• 15g (½ oz) feta cheese

  • 1 egg

  • 30g (1 oz) courgette

  • 2 tsp mint

  • 1 slice rustic bread

  • ½ tsp chilli flakes

  • Olive oil to drizzle

  • 1 tbsp vinegar


  • 1.

    Pre-heat oven to 180ºC / 350ºF / Gas Mark 4.

  • 2.

    Place feta on foil, Sprinkle with a pinch of chilli flakes, drizzle with olive oil, wrap in foil and place in oven for 5 minutes or until the cheese has softened.

  • 3.

    Cut the courgette into thin ribbons, drizzle with olive oil and season with sea alt and pepper. Cook on a hot griddle until softened, remove and toss with mint.

  • 4.

    Brush the bread with olive oil and toast on the griddle pan.

  • 5.

    Bring a pan of water to a gentle boil, add the vinegar. Crack the egg and carefully place in the water, cook for 2 minutes/ until softly poached.

  • 6.

    Place the bruschetta on the plate, top with courgettes and roasted feta. Drain the egg and rest on top.  Serve drizzled with olive oil.

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