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Harissa Eggs in Whipped Goat Cheese Recipe

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3.9 from 76 reviews

A vibrant and flavorful breakfast or brunch dish featuring creamy whipped goat cheese swirled with spicy harissa, topped with eggs cooked to your liking and a refreshing avocado-herb salad. Finished with a fragrant chili-infused browned butter drizzle and served alongside warm naan or toast, this recipe offers a delightful balance of creamy, spicy, and fresh elements.

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

Additional Ingredients

  • 6 eggs, cooked to your liking
  • 1/2 teaspoon red harissa
  • Naan or toast, for serving
  • Black pepper, to taste

Instructions

  1. Prepare the avocado herb salad: In a bowl, combine the cubed avocados, tender herbs, sliced serrano or jalapeño pepper, chopped green onions, and sesame seeds. Drizzle with toasted sesame oil and lemon juice, then season with sea salt to taste. Toss gently to mix all ingredients well and set aside.
  2. Whip the goat cheese: Place the goat cheese, honey, and a pinch of salt into a food processor. Pulse until the mixture is smooth and creamy. Remove and transfer to a serving bowl.
  3. Make the chile butter: In a small skillet over medium heat, melt the salted butter and cook until it starts to brown and develop a nutty aroma, about 3-5 minutes. Remove the skillet from heat, then stir in the crushed red pepper flakes and sweet paprika. Set aside.
  4. Cook the eggs: Prepare the six eggs using your preferred method (such as poaching, frying, or soft-boiling) to your liking.
  5. Assemble and serve: Spread the whipped goat cheese evenly along the bottom of a serving bowl. Swirl the red harissa into the goat cheese for a spicy kick. Add the cooked eggs on top, followed by generous spoonfuls of the avocado herb salad. Drizzle the warm chile butter over the eggs and finish with a sprinkle of black pepper if desired. Serve immediately with warm naan or toast on the side for dipping.

Notes

  • You can adjust the amount of red harissa based on your preferred spice level.
  • For a vegan version, substitute goat cheese with a plant-based cheese alternative and use olive oil instead of butter.
  • Toast the sesame seeds lightly to bring out their nutty flavor.
  • Serve immediately to enjoy the contrast of warm eggs and butter with cool, creamy goat cheese and fresh avocado salad.
  • This dish pairs well with a fresh green salad or light fruit salad for a complete brunch.

Find it online: https://recipethrive.com/harissa-eggs-in-whipped-goat-cheese-recipe/