Collected Foods kitchen recipe.

Rose Harissa Butter Poached Eggs with Yogurt: North African warmth for trays, stews, and quick sauces. Collected Foods Wild Rose Harissa is the flavor driver.

Serves: 2–4

Why this spice: Foaming rose-harissa butter over soft eggs and yogurt is brunch in five minutes.

Ingredients

• 1 cup Greek yogurt, room temperature
• 3 Tbsp butter
• 1 1/2 tsp Collected Foods Wild Rose Harissa
• 4 eggs
• Salt; chili flakes optional; warm bread
• Dill or mint

Directions

1. Spread yogurt in shallow bowls; season lightly.
2. Melt butter with rose harissa until foamy and fragrant.
3. Gently cook eggs in a separate pan (poach or soft fry) to soft yolks.
4. Plate eggs on yogurt; spoon rose-harissa butter over top. Herbs and bread finish the plate.
5. Taste and adjust salt or spice before serving.

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