This is a versatile and very easy dish, perfect those looking to eat low-carb and vegetarian. It’s packed with protein and fibre and can be easily adapted for different seasonal produce. At its base, it has pan-roasted vegetables (here, broccoli) set over a smearing of herbed hummus. The crunch of the broccoli combines nicely with the creamy hummus, and the barely set eggs top everything off nicely. It’s a filling meal and keep the fuels burning for a while, it barely needs bread or any other traditional carb to round it out. Do experiment with greens like spinach and kale, zucchini and carrots—I find these vegetables take on a delicious flavour when roasted. Top with some feta or grated pecorino for a salty finish, toasted sesame for crunch and some freshly chopped herbs and you’re ready to go. And there’s no need to stick this dish solely in the breakfast category, it works just as well for a light yet filling lunch.
Broccoli Hummus Breakfast Plate
250 gm fresh broccoli, cut into thin florets
2 - 3 tablespoons hummus
2 organic eggs
2 teaspoon sunflower oil or ghee
1 teaspoon aivar or red pesto
Salt and pepper to taste
Freshly chopped coriander
Feta or Pecorino to top, optional
Heap the hummus in the middle of your breakfast plate and using the back of a spoon, spread it all around towards the rim of the plate.
Heat the oil or ghee in a pan on medium heat. Add the broccoli and cook, stirring, until they still have some crunch but are cooked through. Just before you removed them from the heat, add the aivar or pesto and stir to mix. Add salt to taste and remove from heat. Pile the roasted broccoli onto the hummus.
Heat the remaining teaspoon of oil or ghee on a medium heat and gently crack the eggs into the pan. Cook, covered, until they’re done as you'd like. Place the eggs over the broccoli and season with salt and pepper. Sprinkle over the herbs and cheese, if using and serve immediately.
Images: Vatsala Murthy