Garlic focaccia with asparagus, chilli hummus and poached eggs

If you love poached eggs, you’re going to love this healthy and oh-so delicious dish which is perfect for breakfast, lunch or dinner.

Serves: 1

Ingredients:

• 2 soft poached eggs
• 3 asparagus spears, trimmed
• 1 piece of Turkish bread, toasted
• 3 tbsp. spicy hummus
• 1 tbsp. spicy dukkha
• 1 garlic clove, crushed
• 2 tbsp. olive oil 

Method:

1. Pre-heat grill to high.
2.  Cut Turkish bread in half horizontally.
3.  In a small mixing bowl, mix together the garlic and olive oil. Using a basting brush, brush the Turkish bread with the mixture and place under the grill. Make sure to keep an eye on it so it doesn’t burn!
4. Heat a small saucepan of water until it begins to simmer. Use a spoon to create a whirlpool in the water and carefully crack the eggs into the center of the whirlpool.
5. Turn the heat right down and let this sit for 3-4 minutes for a soft egg or 6-8 for a hard-poached egg.
6. While the eggs are poaching, grab the asparagus and a peeler! Peel the asparagus into super thin strips.
7. On a serving plate, layer the toasted garlic bread with hummus, peeled asparagus and the poached eggs. Sprinkle the spicy dukkha over the top and enjoy!

We know what to eat to stay healthy. So why is it so hard to make the right choices?

TIP 1: The asparagus tastes amazing raw, but you can cook it too! Once peeled, pan fry it with a small amount of olive oil and salt for 3 minutes (no need for longer as the strips are so thin!)

TIP 2: If you want to make your own spicy hummus place the below ingredients into a food processor and BLEND!

Makes 2-3 cups:  2 cans of chickpeas (800g soaked), 1 tsp. cayenne pepper, 2 tbsp. lemon juice, 1 garlic clove, 1/2 cup olive oil (more if needed), small handful of coriander (optional), sprinkle of salt and pepper.

Recipe courtesy of Leah Itsines on behalf of Australian Asparagus.