There are breakfasts that feel comforting, balanced, and quietly perfect — this is one of them.
Creamy hummus, soft-boiled eggs with a runny yolk, crispy bread, toasted pine nuts, a touch of chili heat, and fresh lime to pull everything together.

It’s simple, nourishing, and incredibly satisfying. Perfect for a slow morning, a late brunch, or even a light lunch.

Ingredients (1 serving)

Hummus — 3–4 tbsp
Eggs — 2
Bread — 1–2 slices (sourdough works best)
Pine nuts — 1 tbsp
Green onion — to taste
Extra virgin olive oil — 1–2 tsp
Chili flakes — to taste
Lime — 1 wedge
Salt — optional

How to Make It

1. Soft-boiled eggs

Bring a pot of water to a boil.
Carefully lower the eggs into the boiling water and cook for 6–6½ minutes.
Transfer immediately to cold water to stop the cooking.
Peel and cut the eggs in half.

The whites should be just set, and the yolk beautifully runny.

2. Toast the bread

Toast the bread until golden and crispy on the outside.
Drizzle lightly with olive oil while it’s still warm.

Good bread matters here — sourdough adds the perfect texture and flavor.

3. Toast the pine nuts

Heat a dry pan over medium heat.
Toast the pine nuts for 1–2 minutes, stirring constantly, until golden and fragrant.
Remove immediately — they burn fast.

4. Assemble

Spoon the hummus into a bowl or onto a plate, spreading it slightly with the back of a spoon.
Place the soft-boiled eggs next to it.
Sprinkle with green onion and toasted pine nuts.

5. Finish

Add chili flakes to taste.
Drizzle with extra virgin olive oil.
Squeeze fresh lime juice over everything.

Season with a pinch of salt if needed.

Simple ingredients, but layered textures and flavors make it feel complete and deeply satisfying.

Serving Tips

Serve immediately while the eggs are warm.
Works beautifully as a brunch dish or a light protein-rich meal.
You can add extra greens, avocado, or roasted vegetables if you want to change it up — but it’s perfect just as it is.