Poached Egg with Labne and Harissa Honey

When you have a well-stocked fridge, amazing and quick meals are only minutes away. We always have labne, eggs, and a batch of harissa honey in the fridge and so should you. Poaching is possibly the easiest, low maintenance way to cook eggs and the fleur de sel to finish makes the components really come together as a meal. Serve the dish with a warm pita or thick slice of semi di sesamo to swipe up every saucy bite.

Author

Helen Park

Servings

1

Category

Main Course

Ingredients

• 2 Tbsp labne
• 1 tsp Harissa Honey
• 1 Tbsp chopped herbs, we used a mix of parsley and mint
• 1 egg
• ½ tsp fleur de sel
• ½ cup Izak blend (60g)
• 1 tsp fine sea salt (6g)
• 1 tsp Peperoncini
• ½ cup vegetable oil (100g)
• ¼ cup white vinegar (56g)
• 2 Tbsp honey (30g)

Directions

1. In a small plate or shallow bowl, smooth the labne out from the center to make a well.
2. Add the harissa honey and smear it out from the center again and add the herbs.
3. Poach the egg (see Recipe Notes below) and place into the center of the well.
4. Sprinkle with fleur de sel and enjoy!
5. In a heat-safe bowl mix the Izak, salt, and peperoncini well to combine.
6. In a small, heavy bottom pot, heat the oil until hot but not smoking (350°F).
7. Pour the hot oil over the spices in the bowl and stir to distribute the oil well.
8. Once the sizzling has subsided, add the white vinegar, and honey and stir well again.
9. Set aside to cool to room temperature.
10. The harissa honey is ready at this point but can be stored in an airtight container refrigerated.