MaryDawn
Created By:
MaryDawn
Makes
2
Servings
Prep Time
5
Mins
Total Time
5
Mins

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More About This

Recipe

Classic Hummus atop Toasted Stonefire® Ancient Grain Mini Naan with spinach and 'jammy' eggs

- ingredients -

  • 2 Stonefire® Ancient Grain Mini Naan
  • 1/4 cup Sabra® Classic Hummus
  • 1 Tablespoon Water
  • 1/2 cup Fresh spinach
  • 2 Tablespoon Chopped garlic
  • 2 Eggs
  • 1/2 teaspoon Red pepper flakes
  • - Salt to taste

- directions -

  • 1.  Cook eggs to liking – fried or jammy. For jammy eggs, place eggs in a small pan. Fill pan with water until eggs are covered and bring to boil. Boil eggs for 5-6 minutes, remove from heat and place under cold running water. Then peel and quarter cooled eggs.

    2.  Toast Stonefire® Ancient Grain Mini Naan until just crispy. Set aside.

    3.  Cook spinach while mini naans are toasting: Pour a tablespoon of water into a small frying pan, add spinach and garlic.  Heat over medium-high heat, and cook until spinach is just wilted about 1 minute.

    4.  Assemble toast. Spread half of Sabra® Classic Hummus on each toasted Stonefire® Ancient Grain Mini Naan. Place half of wilted spinach onto each naan.

    5.  Garnish with salt and red pepper flakes.

Enjoy

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