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Tuesday, January 26, 2016

Harissa, Smashed Avocado + Egg Toast with Goat Cheese and Honey Drizzle


We recently moved to a new apartment, which meant that we needed to find a new grocery store. Although I wasn't jazzed about needing to navigate somewhere new, but when Dave took me to see our local grocery store, I became a kid in a candy store. We now go to one of the fanciest grocery stores that I have ever seen -- it has almost any ingredient that you could want, an amazing amount of cool produce, and several made-to-order food stations.

The result of our first grocery store venture was some delicious made-to-order food and a cart full of cool ingredients. We also managed to get most of the items that we went to the store to purchase...also an accomplishment. I'm looking forward to using more interesting ingredients in the future!

I've seen harissa paste used by many bloggers, but have never seen it in my grocery store. This time I had three types of harissa to choose from, neither of us had tried it before, so we stuck with the mild (rather than hot) just to get a feel for how spicy it was.

Recipe slightly adapted from Half Baked Harvest.


Ingredients:
-2 slices whole grain bread, toasted
-1 tablespoon Harissa 
-1 avocado pitted + peeled
-pinch of salt and pepper
-2 ounces goat cheese, crumbled 
-1 teaspoon honey
-1 teaspoon fresh lemon zest
-1-2 eggs, poached


Add the avocado to a small bowl with a pinch of salt and pepper and lightly mash using a fork.

Place the toast on a parchment paper lined baking sheet and spread  a little bit of Harissa on both pieces -- we actually found the mild to have right amount of spice, it wasn't overwhelming. Once you have a nice amount of Harissa spread onto the toast, add the mashed avocado over the Harissa. Top with a good sprinkle of crumbled goat cheese.

Next poach (or fry) your eggs. Once the eggs are almost finished poaching, place the toast under the broiler for 1-2 minutes or until the goat cheese and avocado are warmed through. Once the toast is warm, remove it from the over, drizzle with a little honey, and top each toast with a poached egg. Season with salt and pepper.




This turned out to be a nice light dinner for a chilly evening. The mild harissa paste had a little bit of heat to it, but I wouldn't call it spicy -- Dave and I both like spice, so I think that we can upgrade to the spicy jar next time. The mildness of the avocado paired nicely with the goat cheese and harissa without being overwhelmed by their more bold flavors. The honey added a nice hint of sweetness. 

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