Prep Time
8 Minutes
Cook Time
15 Minutes
Makes
4
Ingredients
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1 packet Mission Plain Pita Pockets
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Avocado hummus:
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1 avocado
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200g chickpeas (half a can, drained)
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2 tsp tahini
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Juice of ½ lemon
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Pinch salt
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Garnish (crunch mix):
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1 tbsp sunflower seeds
½ tsp sumac
¼ tsp sea salt flakes
¼ tsp cracked pepper
2 tbsp chives, garnish
1 lemon, cut into 4 wedges
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Poached eggs:
4 eggs
2 tsp white vinegar
3-4 cups of water (depending on the size of the pot used..should fill ¾ of the pot used)
Pinch cracked pepper, garnish
2 tsp olive oil
1 bunch mini asparagus
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Instructions
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Step 1
To make avocado hummus, place chickpeas, tahini, lemon juice and a pinch of salt into a food processor and pulse until ingredients start to combine. Remove the lid and push down mix with a spatula, return the lid and blitz until you have a smooth consistency. Set aside in the fridge until ready to serve.
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Step 2
To make crunch mix, in a small bowl combine sunflower seeds, sesame seeds, sumac, sea salt flakes and cracked pepper. Mix well until combined and set aside until ready to serve.
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Step 3
Add cold water into a large pot filled ¾ of the way and bring to a boil on medium heat.
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Step 4
While the water boils, prepare asparagus by washing it in cold water.
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Step 5
Place asparagus on a paper towel, pat dry and cut in half. Set aside.
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Step 6
Heat pan on medium heat and add oil, once hot add in asparagus. Toss asparagus a couple of times in a pan lightly charred on all sides. Turn the heat off and keep the asparagus in the pan to keep warm.
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Step 7
Once water is boiling add in vinegar and stir.
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Step 8
Crack an egg into a mesh sieve to remove the excess liquid of the egg white, then place it in a ramekin or small bowl. Repeat this step for 3 more eggs into individual ramekins.
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Step 9
Reduce heat to low and stir the water in a circular motion to create a "whirlpool". Gently pour two eggs (separately) into the pot using a spatula to separate the eggs and gently stir once to lift off the bottom of the pot. Cook for 3-4 minutes for soft-medium poach with a runny yolk and place onto a plate. Repeat this step for the remaining eggs.
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Step 10
Warm 4 Mission Pita Pockets in the microwave according to packet instructions. Serve each on a plate with a couple tablespoons of avocado hummus, crunch mix, poached egg, asparagus, and garnish with chives. Serve with a lemon wedge.