Hard-Boiled Egg Toast with Harissa Butter
Servings 1 slice of toast
Ingredients
- 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
Instructions
- 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.