Harissa and Brie breakfast mash with mini cheese grillers and poached eggs



4 potatoes, boiled

125ml (½c) cream

45ml (3T) butter

5ml (2t) harissa spice

400g Eskort Mini Cheese Grillers

30ml (2T) olive oil

4 eggs

125ml (½c) Italian parsley, chopped

60ml (¼c) chives

125g Brie cheese

zest and juice of one lemon



  • Mash the potatoes with the cream, butter and harissa spice.
  • Fry the mini cheese grillers in a pan with olive oil over a moderate heat until golden.
  • Fry the eggs.
  • Chop the parsley and chives.
  • Divide the mash between four plates, put the grillers on top and add a fried egg to each.
  • Sprinkle the chives and parsley over.
  • Finish with the lemon zest and juice and serve.