The other day I was seriously craving hummus but the only chickpeas in the pantry were dried and seeing how it was already lunchtime, I couldn’t really make Bubs wait 2 hours for chickpeas to hydrate. Instead, I start washing, chopping and throwing things into a pan without one clue as to what I was doing. The tastiest meals can come out spontaneity. This plate of crisps was perfect for Bubs and me as a light lunch, add in a glass of milk and a piece of fruit for lunch and it’s a surprisingly healthy lunch. It is also a potential party food, spiced up a bit with slivers of smoked salmon and a bright drizzle of olive oil.
bag on spinach, washed
half onion, diced
3 tbsp. apple cider
2-3 tbsp. soy milk
S&P to taste
15 stoned wheat crackers (mine had caraway seeds and I strongly urge you to do the same)
1. Bring water to boil. Gently lay (with a spoon) two eggs in the water. Set the timer for 10 minutes.
2. In a pan heat a tablespoon of olive oil until it slips easily across the pan. Add the onion and cook until translucent.
3. Add the spinach and the apple cider, cover. It should take just a few minutes for the spinach to wilt, even though you will be blending it and breaking it down you do not want the spinach cooked to mush as it will destroy the flavour.
4. The eggs should be finished at this point. Dump out the water and run under cold water. Leave to sit in the water, you could even add a few ice cubes to speed up the process. Once cool, peel and slice.
5. In a blender add the cooked spinach and the soy milk. Pulse – I didn’t make mine into a smooth purée because I wanted the texture. Taste and add salt and pepper if needed.
6. With a spoon, drop a spoonful of the spinach mix onto a cracker and flatten with the back of the spoon. Top with a slice of egg. Salt and pepper if you think it needs it.