Toasted baguette with scrambled egg + harissa

Toasted baguette with scrambled egg + harissa

By
From
Chefs Eat Toasties Too
Makes
4
Photographer
Brendan Homan

Some of the best things are the simplest! Absolute heaven, this is comfort food that you will go back to again and again.

Ingredients

Quantity Ingredient
4 small baguettes, sliced lengthways (but don’t cut all the way through)
60g unsalted butter
2 tablespoons light olive oil
8 eggs, lightly beaten
salt flakes
freshly ground black pepper
80g meredith marinated goats cheese
2 tablespoons chopped fresh coriander leaves
see method for ingredients

Method

  1. Preheat a grill to hot. Toast the insides of the baguettes under the grill, then set aside.
  2. Heat a non-stick frying pan over low heat and add the butter and oil followed by the eggs, salt and pepper. Cook the eggs slowly, stirring occasionally with a spatula, until you have just-set scrambled eggs.
  3. Remove the eggs from the heat and crumble the goat’s cheese over them and add the coriander. Stir to combine. Fill the baguettes with the egg mixture and add harissa to taste.

Pro tips

  • Any soft cheese will do for melting into your eggs. I love this goat’s cheese, but you could switch to a mozzarella or burrata, camembert or a young fontina. Don’t forget to make a big batch of harissa and freeze it in ice cube trays for a quick and convenient spice kick to your dishes through the coming months.
Tags:
Toasties
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