Poached Eggs with Roasted Veggies and Pumpkin Hummus

SERVES:

DIFFICULTY:
Easy

PREP TIME:
10

COOK TIME:
15

Ingredients

2 egg
2 slice Bürgen® bread toasted
2 tbsp pumpkin hummus
250 g tomatoes
2 cups baby spinach leaves or rocket leaves
olive oil

Poached Eggs with Roasted Veggies and Pumpkin Hummus

Method

Preheat oven to 200C. Add the tomatoes to a non-stick baking tray. Add a drizzle of olive oil. Roast for 15minutes or until cooked.
Whilst tomatoes are roasting, bring a pot of water to the boil. Poach the eggs in boiling water until cooked to your liking.
Whilst the eggs are poaching, heat a non-stick fry pan with olive oil. Add baby spinach and sauté until it wilts.
Place two slices of toast on 2 plates. Spread toast with pumpkin hummus. Top each slice with a poached egg. Add spinach and tomatoes to each plate.

Notes

Recipe courtesy of Rebecca McPhee, Accredited Practising Dietitian (APD).

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)