Poached Egg On Toast With White Bean Hummus And Collard Greens

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"Eggs & shredded collard greens on toasted spelt, green onion hummus, girly plate because #springisintheair ???"
-- @feedmedearly
Ingredients
2-3 large collard leaves, washed, rib removed, and thinly shredded
1/2 cup olive oil, divided
4 tablespoons white wine vinegar
Sea salt and black pepper to taste
1 large clove of garlic
1 14 oz can of white cannellini beans
1 14 oz can of chickpeas
Juice of 1 small lemon
2 or 3 green onions, chopped (reserve a few thinly sliced green onions for the garnish)
1 large organic egg 
Splash of white vinegar
1 teaspoon dukkah (optional)
Directions
In a small bowl, toss the shredded collard greens with 3 tablespoons olive oil, the white wine vinegar, and salt and pepper to taste. Set aside.
In the bowl of a food processor, add the garlic, white beans, chickpeas, lemon juice, salt & pepper and the green onions. Blend the ingredients for a minute or two, and then slowly add the olive oil to emulsify. When it’s done, you should hear the hummus sloshing around (for lack of a better term) in the bowl of the food processor; if it’s not, add a touch more olive oil. 
Check the hummus again for seasoning, adding more if necessary. Set the hummus aside. You’ll have made more hummus than you need for this dish, but you can save the rest for another use.

Next, heat a small pot of salted water until boiling, and then add a splash of white vinegar. Crack your egg into a small dish, and with the back of a spatula, form a whirlpool in the poaching water. Add your egg, add a lid to the top, and remove the pot from the heat. Allow the egg to poach off heat for 5 minutes.

While the egg is poaching, toast a thick slice of spelt bread. When ready to assemble, spread the toast with a few tablespoons of the hummus, top with a mound of the shredded collard greens, and then gently lift the egg from its poaching liquid with a slotted spoon, dab the underside with a paper towel, and place on top of the greens.

Top with the reserved green onions and a pinch of dukkah + a little more salt & freshly ground black pepper.