Fetta Chilli Egg on Corn Thins

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Jacq makes a Fetta Chilli Egg on Corn Thins, a quick lunch for one with crispy feta edges and a runny yolk. While the eggs cook, smash avocado with lemon, salt and pepper, spread it over corn thins, then top with the feta egg. Finish with a hit of chilli sauce or chilli oil and plenty of black pepper for the perfect crunchy creamy bite.

Ingredients

• 1 tsp extra virgin olive oil
• 2 eggs
• 60-80g Greek-style fetta
• ¼ avocado
• 2-3 tsp lemon juice
• 2 corn thins
• ½-1 tsp chilli sauce or oil
• Sea salt and black pepper

Method

1. mash together avocado and lemon juice with salt and pepper until smooth.
2. Heat a frypan over medium heat and coat with extra virgin olive oil. Crack eggs into the pan and gently bring the whites back in, to form a circle, then crumble feta around the edge of each egg. Cook for 3-5 minutes, depending on how runny you like your yolk. The aim is to have the feta become lightly golden around the edges and melt.
3. Spread over each corn thin, then top with fried egg. You can fold the egg over gently to fit the corn thin if necessary. Give it a good grind of black pepper and a hit of chilli sauce or chilli oil and enjoy.