Feta Toast Recipe with Beetroot and Eggs

Whipped feta and beetroot on toast with poached eggs and dukkah

Name: Whipped feta and beetroot on toast with poached eggs and dukkah
Total time: 30 min
Yield: Serves 4
Ingredients: 150g feta, crumbled; 4 tbsp natural yogurt; ½ lemon, juiced; 1 tbsp olive oil; 250g pack cooked beetroot, drained well and cut into wedges; 4 eggs; 4 slices sourdough, toasted; 2 tbsp dukkah, (see notes below); a handful flat-leaf parsley, chopped

Preparation and cooking time
- Total time30 mins
Easy
Serves 4

Ingredients

150g feta, crumbled
4 tbsp natural yogurt
½ lemon, juiced
1 tbsp olive oil
250g pack cooked beetroot, drained well and cut into wedges
4 eggs
4 slices sourdough, toasted
2 tbsp dukkah, (see notes below)
a handful flat-leaf parsley, chopped

Method

STEP 1
Put the feta, yogurt, lemon juice, a little seasoning and 2 tbsp of cold water into a small food processor and whizz until really smooth.
STEP 2
Heat the olive oil in a frying pan, pat the beetroot really well with kitchen paper to dry, then cook in the pan for 2-3 minutes on each side or until lightly caramelised.
STEP 3
Crack each egg into a teacup or ramekin, then gently tip into a large pan of simmering lightly salted water, and cook for 2 minutes or until the white is just set, then remove with a slotted spoon.
STEP 4
Put a piece of toast onto each plate, spread with some of the whipped feta, spoon over the beetroot wedges, top with a poached egg, then sprinkle with the dukkah and parsley.