Britannia’s Avocado toast with hummus and poached egg

Create the Britannia feeling at home with this breakfast recipe from Espen Aunaas, executive chef at Britannia Hotel.

Approach

1

Make the hummus: start by soaking the dried chickpeas in water the day before (at least 8 hours in advance). They will then be ready to use. Cook the chickpeas until tender in water with a little baking soda. Drain, but reserve the cooking water for later. Blend the chickpeas with the remaining hummus ingredients into a smooth purée, adding some of the reserved chickpea water if needed.
2

Poach the egg in water with a little vinegar. Create a whirlpool in the water, then crack the egg into it. Cook for 5–6 minutes, until the egg white is set and the yolk is still runny.
3

Slice the avocado into thin lengthwise slices. Watch the video for inspiration.
4
Plating: start with the rye bread and spread a generous layer of hummus. Add the sliced avocado on top. Season the avocado with salt, olive oil, and lemon. Finish with the poached egg, and garnish with edible flowers or herbs.