Herb-Whipped Goat Cheese with Harissa, Poached Eggs, and Toast

 

1 (10.5 oz) log goat cheese

1/2 C. plain Greek yogurt

1/4 C. fresh mixed herbs, (try basil, cilantro, dill)

Salt and pepper

1 loaf of crusty seedy whole grain bread

Olive oil

Flaky Sea Salt

4 T. of butter melted

1/2 tsp. sweet paprika

1/2 C. Harissa (the sauce, not powder)

2-8 poached eggs depending how many servings you are making

1 avocado pitted and sliced

Sesame seeds for garnish

 

Preheat boiler to high. Make the goat cheese- In a food processor or blender blend herbs and add salt and pepper. Add yogurt and goat cheese and blend until smooth, add salt and pepper to taste. Make the toast- brush olive oil on bread, broil it on a baking sheet on high 1-2 minutes. Watch closely so you don’t burn it. In a saucepan melt butter with paprika on medium then take off burner. Poach eggs depending on how many servings or guests. For each serving spoon a little goat cheese on a plate. Top goat cheese with a couple of small spoonfuls of harissa and add 1-2 poached eggs. Drizzle eggs with butter with paprika butter. Add a few slices of avocado and sprinkle with sesame seeds. Serve with toast on the side, and more harissa on the side.