Home
Recipes
Vegetarian
Whipped feta and beetroot on toast with poached eggs and dukkah

Feta Toast Recipe with Beetroot and Eggs

Whipped feta and beetroot on toast with poached eggs and dukkah

Name: Whipped feta and beetroot on toast with poached eggs and dukkah
Total time: 30 min
Yield: Serves 4
Ingredients: 150g feta crumbled; 4 tbsp natural yogurt; ½ lemon juiced; 1 tbsp olive oil; 250g pack cooked beetroot drained well and cut into wedges; 4 eggs; 4 slices sourdough toasted; 2 tbsp dukkah (see notes below); a handful flat-leaf parsley chopped

Adam Bush

Published: February 5, 2019 at 4:01 PM

Save recipe

Serves 4

Easy

Total time: 30 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Add a bit of spice to your eggs with dukkah, a Middle Eastern condiment. Our vegetarian recipe makes an exotic brunch idea or an easy midweek meal ready in under 30 minutes

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Make this feta toast recipe with beetroot and eggs, then check out our shakshuka, Turkish eggs, chorizo brunch eggs, honey butter toast, brunch sharing board and more brunch recipes.

Ingredients

Nutrition

150g feta

crumbled
4 tbsp natural yogurt
½ lemon

juiced
1 tbsp olive oil
250g pack cooked beetroot

drained well and cut into wedges
4 eggs
4 slices sourdough

toasted
2 tbsp dukkah

(see notes below)
a handful flat-leaf parsley

chopped

Nutrition: per serving

kcal465

low
fat19.6g
saturates8.2g
carbs44.7g
sugars10g
fibre5.5g
protein24.8g

high
salt2.5g

Method

step 1

Put the feta, yogurt, lemon juice, a little seasoning and 2 tbsp of cold water into a small food processor and whizz until really smooth.
step 2

Heat the olive oil in a frying pan, pat the beetroot really well with kitchen paper to dry, then cook in the pan for 2-3 minutes on each side or until lightly caramelised.
step 3

Crack each egg into a teacup or ramekin, then gently tip into a large pan of simmering lightly salted water, and cook for 2 minutes or until the white is just set, then remove with a slotted spoon.
step 4

Put a piece of toast onto each plate, spread with some of the whipped feta, spoon over the beetroot wedges, top with a poached egg, then sprinkle with the dukkah and parsley.

Dukkah is a Middle Eastern condiment made with dried herbs, spices and nuts. It’s available from large supermarkets, here are more ideas for using dukkah.

Check out more of our best recipes for 'things on toast' here...

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue