Poached Egg on Crumbed Feta and Butternut

Name: Poached Egg on Crumbed Feta and Butternut
Yield: Serves 2
Ingredients: 100 g (3 ½ oz) steamed butternut, diced; 2 tablespoons extra virgin olive oil; ¼ teaspoon kirmizi biber or chilli flakes; ¼ teaspoon kirmizi biber or chilli flakes; 1 teaspoon chopped mixed herbs (e.g. rosemary, oregano, sage, dill); 1 teaspoon chopped mixed herbs (e.g. rosemary, oregano, sage, dill); 1 teaspoon chopped mixed herbs (e.g. rosemary, oregano, sage, dill); 1 teaspoon chopped mixed herbs (e.g. rosemary, oregano, sage, dill); 2 eggs; white vinegar; 200 g (6½ oz) feta, sliced into 1 cm (½ in) thick pieces, pat dry on paper; 200 g (6½ oz) feta, sliced into 1 cm (½ in) thick pieces, pat dry on paper; 1 tablespoon flour; 1 egg yolk, beaten; ½ cup fresh breadcrumbs; 3 tablespoons butter; 1 teaspoon chopped mixed herbs (e.g. rosemary, oregano, sage, dill)

Preparation info

Serves
2

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

I ate something similar to this in Istanbul on my thirty ninth birthday and it was fantastic. Try it with some blanched asparagus.

Ingredients

2 eggs
white vinegar
200 g (6½ oz) feta

Breakfast
Vegetarian
Birthday

Method

Poach eggs in water with a few tablespoons of white vinegar added. While they’re cooking, toss the feta slices in flour, then coat in egg yolk and finally coat with the breadcrumbs. Heat up a medium-sized pan, add most of the butter and fry the feta on both sides until golden and remove to two plate