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Harissa scrambled eggs on avocado toast

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  • Peanut free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • High in protein
  • 3 serves veg or fruit

If you're looking for a cafe-style breakfast, check out our avocado toast with harissa scrambled eggs recipe. It will be an instant favourite.

  • Serves2
  • Cook time5 minutes
  • Prep time15 minutes
Harissa scrambled eggs on avocado toast

Ingredients

  • 4 large Coles Australian Free Range Eggs
  • 1/4 cup (60ml) thickened cream
  • 1 tbs harissa paste
  • 2 tsp lemon juice
  • 2 tbs olive oil
  • 1/3 cup (40g) shredded vintage cheddar
  • 1/4 cup chopped coriander
  • 4 slices Coles Bakery Stone Baked by Laurent White Sourdough Vienna, chargrilled
  • 1 avocado, stoned, peeled, thinly sliced
  • 1 tsp pistachio dukkah
  • 1/2 tsp sumac

Nutritional information

Per serve: Energy: 3328kJ/796 Cals (38%), Protein: 28g (56%), Fat: 58g (83%), Sat Fat: 19g (79%), Sodium: 1061mg (53%), Carb: 37g (12%), Sugar: 4g (4%), Dietary Fibre: 9g (30%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the eggs, cream and 1 tsp harissa paste in a medium bowl. Whisk until well combined. Season.

  2. Step 2

    Place lemon juice, half the oil and the remaining harissa paste in a small bowl and whisk to combine. Season.

  3. Step 3

    Heat the remaining oil in a large non-stick frying pan over medium-low heat. Pour in egg mixture and swirl to coat the base of the pan. Cook for 1 min or until the egg is beginning to set. Cook, pushing and folding with a straight-edged wooden spoon every 10 secs, for 1-2 mins or until the egg is almost set. Fold in the cheddar and coriander. Remove from heat.

  4. Step 4

    Divide the toast between serving plates. Top with avocado and sprinkle with the dukkah and sumac. Spoon the scrambled egg onto the plates. Drizzle the egg with the harissa dressing and serve immediately.

Recipe tip

Serve with coriander sprigs and lemon wedges

COOK. STORE. SAVE.
Use the leftover cream to make this oozy filo pie, or freeze it in an airtight container for up to 2 months.

COOK IT RIGHT
Buy it right
A Middle Eastern style spice mix, Harissa comes in a dry rub or paste like we’ve used here. Find it in the spice aisle, or make our version.

Store it right
Store remaining paste in an airtight container in fridge or up to 1 week.

Cook it right
Use it to coat meats before roasting, or add to tagine-style dishes.

Harissa scrambled eggs on avocado toast

Harissa scrambled eggs on avocado toast
  • Serves2
  • Cook time5 minutes
  • Prep time15 minutes
Ingredients
  • 4 large Coles Australian Free Range Eggs
  • 1/4 cup (60ml) thickened cream
  • 1 tbs harissa paste
  • 2 tsp lemon juice
  • 2 tbs olive oil
  • 1/3 cup (40g) shredded vintage cheddar
  • 1/4 cup chopped coriander
  • 4 slices Coles Bakery Stone Baked by Laurent White Sourdough Vienna, chargrilled
  • 1 avocado, stoned, peeled, thinly sliced
  • 1 tsp pistachio dukkah
  • 1/2 tsp sumac
    Description

    If you're looking for a cafe-style breakfast, check out our avocado toast with harissa scrambled eggs recipe. It will be an instant favourite.

    Method
    1. Step 1

      Place the eggs, cream and 1 tsp harissa paste in a medium bowl. Whisk until well combined. Season.

    2. Step 2

      Place lemon juice, half the oil and the remaining harissa paste in a small bowl and whisk to combine. Season.

    3. Step 3

      Heat the remaining oil in a large non-stick frying pan over medium-low heat. Pour in egg mixture and swirl to coat the base of the pan. Cook for 1 min or until the egg is beginning to set. Cook, pushing and folding with a straight-edged wooden spoon every 10 secs, for 1-2 mins or until the egg is almost set. Fold in the cheddar and coriander. Remove from heat.

    4. Step 4

      Divide the toast between serving plates. Top with avocado and sprinkle with the dukkah and sumac. Spoon the scrambled egg onto the plates. Drizzle the egg with the harissa dressing and serve immediately.