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Egg & Harissa Sandwiches


112 Eatery • Minneapolis

This ingenious take on a bacon and fried egg sandwich, which is brushed with the pungent North African chile paste harissa, is chef Isaac Becker's idea of a perfect late-night snack.

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  1. 8 thick bacon slices
  2. Eight 1/2-inch-thick slices best-quality white bread
  3. 2 tablespoons extra-virgin olive oil
  4. 4 large eggs
  5. Salt and freshly ground pepper
  6. 4 tablespoons harissa
  7. 1/4 cup loosely packed cilantro leaves
  1. Preheat the oven to 350°. In a large skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Drain on paper towels and cut each piece in half crosswise.
  2. Arrange the bread on a baking sheet. Toast in the oven for about 10 minutes, or until lightly golden around the edges.
  3. In a large nonstick skillet, heat the olive oil. Fry the eggs over moderate heat until the whites are set and the yolks are still runny, about 2 minutes. Season the eggs with salt and pepper.
  4. Spread the harissa on the toasted bread. Top 4 pieces of the bread with the bacon, cilantro and fried eggs. Gently break the yolks, close the sandwiches and serve immediately.