Preheat oven to 425. Place your sweetpotato wedges in a pan, drizzle with olive oil and sprinkle lightly

with salt. Cover and place in oven for 12-15 minutes or until soft when pierced with a fork.

Bring a medium pot of water to a boil over high. Once boiling, carefully lower your eggs into the pot using

a slotted spoon. Alternatively you can place the eggs in warm water, and soon as it starts to boil, start the

timer for 6 minutes.

While eggs cook, fill a medium bowl with very cold water. When eggs are done, add to cold water bowl,

and cool enough to handle, placing in fridge for an hour if you have the time. Drain and peel eggs to

prepare them for the toasts.

In a food processor, add your feta cheese, olive oil and water. Pulse to incorporate and create a creamy but

textured cheese spread.

Prepare to assemble your toasts by laying out your bread slices. Using a spatula or knife, spread the cheese

generously on each slice.

Top with a halved 6 minute egg. Finish with all the herb and seasonings, generously sprinkling on each

slice. Finish with a light drizzle of olive oil and serve. Enjoy!