Poached Eggs on Spinach & Parsley Hummus

This vibrant brunch dish is everything you need for a lazy morning that still feels a little fancy. Creamy Spinach and Parsley Hummus makes a delicious base for silky poached eggs, finished with a fiery drizzle of rose harissa. It is fresh, simple and ready in under 10 minutes. Ideal for impressing yourself or anyone lucky enough to share your kitchen.

Think of this as your go-to green fix: rich, herby hummus, perfectly runny eggs and a kick of heat to wake up your tastebuds. Plus, it is so easy you could do it half asleep.

1. Get cracking. Bring a pan of water to the boil, then lower to a gentle simmer. Crack your eggs one at a time into a mug, then gently slide into the water. Poach for 2-3 minutes until the whites are set and the yolks are still soft and dreamy.
2. Spoon it on. Grab your favourite plate and spread 3 generous tablespoons of ChicP’s Spinach and Parsley Hummus to create a smooth, swooshy base.
3. Top it off. Lift your eggs out with a slotted spoon and pop them on top of the hummus.
4. Add the heat. Drizzle 2 tablespoons of rose harissa over the eggs and hummus for that punchy, flavour-packed finish.
5. Bread at the ready. Toast up your best sourdough, drizzle with a little olive oil and get ready to mop up every delicious bite.

Ready to Brunch Better?

This dish is nourishing, bold and packed with plant-powered goodness. Perfect for lazy Sundays, speedy lunches or whenever you need a brunch win in your life. Tag us @chicpfood when you whip it up, we would love to see your creations!