Hummus, Avocado and Egg, on Rye

Serves 1

This is my go-to savoury breakfast at the moment. Once you’ve made a batch of the (garlic-free for breakfast!) cannellini bean hummus then it’s just a few minutes each morning to whip up a truly satisfying plate.

This isn’t so much a recipe, as a list of instructions!

Ingredients:

1 slice of rye bread, toasted (or bread if your choosing, gluten-free if required)

1 heaped tbsp of (cannellini bean) hummus

1/2 a ripe avocado, sliced

1 egg, cooked how you like it – I’d suggest poached but fried also good (leave off for the vegan option!)

Step 1: Once the rye bread is toasted, place in the middle of your plate. Spread the hummus atop.

Step 2: Lie the slices of avocado across the hummus. Top with your cooked egg (if using).

I also like a sprinkling of Aleppo pepper as a garnish, but can also recommend a drizzle of siracha!

N.B. If making the Cannellini Bean Hummus I’d recommend draining most of the liquid from the can for this dish so you have a nice thick hummus.