This Week's Recipe
Avo, Ricotta & Poached Eggs on Sourdough
Toasted sourdough layered with creamy whipped ricotta, sliced avocado and soft poached eggs, finished with a drizzle of our Original harissa. A café-style brunch at home in 15 minutes.
Ingredients
Whipped ricotta
- 120 g ricotta
- Zest of ½ lemon
- 1 tsp extra virgin olive oil
- Pinch of salt
Toast & eggs
- 2 thick slices sourdough
- 1 ripe avocado, sliced
- Squeeze of lemon juice
- 2 eggs
- 1 tbsp white vinegar (for poaching)
To serve
- 1–2 tbsp Dalia's Pantry Original Harissa
- Drizzle of extra virgin olive oil
- Salt & cracked black pepper, to taste
- Fresh herbs such as parsley, coriander or dill
Method
Mix the ricotta with the lemon zest, olive oil and a pinch of salt until smooth and creamy.
Bring a saucepan of water to a gentle simmer and add the vinegar. Crack each egg into a small cup, stir the water to create a gentle swirl, and slide the eggs in one at a time.
Cook for about 3 minutes for a runny yolk, then lift out with a slotted spoon and drain on paper towel.
While the eggs cook, toast or grill the sourdough until golden and crisp.
Spread a thick layer of whipped ricotta over each slice, then top with the sliced avocado, a squeeze of lemon and a pinch of salt.
Place a poached egg on each toast and drizzle with Original harissa. Finish with olive oil, cracked pepper and fresh herbs.
no seed oils · no preservatives · EVOO
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