To make your focaccia, follow the recipe here (this makes x1 800g loaf, which serves approximately 4 people). It is best eaten fresh, but if you’re baking it in advance then warm it up slightly under the grill before assembling your sandwich and serving.
This brunch / light lunch dish relies on gorgeous fresh herbs in abundance, and plenty of spring onions and chilli, so don’t be shy when adding them to the mix! The hard goats’ cheese and egg yolk provide softer flavours to counter the heat and spice. It doesn’t get much more simple than eggs, bread and fresh herbs, but that doesn’t make it any the less delicious!
Start by baking your focaccia, following the recipe here. Once it is cool enough to slice, prepare the rest of your ingredients (or warm it up a little in the oven before serving if you have baked it in advance).
Heat a splash of olive oil in a non-stick frying pan, and fry your egg until cooked through, keeping the yolk a little runny.
Assemble the sandwich, placing the the egg carefully on top of one focaccia slab, sprinkle very liberally with spring onions, fresh chilli, coriander, goats’ cheese flakes, and season with salt and pepper. Finish by topping it with the remaining slice of focaccia, an extra drizzle of olive oil and consume immediately!