Breakfast

Breakfast Toast with Hummus and Tahini Sauce

  • 10 Mins

    Prep Time

  • 5 Mins

    Cook Time

  • 4

    Servings

  • 336

    Calories

  • 10g

    Fat

  • 38g

    Carbs

  • 15g

    Protein

Array

Ingredients

  • 4 Slices Crusty White Bread
  • 4 Eggs
  • ½ Cup Hummus
  • - Tahini Sauce -
  • 2 Tbsp Tahini, well stirred
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Warm Water
  • ½ Tsp Salt
  • 1 Clove Garlic, grated (omit if bothersome)
  • Salt and Pepper, to taste
  • Microgreens (omit if bothersome)
  • EEggs:

    Omit eggs and replace with scrambled silken tofu.

  • GGluten:

    Use a gluten-free bread.

Instructions

  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Whisk Together Tahini Sauce In a small bowl, whisk together the tahini, lemon juice, water, salt and grated garlic. Set aside.

  • 3.

    Scramble Eggs Break eggs into a small bowl and whisk. Spray a small skillet with cooking spray and heat over medium-heat. When skillet is hot, add eggs and scramble to desired consistency. Season with salt and pepper, to taste, and set aside.

  • 4.

    Toast Bread While eggs are cooking, toast bread.

  • 5.

    Assemble Toast When toast is finished, spread each slice with 2 Tbsp hummus. Top with scrambled eggs and drizzle with tahini sauce. Garnish with microgreens, if desired. Enjoy!

  • 6.

    Wash Hands Wash hands with soap and water.

Recipe adapted from thelemonbowl.com

Nourishment Notes

Eggs

Eggs are an excellent source of lean protein, which is important for healing.

Refined Grains

Refined grains, like white bread, crackers, pasta and noodles, have less fermentable fiber and may be better tolerated by someone experiencing a flare.

Hummus

The pureed chickpeas in hummus are an excellent source of lean protein and provide valuable nutrients, like folate, copper and manganese. Hummus is usually well tolerated by someone experiencing a flare.

Remission Remix

  • Top With Vegetables

    Top toast with vegetables, such as sliced tomato, radishes or avocado.

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