The breakfast edit 186

Boiled Egg and Hummus Pitta Pocket

Make boiled egg and hummus pitta pocket, from the first ingredient to the finished dish.

1 serving · 7 ingredients · 3 steps

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Boiled Egg and Hummus Pitta Pocket, plated and ready to serve. — The finished recipe. Boiled Egg and Hummus Pitta Pocket

Ingredients 1 to 6 for boiled egg and hummus pitta pocket arranged separately on a dark worktop. — Ingredients 1 to 6. 1 pitta, about 60 g Wholemeal pitta. 2 large (110 g) Egg. 40 g Hummus (Shop-bought. Reduced-fat versions are nearer 200 kcal.). 50 g Cucumber. 60 g Tomato. A good pinch Za'atar

Ingredients 7 to 7 for boiled egg and hummus pitta pocket arranged separately on a dark worktop. — Ingredients 7 to 7. A squeeze Lemon juice

Boiled Egg and Hummus Pitta Pocket, preparation step 1: Lower the eggs into boiling water for seven minutes, then cool them under the tap and peel. — Step 1. Lower the eggs into boiling water for seven minutes, then cool them under the tap and peel.

Boiled Egg and Hummus Pitta Pocket, preparation step 2: Toast the pitta until it puffs, then cut across the top and open the pocket. — Step 2. Toast the pitta until it puffs, then cut across the top and open the pocket.

The finished boiled egg and hummus pitta pocket. — Step 3. Spread the hummus inside, slide in the sliced eggs, cucumber and tomato, and finish with the za'atar and lemon.

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