I am addicted. I am not sure the topping is technically harissa. I reconstitute dried anchos, cascavels, and arbols in boiling water, remove the stems and seeds, and puree them in the food processor with salt, garlic, olive oil, cider vinegar, coriander, and cumin. I dial the arbols up or down to adjust the heat.Gosh. Not only delicious but good for you. Now there's something you don't see every day.
Try making French toast with sourdough. Sprinkle it with cinnamon sugar. The sugar cooks in the fat (hopefully bacon fat) and gets crunchy. Pour maple syrup on it. Mmmmmmm
Sounds good. I use a mixture of egg with a splash of milk, a healthy pinch of salt, and a splash of vanilla. All French toast is a treat!I'll just use 2 regular slices of bread, dab it in egg wash, slip it in the pan for a few minutes then put on my favorite condiments.