Ingredients
- 200g leek, thinly chopped
- 250g baby spinach
- bunch of Chopped dill
- 2 tbsp. Olive oil
- 2x sourdough bread, sliced
- 1x garlic clove
- 150g feta cheese
- 1 pinch nutmeg
- 1 pinch ground cinnamon
- Salt, pepper
- 2x poached eggs
Instructions
Toast the sourdough bread slices in a pan with a drizzle of olive oil until golden on both sides. Set aside.
In the same pan, sauté the leek and spinach for 3-4 minutes. Add the nutmeg and cinnamon during the last minute of cooking.
Just before removing from heat, add the cubed feta cheese and dill. Stir well, and season with salt and pepper as needed.
To poach the eggs, bring water in a pot to a boil, then reduce to medium heat and add a splash of vinegar. Carefully crack the eggs into the water and poach for 3-4 minutes, depending on your preference for yolk consistency. Remove the eggs and briefly shock them in cold water to rinse off the vinegar taste and stop the cooking process.
Assemble the toast by topping each slice of bread with the leek and spinach mixture. Place a poached egg on top of each and drizzle with homemade chili oil.
Garnish with fresh dill and serve