Eggs fried directly on a layer of melted, crisping feta with chili flakes, served on toast. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 8 minutes.
Prep 3 min Cook 5 min Serves 1 Easy
Ingredients
🌿Fresh Basil1 cup
🫙Olive Oil1 tsp
🥚Eggs2
🧀Feta Cheese50 g, crumbled
🫙Pine Nuts2 tbsp
🌾Toast Bread2 slices
Optional extras
🧀Parmesan Cheese1/4 cup
🧅Spring Onions1, sliced
🥑Avocado1/2
🌶️Chili Flakesa pinch
Instructions
1
Crumble feta into a ring in a hot oiled pan and let it melt and sizzle.
2
Crack the eggs into the centre, cover and cook until the whites set.
3
Slide onto toast with avocado, then top with chili flakes and spring onions.
4
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Let the feta crisp before adding the eggs for a lacy golden base.
