Course Breakfasts
Difficulty Easy
Pulse Type Chickpeas
Nutrition 7g+ protein

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Breakfast Sandwich with Hummus, Scrambled Eggs and Tomato

Prep Time 10 minutes
Cook Time 10 minutes



  • 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


  • 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



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


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