Roasted butternut squash with feta
Poached egg and feta cheese sandwichNeed a new snack for the middle of the day? Try this poached egg and fete cheese sandwich!
Prep time: 15 min.
1 thick slice of bread (preferably rye or challah)
1 tbs. olive oil
A handful of fresh spinach leaves, well washed
Juice from half a lemon
1 garlic clove, peeled and crushed
A dash of sea salt
A dash of coarse black pepper
For the poached egg:
3 tbs. vinegar
A slice (20-30 grams) of Tnuva's Feta Sheep Cheese
2 tbs. of tahini salad
- Cut a thick slice of bread, approximately 3 cm in thickness, and spread with olive oil on both sides. Heat a pan on a high flame. Once the pan is hot, toast the bread on each side for about 2-3 minutes.
- Wash the spinach leaves and season with lemon, crushed garlic, sea salt and coarse black pepper.
- For the poached egg: boil a pot of water in a medium-sized bowl over a high flame. Do not add salt. Once the water is boiling, add the 3 tbs. of vinegar. Mix the water so that you create a tiny whirlpool, then break the egg into the middle of the pot (in the hole created by the whirlpool). After a minute and a half or two minutes (depending on how you like your egg), remove the egg with a perforated spoon and set on a plate.
- Putting it all together: Generously spread the toasted slice of bread with tahini salad. Place the spinach leaves on the tahini. Sprinkle with crumbled sheep feta and then place the poached egg on top of the cheese and season with a little bit of coarse black pepper. Serve immediately.
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