Cucumber Salad
1 cup (250 mL) diced cucumber
¼ cup (60 mL) diced red onion
1 tablespoon (15 mL) olive oil
1½ teaspoons (7 mL) white vinegar
¼ teaspoon (1 mL) harissa
Salt and black pepper

Spicy Clarified Butter
1 cup (250 mL) unsalted butter
1 clove garlic, smashed
2 tablespoons (30 mL) harissa
1 tablespoon (15 mL) cayenne pepper

For Serving
1 cup (250 mL) plain Greek yogurt
½ cup (125 mL) cream cheese, at room temperature
Juice of ½ lemon
1 tablespoon (15 mL) canola oil
½ cup (125 mL) sliced leek (white and pale green part only)
4 pitas
8 poached eggs

Kooky for cucumbers
In a small bowl, combine the cucumber, red onion, olive oil, vinegar and harissa; stir well. Season with salt and pepper and set aside.

Just a bit of butter, promise
Melt the butter in a small saucepan over medium heat and bring to a simmer. As the butter simmers, use a ladle to skim off the white froth that forms on the surface. What you are left with is clarified butter. Turn the heat down to medium-low and add the garlic, harissa and cayenne pepper. Allow everything to simmer for 4 minutes. Pour the seasoned butter through a fine-mesh strainer and collect the clear, red butter in a bowl. Set aside.

In a food processor, combine the yogurt, cream cheese and lemon juice and purée.

Heat the canola oil in a small frying pan over medium-high heat and fry the leeks for 2 to 3 minutes, until crispy.

All poached up
To assemble, toast the pitas. Spoon ½ cup (125 mL) of the yogurt mixture onto each of 4 plates and use the back of a large spoon to swirl it around the plate in a clockwise motion. Top each plate with 2 poached eggs, a drizzle of spicy clarified butter and a sprinkling of fried leeks. Serve the toasted pitas and cucumber salad on the side.