Want your eggs fluffy like cotton candy, but hate them scrambled? Enter the humble boiled egg - but grated. Try it out; You’ll be grateful you did ;)

INGREDIENTS

GROUP A: TOAST

• 1 large slice of any rustic bread ( I used a malted sourdough)

• 1 - 2 medium sized eggs (depends on your appetite)

• Block of smoked gouda cheese, to grate over the eggs

• Salt & pepper, to taste

• Thecha, to top the eggs with (recipe here!)

GROUP B: WHIPPED FETA

• 200 g (i.e., 1 regular sized box) of feta cheese

• 1/2 cup plain Greek yogurt

• Ground black pepper, to taste

• Feta brine, as needed, to thin out the consistency as you’d like

• 1/2 tbsp olive oil

• 1/2 tbsp honey

method

• Bring a small pot of water to a rolling boil on high heat. Reduce the heat to medium-high and carefully transfer the egg(s) into the pot. Boil on medium-high for 10 minutes. Drain the hot water and let the eggs soak in a cold water + ice bath.

• While the eggs are boiling, add all Group B ingredients to a blender and make the whipped feta. It will yield a lot more than is needed for this toast, so save it an air tight container and refrigerate for up to 2 weeks.

• Toast the slice of bread as you’d like; either using a toaster, or on the stove top using a grill pan. Once toasted, slather as much whipped feta on it, as you’d like. Using the finest side of a box grater, grate the egg(s) over the layer of whipped feta, and sprinkle as much salt & pepper as you’d like. Then, grate the Gouda over the egg(s) and finally, top off with a sprinkling of thecha. Fluffy, creamy, cheesy, and spicy; you’ve got it all.