Toasted Sourdough with Whipped Herby Feta topped with Pesto Eggs

Mon, 19 July 2021

Aisling Larkin's Toasted Sourdough with Whipped Herby Feta topped with Pesto Eggs

(Serves 2)

Ingredients

4 slices sourdough bread

4 eggs

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

Kale & Spinach Pesto

50g pinenuts

25g parmesan cheese

1 clove garlic

Handful kale

Handful organic spinach

Handful basil

75mls extra virgin olive oil

Salt and pepper

Method

1. Pesto: Blitz the parmesan, garlic & 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.

2. 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.

3. Eggs & Toast: 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.

4. Assembly: 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.