Poached Eggs with Hommus and Sumac Butter

Cook Time 20 minutes

Servings 2

Ingredients

4 eggs

2 tbsp white vinegar

100g salted butter

1 tsp sumac

½ tsp kashmiri chilli (or smoked paprika)

1 clove garlic, bruised

200g hommus

Salt

Mint, to serve

Warm pita, to serve

Method

To poach the eggs, bring the water to a gentle boil and add the vinegar. Crack the eggs into small bowls. Stir the water with a spoon to create a whirlpool effect. Drop the eggs in one at a time. Cook for 2 - 3 minutes. Once cooked, drain on the paper towel.

Melt the butter with the garlic and spices. Season to taste with salt.

Dollop hommus into shallow bowls and top with eggs. Drizzle over butter and serve with mint and pita.