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45 minutes

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Roast butternut quiche

45 minutes

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

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

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

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.

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

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

Ingredients

Method