Poached Eggs with Feta and Chilli

• 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

Preparation

1. Combine the Puhoi Valley 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.