Toasted sourdough with whipped feta and pesto eggs
This dish is absolutely stunning - it is my favourite brunch dish
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
4 slices sourdough bread
4 eggs
For the whipped herby feta:
200g Irish Feta
50g mayonnaise
50g sour cream
1 tbsp olive oil
½ tsp chopped mint, oregano, parsley and coriander
½ tsp black pepper
For the kale and spinach pesto:
50g pine nuts
25g Parmesan cheese
1 clove garlic
Handful kale
Handful organic spinach
Handful basil
75ml extra virgin olive oil
Salt and pepper
Method
First make the pesto. Blitz the parmesan, garlic and pine nuts in the food processor. Wash and dry the kale and spinach. Pop these along with the basil in the food processor. Blitz and gradually add in the olive oil. Season to taste.
Next, make the whipped feta. Place the feta, mayonnaise, sour cream, olive oil, herbs and seasoning in the food processor. Blitz until it forms a smooth paste. Put into a small bowl, cover and chill in the fridge until very cool.
Fry the eggs and toast the bread. Bring the pan to a medium heat, add in 2 heaped tbsp pesto, warm and add the eggs. Fry until crispy around the edges but with a runny yoke.
Spread the whipped feta on top of the toasted sourdough. Place the pesto eggs on top. Garnish with a little sea salt and a pinch of chilli flakes.
