I’m keeping things real simple today.
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My love for healthy, flavor-packed toast isn’t limited to just avocado variations. No, my friends, I am equally enthusiastic about the beautiful open-faced sandwich above. Meet: Hard-Boiled Egg Toast.
Now I know the combination of eggs and toast isn’t a novel one, but the addition of Harissa Butter takes these breakfast staples to the next level. Let me explain.
Harissa Butter is a simple mixture of softened butter, Harissa (a North-African chile paste), lemon juice and salt. This infused butter gets schmeared on a crusty slice of hot toast then topped with sliced hard-boiled egg, picked parsley leaves, salt and pepper. The combination of flavors is incredibly satisfying. I’ve been known to eat a slice or two for lunch or dinner, and sometimes I’ll even throw a fresh salad into the mix.
Hard-Boiled Egg Toast with Harissa Butter
- 2 tablespoons softened, unsalted butter
- 1 teaspoon Harissa, homemade or store-bought
- Kosher salt
- Freshly squeezed lemon juice
- 1 3/4-inch thick slice of bread (multigrain used here)
- 1 hard-boiled egg, sliced (check out my Foolproof Hard-Boiled Eggs)
- Parsley leaves
- Freshly ground black pepper
- Add butter and harissa to a small bowl, stirring to combine. Season to taste with kosher salt and a squeeze of lemon juice. This makes enough Harissa Butter for 2 slices of toast. Set aside.
- Preheat an oven to 450°F. Toast bread in the oven until lightly golden (about 5 minutes). Spread half of the Harissa Butter on the toast, then top with sliced hard-boiled egg and several small parsley leaves. Season to taste with kosher salt, freshly ground black pepper and a squeeze of lemon juice. Store any unused Harissa Butter in the refrigerator for up to 2 weeks.
Here are some other recipes on Kitchen Konfidence that feature eggs and toast.9