Whipped Feta with Beetroot on Toast with Poached Eggs and Dukkah | Alexandra's Fine Foods (2024) Lim
Up your breakfast game with this beautiful light and creamy whipped feta with nutty beetroot and a sprinkle of dukkah.
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Cooking tools:
- Food processor
- Ramekin
- Skillet
- Pot
- Slotted spoon
- Toaster
- Paper towel
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Plate
- Stove
Ingredients
- 150g feta, crumbled
- 4 Tbsp natural yoghurt (dairy or plant)
- 1/2 lemon, juiced
- 1 Tbsp olive oil
- 250g cooked beetroot (or packet-prepared), drained and cut into wedges
- 4 eggs
- 4 slices toasted sourdough (or your other favourite loaf)
- 2 Tbsp Alexandra's Dukkah (any flavour)
- Handful flat-leaf parsley, chopped
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