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Poached Egg on Toast with Feta & Sweetcorn
An autumnal breakfast or light lunch. Made with toasted sourdough topped with a golden-yolked poached egg. Fresh sweetcorn, peppery rocket and tangy feta bring the flavour.
Ingredients
- 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 few pinches of alfalfa sprouts
- A few slices of chilli
Prep: 10 mins | Cook: 5 mins
Method
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, stirring often, till 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 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 another drizzle of avocado oil. Finish with a pinch of sea salt and a crack of black pepper.
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