• Macphie Hollandaise Sauce
  • Harissa paste
  • Pomegranate seeds
  • Baby spinach
  • Cherry Tomatoes
  • Spring onions
  • 4 Smoked back bacon rashers
  • 2 Flat breads
  • 4 eggs
  • Lemon wedges


  1. Make a slice into the flat bread from the outside to the centre to be able to twist the bread.

  2. Cook the smoked bacon rashers under the grill until crisp.

  3. Bring a pan of seasoned water to the simmer and gently poach the eggs, drain once cooked.

  4. Warm the Macphie Hollandaise Sauce and mix with harissa paste.

  5. Warm the flat bread and twist onto a plate.

  6. Add the cooked bacon rasher and poached eggs, and garnish with the raw, washed baby spinach.

  7. Coat the eggs generously with the harissa hollandaise and garnish with pomegranate seeds, sliced spring onions and a lemon wedge.

Products used