In Jennie’s Kitchen

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www.InJenniesKitchen.com

 

lemon thyme & hummus egg salad

 

serves one

 

1 hard boiled egg, peeled and cut into pieces

 

2 teaspoons white bean hummus

 

Sea salt and freshly ground black pepper, to taste

 

1 spring of lemon thyme, leaves removed and stem discarded

 

1 slice toasted country bread

 

Add the egg to a small bowl and mash it with the back of a fork. Add the hummus, salt, pepper and lemon thyme, then use the fork to stir it together, until mixed well.

 

To serve, spread the egg salad on the bread and eat immediately.

 

 

Questions about this recipe? Email me.