Spinach and feta toasts with poached egg

We’ve taken the hassle out of menu planning with this easy-to-prepare family meal.
recipe, breakfast, eggs
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Recipe from: 28 September 2015
Preparation time: 10 min
Cooking time: 10 min


  • 1
    packet Swiss chard, trimmed and shredded
  • 20
  • 60
    feta cheese
  • 1
    small French bread
  • 50
    marinated sundried tomato, sliced (optional)
  • sliced ham
  • 1
    large eggs
  • salad, to serve
Servings: Change Serving



Boil the Swiss chard, until tender. Drain well. Add the butter and season to taste. Stir in the feta cheese.

Cut the French loaf in half lengthways. Grill both sides lightly. Top each half with the spinach mixture, sundried tomatoes (if using) and a slice or two of ham.

Poach the eggs and place one onto each piece of bread. Serve immediately with a salad on the side.

Text and image source: Ideas magazine

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Read more on: breakfast  |  recipe  |  egg


Beer braaied beef short ribs

2016-09-21 14:37

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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