Poached Egg on Toast with Feta & Sweetcorn Recipe

Ingredients

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

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Method

1. Place a pan of water on the hob and bring to a bubble.

2. Meanwhile, toast the corn kernels in a dry frying pan for a couple of mins, till a little browned. Set aside.

3. Toast the sourdough slice, and drizzle over a little avocado oil.

4. Crack the egg into a small dish.

5. 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.

6. Pop the toast onto a plate. Top it with the rocket, crumble over the feta, add a pinch of alfalfa sprouts and scatter over the toasted corn.

7. Lift the poached egg out of the pan with a slotted spoon and set it on top of the toast.

8. Top the egg with a few more alfalfa sprouts, a few fresh chilli slices and a rich drizzle of avocado oil. Finish with a pinch of sea salt and a crack of black pepper.