Starters & Light meals

Soft-poached egg with creamed-feta and-olive toasts

By Abigail Donnelly
4
Easy
20 minutes
10 minutes
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Ingredients

Method
  • 200 g crumbled Danish feta
  • 1 T crème fraîche
  • 70 g green olives
  • Ciabatta
  • Spinach
  • Water
  • 1 T white vinegar
  • 1 free-range egg

Method

Ingredients

Mix the feta with crème fraîche until combined. Fold through the pitted and smashed green olives.

Toast slices of ciabatta and top with the creamy olive and feta mixture and wilted spinach. Fill a small saucepan halfway with water and place on a high heat.

Bring to a gentle simmer, then add white vinegar. Swirling the water with a spoon, crack in the free-range egg and poach for 1 to 2 minutes, depending on how you like your egg done.

Remove using a slotted spoon and place on top of the toasts. Season to taste and serve immediately.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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