Poached Eggs Delight

Ingredients

• 1 packet Mission Plain Pita Pockets

   

• Avocado hummus:

• 1 avocado

• 200g chickpeas (half a can, drained)

• 2 tsp tahini

• Juice of ½ lemon

• Pinch salt

   

• Garnish (crunch mix):

• 1 tbsp sunflower seeds

  ½ tsp sumac

  ¼ tsp sea salt flakes

  ¼ tsp cracked pepper

  2 tbsp chives, garnish

  1 lemon, cut into 4 wedges

   

• Poached eggs:

  4 eggs

  2 tsp white vinegar

  3-4 cups of water (depending on the size of the pot used..should fill ¾ of the pot used)

  Pinch cracked pepper, garnish

  2 tsp olive oil

  1 bunch mini asparagus

Featured Product

Mission Plain Pita Pockets

Learn More

Find Our Products

Instructions

• Step 1

  To make avocado hummus, place chickpeas, tahini, lemon juice and a pinch of salt into a food processor and pulse until ingredients start to combine. Remove the lid and push down mix with a spatula, return the lid and blitz until you have a smooth consistency. Set aside in the fridge until ready to serve.

• Step 2

  To make crunch mix, in a small bowl combine sunflower seeds, sesame seeds, sumac, sea salt flakes and cracked pepper. Mix well until combined and set aside until ready to serve.

• Step 3

  Add cold water into a large pot filled ¾ of the way and bring to a boil on medium heat.

• Step 4

  While the water boils, prepare asparagus by washing it in cold water.

• Step 5

  Place asparagus on a paper towel, pat dry and cut in half. Set aside.

• Step 6

  Heat pan on medium heat and add oil, once hot add in asparagus. Toss asparagus a couple of times in a pan lightly charred on all sides. Turn the heat off and keep the asparagus in the pan to keep warm.

• Step 7

  Once water is boiling add in vinegar and stir.

• Step 8

  Crack an egg into a mesh sieve to remove the excess liquid of the egg white, then place it in a ramekin or small bowl. Repeat this step for 3 more eggs into individual ramekins.

• Step 9

  Reduce heat to low and stir the water in a circular motion to create a "whirlpool". Gently pour two eggs (separately) into the pot using a spatula to separate the eggs and gently stir once to lift off the bottom of the pot. Cook for 3-4 minutes for soft-medium poach with a runny yolk and place onto a plate. Repeat this step for the remaining eggs.

• Step 10

  Warm 4 Mission Pita Pockets in the microwave according to packet instructions. Serve each on a plate with a couple tablespoons of avocado hummus, crunch mix, poached egg, asparagus, and garnish with chives. Serve with a lemon wedge.