Breakfast Pitta with Egg & Hummus

📝 Ingredients

• 4 eggs
• 2 pitta breads (about 65 g each)
• 80 g hummus
• ½ cucumber (about 150 g)
• 1 tomato (about 120 g)
• 30 g baby spinach
• ½ lemon
• Salt, black pepper, sweet paprika

🍴 Utensils

• Saucepan
• Tablespoon
• Cutting board and knife
• Kitchen paper
• Parchment paper
• Airtight container

📖 Steps

1. Bring a pan of water to the boil. Gently lower in the eggs straight from the fridge using a spoon and simmer for 10 min. Immediately transfer them to a bowl of very cold water for 5 min: they will be easier to peel.
2. While they cook, wash the cucumber and tomato. Thinly slice the cucumber into rounds and the tomato into thin slices, then spread them out on kitchen paper for 5 min: removing the excess water stops the bread going soggy overnight.
3. Peel the eggs by tapping the shell on the work surface, then removing it under cold running water. Slice them into rounds with a sharp knife, wiping the blade between each egg for neat slices.
4. Warm the pittas in the microwave for 15 seconds to soften them, then cut them in half and gently open each pocket with the tip of a knife. Spread the hummus inside, on both sides: it protects the bread from the moisture of the vegetables.
5. Line the inside of each pitta half with baby spinach, then slide in alternating slices of egg, cucumber and tomato. Drizzle with a little lemon juice, season lightly with salt and pepper and sprinkle with a pinch of paprika.
6. Wrap each pitta half tightly in a sheet of greaseproof paper, opening facing up, folding the paper under the base so the filling doesn't slip out. Stand the pitta halves upright, packed tightly together, in an airtight container.
7. Keep the container in the fridge until the next morning, for 24 h at most. When it's time to eat, tear the paper away as you go: it acts as a holder so you can eat tidily on the go or at the office.