Poached Egg with Labne and Harissa Honey
When you have a well-stocked fridge, amazing and quick meals are only minutes away. We always have labne, eggs, and a batch of harissa honey in the fridge and so should you. Poaching is possibly the easiest, low maintenance way to cook eggs and the fleur de sel to finish makes the components really come together as a meal. Serve the dish with a warm pita or thick slice of semi di sesamo to swipe up every saucy bite.
Poached Egg with Labne and Harissa Honey
When you have a well-stocked fridge, amazing and quick meals are only minutes away. We always have labne, eggs, and a batch of harissa honey in the fridge and so should you. Poaching is possibly the easiest, low maintenance way to cook eggs and the fleur de sel to finish makes the components really come together as a meal. Serve the dish with a warm pita or thick slice of semi di sesamo to swipe up every saucy bite.
Ingredients
- 2 Tbsp labne
1 tsp Harissa Honey
- 1 Tbsp chopped herbs, we used a mix of parsley and mint
- 1 egg
-
½ tsp fleur de sel
-
½ cup Izak blend (60g)
-
1 tsp fine sea salt (6g)
-
1 tsp Peperoncini
- ½ cup vegetable oil (100g)
- ¼ cup white vinegar (56g)
- 2 Tbsp honey (30g)
Harissa Honey
Directions
- In a small plate or shallow bowl, smooth the labne out from the center to make a well.
Add the harissa honey and smear it out from the center again and add the herbs.
- Poach the egg (see Recipe Notes below) and place into the center of the well.
- Sprinkle with fleur de sel and enjoy!
Harissa Honey
- In a heat-safe bowl mix the Izak, salt, and peperoncini well to combine.
- In a small, heavy bottom pot, heat the oil until hot but not smoking (350°F).
- Pour the hot oil over the spices in the bowl and stir to distribute the oil well.
- Once the sizzling has subsided, add the white vinegar, and honey and stir well again.
- Set aside to cool to room temperature.
- The harissa honey is ready at this point but can be stored in an airtight container refrigerated.
Recipe Note
Recipe Notes
Some tips for quick and easy poached eggs:
- Start with fresh eggs - the fresher the egg, the better the whites stay intact and the more actual perfect egg you will get. Older eggs are not as firm and the whites can dissolve when adding them to the water.
- Pre-crack your egg into a small bowl prior to adding to the pan of water.
- You can use a sauce pot but I find a small nonstick sauté pan is very convenient.
- Fill the pan with enough water to submerge the egg you will be poaching. Bring the water to simmer, slide the egg in, and cook to desired doneness.
- Poached eggs can also be done in the microwave.
For microwave poached eggs:
Break the egg into a small bowl or mug with a half a cup of water (or enough to submerge the egg). Pierce the egg yolk with a toothpick and cover the bowl/mug loosely with a saucer or similar lid and microwave for 1 minute or until the white is set and the yolk is runny. Poach 1 egg at a time. Season with salt to taste.
Check out our recipe for Jasmine tea Rice featuring microwave poached egg.
Questions? Contact helen@laboiteny.com
