Rose harissa eggs and yogurt with avocado toast
The perfect way to brunch with mashed avocado toast, runny poached eggs and creamy yogurt, topped off with a drizzle of fragrant rose harissa.
- Prepare15 mins
- Cook5 mins
- Total time20 mins
- 100g spinach
- ½ ripe avocado
- 1 lemon, cut into quarters
- 200g 0% fat Greek yogurt
- 2 large eggs
- 2 35g slices Waitrose No.1 rye & wheat dark sourdough bread
- 2 tsp extra virgin olive oil
- 2 tsp rose harissa
- 3 sprig/s dill, snipped
Boil a kettle. Rinse the spinach in a colander, then pour over boiling water to wilt it. Rinse with cold water, then carefully squeeze out excess liquid with your hands. Chop roughly and set aside. Mash the avocado with the juice of a lemon quarter and set aside. Mix the yogurt with juice from another lemon quarter, then divide between 2 warmed bowls or plates.
Bring a small pan of shallow water to the boil and add the juice from the remaining lemon. Crack the eggs into ramekins first, then gently slip them into the bubbling water. Cook at a simmer for 2½ minutes or until the egg whites are set, then scoop out with a slotted spoon and blot dry on kitchen paper, before popping one on top of each portion of yogurt.
Meanwhile, toast the sourdough and spread it with the avocado. Mix the oil and harissa and drizzle it over each portion of yogurt and egg, then scatter with dill fronds. Serve with the spinach and avocado toast on the side.
Typical values per serving when made using specific products in recipe