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Greatest plates · Breakfast
Hommus and Boiled Egg on Toast
Hommus spread thick on sourdough with a halved boiled egg on top, olive oil and paprika over everything. Savoury, filling and about twenty-four grams of protein.
Serves 2Prep 3 minCook 8 minBreakfastEgg
Containsegg · gluten · sesame
KalaPlate Original
Protein 18%Carbs 37%Fat 45%
About 552 kcal a serve — 25 g protein, 50 g carbs, 27 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Boil and cool the eggs
BoilLower the eggs into boiling water and cook for eight minutes for a just-set yolk, then run them under cold water until you can handle them. The cold water is what stops the yolk going grey at the edge.
In the saucepanBoil →
8 min
Hommus on the toast
SpreadToast the sourdough and spread the hommus over it thickly, swirling a dip into the surface with the back of the spoon.
On the plateSpread →
2 min
Eggs, oil and paprika
FinishPeel and halve the eggs, sit them cut side up on the hommus, then finish with olive oil, paprika, parsley and black pepper.
On the plateFinish →
Cook's noteEight minutes gives a yolk that is set at the edge and still soft in the middle, which holds together on toast. Six is too runny for this one.
Estimated per serve
552 kcal · 25 g protein · 50 g carbs · 27 g fatestimates, within ~10%
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