Average: 0 (0 votes)
Active time
15 minutes
Total time
15 minutes
4 servings
Serving Size
1 slice of toast

4 slices whole grain bread

2 tablespoons harissa

8 ounces plain hummus

1 tablespoon stoneground mustard

1 ½ tablespoons mango chutney

1 tablespoon red wine vinegar

4 tablespoons extra virgin olive oil, divided

2 ounces haricot verts, blanched and sliced

4 ounces arugula

4 eggs

Salt and pepper, to taste

Everything seasoning (optional)

  1. Bake or toast bread. While bread is toasting, mix together harissa and hummus, set aside.
  2. In a separate bowl, whip mustard, mango chutney, red wine vinegar, and 3 tablespoons of olive oil, set vinaigrette aside. 
  3. Combine haricot verts and fresh arugula, then toss mango vinaigrette over greens, coat evenly, and set aside. 
  4. Add remaining tablespooon of olive oil to a frying pan at medium-high heat. Add eggs and fry for 4 minutes, or until white are cooked solid. Remove from heat. 
  5. Spread 2 tablespoons of hummus evenly across each slice of toast. Top with arugula mix and a fried egg. Season salt and pepper, to taste. 

Recipe and photo courtesy of Bakery de France.


Calories: 420
Total Fat: 26g
Saturated Fat: 4.5g
Sodium: 460mg
Carbohydrate: 33g
Total Sugar: 5g
Added Sugar 0g
Fiber: 9g
Protein: 12g

Yield: 4 servings

Serving Size: 1 slice of toast

How'd it Taste?

The Multigrain Ciabatta is excellent!

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