Bacon, Poached Egg with Chilli Hummus

Bacon, Poached Egg with Chilli Hummus

PREP: 5mins | Cook: 8mins

Made by:

Derrick Sandy

From:

Manor, Donegal, Ireland

A classic egg and bacon sandwich, with fresh sourdough bread and a kick of chilli hummus. Perfect for breakfast or brunch!!

Ingredients

  • 2 slices of sourdough loaf (buttered)
  • 2 slices of bacon
  • 1 fresh egg
  • 1 tsp sunflower oil
  • 1 tsp vinegar

  • Chilli Hummus:
  • 1 tin (400g) of chickpeas (drained)
  • 1/2 a red chilly of your preference
  • 2 cloves of garlic
  • 4 tbsp extra virgin olive oil
  • Seasoning
  • Water to loosen

Directions

    First make the Hummus:
  1. Add the chickpeas, red chilli and garlic cloves to a blender and pulse until finely chopped.
  2. Add the olive oil and pulse again until you reach the desired consistency.
  3. Add some water to loosen if necessary.
  4. Taste and season.

  5. Now for the sandwich:
  6. Preheat a pan on a medium heat and add the sunflower oil.
  7. Fry the bacon for about 1 min on each side, then remove the pan from heat, keeping the bacon in the pan to stay warm.
  8. Crack the egg into a bowl.
  9. Bring a saucepan of water at least 5cm deep to a simmer, and add the vinegar.
  10. Gently swirl the water to create a whirlpool.
  11. Slowly tip the egg into the center and cook for about 3mins.
  12. Using a slotted spoon, lift the egg out and drain on some kitchen paper.
  13. Place the poached egg and fried bacon on one slice of sourdough.
  14. Add a few dollops of the chilli hummus.
  15. Place the other slice of sourdough on top, and enjoy!