A Spring Lunchtime Feast Bursting with Good Things - Day 58 of 100 Food Stories.

Today we are bursting with good things as I present ..........
                     
                  Springtime Bruschetta with Green Goddess Hummus, Poached free range
                      Eggs topped with Pickled Onions, served with Vegetable Crudités.

Ingredients:

Hummus.
1 can of chickpeas, drained & rinsed.
2 cloves of garlic.
Juice of 1/2 lemon.
Salt & pepper.
1 teaspoon cumin.
1 teaspoon nutmeg.
2 spring onions, cleaned & chopped.
1/4 bag of spinach.
A good bunch of mixed herbs, basil, parsley, chives & coriander.
100 mls olive oil.


Pickled onions.
1 red onion, peeled & sliced.
150 mls cider vinegar.
1 tablespoon sugar.
Salt & pepper.
A few coriander seeds.

2 slices sourdough, toasted.
2 eggs, poached.

Vegetable Crudités.
1 carrot, peeled & cut into batons.
1/2 red pepper cut into strips.

​Method:

1. Put all the hummus ingredients in a bowl & blitz until nice & smooth.
2. Put the vinegar, sugar, seasoning & coriander seeds in a bowl & pop in the microwave for 4 mins. Add the sliced onions & set aside.
3. Meanwhile poach the eggs.
4. To assemble, put the sourdough toast on serving board. Spread with the hummus.
5. Top with the poached eggs & sprinkle with the pickled onions. 
6. I serve this with extra hummus, crudités & side salad.