Herb-Whipped Goat Cheese with Harissa, Poached Eggs, and Toast

Ingredients

Whipped Goat Cheese

• 1 (10.5-ounce) log goat cheese
• 1/2 cup plain Greek yogurt
• 1/4 cup chopped fresh herbs (basil, cilantro, and dill)
• kosher salt and freshly ground black pepper

Toast

• 1 loaf crusty, seedy whole-grain bread, sliced
• extra-virgin olive oil
• flaky sea salt
• 4 tbsp (1/2 stick) salted butter
• 1 to 2 tsp crushed red pepper flakes
• 1/2 tsp sweet paprika
• 1/2 cup green or red harissa, plus more for serving
• 2 to 8 poached eggs
• 1 avocado, pitted, peeled, and sliced
• toasted sesame seeds, for garnish (optional)

Directions

1. Preheat the broiler to high.
2. Make the goat cheese. Combine the goat cheese and yogurt in a food processor and pulse until completely smooth and creamy. Add the herbs and a pinch of salt and black pepper and pulse until just combined. Taste and season with salt and black pepper as needed.
3. Make the toast. Place the sliced bread on a baking sheet and rub with olive oil. Sprinkle with salt and place under the broiler for 1 to 2 minutes, or until toasted. Watch closely, as the broiler cooks fast.
4. Meanwhile, in a small saucepan, melt the butter with the red pepper flakes and paprika over medium heat.
5. For each serving, spoon a little of the whipped goat cheese into a shallow bowl or plate. Top the goat cheese with a couple spoonfuls of harissa and 1 or 2 poached eggs. Drizzle the eggs with the spicy butter. Add slices of avocado and sprinkle with sesame seeds, if desired. Serve with the toasted bread for dipping, butter sauce, and more harissa on the side.

Note

• Serve any leftover whipped goat cheese on toast, crostini, or with roasted veggies. It keeps in the fridge for up to 4 days.