**Whipped Feta, Poached Egg & Sticky Shallots on Sourdough** A breakfast treat

INGREDIENTS

• 150g feta (about 1/3 lb)
• 1 small clove of garlic
• 150ml natural yogurt (A good 1/2 cup)
• Generous sprinkle of sea salt flakes
• Several turns of freshly ground black pepper
• 2 sprigs of parsley – roughly chopped
• 2 banana shallots – finely sliced into rings
• ½ loaf of sourdough – sliced then toasted
• Olive oil
• 1 Clove of garlic
• 4 eggs

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Instructions

1. Begin by placing a large pan of water on the hob and bring it to the boil.

2. While you’re waiting for the water to boil, transfer your eggs to individual small

   bowls or espresso cups ready to pour into the boiling water – this will help

   obtain neater eggs.

3. For the whipped feta, simply blitz together the yogurt, garlic and feta until

   smooth, taste then add/adjust seasoning if necessary. Black pepper is a great

   addition here.

4. In a small frying pan add a glug of oil, gently heat then add in the chopped

   shallots and cook over a medium heat until they begin to turn golden.

5. Slice the sourdough and toast (or griddle for a more smokey flavour). Cut a

   garlic clove in half and, once the sourdough has been toasted, rub the clove of

   garlic over the bread then drizzle with olive oil.

6. Make sure you have all your other elements ready to go before poaching your

   egg. That means prepare your parsley ready to garnish, make sure your feta

   and yogurt has been blended and make sure you’ve toasted your sourdough

   and rubbed with garlic.

7. Once the water is boiling use a spatula and stir the water fairly vigorously then

   gently drop the egg into the water as close to the water as possible so to not

   spread the egg white too far. The swirling of the water should keep the egg together.

   Poach your eggs for two to two minutes thirty for a soft, runny egg.

8. Once ready to serve spoon on the whipped feta then add on the poached egg,

   garnish with parsley and a little extra black pepper and you’re done.

TIP if cooking a few eggs, you can also keep them in ice cold water to stop

them from over cooking before serving, then just drop them into the boiling

water again for a minute to re-heat them.

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This Recipe Can Be Seen Here

bon appetit