Description
Harissa Eggs in Whipped Goat Cheese is a vibrant and flavorful breakfast dish featuring creamy whipped goat cheese swirled with spicy harissa, topped with perfectly cooked eggs, and accompanied by a refreshing avocado and herb salad. The dish is finished with a smoky chile butter drizzle and served with warm naan or toast, combining spicy, tangy, and creamy textures for an unforgettable meal.
Ingredients
Avocado Herb Salad
- 2 avocados, cubed
- 1 cup tender herbs, such as cilantro and dill
- 1 serrano or jalapeño pepper, seeded and sliced
- 1/4 cup chopped green onions
- 3 tablespoons sesame seeds
- 2 tablespoons toasted sesame oil
- 2 tablespoons lemon juice
- Sea salt, to taste
Whipped Goat Cheese
- 4 ounces goat cheese
- 2-3 teaspoons honey
- Pinch of salt
Chile Butter
- 4 tablespoons salted butter
- 1-2 teaspoons crushed red pepper flakes
- 1/2 teaspoon sweet paprika
Other Ingredients
- 6 eggs, cooked to your liking
- 1/2 teaspoon red harissa
- Black pepper, to taste
- Naan or toast, for serving
Instructions
- Prepare the Avocado Herb Salad: In a large bowl, combine the cubed avocados, tender herbs (cilantro and dill), seeded and sliced serrano or jalapeño pepper, chopped green onions, sesame seeds, toasted sesame oil, and lemon juice. Season with sea salt to taste and gently mix until well combined. Set aside.
- Make the Whipped Goat Cheese: Place goat cheese, honey, and a pinch of salt into a food processor. Pulse until the mixture becomes smooth and creamy, with a fluffy texture. Transfer the whipped goat cheese to a serving bowl.
- Prepare the Chile Butter: In a small skillet over medium heat, melt the salted butter and cook until it turns a light golden brown, about 3 to 5 minutes. Remove from heat and immediately stir in crushed red pepper flakes and sweet paprika, allowing the flavors to infuse into the butter.
- Cook the Eggs: Prepare the eggs to your liking—whether poached, fried, or soft-boiled—ensuring they are cooked just before serving for optimal freshness.
- Assemble and Serve: Spread the whipped goat cheese evenly in the bottom of each serving bowl and swirl the red harissa over it for a bright, spicy kick. Arrange the cooked eggs on top, then add a generous scoop of the avocado herb salad. Drizzle the warm chile butter over the eggs to add a smoky, spicy richness. Finish with a sprinkle of black pepper and serve alongside warm naan or toast. Enjoy immediately.
Notes
- If you prefer less heat, reduce or omit the serrano/jalapeño and crushed red pepper flakes.
- Use fresh herbs for the best flavor in the avocado salad; cilantro and dill are recommended.
- For a dairy-free version, substitute goat cheese with a plant-based creamy cheese alternative.
- Adjust egg cooking style based on personal preference—poached or soft-boiled eggs work especially well with the creamy goat cheese and salad.
- This dish is best served immediately to enjoy the contrasting warm and cold elements.
