Dairy and poultry fans will enjoy this velvety and protein-rich breakfast is an excellent start to a day and a filling post-meal snack.

FETA AND EGG TOAST

Components

200 grams Feta cheese
2 eggs
8 thick loaf slices
2 cups blanched and shredded spinach
4 tbsps grated parmesan cheese
Squashed black peppercorns to taste
Butter as needed

Method

1. Preheat the oven at 180ºC.
2. Fall apart Feta cheese in a bowl. Include spinach, break eggs, add parmesan cheese, crushed black peppercorns and mix well.
3. Apply butter on the bread slices and arrange it on a baking tray.
4. Arrange a portion of the mixture on each slice and bake for 8-10 minutes.
5. Serve hot.

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