Make eggs much more exotic with this tomato and feta egg-in-a-hole recipe. It’s a great healthy dish that’s ideal if you’re trying to get more veg in your life. To save time in the morning, you can prep the salad the night before and store it in a bowl in the fridge until it’s ready to use.
Ingredients (serves 1)
2 large British Lion eggs
1 thick slice of wholemeal bread
1 chopped tomato
25g cucumber, chopped
½ red pepper, deseeded and chopped
25g feta cheese, crumbled
A squeeze of lemon
Pinch of dried mint (optional)
Method
Heat a non-stick frying pan. Toast the bread on one side in the hot pan. Transfer to a clean board and use a round cutter to press out a circle of bread (cut around a glass if you don’t have a cutter). Save to serve.
Return the bread to the pan toasted side up, then carefully crack an egg into the hole and cook over a medium heat for two minutes or until the egg has set. Cover the pan with a lid or upturned plate if the egg isn’t quite cooked after this time – the steam it creates sets the egg on top.
Meanwhile, in a bowl, mix the tomato, cucumber, pepper and feta together with the lemon and mint (if using), with a little ground black pepper.
Use a spatula to lift the egg-filled toast onto a plate with the circle of bread and scatter over the feta mix. Serve straight away.
Recipe courtesy of eggrecipes.co.uk For more information please call the British Egg Information Service on 020 7052 8899.
