4 rashers of smoked streaky bacon
135g Paysan Breton French Sea Salt cream cheese
2 tbsp harissa
Salt and black pepper, to taste
Few sprigs of fresh dill
What to do:
1. Put a small pan of water on to boil. Once boiling adds the eggs, turn down to a fast simmer and cook for 6 minutes. Drain and rinse in cold water, then peel off the shells and slice in half.
2. Meanwhile cook the bacon in a dry frying pan, or the oven, until nice and crisp.
3. Warm the flatbreads in a griddle pan. Spread each one generously with the cream cheese, then swirl through the harissa. Top with the bacon and the halved eggs.
4. Sprinkle with sea salt and pepper, and the dill leaves and enjoy straight away.
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