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Scott Parker

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
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Prep Time 10 minutes
Cook Time 3 minutes
Servings: 1
Course: Breakfast
Cuisine: Healthy
Ingredients Equipment Method

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

Equipment

  • 1 Microwave
  • 1 Skillet
  • INGREDIENTS

Method
 

For The Two-Minute Cheese and Chive Roll:
  1. In a large bowl, whisk together the eggs, milk and oil until well combined.
  2. 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.
  3. 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).
  4. 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:
  1. 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.