• 100g Puhoi Valley Goat's Milk Feta
  • 1-2 Red Chillis, finely chopped
  • 2 Tbsp finely chopped Parsley
  • Vogel’s Original Mixed Grain Toast, toasted
  • 1 tsp White Vinegar
  • 4 Very Fresh Eggs, at room temperature
  • Chilli Flakes, Black Pepper and Salt for serving


  1. Combine the feta, chilli and parsley together and set aside.
  2. Toast the bread and smear with the cheese.
  3. Bring a pan of water to the boil, salt generously and add the vinegar. Swirl to create a whirlpool and one at a time add the eggs gently to the middle. Cook for 3-4 minutes depending on how soft poached you like the eggs.
  4. Remove eggs with a slotted spoon and drain for a moment to remove excess water, then put onto the toast, sprinkle with chilli flakes, freshly ground black pepper and salt.


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