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Breakfast Sandwich with Hummus, Scrambled Eggs and Tomato

Course Breakfasts
Difficulty Easy
Pulse Type Chickpeas
Occasion Sandwiches and Wraps
Nutrition 7g+ protein
Category Meal Prep Recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings

Ingredients

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

  1. Season tomatoes with garlic, salt, pepper, and strips of basil; set aside.
  2. Cook ham strips on flat top until lightly brown.
  3. 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.
  4. Brush bread with oil and place on a sheet pan and let toast for about 10 minutes at 350°F.
  5. After bread is toasted, remove and let come to room temperature. Spread a thick layer of hummus on each slice of bread.
  6. Add ham and eggs on top and top with diced tomatoes.
  7. Serve

Hummus

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