We make these whenever we’re in a hurry but need something more than a slice of toast! This is a really quick breakfast or lunch fix. The feta goes lovely and crispy and the egg yolk serves as your sauce.
Serves
2 tortillas
Ingredients
- 200g feta
- 1 avocado
- Juice of ½ lemon
- 1 tbsp tahini
- 1 tsp chilli flakes
- 2 spring onions, sliced
- 2 small tortillas
- 2 eggs
- Chilli sauce, to serve (optional)
Directions
Add 20g of the feta to a food processor with the avocado, lemon juice, tahini, chilli flakes and the white part of the spring onions. Process until smooth and whipped, then set aside.
Heat a non-stick frying pan until hot, then toast each tortilla in the pan on both sides until nice and brown. Remove and set aside. With the pan still over the heat, crumble half the remaining feta around the side of the pan. If the pan gets too hot (and the feta is starting to burn), remove from the heat and let it cool a little before returning to the heat.
Crack one of the eggs into a little pot and gently tip it into the centre of the pan with the feta. As it starts to cook, cover with a lid to cook the egg to your taste, then leave in the pan for a minute to set before removing. The feta will become crispy as it cooks.
Spread a tortilla with a heaped tablespoon of the whipped feta and avocado. Use a fish slice to carefully lift the fried feta and egg out of the pan and slide onto the tortilla. Repeat with the remaining feta, egg, tortilla and whipped feta to make one more.
To serve, sprinkle with the remaining green spring onion and fold each tortilla in half. Eat straight away, with chilli sauce, if desired.
Tip
The whipped feta and avo will keep in a tub in the fridge for a couple of days and still stay green.
Recipe extracted from John and Lisa’s Kitchen: Everyday Recipes From a Professional Chef and a Home Cook by John Torode MBE and Lisa Faulkner, published by Quadrille, RRP $59.99.
