Greek Crostini with Soft Boiled Egg
Ingredients
Toasts:
- 3 Natures Yoke Organic Free Range Eggs
- 12 baguette slices
- 1/4 cup hummus
- 24 small cooked beet slices
- 2 Tablespoons unsalted butter – room temperature
Olive and feta salad:
- 1/4 cup finely diced feta
- 1/4 cup olive tapenade
- 2 Tablespoons extra virgin olive oil
- 2 teaspoon lemon zest
- 1 teaspoon dried oregano
Garnish:
- parsley
Instructions
- Instructions:
- Make the olive and feta salad. Mix all the ingredients together and cover and refrigerate until ready to use. If you can make the salad the day before it is best so the flavors marinate but is not necessary.
- Make the toasts, spread each side of each toast with butter. Heat a pan on medium until hot (if you need to add a bit of butter to the pan that is fine). Place the toasts in the pan and toast each side until they are golden brown. Set aside.
- Make your soft boiled eggs. Bring enough water to cover the eggs to a boil in a small sauce pan. Once boiling reduce heat so the water simmers and lay eggs gently into the pan and simmer for 6 minutes. Strain the water and cover with fresh cold water to stop the eggs from cooking further. Set aside for 5 minutes to cool so you can touch them to peel them.
- Lay out your toasts. Spread each toast with hummus.
- On top of the hummus, lay two beet slices.
- Scoop a small amount of olive and feta salad onto the beets.
- Peel the eggs and cut each egg into fours. Place one egg quarter on top of each toast.
- Sprinkle with parsley.
