• Wash and dry produce.

• Roughly chop parsley. Peel and mince garlic. Halve, core, and thinly slice apple.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add feta in two small piles (four piles for 4 servings); using a rubber spatula, form piles into rings about the size of a cracked egg.

• Crack eggs* into the center of each feta ring and fry to preference. Season eggs with salt and pepper. TIP: To keep the eggs from sticking together, use a spatula to gently push the feta toward each yolk.

• While eggs cook, halve and toast buns. In a small bowl, combine parsley, garlic, 1 TBSP oil (2 TBSP for 4 servings), and as many chili flakes as you like. Season lightly with salt and pepper.

• In a second small bowl, combine peanut butter and crème fraîche.

• Fill toasted buns with feta eggs and herb sauce; divide between plates. Serve with apple slices and creamy peanut butter for dipping. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.