Recipe Devilled eggs on toast
Ingredients
- Macphie Plant-based Taco Sauce
- Sourdough bloomer, sliced
- Olive oil
- 4 Burford brown eggsÂ
- Nigella seeds
- Coriander
- Harissa Sauce
Method
Boil your eggs to soft boil. Shock slightly with cold water and leave to one side to keep warm.
Rub your sliced bloomer with olive oil then toast or grill.
Warm your Macphie Plant-based Taco Sauce and smother on the hot toast.
Peel your warm cooked eggs, cut into quarters and place them on top of the layer of Macphie Plant-based Taco Sauce.
Drizzle with harissa sauce and garnish with nigella seeds and chopped coriander.
