Harissa eggy bread
Serves 4
Easy
Prep:
Cook: -
Transform eggy bread with a touch of harissa – it makes a great brunch for camping. If your kids don’t like spice, use sun-dried tomato pesto instead
Skip to ingredients
Units:
- 200g firm mozzarellacoarsely grated
- 2tbsp harissa pasteplus extra to serve (optional)
- ½ bunch of spring onionstrimmed and thinly sliced
- 4 eggslightly beaten
- splash of milk(about 50ml)
- 4 thick slices of white bread
- 4 tbsp olive oil
Nutrition: Per serving
- kcal416
- fat28g
- saturates10g
- carbs21g
- sugars3g
- fibre2g
- protein20g
- salt1.3g
Method
step 1
Mix the mozzarella, harissa and spring onions together in a shallow bowl with the beaten egg and milk.
step 2
Soak the bread in the egg mixture until saturated and soft, about 30 seconds-1 min.
step 3
Heat half the oil in a frying pan over a medium-high heat, or cast iron skillet over ashen coals. Drop in two of the soaked bread slices, reduce the heat to medium and fry for 2-3 mins on each side until golden and crisp. Repeat with the remaining two slices, using the remaining oil. Serve straightaway with extra harissa on the side, if you like.
