1. Place the feta and cream in a bowl and mix well until the feta softens and is fully incorporated into the cream. Add the yogurt, dill and black pepper. Mix well and refrigerate.

2. Add the sunflower oil, dill leaves and salt to a blender and blend for 3 minutes. Pass the oil through a fine-mesh strainer and set aside.

3.Heat a frying pan over medium-high heat. Add the butter and spicy green chili paste and cook briefly, until the mixture starts to sizzle lightly. Remove from the heat.

4.Fill a saucepan with plenty of water. Add the salt and vinegar and bring to a boil over medium heat.

5.Once boiling, use a whisk to create a whirlpool in the centre of the water. Crack the eggs into the centre, one at a time, and poach for 1½–2 minutes.

6.Toast the slices of sourdough bread.

7.To serve, spoon the whipped feta mousse onto a plate. Top with the poached eggs and garnish with the spicy butter, dill oil and freshly ground black pepper.

Kali Orexi!