Halloumi & Eggs

Name: Halloumi & Eggs
Prep time: 4 min
Cook time: 8 min
Total time: 12 min
Yield: 1 serving
Ingredients: 6 slices (100g) Halloumi; 2 eggs (100g) Eggs; a handful, halved (120g) Cherry Tomatoes; a few leaves (5g) Mint; 2 tsp (10g) Olive Oil

Recipes · Breakfast · Recipe, Typed Supps

The cheese that does not melt, fried until it squeaks, with eggs and a tomato salad.

Allergens and patterns

Contains eggs, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Keto, Gluten-free.

Ingredients

6 slices (100g) Halloumi — A high melting point means it browns instead of running, and it brings about 22g of protein with it.
2 eggs (100g) Eggs — Fried alongside. Halloumi is salty enough that the eggs need no seasoning at all.
a handful, halved (120g) Cherry Tomatoes — Raw and acidic against two very rich, very salty things.
a few leaves (5g) Mint — The Cypriot pairing with halloumi, and it lifts the plate more than parsley would.
2 tsp (10g) Olive Oil — Over the tomatoes, not in the pan — halloumi releases plenty of its own fat.

Nutrition per serving

Calories: 545 kcal
Protein: 32.5g
Carbohydrate: 5.4g
of which sugars: 4.4g
Fat: 43.8g
of which saturated: 21.5g
Fibre: 1.7g
Sodium: 981.2mg

Method

Dry-fry the halloumi in a hot pan, two minutes a side, until it is deep gold.
Fry the eggs in the same pan.
Dress the halved tomatoes with the olive oil and mint, and serve alongside.