Boiled Eggs with Middle Eastern Breakfast Plate

Ingredients

• 1 tsp Harissa
• 2 large Eggs
• 4 slices Wholegrain sourdough
• 1 tsp Extra virgin olive oil
• 200g / 7.05oz Baby spinach
• 0.5 Lemon
• 1 tsp Sesame seeds
• 0.5 cut into wedges Avocado
• 2 sliced Tomatoes
• 100g / 3.53oz Smoked trout or salmon
• 2 tbsp Labneh

Preparation

1. Arrange 0.5 Avocado, 2 sliced Tomatoes, 100g / 3.53oz smoked trout or salmon, and 2 tbsp Labneh on two plates. Top the Labneh with 1 tsp Harissa and set aside.
2. Boil water in a saucepan, reduce heat to medium, and gently add 2 large Eggs. Cook for 5 minutes for soft eggs or 7 minutes for hard-boiled eggs.
3. Toast 4 slices of Wholegrain sourdough.
4. Heat 1 tsp Extra virgin olive oil in a frying pan over medium-low heat. Sauté 200g / 7.05oz Baby spinach until wilted. Squeeze juice from 0.5 Lemon and cook for 2 minutes until liquid evaporates.
5. Divide Spinach between plates and sprinkle with 1 tsp Sesame seeds.
6. Peel boiled Eggs, cut in half, and add to plates with sourdough. Serve immediately, sprinkled with freshly ground black pepper.