- 4 Smart Eggs
- 2 Cups of water
- 1 Cup white wine
- 1 Fat sprig of thyme, leaves stripped
- 1 Stalk of escallion, roughly chopped
- 4 Slices multigrain bread, lightly toasted
- Sliced tomatoes
Add water, wine, thyme, and white part of escallion to a medium saucepan and bring to a boil, then simmer over medium heat.
Crack Smart Eggs directly into simmering poaching liquid or if uncomfortable do so into mini bowls or cups then gently pour into liquid. Cook Smart Eggs for 4 to 5 minutes or until the whites are opaque and the yolks runny to soft (your preference). While Smart Eggs are poaching, toast bread slices, spread each generously with hummus and top with a couple sliced tomatoes. Remove Smart Eggs carefully with a slotted spoon and place on top of prepared toasts. Season with salt and pepper and garnish with green parts of escallion and extra thyme.