Avocado Toast with Halloumi and Soft-Boiled Egg
"Avocado Toast topped with Halloumi and a Soft-Boiled Egg offers a delightful twist on the classic avocado toast. This vibrant dish features roasted peppers, perfectly cooked 7-minute soft-boiled eggs, and a sprinkle of crunchy sunflower seeds for added texture."
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Ingredients
- 1 large egg
- 1 ounce avocado
- 2 tablespoons sliced roasted red pepper
- 1 tablespoon microgreens
- ½ teaspoon sunflower seeds
- Pinch kosher salt and freshly ground black pepper
- Olive oil spray
- 1 ounce halloumi cheese
- 1 slice sourdough bread
Instructions
- 1
To prepare the soft-boiled egg: Fill a small saucepan with water and bring it to a vigorous boil over high heat.
- 2
Gently lower the egg into the boiling water and let it cook for 7 minutes.
- 3
After 7 minutes, use a slotted spoon or a small ladle to remove the egg and immediately immerse it in a bowl filled with ice water to cool. Set it aside.
- 4
In the meantime, place the bread in the toaster and toast it to your preferred level of crispiness.
- 5
Heat a small frying pan over medium heat. Lightly coat it with olive oil, then add the sliced halloumi to the pan.
- 6
Cook the halloumi for 45 seconds, then, using a spatula, flip it over gently and continue cooking for another 30 seconds, or until both sides are beautifully golden brown.
- 7
Once the egg has cooled slightly, peel off the shell and slice it in half.
- 8
Arrange the cooked halloumi on the toasted bread, then layer with slices of red pepper and avocado.
- 9
Finish by placing the halved egg on top, and sprinkle with microgreens, sunflower seeds, and season with salt and pepper to your liking.