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Whipped feta & beet spread with a smashed jammy egg.

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Ingredients

  • 1 piece of naan
  • Butter or oil
  • 1 beet
  • A few tbsp of feta cheese
  • 1 heaping tbsp of greek yogurt
  • Squeeze of lemon
  • Drizzle of olive oil
  • Sea salt
  • Pepper
  • 1 egg
  • Pickled shallots
  • Dill

Instructions

  • For the beets: Preheat oven to 400. Peel beets and add to cocotte or tin foil. Drizzle with olive oil, salt and pepper. Cook for about 45 min or until beets are tender.
  • Add beets, feta, olive oil, lemon juice, yogurt, salt & pepper to a food processor. Blend until smooth and combined. Season to taste.
  • Bring a pot of water to a boil. Carefully add egg and cook for 6 1/2 min for a jammy egg.
  • Meanwhile add butter or oil to a skillet and add naan. Cook for 2-3 min per side or until browned. Spread beet/goat cheese spread. Top with jammy add and smash with a fork. Add pickled shallots, a few sprigs of dill, sea salt and pepper. Enjoy!