In need of some inspiration for breakfast or lunch? This Whipped Beetroot Feta on Toast with Poached Eggs recipe from ‘LARDER’, the latest release in the Blasta Books series, is just the dish to take you out of a cooking funk.
Whether you are feeding a family, revolving around busy work schedules or keeping to a tight budget, BLASTA BOOKS #13: LARDER by Orla McAndrew will help you fill your pantry, fridge and freezer with the useful staples you need to make good food fast. With 100 quick and easy recipes, LARDER takes you through Orla’s list of essentials, providing inspiration for 30 hero ingredients, with delicious ideas for ‘dinner in 10 minutes’ fixes, tips to reduce food waste and inspiration to help learn how to cook more intuitively.
WHIPPED BEETROOT FETA ON TOAST WITH POACHED EGGS

To make the whipped feta and beetroot, put 4 small vac-packed beetroot, 1 x 200g (7oz) pack of feta, the juice of ½ lemon, 1 tablespoon chopped fresh dill, 2 teaspoons salt and ½ teaspoon freshly ground black pepper in a blender or food processor and blitz together until smooth.
Toast 4 slices of sourdough bread and allow to cool slightly, then spread the whipped feta on the toast. Top each slice with a little rocket, then add 1–2 poached eggs per slice, sprinkle over some toasted pine nuts and drizzle with extra-virgin olive oil to serve.
Crumble over a little extra feta if you like.
TOAST
Did you know that bread is the food that is most often wasted at home? A loaf can easily go stale or mouldy before you have a chance to use it all, so only keep out what you think you’ll use in one or two days, then slice and freeze the rest.