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The viral feta eggs, creamy scrambled eggs cooked with plenty of melting feta and piled on toast. Salty, soft and quick.
Crumble the 100 g feta into the butter and 10 ml olive oil in a nonstick pan over medium heat and cook for 2 to 3 minutes, until it softens and turns golden at the edges.
Whisk the 4 eggs with the black pepper, then pour them into the pan with the feta.
Cook gently over low heat, folding slowly with a spatula for 2 to 3 minutes, until the eggs are creamy and just set with the feta melting through. Do not overcook.
Toast the 80 g sourdough until golden and crisp.
Pile the eggs onto the toast and finish with the chili flakes and chopped chives.
