Whipped Feta, Soft-Boiled Egg and Fresh Herbs on Rye Sourdough

Name: Whipped Feta, Soft-Boiled Egg and Fresh Herbs on Rye Sourdough
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 6 oz (170 g) feta cheese, crumbled, crumbled; 3 tbsp (45 ml) Greek yogurt (full-fat); 1 tbsp (15 ml) fresh lemon juice; 1 tbsp (15 ml) extra virgin olive oil; to taste sea salt; to taste freshly ground black pepper; 2 whole large eggs, room temperature, room temperature; 2 slices rye sourdough bread, thick-cut (¾-inch); ¼ cup (10 g) fresh mint leaves, roughly chopped; 3 tbsp (9 g) fresh dill, roughly chopped; ¼ tsp (½ g) Aleppo pepper or red pepper flakes (optional)

From the MyKitchenBank Kitchen

A bright, elegant open-faced sandwich featuring creamy whipped feta spread on toasted rye sourdough, topped with a jammy soft-boiled egg and a generous scatter of fresh mint and dill. The combination of cool, tangy cheese, warm runny yolk, and herbaceous brightness makes this a sophisticated yet simple breakfast or lunch.

Prep: 5 min
Cook: 8 min
Wait: 2 min
Total: 15 min
Makes: 2 open-faced sandwiches

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Steps

Before you start

Bring eggs to room temperature (5–10 minutes out of the fridge ensures even cooking)
Have a small bowl of ice water ready for the eggs
Chop herbs fresh just before serving to preserve their brightness

1
Whip the feta
- In a small bowl, combine the crumbled feta cheese, Greek yogurt, lemon juice, and olive oil.
- Use a fork or whisk to mash and blend until smooth and creamy, about 1 minute.
- The texture should be spreadable but still have small flecks of feta.
- Season with sea salt and black pepper to taste.
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Ready when: Mixture is smooth and spreadable
Tip: Don't overwork the feta—a few flecks add pleasant texture and visual appeal.
2
Boil the eggs
- Bring a small saucepan of water to a rolling boil over high heat.
- Gently lower the room-temperature eggs into the water using a spoon.
- Maintain a gentle boil and cook for exactly 6 minutes.
- After 6 minutes, immediately transfer the eggs to a small bowl of ice water using a slotted spoon.
- Let them cool for 1–2 minutes until they are cool enough to handle.
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Ready when: Whites are fully set; yolk is soft and runny when cracked
Tip: Exactly 6 minutes gives you a jammy, runny yolk. Set a timer—even 30 seconds longer changes the texture. Room-temperature eggs cook more evenly than cold ones.
3
Toast the bread
- While the eggs cool, place the thick-cut rye sourdough slices in a toaster.
- Toast until golden brown and crispy on the outside but still slightly tender inside, 2–3 minutes.
- The bread should hold up to the spread without falling apart.
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Ready when: Bread is golden brown and holds together when pressed gently
Tip: Thick slices prevent the toast from becoming brittle; thinner bread will crack under the weight of the toppings.
4
Assemble the sandwiches
- Place the two toasted bread slices on a cutting board.
- Spread each slice generously with the whipped feta mixture, dividing it evenly and leaving a slight margin at the edges.
- Peel the cooled soft-boiled eggs and gently place one on top of each sandwich, centered.
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Ready when: Eggs are positioned on feta layer without falling apart
Tip: Peel the eggs gently under cool running water to avoid damaging the whites. If the yolk breaks, don't worry—it adds extra richness to the bite.
5
Top with herbs and serve
- Scatter the chopped fresh mint and dill evenly over each sandwich.
- If using, sprinkle a pinch of Aleppo pepper or red pepper flakes over the top for color and a subtle heat.
- Serve immediately while the bread is still warm and the yolk is runny.
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Ready when: Herbs are scattered evenly; sandwich is ready to eat
Tip: Add the herbs just before serving so they stay bright and don't wilt from residual heat.

Good to know

Tips

For a runny yolk every time, bring eggs to room temperature before boiling and use a timer—6 minutes is the magic number for this texture.
Whip the feta to order for the best texture, but if making ahead, stir in a splash of water or milk when ready to use, as it may stiffen in the fridge.
Use the freshest herbs you can find; their flavor is the finishing note of this dish and makes all the difference.
Add extra toppings like crispy capers, thinly sliced radishes, or crumbled pistachios for crunch and visual contrast.

Make ahead

The whipped feta can be prepared up to 1 day ahead and stored in the refrigerator; bring it to room temperature for 10 minutes before spreading for easier application.

Storage & reheating

Best served immediately. Leftovers (if any) will keep in the refrigerator for up to 1 day, but the bread will soften and the yolk will firm up. Toast the bread again and reheat the feta gently before eating.

Substitutions

Greek yogurt (full-fat) → Labneh (strained yogurt) or cream cheese (2 tbsp/30 g), thinned with 1 tbsp milk. Both add richness; cream cheese will make the spread denser and tangier.
rye sourdough bread → Whole-grain sourdough, spelt, or thick-cut whole wheat bread. Choose a sturdy bread that won't collapse under the toppings; avoid soft white bread.
fresh mint leaves → Arugula, basil, or flat-leaf parsley. Use the same amount; arugula adds a peppery bite, basil brings sweetness, parsley is milder.
fresh dill → Tarragon, chives, or additional mint. Tarragon is earthy, chives are mild and oniony, more mint doubles down on the herb profile.