Whipped Feta with Poached Eggs and Mushrooms
- Feta cheese 100 g
- Basil pesto 1 tbs
- Egg 4 med
- Mushroom 100 g
- Vinegar 2 tbs
- Sourdough bread 2 pce
- Fresh thyme 1 tbs
- Salt 1 pin
- Vegetable oil 1 tbs
Take a large saucepan add in 1 liter of water and bring it to a boil. Next, add in the vinegar. To make your poached eggs turn the heat down make a swirl in the water using a spoon and slowly crack the egg in the water. The swirls in the water will wrap the egg white around the egg to help form a nice round shape. If you want your eggs to stay runny cook them for 3 minutes. Don't be tempted to add salt into the water as that will break the egg whites.
In the meantime add the feta cheese to a bowl along with the pesto and by using a hand mixer whip it until it becomes nice and fluffy. Once that's done set it aside.
Roughly chop the mushrooms add it to a pan along with the vegetable oil and fresh time. Fry until turns golden.
Toast the sourdough. Spread some whipped feta cheese on it then add the fried mushrooms and the poached eggs.