Whipped Feta Heirloom Tomato Breakfast Boards

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 8 oz block feta cheese
• 1/3 cup whole-milk Greek yogurt
• 1/4 cup plus 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 garlic clove
• 1 1/4 lb heirloom tomatoes
• 1/2 English cucumber
• 1/2 cup pitted Kalamata olives
• 8 large eggs
• 1/4 cup fresh dill
• 2 tbsp fresh oregano
• 4 warm pita bread
• 1 tsp zaatar
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper

Instructions

1. 1In a food processor combine the feta, Greek yogurt, one-quarter cup olive oil, lemon juice, and grated garlic. Blend until completely smooth and fluffy, scraping the bowl once, about 1 minute. Taste and adjust seasoning.
2. 2Spread the whipped feta in a generous swoosh across a large serving board or platter. Drizzle lightly with olive oil and dust with zaatar.
3. 3Cut the heirloom tomatoes into mixed wedges and thick slices. Slice the cucumber into half-moons. Arrange both over and the feta along with the olives.
4. 4Bring a wide saucepan of water to a gentle simmer over medium heat for poaching. Crack each egg into a small cup. Create a soft whirlpool and slip the eggs in two at a time.
5. 5Poach 3 to 3 1/2 minutes until whites are set and yolks remain runny. Lift out with a slotted spoon onto a paper towel to drain briefly. Repeat with remaining eggs.
6. 6Warm the pita in a 350°F oven for 4 to 5 minutes or toast lightly until soft and steamy. Cut into wedges.
7. 7Nestle the warm poached eggs onto the board among the tomatoes. Scatter dill and oregano over everything, then finish with flaky salt, black pepper, and a final drizzle of olive oil.
8. 8Serve family-style right away so diners can scoop feta, tomatoes, and eggs onto pita wedges while everything is fresh and warm.