It’s been a while since I sat down on a Sunday morning to enjoy a home cooked brunch dish. The past weeks I’ve been up and about early, running errands and trying not to let the cold weather kill my adventurous weekend spirit.
The salty feta pairs so well with the creamy poached eggs and the briny olives add another great texture and salty component. It’s perfect with a nice piece of crunchy bread to soak up all that eggy-cheesy goodness!
I forgot how much I love feta and this would be great with Haloumi too!
- Six 3-inch squares of rosemary focaccia, halved horizontally
- 2 tbsp extra-virgin olive oil, plus more for brushing
- 10 ounces feta cheese, cut into 6 slabs
- Chili powder, for sprinkling
- 6 large eggs
- 18 pitted kalamata olives
- 1 tablespoon chopped sage
- Preheat the broiler and position a rack 6 inches from the heat. Bring a large deep skillet of water to a simmer. Brush the focaccia with olive oil and broil until lightly toasted. Put a slab of feta into each of 6 individual gratin dishes. Drizzle each slab with 1 teaspoon of the oil. Sprinkle lightly with chili powder and broil for 2 to 3 minutes, until lightly browned and sizzling.
- Meanwhile, crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to the gratin dishes and season with salt. Sprinkle with chili powder, the olives and sage. Serve with the focaccia.