THROW IT ON A SLICE

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Whipped feta and beetroot on toast with poached eggs and dukkah

Ingredients

feta 150g, crumbled

natural yogurt 4 tbsp

lemon ½, juiced

olive oil 1 tbsp

cooked beetroot 250g pack, drained well and cut into wedges

eggs 4

sourdough 4 slices, toasted

dukkah 2 tbsp, (see notes below)

flat-leaf parsley a handful, chopped

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.

And as always have a chilled day from the Viking