Avocado Toast with Halloumi and Egg
Recipe provided by: skinnyTaste
Elevate your breakfast routine with this luxurious twist on the classic avocado toast. Top it off with a perfectly cooked egg and savor the delightful combination of textures and flavors.
Servings: 1 | Prep Time: 5 min | Cook time: 15 min
INGREDIENTS
- 1 large egg
- 1 slice sourdough bread, 1 ounce
- Olive oil spray
- 1 ounce halloumi cheese, cut into ¼-inch slices
- 1 ounce avocado, thinly sliced
- 2 tablespoons sliced roasted red pepper, about ¼ small
- 1 tablespoon microgreens
- ½ teaspoon sunflower seeds
- Pinch kosher salt and freshly ground black pepper
DIRECTIONS
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To make the 7 minute egg: Bring a small pot of water to boil over high heat.
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Carefully add the egg and boil for 7 minutes.
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Remove egg with a slotted spoon or small ladle and place immediately in a bowl of ice water and set aside.
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Meanwhile, put bread in the toaster and toast to desired doneness.
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Heat a small skillet over medium heat. Spray lightly with olive oil then lay the sliced halloumi in the pan.
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Cook for 45 seconds then, using a spatula, carefully flip and cook an additional 30 seconds, or until each side is nicely browned.
To assemble the toast:
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Peel the cooked egg and slice in half.
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Place halloumi on the toasted bread then layer with the red pepper slices and avocado.
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Top with halved egg, microgreens, sunflower seeds, salt and pepper to taste.
