Really posh eggs on toast: Poached eggs, fried zucchini and crumbled feta

19 Aug

Breakfast is a very serious exercise for us Australians. Very serious. We meander our ways to cafes around our cities, linger over well-made coffee and interesting dishes as we flick through our papers and chat to our friends.

And so it is with some real resentment that Man Woman live in London. Even our favourite cafes seem to think that scrambled eggs and smoked salmon is exciting and that offering haloumi in your veggie ‘Full English’ is a bit ‘ooh’. No. It’s not.

So Man Woman have had to recreate the cafes of Sydney in our home, just so we can get a decent breakfast. This isn’t a copy of one of our Sydney faves, but something we came up with when we realised we had an over-supply of zucchini.

Poached eggs, fried zucchini and crumbled feta

  • 4 poached eggs
  • 4 home-cut slices of sourdough
  • 1/2 zucchini, sliced into thin discs
  • 50g feta
  • Olive oil for drizzling
  • Za’atar for sprinkling

Bring water in a saucepan to boil, then lower to a small, constant bubble. A lot of people suggest using vinegar to help keep poached eggs in a nice shape, but I’ve never found it to work and have resigned myself to a life of misshapen poached eggs.

Meanwhile, in another saucepan, cook the zucchini discs. Best not to stir them around, just leave them for a minute or two – salted and peppered – and flip ’em over.

Drop in eggs to poaching water, cook for a couple minutes (depending on your love of runniness).

Layer zucchini discs on toasted sourdough slices, top with poached eggs, crumble over feta, drizzle olive oil and sprinkle za’atar. So layer, top, crumble, drizzle, sprinkle – the whole gamut of ‘plating up’ techniques.

Estimated cost: £2.60


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