Proud

This vegetarian recipe is boasting with flavor! The toast is recommended on sourdough bread layered with a feta pate topped with radish greens/arugula, over-medium egg, and kimchi. Even though Spring is here I’m still feeling the subtle transition from Winter to Spring foods and vegetables. I roasted Easter radishes recently to begin integrating what’s seasonally available and because I love cooking and creating with color. Also, while I continue to eat the rest of my Winter vegetables in the fridge. The leafy green radish tops are also delicious on their own, mixed in a salad, sauteed with other vegetables, and as a tasty slightly bitter and spicy green for toast! See recipe below…

Thyme, green onion, feta, radish greens, castelvetrano olives

First, I begin with an Ayurveda practice before cooking that I love, helping to keep past, present, or future worries and thoughts from being cooked in or stirred into the food. To ground me into the moment before gathering the ingredients to have everything in arms reach. I close my eyes and take a few rounds of deep breaths.

Then, add enough oil to cover the bottom of a medium skillet and heat over medium-low. Once the skillet is heated add the toast, lightly saturating both sides with oil, and toasting until evenly toasted and golden, or your preference. Then, add the egg, cooking on both sides until over-medium, or your preference. The center of an over-medium egg yolk will be mostly cooked and only slightly runny (see last pic below).

Feta pate with green onion, thyme, and castelvetrano olives

Then, slice green onion and remove thyme leaves from stem. Mix together thyme, green onion, pinch of salt, and feta with hands or wooden spoon. If using hands, I invite you to wash off feta pate here.

Radish greens on toast

It’s now time to layer all the ingredients on your perfectly toasted toast! I like to begin first with the feta pate, radish greens/arugula next, then over medium egg and kimchi! Enjoy.

LOVING listening to this mix while making this recipe!

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Proud toast

Recipe

Serves 1

Prep : 5 min

Cook : 10 min

Total : 15 min

Organic ingredients

Gather - cutting board, bread, EVOO, feta, kimchi, thyme, olives, s&p, medium skillet, spatula, knife(s)

Proud Toast

• 1 egg cooked over-med., or your pref.

• 1 slice Sourdough Bread toasted (fermented is easier to digest) or your pref.

• 1 TBS EVOO / sunflower / butter / ghee

• 1/4 C feta cheese

• 1/8 C green onion, round 1/4in slices

• 3 Castelvetrano Olives, pitted, diced

• Natural Sea Salt & Pepper

• Radish Greens / Arugula

• 1 1/2 TBS Kimchi, gentle chop

• 1/4 tsp Thyme, de stemmed, gentle chop

Directions

1. Heat oil in medium skillet over medium-low.

2. Add, bread to skillet and slightly saturate both sides of bread until golden. If you prefer it be more toasted, please do so.

3. Next, add the egg to skillet. Salt & pepper egg. Cook egg to over-med. or your preference in skillet. The center of an over-medium egg yolk will be mostly cooked and only slightly runny (see last pic below).

4. Hand mix feta, green onion, pinch of salt, and olives together for feta pate in a small bowl or on a cutting board.

5. Place toast on a plate and spread onion feta olive pate on toast first. Then top with radish greens / arugula. Next, add egg and then top with kimchi, cut in half/fourths. Plate and enjoy!

6. A favorite Ayurvedic practice I intentionally try to integrate into every meal is focusing my attention on the tastes and textures of the food that is nourishing my body, and slowly chewing to break down the food for comfortable digestion.

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