Begin by placing a large pan of water on the hob and bring it to the boil.
While you’re waiting for the water to boil, transfer your eggs to individual small bowls or espresso cups ready to pour into the boiling water – this will help obtain neater eggs.
For the whipped feta, simply blitz together the yogurt, garlic and feta until smooth, taste then add/adjust seasoning if necessary. Black pepper is a great addition here.
In a small frying pan add a glug of oil, gently heat then add in the chopped shallots and cook over a medium heat until they begin to turn golden.
Slice the sourdough and toast (or griddle for a more smokey flavour). Cut a garlic clove in half and, once the sourdough has been toasted, rub the clove of garlic over the bread then drizzle with olive oil.
Make sure you have all your other elements ready to go before poaching your egg. That means prepare your parsley ready to garnish, make sure your feta and yogurt has been blended and make sure you’ve toasted your sourdough and rubbed with garlic.
Once the water is boiling use a spatula and stir the water fairly vigorously then gently drop the egg into the water as close to the water as possible so to not spread the egg white too far. The swirling of the water should keep the egg together. TIP if cooking a few eggs, you can also keep them in ice cold water to stop them from over cooking before serving, then just drop them into the boiling water again for a minute to re-heat them. Poach your eggs for two to two minutes thirty for a soft, runny egg.
Once ready to serve spoon on the whipped feta then add on the poached egg, garnish with parsley and a little extra black pepper and you’re done.