oil, garlic, lemon juice, salt and black pepper. Just throw it all in the blender and you’re off!
If you prepare beforehand, you’ll save loads of time. When you’re ready to make your beet hummus toast, all you have to do is slice the tomatoes, poach the egg, and toast the bread. Then, spread the hummus on the toasted bread and pile on the rest of the ingredients.
It’s a meal that not only packs a flavor wallop, but is filled with fiber, protein, calcium, potassium, folate, vitamins and healthy fats. That’s quite a list!
How the Beet Hummus Toast Recipe Is Structured
This recipe is broken down into the following simple sections:
- Making the Beet Hummus
- Poaching the Eggs
- Assembling Your Dish
- Serving and Eating
Your beet hummus on toast awaits!
Learn How to Make Beet Hummus on Toast
Make the Beet Hummus
Red beet hummus is a delicious breakfast option and is a snap to make. Just follow our step-by-step recipe for easy beet hummus. Once ready, set your hummus aside in a bowl, save some of the toasted sesame seeds from that recipe, and get ready to cook your eggs.
Poach the Eggs
Prepare to poach the eggs by heating a pot of water over medium-high heat. Just before it simmers, pour in the white vinegar or apple cider vinegar. This increases the acidity of the water, helping the egg whites denature (or coagulate) faster. Lower the heat so the water stays just below a simmer as you prepare your eggs.
You’ll poach the eggs one by one, using two eggs per slice of toast. First, remove the excess liquid from the egg by cracking it into a small strainer over a bowl.
Discard the liquid that drips into the bowl. Pour the egg that’s in the strainer into a small bowl and prepare to poach.
Bring the water to a low simmer. Don’t let the water boil. If it’s boiling, lower the heat before adding the egg. With a spoon, stir the water on the stove until you create a whirlpool.
Gently slide the egg into the center of the moving whirlpool in the pot.
Let the egg cook in the water for three minutes without stirring. If you like your eggs with a firmer yolk, cook for an additional 30 seconds to 1 minute. Don’t cook for more than 5 minutes or you’ll end up with a rubbery egg.
Once cooked, use a slotted spoon to remove the egg from the water and drain.
Slide the egg inside a bowl of ice water. The cold water will prevent it from continuing to cook. Repeat the process of stirring the water, sliding the egg into the whirlpool, cooking, and removing to ice water with each additional egg.
Assemble Your Dish
Toast the bread and place the slice on a plate. We like sourdough bread for this recipe. If the bread is too thick for your toaster, you can toast in the oven or on a griddle. For less crunch, you can cut off the crusts, but it’s so much better with the crispy crust!
Spread the beet hummus on the toast using a small spoon or spatula.
Pile the spinach on top of the beet hummus.
Using a large spoon, carefully slide two poached eggs on top of the spinach, one beside the other.
Slice the cherry or grape tomatoes in half lengthwise. Place the tomatoes cut side down on top of the eggs.
Break up the cheese and sprinkle around the eggs and tomatoes.
Sprinkle the toasted sesame seeds on top. If you prefer a richer, slightly bitter taste, substitute the white sesame seeds for toasted black sesame seeds.
Serve and Enjoy
Your beet hummus toast with poached egg is ready to eat! Looks so good!
Serve your beetroot hummus toast with a refreshing Mexican beverage like agua de melon (melon water), agua de guayaba (guayaba water), or agua de jamaica (hibiscus water).
This recipe can have many variations, so feel free to replace the hummus with avocado spread for a tasty avocado toast. Or spread cream cheese on your toast before the hummus and omit the other cheese. You can even roast your beets instead of boiling to make a roasted beet hummus.
Looks so rich and yummy!
Beet Hummus Toast with Poached Egg
Equipment
- 1 Pot
- 1 Cutting board
- 1 Kitchen knife
- Prep Bowls
- Slotted spoon
- Serving spoon
- Large bowl
- Serving dish
Ingredients
- Sliced bread sourdough or other crusty bread
- Beet hummus
- Goat cheese or gorgonzola cheese
- Cherry or grape tomatoes
- Spinach leaves
- Eggs room temperature, two eggs per piece of toast
- Toasted sesame seeds optional, use leftovers from our beet hummus recipe
- ¼ cup White vinegar or apple cider vinegar
Instructions
Make the Beet Hummus
- Red beet hummus is a delicious breakfast option and is a snap to make. Just follow our step-by-step recipe for easy beet hummus.
- Once ready, set your hummus aside in a bowl, save some of the toasted sesame seeds from that recipe, and get ready to cook your eggs.
Poach the Eggs
- Prepare to poach the eggs by heating a pot of water over medium-high heat. Just before it simmers, pour in the white vinegar or apple cider vinegar. This increases the acidity of the water, helping the egg whites denature (or coagulate) faster.
- Lower the heat so the water stays just below a simmer as you prepare your egg.
- Meanwhile, prepare your eggs. Use two eggs per slice of toast.
- You’ll poach the eggs one by one. First, remove the excess liquid from the egg by cracking it into a small strainer over a bowl.
- Discard the liquid that drips into the bowl. Pour the egg that’s in the strainer into a small bowl and prepare to poach.
- Bring the water to a low simmer. Don’t let the water boil. If it’s boiling, lower the heat before adding the egg. With a spoon, stir the water on the stove until you create a whirlpool.
- Gently slide the egg into the center of the moving whirlpool in the pot.
- Let the egg cook in the water for three minutes without stirring. If you like your eggs with a firmer yolk, let cook for an additional 30 seconds to 1 minute. Don’t cook for more than 5 minutes or you’ll end up with a rubbery egg.
- Once cooked, use a slotted spoon to remove the egg from the water and drain.
- Slide the egg inside a bowl of ice water. The cold water will prevent it from continuing to cook.
- Repeat the process of stirring the water, sliding the egg into the whirlpool, cooking, and removing to ice water with each additional egg.
Assemble Your Dish
- Toast the bread and place the slice on a plate.
- Spread the beet hummus on the toast using a small spoon or spatula.
- Pile the spinach on top of the beet hummus.
- Using a large spoon, carefully slide one or two poached eggs on top of the spinach.
- Slice the cherry or grape tomatoes in half lengthwise. Place the tomatoes cut side down on top of the eggs.
- Break up the cheese and sprinkle around the eggs and tomatoes.
- Sprinkle the toasted sesame seeds on top.
- Your beet hummus toast with poached egg is ready to eat! Enjoy!
Notes
More Tasty Mexican Recipes Made with Beets from the Blog
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