Directions

1. Put the feta, yogurt, lemon juice, a little seasoning and 2 tbsp of cold water into a small food processor and whizz until smooth.

2. Heat the olive oil in a frying pan, pat the beetroot dry with kitchen paper, then cook in the pan for 2-3 minutes on each side or until lightly caramelised.

3. Crack each egg into a teacup or ramekin, then gently tip into a large pan of simmering lightly salted water, and cook for 2 minutes or until the white is just set, then remove with a slotted spoon.

4. Put a piece of toast onto each plate, spread with some of the whipped feta, spoon over the beetroot wedges, top with a poached egg, then sprinkle with the dukkah and parsley.