Toasted sourdough with whipped feta and pesto eggs

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