Guys, I have a super simple brunch recipe for you just in time for the weekend!
It all started last week when I had an impromptu brunch date with my sweet friend, Jill. We met up at Toast on Market, an unassuming eatery in NuLu, Louisville’s Brooklyn. Toast on Market seems like one of Louisville’s only normal brunch spots these days. Don’t get me wrong, I love wild brunch creations (hence my love of Wild Eggs), but sometimes I just want something a little more familiar. Just some eggs and toast and hash brown casserole.
The thing that’s so wonderful about Toast is that while you can get eggs and toast and hash brown casserole, it’s not just eggs and toast and hash brown casserole. It’s the best eggs and toast and hash brown casserole ever!
I ordered the Toast & Eggs – eggs served on toasted brioche with their signature harissa hot sauce and could not believe how incredibly delicious it was! The brioche soaked up all of the eggy goodness and the harissa made the eggs pop. It was the best simple breakfast ever, and when it came time to choose dinner the night after eating at Toast, I was already longing for more eggs and harissa on toast.
So I made my own version.
Homemade harissa is simple. Just roasted red peppers, a few spices, garlic, oil, and sugar. It provides a nice smoky heat that is unlike any hot sauce I’ve ever had. Make it the day before and brunch prep will be extra easy! Next, poach some eggs and toast some bread. I added bacon to make it extra decadent and red leaf lettuce for extra crunch, turning the fork and knife meal into a deliciously messy sandwich. Nailed it!
While this sandwich is perfect for brunch (delicious + sure to keep you full for hours after), it’s also a fantastic dinner option. I love brunch, but I’m not always up for getting up and immediately slaving away in the kitchen before eating my first meal, so sometimes brunch for dinner works better when home preparation is involved.
Happy weekend, friends!
- 2 large red bell peppers
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground coriander seeds
- ½ teaspoon caraway seeds
- 2 garlic cloves, unpeeled
- ¼ cup extra virgin olive oil
- 1 teaspoon sugar
- 1 teaspoon dried crushed red pepper
- Squeeze fresh lemon juice
- 8-12 poached eggs (depending on how many you want per sandwich), seasoned with garlic salt and pepper
- 8 slices crusty bread, toasted and lightly buttered on one side
- Red leaf lettuce
- 4-8 slices cooked bacon (depending on how many you want per sandwich)
- Preheat oven to broil. Line a baking sheet with foil and spray it with cooking spray. Add peppers to baking sheet and broil until blackened on all sides, turning occasionally. Transfer to a plastic bag, seal, and let stand for 10 minutes.
- Meanwhile, add cumin, coriander, and caraway to a small skillet and place over medium-high heat until aromatic, about 30 seconds. Transfer to food processor.
- Reduce heat to medium-low and cook garlic in skillet, covered, turning occasionally, until tender, about 10 minutes. Allow garlic to cool slightly, then peel and add to food processor.
- Remove peppers from bag. Peel, seed, and coarsely chop peppers.
- Add peppers, oil, sugar, crushed red pepper, and a squeeze of lemon juice to food processor. Cover and pulse until smooth. Season with salt and pepper as desired. Cover and refrigerate.
- Spread a layer of harissa on the unbuttered side of two slices of bread. (Note: Put more harissa on than you think you’ll want, as the spice and flavor will be muted by the eggs.) Top one slice with red leaf lettuce and a slice or two of bacon. Top the other slice with two or three poached eggs. Combine both halves to form a sandwich. Serve immediately. Enjoy!