Elevate your mornings with this delicious and healthy breakfast bread. It is loaded with creamy hummus, fresh spinach, and an extra dose of protein to fuel your day.
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When I think about weekend breakfasts, eggs are always on my mind. So my go-to meals for breakfast and brunch usually include some eggs. They are not only a healthy source of protein but also so delicious and versatile.
The last eggcellent meal that always comes back into my mind is a breakfast I enjoy at Joma restaurant in Viennas 1st district whenever I go there. So I wanted to create my own version of this delicious treat to serve at home.
This healthy breakfast bread is layered with nutrient-dense toppings that make a flavourful combo. As a first layer, I used hummus to incorporate some Middle Eastern flavour and creaminess. The spinach adds some fresh veggies and crunch into the mix. Last but not least, the poached egg completes this wholesome treat. Call it the protein-rich version of a hummus toast.
Why you'll love this recipe
- combines three flavourful textures
- easy to make
- ready in 10 minutes
- delicious for breakfast, lunch or dinner
- Whole wheat/rye bread or toast – Using the whole wheat variety of bread or toast adds some complex carbs to this nourishing breakfast bread.
- Eggs – Use organic eggs if you can. Not only do you support environmental-friendly farming, but organic eggs also taste better.
- Spinach – Fresh spinach is great to eat raw. I used baby spinach for this recipe.
- Hummus – I used plain hummus as the first layer in this recipe. But you can also try it with other hummus varieties like this spicy Harissa hummus.
- Toppings – Sprinkled with sea salt, pepper and sesame seeds. Also, try herbs or microgreens as a flavourful topping.
Slice the bread into about 1 cm (0.4 inches) slices. Wash the spinach and pat dry. Poach the egg or fry it according to your taste.
First, spread a good amount of hummus on the bread slice.
Next, layer on the spinach.
Lastly, put on the poached or fried egg, sprinkle with sea salt, pepper and sesame seeds, and serve.
Tips and substitutions
Toast the bread before layering on the ingredients for a crunchy treat.
Don’t want to poach an egg? This healthy breakfast bread is also delicious with a fried or cooked egg.
Sprinkle with sesame seeds, herbs or microgreens for an extra flavour boost.
This healthy breakfast bread is not only delicious served in the morning. It is also a great meal to eat for lunch or dinner.
Poaching an egg seems intimidating, but it is easier than you think. This handy guide by feel good foodie makes it easy. It even helped me to get the perfect poached egg on the first try.
To keep the hummus, spinach and egg fresh, I don’t recommend preparing this breakfast bread in advance. But with only 10 minutes of prep time, it is quick to prepare.
As I would not recommend making this recipe in advance, I don’t recommend storing leftovers. Minimize food waste by making only as many portions as eaten right away.
Healthy Breakfast Bread
- 2 slices whole wheat or rye bread
- 2 eggs
- 30 g spinach (½ cup)
- 4 tablespoon hummus
- sea salt and pepper to taste
- sesame seeds toasted
- Wash the spinach and pat dry. Poach the egg or fry it according to your taste and slice the bread into about 1 cm (0.4 inches) slices.
- First, spread a good amount of hummus on the bread slice. Next, layer on a little handful of spinach. Lastly, put on the poached or fried egg.
- Sprinkle with sea salt, pepper and sesame seeds, and serve.
- Don’t want to poach an egg? This healthy breakfast bread is also delicious with a fried or cooked egg.
- Sprinkle with sesame seeds, herbs or microgreens for an extra flavour boost.
- To keep the hummus, spinach and egg fresh, I don’t recommend preparing this breakfast bread in advance. But with only 10 minutes of prep time, it is quick to prepare.
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.