In a large pot of salted boiling water, cook green beans until al dente, then rinse with cold water and pat dry. Combine green beans and tzatziki, then arrange on dinner plates.
Poach eggs by gently breaking in a pot of simmering water. Cook 6 minutes from the time water returns to a gentle boil. Remove and drain on a paper towel.
Slice each egg in two and place on green bean mixture. Serve with the toast, spread with beet hummus and garnished with diced feta.
Variations: Replace feta with cream cheese. Any flavour of hummus would be just as delicious here.