Avocado hummus with poached egg from Janny van der Heijden

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We all want to cook healthy, but most of all we want to cook tasty (are we right?). In her book ‘Smart cooking’, Janny van der Heijden teaches you how to put healthy and slim recipes on the table (yes, even when you’re busy) without compromising on taste.


For 4 persons:

  • 2 avocados
  • 2 tablespoons lemon juice
  • 1 can chickpeas (400 grams)
  • 2 full tablespoons of tahini
  • Salt and pepper
  • 4 eggs
  • 4 teaspoons furikake (mixture of nori, sesame and bonito flakes)

Also necessary:

  • blender

The Heel Holland Bakt jury member developed 50 smart recipes for her new book, interspersed with personal tips. Janny’s philosophy: smart cooking means that you can eat anything you like, as long as you eat a balanced diet and keep an eye on the quantities. An example of this is this delicious avocado hummus with poached egg breakfast recipe.

Janny: “Of course you can eat this with toast or flatbread. I personally prefer to eat it that way. And no, it’s not a lot of work – just get everything ready in the evening. And yes, it is possible for lunch, but it is really tasty and nutritious for breakfast.”

> Also handy: everyone can poach perfect eggs (without a bag, with a sieve!)

Avocado hummus

Avocado hummus with poached egg

Halve the avocados, remove the pits and scoop the flesh from the skin in a blender. Pour over the lemon juice. Drain the chickpeas in a sieve (collect the moisture) and add the chickpeas to the avocados. Add the tahini and make a smooth hummus. Season with salt and pepper.

Bring a generous amount of water to a boil in a saucepan. Turn the heat down. Break an egg into a cup at a time and let it
slide into the water. Poach the eggs for a few minutes and remove them from the pan with a slotted spoon. Spread some avocado hummus on a plate and arrange the poached egg on top. Sprinkle with the furikake.


Do not throw away the liquid from the can of chickpeas. It is a great vegan alternative to protein foam. Make meringues, for example. For every 60 milliliters of liquid, calculate 100 grams of sugar and a pinch of cornstarch.

Whip the aquafaba briefly, add a third of the sugar and beat until the egg whites become firm. Add the rest of the sugar spoon by spoon while beating (at least 5 minutes). Dry the meringue, depending on the thickness, for 2½ to 3½ hours in an oven at 100 °C.

Source: Culy by culy.nl
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