With only a few slices remaining from my perfect Tartine loaf I had to be quite particular about what I topped them with. I decided on a slight variation to a Karen Martini recipe which is suppose to be a breakfast bruschetta but I can assure you it worked very well for lunch and I can imagine it would be a pretty snazzy Sunday night supper too.
I have never tasted a bought hommus that appealed to me. And why bother when it is such a breeze to whiz your own up, provided you have some sort of whizzer. A mortar and pestle can be painfully slow when your tummy is grumbling with hunger. I’m sure I’ve shared this very basic hommus before but I will share it again for easy reference.
My children are still not enrolled in school over here in America. There are a lot of hurdles to jump, medical tests to be done, health insurance to be sorted out and paperwork to be filled. Our local school is so close but there is no room for Matilda. There is a wait list of 12 students to get Tilly into Grade 3. There is space at the overflow school for all 3 so I might send them all but Levi and Essie can’t catch the school bus because they are suppose to be in the local school. Hopefully by the end of next week it will all be sorted but like most things here it is just very different to Australia.
Joel has started work at Google and is as happy as a pig in mud. I have never seen him just so excited about work and he comes home and raves about the yummy things he ate in the Google cafes.
Meanwhile I have four kids at home with me. And home is an apartment, for the next couple of months, which doesn’t suit this brood of kids that have always had a big backyard to run around in, ride bikes in and designated ‘digging patches’ to get muddy in. Thankfully there is a massive pool and the weather is warm. With the kids not at school it means all four of them join me in the grocery shopping, and shopping here is a very new experience for me. Flour is a bit confusing, milk is horribly confusing but mostly it just takes me a lot of time and a lot of different shops to find everything I need.
I have successfully started baking a loaf of bread every day – a basic wholemeal. The kids have given it the thumbs up but it pales into insignificance next to the artful Tartine bread. But we are heading into San Francisco in the morning for brunch and I’ll be sure to swing by Tartine later to get another loaf if Joel can forget how much they cost (editors note: I haven’t forgotten yet)!
fried eggs with hommus bruschetta for two
(a slight adaptation to Karen Martini’s recipe)
2 slices of sourdough bread, toasted
1 big handful of parsley
half a red shallot, finely sliced
a squeeze of lemon juice
a drizzle of extra virgin olive oil
1 teaspoon sumac
sea salt flakes and freshly ground black pepper
1 tin of chickpeas, rinsed and drained
1 teaspoon cumin seeds, pounded up in a mortar and pestle
1 clove of garlic, pounded into a paste in a mortar and pestle
juice of 1 lemon, or to taste
extra virgin olive oil
sea salt and freshly cracked black pepper
To make the hommus put the chickpeas, cumin, garlic, squeeze of lemon juice and a drizzle of olive oil into a food processor. Blitz until smooth then add more lemon juice, more olive oil and salt and pepper to taste. Once the flavour is just right add a little water and blitz again until a smooth, spreadable consistency is reached.
In a bowl toss together the parsley leaves and finely sliced red shallots with a squeeze of lemon juice, a drizzle of olive oil and season to taste.
Spread a generous amount of the hommus on each piece of toasted sourdough. Heat up a non-stick frypan and fry the eggs, sunny side up, then slide onto the toast. Top with a mound of the parsley and shallot salad. Sprinkle over the sumac and season with salt and pepper.