Rats get in too. Drink themselves bloated as big as a 
collie floating. Dead drunk on the porter . . . Imagine
drinking that!

Ulysses James Joyce [Leopold Bloom thinking about porter]

Remember that porter-pickled squash from two weeks ago? No. Well, then prep time for this recipe is around two weeks, sorry! But believe me, that porter-pickle is worth the two weeks and more, and you can use it for a ton of other things afterwards too - I’ll post more, I promise.

The flavours here are definitely a mixture of cuisines. The pickled squash was originally from a middle eastern recipe, but then the porter brought a slightly richer maltiness to the flavour. I mixed it up with some cinnamon and honey, so that it takes on a kind of north-African flavour. However you cut it’s origins, this mongrel meal tastes delicious. The sour pickle and feta are offset by the honey and cinnamon, giving a satisfying sticky sweet finish, kind of like pancakes with maple syrup.

Drawing

Serves 2

500 ml water (per egg)
50 ml vinegar (per egg)
2 table spoons pickled squash
200 g feta
2 gluten free muffins
2 teaspoons of honey
1 teaspoon cinnamon
1 teaspoon paprika
1 teaspoon sea salt
  • Toast the muffins
  • Poach two eggs

Instructions below are per egg

  • Heat the water in a flat bottomed saucepan over high heat.
  • When just on the edge of boiling, reduce the heat to low/medium and keep the water just below boiling.
  • Add the vinegar.
  • Crack the egg into a teacup.
  • Using a spoon stir the water around in circles until you form a whirlpool.
  • Pour the egg from the cup into the whirlpool.
  • Cook for approximately 4 minutes (this varies depending on egg size, keep an eye on it, if it starts to float upwards it is done).
  • While the eggs are poaching:
  • Crumble the feta through the pickled squash
  • Remove the muffins from the toaster
  • Butter the muffins
  • Place half a muffin in the centre of the plate
  • Spoon over with half of the squash/feta mix
  • Drizzle over the top with the honey
  • Place the poached egg on top of the squash/feta
  • Sprinkle over with the salt, cinnamon and paprika
  • Serve quickly!