Poached Eggs With Baked Feta And Olives

Total Time: 30 mins Preparation Time: 18 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 6 squares of rosemary focaccia bread, halved horizontally (3-inch wide)
• 2 tablespoons extra virgin olive oil, plus more for brushing
• 10 ounces feta cheese, cut into 6 slabs
• aleppo pepper or dried ancho chile powder, for sprinkling
• 6 large eggs
• salt
• 18 pitted kalamata olives
• 1 tablespoon chopped sage

Recipe

• 1 preheat the broiler and position a rack 6 inches from the heat.
• 2 bring a large deep skillet of water to a simmer.
• 3 brush the focaccia with olive oil and broil until lightly toasted.
• 4 put a slab of feta into each of 6 individual gratin dishes.
• 5 drizzle each slab with 1 teaspoon of the oil.
• 6 sprinkle lightly with aleppo pepper and broil for 2 to 3 minutes, until lightly browned and sizzling.
• 7 meanwhile, crack the eggs one at a time into a small bowl, then slide them into the simmering water.
• 8 poach until the whites are set but the yolks are still runny, about 4 minutes.
• 9 using a slotted spoon, transfer the eggs to the gratin dishes and season with salt.
• 10 sprinkle with aleppo pepper, the olives and sage.
• 11 serve with the focaccia.