Ingredients:
2 eggs
4 rashers of smoked streaky bacon
pizza bases cut in half or flour wraps
135g Paysan Breton French Sea Salt cream cheese
2 tbsp odysea harissa paste
Salt and black pepper, to taste
Few sprigs of fresh dill
What to do:
Method:
- Put a small pan of water on to boil. Once boiling adds the eggs, turn down to a fast simmer and cook for 6 minutes. Drain and rinse in cold water, then peel off the shells and slice in half.
- Meanwhile cook the bacon in a dry frying pan, or the oven, until nice and crisp.
- Warm the flatbreads in a griddle pan. Spread each one generously with the cream cheese, then swirl through the harissa. Top with the bacon and the halved eggs.
- Sprinkle with sea salt and pepper, and the dill leaves and enjoy straight away.