Beet Hummus Toast with Poached Egg

Easiest Beet Hummus Toast Recipe

This colorful recipe for beet hummus on toast with poached eggs brings together a symphony of flavors made up of earthy hummus, tangy goat cheese, savory eggs sweet cherry tomatoes, spinach, sesame seeds, and crunchy toast.

Packed with nutrients and flavor, this delicious, healthy dish can be served at breakfast or as a wholesome snack. Or break out the dinner plates for a quick meal that’s sure to impress.

What to Expect from This Recipe

At the heart of this beet hummus toast recipe is our Beet Hummus made with boiled beets, chickpeas, olive oil, garlic, lemon juice, salt and black pepper. Just throw it all in the blender and you’re off!

If you prepare beforehand, you’ll save loads of time. When you’re ready to make your beet hummus toast, all you have to do is slice the tomatoes, poach the egg, and toast the bread. Then, spread the hummus on the toasted bread and pile on the rest of the ingredients.

It’s a meal that not only packs a flavor wallop, but is filled with fiber, protein, calcium, potassium, folate, vitamins and healthy fats. That’s quite a list!

Learn How to Make Beet Hummus on Toast

Make the Beet Hummus

Red beet hummus is a delicious breakfast option and is a snap to make. Just follow our step-by-step recipe for our Easy Beet Hummus Recipe.

Once ready, set your hummus aside in a bowl, save some of the toasted sesame seeds from that recipe, and get ready to cook your eggs.

Poach the Eggs

Prepare to poach the eggs by heating a pot of water over medium-high heat. Just before it simmers, pour in the white vinegar or apple cider vinegar. This increases the acidity of the water, helping the egg whites denature (or coagulate) faster. Lower the heat so the water stays just below a simmer as you prepare your eggs.

You’ll poach the eggs one by one, using two eggs per slice of toast. First, remove the excess liquid from the egg by cracking it into a small strainer over a bowl.

Discard the liquid that drips into the bowl. Pour the egg that’s in the strainer into a small bowl and prepare to poach.

Bring the water to a low simmer. Don’t let the water boil. If it’s boiling, lower the heat before adding the egg. With a spoon, stir the water on the stove until you create a whirlpool.

Gently slide the egg into the center of the moving whirlpool in the pot. Let the egg cook in the water for three minutes without stirring. If you like your eggs with a firmer yolk, cook for an additional 30 seconds to 1 minute. Don’t cook for more than 5 minutes or you’ll end up with a rubbery egg.

Once cooked, use a slotted spoon to remove the egg from the water and drain.

Slide the egg inside a bowl of ice water. The cold water will prevent it from continuing to cook. Repeat the process of stirring the water, sliding the egg into the whirlpool, cooking, and removing to ice water with each additional egg.

Assemble Your Dish

Toast the bread and place the slice on a plate. We like sourdough bread for this recipe. If the bread is too thick for your toaster, you can toast in the oven or on a griddle. For less crunch, you can cut off the crusts, but it’s so much better with the crispy crust!

Spread the beet hummus on the toast using a small spoon or spatula.

Pile the spinach on top of the beet hummus.

Using a large spoon, carefully slide two poached eggs on top of the spinach, one beside the other.

Slice the cherry or grape tomatoes in half lengthwise. Place the tomatoes cut side down on top of the eggs.

Break up the cheese and sprinkle around the eggs and tomatoes.

Sprinkle the toasted sesame seeds on top. If you prefer a richer, slightly bitter taste, substitute the white sesame seeds for toasted black sesame seeds.

Serve and Enjoy

Your beet hummus toast with poached egg is ready to eat! Looks so good!

Looks so rich and yummy!

This recipe can have many variations, so feel free to replace the hummus with avocado spread for a tasty avocado toast. Or spread cream cheese on your toast before the hummus and omit the other cheese. You can even roast your beets instead of boiling to make a roasted beet hummus.

Total Time: 15 minutes minutes

Notes

We recommend you eat this toast immediately, as the hummus can make the toast soggy if it sits for too long.

Otherwise, wrap the leftovers in foil and place in the fridge to enjoy the next day.