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Breakfast Sandwich with Hummus, Scrambled Eggs and Tomato

Breakfast Sandwich with Hummus, Scrambled Eggs and Tomato

Breakfasts

Course

Difficulty

Easy

Pulse Type

Chickpeas

Occasion

Sandwiches and Wraps

Nutrition

7g+ protein

Cook Time

20 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Sandwich:

4 tomatoes seeded and diced
2 cloves garlic finely chopped
salt and pepper freshly ground, to taste
6 leaves basil fresh; finely shredded 6 ea. in strips
2 cups ham smoked; cut in strips and diced
8 eggs or 2 cups egg replacer
oil of choic, for brushing
slices bread whole wheat
1 cup hummus (recipe to follow)
1/4 cup olive oil extra virgin

Hummus:

2 cups chickpeas cooked
1/2 cup tahini
1/4 cup olive oil extra virgin
1 clove garlic crushed
1 lemon juiced
1/2 tsp salt
1 tbsp cumin

Instructions

Sandwich

Season tomatoes with garlic, salt, pepper, and strips of basil; set aside.
Cook ham strips on flat top until lightly brown.
Crack eggs into a bowl and use a fork to whisk until frothy. Pour into a non-stick pan over medium heat and cook, stirring frequently until solid.
Brush bread with oil and place on a sheet pan and let toast for about 10 minutes at 350°F.
After bread is toasted, remove and let come to room temperature. Spread a thick layer of hummus on each slice of bread.
Add ham and eggs on top and top with diced tomatoes.
Serve

Hummus

Place all ingredients into a food processor and purée until smooth. Adjust seasoning.
Store leftover hummus in an airtight container in the fridge.