Petals and spice bring brunch to life… Make egg on toast feel like a treat with a spoonful of Rose Harissa.

Ingredients

1 tbsp Taggiasca Extra Virgin Olive Oil

Salt and freshly ground pepper

2 eggs at room temperature, hen or duck eggs work well

2 english muffins, halved

2 tsp Rose Harissa Paste

Small handful coriander leaves, torn

Ingredients

1 tbsp Taggiasca Extra Virgin Olive Oil

Salt and freshly ground pepper

2 eggs at room temperature, hen or duck eggs work well

2 english muffins, halved

2 tsp Rose Harissa Paste

Small handful coriander leaves, torn

1

In a small non-stick frying pan heat the Extra Virgin Olive Oil, crack in the eggs and fry for 3 minutes for soft yolks.

2

Toast the muffins in the toaster

3

To serve place one cooked egg on top of the split muffins and dot the egg with Rose Harissa Paste. Sprinkle with chopped coriander and season with salt and black pepper.

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