Egg, Hummus & Avocado Sourdough Tartine
by Northern Life
This amazingly simple, yet incredibly versatile ingredient is elevated to the sublimely decadent in this eggstra-special dish.
Serves 4
Ingredients:
- 4 Fairburn’s Famous British Blue eggs
- Sea salt flakes
- Freshly ground black pepper
- 1 x 300g tub Hummus
- 4 slices sourdough bread, toasted
- 2 ripe avocados, peeled, stone removed and roughly chopped
- 4 spring onions, sliced very thinly
- A handful of basil leaves, torn
- A handful of dill fronds, torn
- 2 tbsp chopped chives
- ½ a lemon, finely grated
- A good squeeze of lemon juice
- Good quality olive oil, for drizzling
- A small handful of watercress or other green salad leaves, to serve
What to do:
- Gently lower the eggs into a large saucepan of boiling salted water and cook for 6 minutes.
- Transfer the eggs with a slotted spoon to a bowl of iced water and leave until cool enough to handle.
- Drain and peel the eggs, cut into large pieces and season with salt and pepper.
- Spoon the Hummus onto the toasted bread slices and top with the egg.
- In a small bowl, toss the avocado, spring onions, basil, dill, chives and lemon zest together.
- Add the lemon juice, drizzle with a little olive oil, season with a little salt and toss lightly.
- Pile this mixture on top of the egg and scatter with a little black pepper.
- Serve immediately with some watercress or other green salad leaves.
Why not try Best Ever Eggs Benedict?
Credit: https://www.fairburnseggs.co.uk/
NorthernLife March/April/May 23
