Description
This Harissa Eggs in Whipped Goat Cheese recipe combines creamy whipped goat cheese swirled with spicy harissa, topped with perfectly cooked eggs and a fresh avocado-herb salad. Finished with a fragrant chili butter drizzle and served with naan or toast, it's a vibrant, flavorful dish perfect for breakfast or brunch.
Ingredients
Avocado 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
Additional Ingredients
- 6 eggs, cooked to your liking
- 1/2 teaspoon red harissa
- Black pepper, to taste
- Naan or toast, for serving
Instructions
- Make the avocado salad: In a bowl, combine the cubed avocados, tender herbs, sliced serrano or jalapeño pepper, chopped green onions, sesame seeds, toasted sesame oil, and lemon juice. Season with sea salt to taste and gently toss everything together to combine.
- Whip the goat cheese: Add the goat cheese, honey, and a pinch of salt to a food processor. Pulse until the mixture becomes smooth and creamy, scraping down the sides as needed to ensure even blending.
- Prepare the chile butter: In a small skillet over medium heat, cook the salted butter until it starts to brown lightly, about 3 to 5 minutes, stirring occasionally. Remove the skillet from the heat and immediately stir in the crushed red pepper flakes and sweet paprika to infuse the butter with heat and smoky flavor.
- Cook the eggs: Prepare your eggs to your liking, whether poached, fried, or soft-boiled, ensuring the yolks remain rich and runny to complement the creamy elements of the dish.
- Assemble and serve: Spread the whipped goat cheese evenly in the bottom of individual serving bowls. Swirl the red harissa over the goat cheese for a vibrant, spicy touch. Add the cooked eggs on top, then spoon the avocado salad alongside. Drizzle the warm chile butter over the eggs to finish. Season with black pepper to taste and serve immediately with naan or toasted bread on the side.
Notes
- You can adjust the heat level by increasing or decreasing the amount of crushed red pepper flakes and harissa.
- For a dairy-free alternative, substitute goat cheese with a plant-based cheese, though flavor and texture will change.
- Serve with warm naan or your favorite bread to soak up the delicious sauces.
- Leftover avocado salad is best eaten the same day to avoid browning.
- Use fresh herbs for the best flavor in the avocado salad.
