15 minutes
Houmous & Soft Boiled Eggs on Toast
Serves: 1 PersonLooking for a simple yet seriously delicious brunch idea? This jammy‑egg sourdough toast is the perfect balance of freshness with a little kick.
Toasted Jason's Sourdough is topped with smooth houmous, tangy feta and a drizzle of chilli oil, then finished with a perfectly boiled Rich Yolk egg and a sprinkle of dill. It’s quick to make, full of flavour and ideal for slow weekend mornings or a speedy weekday treat.
Instructions
- - Step 1Pop your eggs on to boil. For a jammy centre, cook medium eggs for 6½ minutes or large ones for 7 minutes. While they’re boiling, toast your sourdough and prepare a bowl of iced water.
- - Step 2When the eggs are done, transfer them straight into the iced water to cool. Once your toast pops up, place it on a plate and spread a thin layer of houmous over the top. Crumble over some feta and drizzle with your favourite chilli oil.
- - Step 3When the eggs have cooled, gently tap to crack the shells and peel them. Slice into quarters and lay them on your prepared toast. Finish with a sprinkle of freshly chopped dill - and enjoy!
Ingredients
- 1 Rich Yolk Egg
- 1 Jason's Sourdough The Great White Straight Up Sourdough Sliced
- 2 Tbsp. Houmous
- handful Feta Roughly Chopped
- 1 tsp. Crispy Chilli Oil
- pinch Dill Finely Chopped
