Hard-Boiled Egg Toast with Chermoula
User Reviews
5
3 reviews
Excellent
-
Servings
1 slice of toast
Hard-Boiled Egg Toast with Chermoula
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 cup cilantro packed
- 1/2 cup Italian parsley packed
- 2 cloves garlic roughly chopped
- 1/2 cup olive oil
- lemon zest and juice of 1
- 2 teaspoons cumin ground
- 2 teaspoons Coriander group
- 1 teaspoon paprika
- 1 teaspoon red chile flakes
- kosher salt
- 1 3/4- inch bread thick slice; multigrain used here
- 1 hard-boiled egg, sliced (check out my Foolproof Hard-Boiled Eggs)
- parsley leaves
- black pepper freshly ground
Instructions
- Place cilantro, parsley and garlic in a food processor, and pulse until chopped. Add olive oil, lemon zest, lemon juice, cumin, coriander, paprika, red chile and a pinch of salt, pulsing to combine. Season to taste with additional kosher salt. The Chermoula should be somewhat thin and not completely smooth. You'll see bits of herb and spice in the sauce.
- Preheat an oven to 450°F. Toast bread in the oven until lightly golden (about 5 minutes). Spread a spoonful of Chermoula over the toasted bread, then top with sliced hard-boiled egg, another drizzle of Chermoula, and several small parsley leaves. Season to taste with kosher salt, and freshly ground black pepper. Store any unused Chermoula in the refrigerator for up to 2 weeks.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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