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Mix the mozzarella, harissa and spring onions together in a shallow bowl with the beaten egg and milk.
Soak the bread in the egg mixture until saturated and soft, about 30 seconds-1 min.
Heat half the oil in a frying pan over a medium-high heat, or cast iron skillet over ashen coals. Drop in two of the soaked bread slices, reduce the heat to medium and fry for 2-3 mins on each side until golden and crisp. Repeat with the remaining two slices, using the remaining oil. Serve straightaway with extra harissa on the side, if you like.