Ingredients
Avocados Tender Herbs like fresh parsley and mint Serrano or jalapeño pepper Chopped green onions Sesame seeds Toasted sesame oil Lemon juice Sea salt Salted butter Crushed red pepper flakes Sweet paprika Goat cheese Honey Black pepper Extra Virgin Olive Oil Red harissa Large eggs Naan or toast
Something a little different today! Growing up, we’d often do “breakfast for dinner” on nights when Dad just didn’t know what else to cook. More times than not, he’d make soft-boiled eggs mashed with cheddar cheese. Other times, it was fried eggs and toast. Nothing fancy, but it always hit the spot, especially when we were super hungry. As an adult, I eat eggs most days of the week. Usually, I just soft-boil them because they’re easy, but sometimes I like to do them up fancier. I’ve made variations of Turkish eggs before, but this is by far my favorite. It’s the whipped goat cheese, it makes these eggs feel luxurious. This recipe could definitely pass for brunch, lunch or dinner; it’s so delicious.
Here are details
Step 1: make the avocado salad This is stolen from my chili crisp chicken. I left out the mango and doubled up on the avocado. Toss a couple of diced avocados with plenty of fresh herbs, toasted seeds, a little spice from a serrano pepper, and a simple lemon/sesame oil “dressing.” Mix everything together in a bowl, no fancy steps. Step 2: whip the goat cheese Add creamy goat cheese to a food processor or a blender with some honey, just a small drizzle. Sometimes I like to add lemon too. Blend until it’s super creamy. Then make sure to season it with salt and pepper. Step 3: the chile butter Pretty simple – butter, chili flakes, and paprika. The key is to get the butter a little browned. Then, if you like, you could add garlic too, but I prefer just the spices. You can’t skip the butter. It’s really an essential element. Trust me. Step 4: the eggs Now for the eggs, you can fry them, poach them, or make them soft-boiled. Cook them your favorite way. If you want a super traditional Turkish-style egg, use poached eggs. Step 5: Plate the recipe When you have everything ready to go, swirl the goat cheese into a shallow bowl. Add the harissa sauce, then the warm eggs. The eggs will melt into the whipped goat cheese. It’s going to be so, so yummy. Now add the avocado salad on top. Then chile butter – lots of chile butter. Serve with naan, or you can use toast too, but in my opinion, naan is best! The goat cheese is creamy and tangy, which is a really nice balance to the spicy harissa and chile butter. The salad adds color and a hint of freshness from the lemon and herbs; SO GOOD. I always add extra sesame seeds, you can never have too many. Enjoy!! Looking for other quick weeknight dinners for breakfast? Here are some favorites: Iced Grapefruit Yogurt Cake Maple Almond Banana Muffins with Cinnamon Cardamon Butter One Pan Spicy Sesame Butter Chicken Sheet Pan Chili Ginger Orange Chicken and Broccoli Spicy Ginger Caramelized Salmon Bowl Lastly, if you make this Harissa Eggs in Whipped Goat Cheese, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
