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Harissa Eggs in Whipped Goat Cheese

Harissa Eggs in Whipped Goat Cheese for a Flavor Explosion

Experience the vibrant flavors of Harissa Eggs in Whipped Goat Cheese, a gluten-free breakfast delight that elevates your brunch table.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 2 eggs Eggs Choose between poached, fried, or soft-boiled for a delightful base.
For the Whipped Base
  • 4 oz Whipped Goat Cheese Adds a creamy, tangy layer; try drizzling with honey for a sweet twist.
  • 0.5 tsp Harissa A spicy kick per serving.
For the Avocado Salad
  • 1 medium Avocado Ripe avocados add creaminess and healthy fats; cube them.
  • 0.25 cup Fresh Herbs Use a mix such as cilantro and dill.
  • 1 medium Serrano or Jalapeño Pepper Provides versatile heat; remove seeds for less spiciness.
  • 2 green onions Green Onions Can be substituted with shallots if desired.
For the Dressing
  • 1 tbsp Sesame Seeds Toast for crunch and a nutty note.
  • 1 tbsp Sesame Oil For dressing without overpowering flavors.
  • 1 tbsp Lemon Juice Fresh juice for brightness.
For the Chile Butter
  • 2 tbsp Butter Essential for richness.
  • 0.5 tsp Crushed Red Pepper Flakes Adjust to taste.
  • 0.5 tsp Sweet Paprika Adjustment for heat preference.
For Serving
  • 2 slices Naan or Toast Perfect for dipping.

Equipment

  • food processor
  • Skillet
  • Serving Plate
  • Mixing Bowl

Method
 

Preparing the Dish
  1. In a bowl, combine diced ripe avocados, freshly chopped herbs, thinly sliced serrano or jalapeño peppers, and finely chopped green onions. Sprinkle in toasted sesame seeds and drizzle with sesame oil and fresh lemon juice. Season with salt, then gently mix to combine. Set aside.
  2. In a food processor, blend creamy goat cheese with a drizzle of honey, salt, and pepper until smooth and airy, about 2-3 minutes.
  3. In a skillet, melt butter over medium heat until it starts to brown slightly, about 3-4 minutes. Add crushed red pepper flakes and sweet paprika.
  4. Cook your eggs by your preferred method: poaching, frying, or soft-boiling. Adjust cooking time accordingly.
  5. On a serving plate, spread a generous layer of the whipped goat cheese, followed by a spoonful of harissa. Place the warm eggs on top.
  6. Spoon the prepared avocado salad over the eggs and goat cheese. Drizzle with the prepared chile butter.
  7. Serve the dish with warm naan or toast on the side.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 15gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 250mgSodium: 400mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Use fresh eggs for the best flavor and check the expiration date. Whip goat cheese at room temperature for best results.

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