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Jammy eggs and feta on toast

Cook Time

10 minutes

Prep Time

10 minutes

Serves

Jammy eggs and feta on toast is all about the luxuriously creamy texture of egg yolks served over whipped feta on sourdough with fresh herbs. Yum! An eggs with feta recipe is a winning flavour combo you’ll keep craving for. This is a super easy, gourmet way to level your breakfast game.

Ingredients

4 pieces of sourdough

6 free range eggs

150g Danish feta cheese (room temperature)

100g cream cheese (room temperature)

3 tbsp olive oil (plus extra for frying)

2 tsp lemon zest

2 tbsp dill

1 tbsp chives, chopped

1 tsp chilli flakes

1/8 tsp salt

1/4 tsp pepper

Instructions

Add feta, cream cheese and 3 tbsp olive oil to a food processor, blitz until smooth. You may need to stop and push the cheese close to the blade a couple of times to blend it all. Add to a piping bag.
Bring a pot of water to the boil, then using a spoon, carefully place in the eggs one at a time, boil for 7 minutes. Prepare your bowl of ice water.
Meanwhile, toast sourdough pieces (either in a toaster or in a pan with olive oil on a low heat).
Once the timer goes off, place boiled eggs into a bowl of iced water for 3 minutes, then remove and dry with paper towel.
Using the back of a spoon or hard surface, gently crack the egg shells all over. Slowly and gently peel the egg shells from the eggs. Rinse any remaining little shell bits then cut in half and or quarters.
Place your toast on a plate, then pipe (or spread) over a thin layer (about 3mm) of whipped feta, followed by a drizzle of olive oil, zest of lemon, and a crack of pepper. Then layer over the jammy eggs, chilli flakes, pepper, (teeeny) pinch of salt on the yolks, dill and chives.