Cheddar and rose harissastuffed pain perdu

effortless!

Eggy bread, french toast or pain perdu – whatever you call it, we’ve given this brunch dish the respect it deserves with a spicy, cheesy twist. This recipe is for four but you can scale it up easily for serving a crowd, especially as it only takes a few minutes to cook and can be kept warm in a low oven while you cook the remaining batches.

20 MINUTES | SERVES 4 | EASY |

eggs 4 mature cheddar 200g, grated

Belazu Rose Harissa 1-2 tbsp, plus 2 tsp

chives a small handful, chopped

crusty white bread 8 slices

butter 50g

TO SERVE fried or poached eggs avocado 1 ripe, sliced

natural yogurt 4 tbsp

1 Heat the oven to 120C/fan 100C/gas ½. Whisk the eggs in a shallow bowl with some seasoning, and set aside. In a separate bowl, mix the cheddar with 1-2 tbsp of Belazu Rose Harissa (depending on how much spice you prefer) and most of the chives.

2 Spread the cheese mixture over four of the bread slices, then sandwich with the remaining slices. Dunk the sandwiches into the beaten egg on both sides until well coated.

3 Heat half the butter in a non-stick frying pan over a medium heat until foaming, then add two of the sandwiches. Fry for 2-3 minutes or until golden and crisp, then flip and cook for another 2-3 minutes. Transfer to a baking sheet and keep warm in the oven while you fry the next two sandwiches in the remaining butter. Transfer to the oven to keep warm while you fry or poach the eggs. Serve the eggs on top of the pain perdu. Add a dollop of yogurt swirled with the extra harissa on the side, along with the sliced avocado, then scatter over the remaining chives.

PER SERVING 621 kcals | fat 44.2G saturates 21.3G | carbs 27.1G | sugars 4.7G fibre 3.5G | protein 27G | salt 2.2G

Belazu Rose Harissa

Not all harissa is made equal – Belazu’s Rose Harissa is made with rose petals for a delicate, floral flavour that balances out the smoky, chilli heat. We love it drizzled over avocado, eggs, and swirled through yogurt – and, in this case, all three!