Weekend Brunch

Weekend Brunch

Brunch is all about slowing down and sharing good food. This simple yet elegant recipe layers creamy whipped feta, golden poached eggs and the rich sweetness of Henry's Deli Slow Roasted Roma Tomatoes onto toasted sourdough. Finished with fresh herbs and cracked black pepper, it's an easy way to elevate your weekend table.

Prep Time 5 mins
Cook Time 10 mins

Slow mornings deserve exceptional ingredients. Creamy whipped feta, perfectly poached eggs and Henry's Deli Slow Roasted Roma Tomatoes come together on toasted sourdough for a Mediterranean-inspired brunch that's worth taking your time over.

Ingredients

  • 150g Henry's Deli Slow Roasted Roma Tomatoes
  • 2 thick slices sourdough bread
  • 4 large eggs
  • 150g feta
  • 2 tbsp Greek yoghurt
  • 1 tbsp oil from the tomato jar
  • Small handful of fresh dill, parsley or chives, chopped
  • Freshly cracked black pepper

Preparation Method

  1. Toast the sourdough until golden and crisp.
  2. Blend the feta with the Greek yoghurt until smooth and creamy, then spread generously over the toasted sourdough.
  3. Poach the eggs in gently simmering water for 3–4 minutes, until the whites are set and the yolks remain soft.
  4. Spoon the Henry's Deli Slow Roasted Roma Tomatoes over the whipped feta and drizzle with a little of the flavourful oil from the jar.
  5. Top each slice with two poached eggs.
  6. Finish with fresh herbs and a generous twist of black pepper before serving immediately.

Items From The Recipe

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