Harissa & Brie Breakfast Mash with Mini Cheese Grillers & Poached Eggs

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  • 400g Eskort Mini Cheese Grillers
  • 4 potatoes, boiled
  • 125ml (½ cup) cream
  • 45ml (3 tbsp) butter, melted
  • 10ml (2 tsp) harissa spice
  • 125g Brie cheese, sliced
  • 4 eggs
  • 125ml (½ cup) Italian parsley, chopped
  • 60ml (¼ cup) chives, chopped
  • zest and juice of one lemon
  • 30ml (2 tbsp) olive oil
  • Allergens
  • This recipe contains soya (soy) and dairy (lactose).
  • Substitutions
  • Mini Cheese Grillers (soy, lactose): Use strips of pork neck steak or fillet.
  • Cream (lactose): Use Orley Whip or coconut cream.
  • Butter (lactose): Use ghee (clarified butter) or coconut oil.


  • In a large mixing bowl, mash the potatoes then pour in cream, melted butter and harissa spice.
  • Mix well until the mash is smooth. Set aside.
  • Add olive oil to a pan over moderate heat and fry the mini cheese grillers until golden.
  • Poach the eggs using your preferred method.


Dish the mash into bowls, top with cheese grillers, poached eggs and a slice of brie.

Garnish with chives, parsley and lemon zest.

Finish with a squeeze of lemon juice and serve.