Hillside Supper Club's Crispy Sourdough with Creamy Hummus and Gooey Egg

This is a delightful mix of textures and flavors. The tangy hummus, warm and gooey egg, and red onion pickles come together to create the perfect bite. One of my favorite weekend breakfasts.

Note: This recipe was written by Angie. This is so simple yet so yummy… Thanks, Angie!

Back when I worked at Hillside Supper Club in San Francisco, this dish was a special appetizer that we carried every now and again. It's so simple, but it was really quite popular and it is very easy to make at home! And this can be a delicious breakfast as well.

Makes 2

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Ingredients

• 2 slices of sourdough bread, toasted

• 1~2 tbsp vinegar

• 2 eggs

• hummus (I use homemade hummus but you can use store bought one too!)

• Kosher salt

• black pepper

• about 2 tsp Gina’s red onion pickles, roughly chopped (or you can use shallot, green onion or red onion)

• about 1 tbsp Italian parsley, roughly chopped

• olive oil

• flaky sea salt

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Instructions

1.  Make poached eggs - Add water to a medium pot and bring to a boil over medium heat. Stir vinegar into the boiling water and create a vortex. Add the eggs in the middle of vortex and cook for about 3 minutes. Remove eggs with a slotted spoon and lay them on a paper towel to dry. (Trim off any straggling pieces of cooked egg white.

2. Toast sourdough bread and spread hummus as much as you want! Place the poached egg over the toast. Garnish with red onion pickles and Italian parsley. Sprinkle a pinch of sea salt and drizzle a tiny bit of olive oil.

   

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