This one was a bit of work to put together, but honestly, it was worth it. The bread came from a one-off batch of beer bread that the people who do my sourdough at the farmer’s market came out with a few weeks ago. The hummus and soft eggs both come from existing recipes that are linked in their listing in the ingredients.
And honestly, the rest I winged, and made a few changes to. Either way, the resulting breakfast was utterly perfect. If slightly long on the title; anyone with any ideas on how to shorten it, I’m all ears.
Dukkah is another new and interesting spice blend I recommend; I got mine from the Spice Sage, as no one around here does it.
Soft Eggs with Hummus, Roasted Olives, Tomatoes, and Capers, Goat Cheese, and Dukkah
Lasts appx five days of breakfast in the amts I made it
- equal amounts cherry tomatoes, quartered; kalamata olives, whole; capers (mine was appx .5 c on all)
- olive oil
- soft goat cheese
- Roasted Garlic Hummus
- soft eggs
Preheat your oven to 400, and combine your quartered cherry tomatoes, kalamata olives, and capers with olive oil in a small baking dish. Roast for 20 minutes, and remove. Mix your goat cheese in with the roasted salad.
Take a slice of bread, and spread the hummus over it. Put a soft egg on top, splitting it so that the yolk spills over it. Sprinkle dukkah on the bread. Scoop some of the salad, and sprinkle the dukkah on that.
And then enjoy your slightly nontraditional breakfast!