This beautiful brunch will help you to change up your morning routine and it's one you'll keep coming back to
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Ingredients
Method
Ingredients
250ml plain yoghurt
1/2tsp Bart smoked garlic paste
40g butter (melted)
2tbsp Bart harissa paste
4 eggs
Small bunch of dill
Flatbreads
Bart Zatar seasoning
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Method
Combine the yogurt and Bart smoked garlic and season. Set aside to infuse.
Mix together the melted butter (or oil) with Bart Harissa blend and set aside.
Bring a large pan of water to the boil and poach the eggs, 2 at a time, for 2-3 minutes until the whites are cooked but the yolks are runny. When done, carefully lift out of the water with a slotted spoon and set on a plate lined with kitchen roll, to drain. Cook the remaining eggs.
While the eggs are cooking, gently heat the flatbreads in a low oven.
Divide the yogurt between 2 plates and spread out with the back of a spoon, creating a dip in the centre for the eggs.
Reheat the Harissa butter for 15 seconds in the microwave.
Dunk the eggs back into the hot water for 20 seconds to reheat before serving. Drain well and place 2 on each plate of yogurt, drizzle with the Harissa butter and sprinkle generously with dill.
Quickly brush the flatbreads with butter, sprinkle with Zatar Seasoning and serve everything while still hot.