Poached egg, Beetroot Relish, Bacon and Feta on toast is exactly what it says.  I had  made a few jars of Beetroot Relish  before we went camping and took one along with us. Beetroot Relish is easy to make and stores well unopened in a cupboard. It added an extra layer of rich flavour to a number of dishes we had and paired perfectly with the crumbled feta and the poached egg.

For convenience when camping I use Poachies which are white porous paper bags that you crack a raw egg into. The whole bag with the egg is then placed in the simmering pot of water. Remove from the water when cooked and drain on paper towel or a cloth. Keep it draining until there is no more water,then slide the egg out from the bag straight onto your breakfast plate.

This makes it easier to poach eggs in a small pot. For some extra flavour, you can panfry the bread in the pan used for the bacon. This will add some nice bacon flavour to your toast.

One of the great things to do when travelling is to try the local butchers. Often they smoke their own bacon and it makes such a difference when compared to the tough and tasteless bacon you often get at the big supermarkets. The same goes for eggs. If you can, buy Farm fresh eggs from roadside stalls are delicious and the colour of the yolks is such a beautiful yellow that keeps it colour even after cooking the egg. We store our eggs in their original carton then they always seem to travel well.

TO ASSEMBLE POACHED EGGS WITH BEETROOT RELISH, BACON AND FETA

• Cook the toast
• spread some Relish on toast
• cook the bacon
• poach the egg
• top with bacon and poached egg
• sprinkle over crumbled feta cheese and snipped chives