Beet Humous and Poached Eggs

Preparation

Strain beetroot in a sieve making sure to keep the pickling vinegar and pat dry on kitchen paper.

Strain chick peas and rinse under cold running water.

Add the beets and chickpeas to a food processor keeping back 4 slices for later.

Add the tahini, horseradish and season.

Blend until smooth, scraping down the sides to make sure no lumps are left.

With the blender running slowly add 100ml of oil in a steady stream and blend until fully incorporated.

Add lemon juice and seasoning to taste.

Heat a frying pan and add the seeds. Cook for 2 minutes to toast. You will hear the seeds begin to pop when they are ready.

Pour the seeds into a bowl and add 3 tbsp of the beet vinegar and 100ml of olive oil, season and set aside.

Peel and slice the avocado.

Bring a pan of water to the boil, crack the eggs into 4 ramekins. Turn the heat under the water down so the water is just under boiling.

Tip the eggs into the water and cook for 2 minutes. Don’t let the water boil.

Toast the sour dough.

To assemble spread a generous layer of humous onto the toast, top with the sliced beet and avocado.

Remove eggs from the pan with a slotted spoon, blotting any excess water with kitchen paper.

Place the eggs on the toast and finish with the toasted seed dressing.