This toast might – ok, it definitely does – fall into the category of too many things on top of bread. But we don’t care.
You’ll want a knife and fork handy if you lose control of the situation – and you’ll enjoy every minute of it.
Loaded Breakfast Toast with Roasted Red Pepper Hummus
1 carton fresh arugula
1 carton large brown eggs
white wine vinegar
2 ripe avocados
1/2 cup raw pistachios
1/4 cup black or white sesame seeds
2 tablespoons cumin seeds
1 tablespoon coriander seeds
2 teaspoons dried oregano
salt + pepper to taste
Your preferred bread
1 package CAVA Roasted Red Pepper Hummus
To prepare the dukkah spice blend, roughly chop the raw pistachios, then stir together with the sesame seeds, cumin seeds, coriander seeds, dried oregano, and salt and pepper. Toast the spices and pistachios in a small skillet over medium heat for 4-5 minutes, until lightly golden and aromatic.
To prepare jammy eggs, bring a large saucepan of water to a boil over medium-high heat. Stir in a hearty pinch of salt and 1-2 tablespoons white wine vinegar. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6 minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
To assemble, spread toast with Roasted Red Pepper Hummus, then top with slices of avocado, a few leaves of arugula, halved jammy eggs, and a hearty sprinkle of dukkah spice blend.
You can purchase our line of small-batch dips and spreads at your area Whole Foods or other area specialty market.
Click here to find the one that’s closest to you.