Poached eggs on paprika chickpea cream

Ingredients

For 1 serving

• Eggs2
• Cooked chickpeas80 g
• Paprikato taste
• Lemon juiceto taste
• Whole wheat bread30 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, eggs,

Method

1. Put a small pan with plenty of water on the heat for the eggs and bring it to a gentle boil; separately, or in the kettle, heat a splash of water for the purée.
2. Rinse and drain the chickpeas and blend them with the oil, lemon juice, a pinch of paprika, a pinch of salt and a splash of hot water, until smooth and soft.
3. Crack each egg into a small cup, lower the heat until the water barely simmers, stir a gentle whirlpool with a spoon and slide in one egg at a time.
4. Cook for 3 minutes, until the white is set and opaque and the yolk still soft, then lift them out with a slotted spoon onto kitchen paper.
5. Meanwhile, toast the wholemeal bread for 2–3 minutes, until golden.
6. Spread the purée on the plate, set the eggs on top, dust with more paprika and serve with the bread.