Petals and spice bring brunch to life…make egg on toast feel like a treat with a spoonful of Rose Harissa.
- In a small non-stick frying pan heat the Cornicabra Extra Virgin Olive Oil, crack in the eggs and fry for 3 minutes for soft yolks.
- Toast the muffins in the toaster.
- To serve, place one cooked egg on top of the split muffins and dot the egg with Rose Harissa. Sprinkle with chopped coriander and season with salt and black pepper.
Included in this Recipe
Spicy, sultry Rose Harissa is one of our best sellers, famous in restaurant and domestic kitchens all over the UK.
Cornicabra Extra Virgin Olive Oil 500ml
Spanish single varietal extra virgin olive oil made from olives grown in Andalucia, this oil is perfect for cooking and for making dressings.