Garlic focaccia with asparagus, chilli hummus and poached eggs
<p>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.</p>
<p><strong><span style="text-decoration: underline;">Serves</span><span style="text-decoration: underline;">:</span> </strong>1</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>2 soft poached eggs</li>
<li>3 asparagus spears, trimmed</li>
<li>1 piece of Turkish bread, toasted</li>
<li>3 tbsp. spicy hummus</li>
<li>1 tbsp. spicy dukkha</li>
<li>1 garlic clove, crushed</li>
<li>2 tbsp. olive oil </li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol start="1">
<li>Pre-heat grill to high.</li>
<li> Cut Turkish bread in half horizontally.</li>
<li> 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!</li>
<li>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.</li>
<li>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.</li>
<li>While the eggs are poaching, grab the asparagus and a peeler! Peel the asparagus into super thin strips.</li>
<li>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!</li>
</ol>
<p><strong>TIP 1:</strong> 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!)</p>
<p><strong>TIP 2:</strong> If you want to make your own spicy hummus place the below ingredients into a food processor and BLEND!</p>
<p>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.</p>
<p><em>Recipe courtesy of Leah Itsines on behalf of <a href="http://www.asparagus.com.au/" target="_blank"><span style="text-decoration: underline;"><strong>Australian Asparagus</strong></span></a>. </em></p>
