Poached Eggs With Feta On Cheese And Chive Toast
The sweet and salty feta helps balance the richness of the eggs – and on a crispy piece of toast, there’s a ton of textural interest, too.8.9g carbs | 70.9g fat | 64.3g protein
Equipment
- 1 Microwave
- 1 Skillet
Ingredients
Two-Minute Cheese & Chive Roll (Makes 2)
- 2 Eggs, large
- 2 Tbsp Full-cream milk
- 1½ Tbsp 1 ½ Tbsp Olive oil, plus more for greasing the ramekins
- ⅓ Cup ⅓ cup Almond flour, blanchedr
- ⅓ Cup ⅓ cup Coconut flour
- ½ tsp ½ tsp Baking powder
- ¼ Cup ¼ cup Cheddar cheese, grated
- 2 Tbsp 2 Tbsp Fresh chives, chopped
- Salt and freshly ground black pepper
- 2 slices Prosciutto
- 2 Eggs, large, poached
- 6 Fresh basil leaves, roughly torn
- Freshly ground black pepper
Instructions
- For The Two-Minute Cheese and Chive Roll:
- In a large bowl, whisk together the eggs, milk and oil until well combined.
- Sift the flours and baking powder into a medium-sized bowl and season with a pinch each of salt and pepper. Whisk to combine, then stir in the wet ingredients. Next, fold in the cheese and chives.
- Lightly grease two 60ml ramekins and divide the mixture between them. Set a kitchen towel on the counter and then gently tap the ramekins on it to get rid of air pockets (you want your rolls to have a tight crumb without any holes).
- Microwave both ramekins at the same time on high for 90 seconds. Turn the rolls out onto a cutting board or plate and then cut one roll in half horizontally. Toast the halves in a dry skillet over medium-high heat or in a toaster oven until warmed through on the inside and crisp on the outside.
For Serving:
- Arrange the rolls and prosciutto on a serving plate. Top each roll with a poached egg. Scatter 100g marinated feta on top, followed by the basil and a pinch of pepper. Serve immediately.