Spinach Pancakes with Harissa Yogurt and Poached Eggs: A Delightful and Nutritious Breakfast

Introduction

Start your day off right with a tantalizing and nourishing breakfast of spinach pancakes topped with creamy harissa yogurt and perfectly poached eggs. This delectable dish combines the vibrant flavors of spinach, the zesty spice of harissa, the richness of yogurt, and the velvety texture of poached eggs, creating a symphony of flavors that will awaken your senses.

Ingredients

For the Spinach Pancakes: - 1 cup (120g) all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 egg - 1 cup (240ml) milk - 1/2 cup (60g) fresh baby spinach, chopped For the Harissa Yogurt: - 1/2 cup (120g) plain Greek yogurt - 1-2 tablespoons harissa paste, to taste - 1 tablespoon olive oil - Salt and pepper to taste For the Poached Eggs: - 4 large eggs - 1 tablespoon white vinegar - Salt to taste

Instructions

To Make the Spinach Pancakes: 1. In a large bowl, whisk together the flour, baking powder, and salt. 2. In a separate bowl, whisk together the egg, milk, and spinach. 3. Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix. 4. Heat a lightly oiled skillet over medium heat. 5. Pour 1/4 cup of batter into the skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. To Make the Harissa Yogurt: 1. In a small bowl, combine the Greek yogurt, harissa paste, olive oil, salt, and pepper. 2. Stir until well combined and adjust the harissa paste according to your preferred spice level. To Poach the Eggs: 1. Fill a deep skillet with 2 inches of water and bring to a gentle simmer. 2. Add the vinegar and salt to the water. 3. Crack each egg into a small bowl and gently slide it into the simmering water. 4. Cook for 3-4 minutes, or until the egg white is set and the yolk is slightly runny. 5. Remove the eggs from the water and drain on paper towels.

Assembly

1. Place a spinach pancake on a plate. 2. Top with a generous dollop of harissa yogurt. 3. Arrange a poached egg on top of the yogurt. 4. Sprinkle with fresh herbs or grated Parmesan cheese, if desired.

Nutritional Benefits

This spinach pancake with harissa yogurt and poached eggs breakfast is not only delicious but also packed with essential nutrients. Spinach is a rich source of vitamins A, C, and K, as well as fiber and iron. Harissa adds a spicy kick while providing antioxidants and anti-inflammatory properties. Greek yogurt is an excellent source of protein, calcium, and probiotics, which support gut health. Poached eggs are a low-calorie source of protein that also provide essential amino acids.

Conclusion

Prepare yourself a delightful and nutritious breakfast with spinach pancakes, creamy harissa yogurt, and perfectly poached eggs. This dish offers a perfect balance of flavors and nutrients, ensuring a satisfying and energizing start to your day. Experiment with different harissa paste varieties to customize the spice level and savor each bite of this culinary masterpiece.