Charred peach, whipped feta, poached egg on toasted Sourdough
By Adrian Martin
2 people
15 minutes
10 minutes
Ingredients
- 2 large Eggs
- 1 - Flat Leaf Parsley for garnish
- 1 - Fresh Basil for garnish
- 0.5 clove Garlic
- 4 slices Sourdough Bread
- 1 tsp White Wine Vinegar
- 2 - peaches ripe
Whipped Feta:
-
1
tsp
Cumin
-
1
pack
Feta Cheese
-
1
clove
Garlic
peeled
-
1
zest
Lemon
-
1
tbsp
Milk
to loosen the mixture if required
-
0.5
tub
Sour Cream
Method
Method:
1. Make the feta hummus by adding all the ingredients into a jug and blending with a hand blender or placing everything into a food processor. You can lighten and loosen the mixture with milk as required.
2. For the peaches, cut them into segments and char on a hot dry pan on each side until slightly caramelised.
3. Toast the bread and rub it with the garlic.
4. Poach the egg to your liking in some simmering water with the white wine vinegar. The key is to swirl the water clockwise before dropping the eggs in. I like to cook mine for 3 minutes.
5. Now serve it all up. Lay the whipped feta on top of the bread, add the peaches on top, a nice drizzle of good quality oil, lemon zest, the fresh herbs and that poached egg. Enjoy.
