Poached Egg on Toast with Feta & Sweetcorn Recipe | Abel & Cole

Poached Egg on Toast with Feta & Sweetcorn

Cooking time
Serves1 person
Poached Egg on Toast with Feta & Sweetcorn

Start your day with a perfectly poached egg on toast. We’ve added organic corn on the cob, feta and alfalfa sprouts for a breakfast that's sure to get you rising and shining.


  • 1 tbsp fresh corn sliced off the cob
  • 1 slice of sourdough
  • A drizzle of avocado oil
  • 1 large egg
  • 1 tbsp cider vinegar
  • A handful of rocket
  • 25g feta
  • A couple of pinches of alfalfa sprouts
  • A few slices of chilli

Prep: 10 mins | Cook: 5 mins

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1. Place a pan of water on the hob and bring to a gentle bubble. Meanwhile, toast the corn kernels in a dry frying pan for a couple of mins, till a little browned. Set aside.
2. Toast the slice of sourdough bread, then pop it on your serving plate and drizzle over a little avocado oil.
3. Crack the egg into a small dish or bowl. Pour the vinegar into the pan of bubbling water. Carefully slide the egg out of the dish into the water. Cook for 2 mins for a runny yolk or a little longer for a more set middle.
4. While the egg poaches, top the toast with a handful of rocket, crumble crumble over the feta and scatter over the toasted corn.
5. Lift the poached egg out of the pan with a slotted spoon and set it on top of the toast. Top the egg with a pinch of alfalfa sprouts, a few fresh chilli slices and a drizzle of avocado oil. Finish with a pinch of sea salt and a crack of black pepper.
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