Lemon Baked Feta with Jammy Egg and Spicy Mix Microgreens

This is a great breakfast, lunch, dinner, or snack. It’s truly versatile and delicious. I like pairing radish with feta so I thought the Spicy Mix would be a great companion to this dish. 

At the end of December I was so lucky to spend some time with my cheese maker friend who taught me and guided me through making my very own feta. Finally, I was able to taste it and I decided to use it in my creation of this recipe. Don’t worry you do not need to make your own feta for this recipe! I wouldn’t do that to you. 

Lemon Baked Feta with Jammy Egg and Spicy Mix

Serves 2



56g feta cheese

4 garlic cloves, whole

Zest of one lemon

Half a lemon

1-2 tsp fresh thyme

1-2 tsp fresh oregano

1/4 tsp chili flakes

A pinch of salt, depending on the saltiness of your feta

A crack of black pepper

2 tbsp olive oil

2 eggs

2 slices of crusty bread


  1. Preheat oven to 400F.
  2. In a small oven proof dish add your feta, garlic, lemon zest, thyme, oregano, chilli flakes, salt, pepper, and half a lemon.
  3. Drizzle the olive oil over everything.
  4. Pop it in the oven for 15 minutes. 
  5. Bring a pot of water to a soft boil.
  6. Add your eggs and gently boil for 8 minutes.
  7. While your eggs are cooking prepare your bread. Drizzle your slices generously on both sides with olive oil and crisp in a cast iron pan or pop it in the oven on a baking sheet. 
  8. When your eggs are done run them under cold water and peel right away. 
  9. Once your feta comes out of the oven squeeze the lemon over the feta. Be careful. It’ll be very hot. Tip: Use a pair of tongs to squeeze the lemon.
  10. Now it’s time to assemble our toasts. Take a couple garlic cloves and smash them into each piece of toast.
  11. Divide and spread the feta on each piece of toast. 
  12. Cut your eggs in half and place on top of the feta.
  13. Drizzle some of the lemony herby oil over your eggs.
  14. Top it all off with a generous handful of Micro YYC’s Spicy Mix.
  15. Eat right away!

Note: Dip bread into the leftover oil or use it to roast vegetables or make pasta! No waste!


Recipe and Photo Credit: Ellen Sullivan, Micro YYC Team Member