Poached Eggs With Baked Feta and Olives

1. 1

   Preheat the broiler and position a rack 6 inches from the heat.

2. 2

   Bring a large deep skillet of water to a simmer.

3. 3

   Brush the focaccia with olive oil and broil until lightly toasted.

4. 4

   Put a slab of feta into each of 6 individual gratin dishes.

5. 5

   Drizzle each slab with 1 teaspoon of the oil.

6. 6

   Sprinkle lightly with Aleppo pepper and broil for 2 to 3 minutes, until lightly browned and sizzling.

7. 7

   Meanwhile, crack the eggs one at a time into a small bowl, then slide them into the simmering water.

8. 8

   Poach until the whites are set but the yolks are still runny, about 4 minutes.

9. 9

   Using a slotted spoon, transfer the eggs to the gratin dishes and season with salt.

10. 10

    Sprinkle with Aleppo pepper, the olives and sage.

11. 11

    Serve with the focaccia.

* Per serving · 4 servings · Values may vary.

No additional tips available.