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

Ingredients

1tbsp Taggiasca Extra Virgin Olive Oil

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

2 English muffins, halved

2tsp Rose Harissa

Small handful coriander leaves, torn

Salt and freshly ground pepper, to taste

Ingredients

1tbsp Taggiasca Extra Virgin Olive Oil

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

2 English muffins, halved

2tsp Rose Harissa

Small handful coriander leaves, torn

Salt and freshly ground pepper, to taste

1

In a small non-stick frying pan heat the Taggiasca 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. Sprinkle with chopped coriander and season with salt and black pepper.

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