Eggs, lemon, feta
Servings: 1
A delicious and easy to make breakfast - these Eggs, feta, lemon oil are really tasty alternative to poached eggs.
Ingredients
Ingredients per serve-
- 2 egg/s
- 30 g feta cheese
- 1 tsp lemon-infused olive oil -I like Cobram Estate lemon infused EVO at supermarkets everywhere
- Sea salt and freshly ground black pepper -to taste
Serve
- 1 slice/s wholegrain sourdough toast (to serve) optional
Instructions
- Grease a small ceramic or glass bowl (I use a ramekin) with a drizzle of lemon oil, then carefully crack the eggs side by side into it. Top with the crumbled feta and a little seasoning.
- Put a few centimetres of water in a large deep fry pan (or pot). Place the bowls or ramekins into the water bath. You want the water level about half way up the ramekin (no higher).
- Put the lid on the pan and place over a high heat to bring the water to the boil. Once the water starts to boil, steam for around 4-5 minutes, or until the eggs are cooked to your liking. They will rattle around a little as they boil. Please keep checking the eggs, especially if you like them a little runny. The cooking time can vary by a minute or two depending upon the size of the eggs and whether they are at room temperature or not.
- If you have a steam oven, you can simply place them on a tray and steam them in the oven.
- Remove from the water bath (with a tea towel – you may need to spell this out to your fella if he’s new to the kitchen). Drizzle with the lemon olive oil.
Serve
- Serve immediately with a piece of crusty sourdough.
Ideas for sides
- Try one or more of these healthy sides for extra nourishment:
- Add 10g extra protein by adding 2 rashers of bacon or 50g smoked salmon
- Leaves, simply dressed with lemon olive oil and seasoned. I love a little salad with breakfast.
- Mushrooms, sliced and cooked in a pot over a moderate heat with a clove of crushed garlic, salt and pepper, a few sprigs of fresh thyme leaves (or a tablespoon of dried) and about 20gram of butter or ghee.
- Sautéed kale or spinach leaves over a low heat, with a clove of crushed garlic and a tablespoon of coconut oil or butter. Season and serve.
- Sliced avocado with a squeeze of lemon juice and well seasoned.
- Tomatoes and basil, all chopped up and mixed with a good splash of olive oil, a little drizzle of red wine vinegar and seasoned well.
- Tomatoes, halved, seasoned and sprinkled with dried oregano then grilled in the frying pan or baked under the grill until brown on top. A slice of cheese on top is also lovely.