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
- 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
To make the 7 minute egg: Bring a small pot of water to boil over high heat.
Carefully add the egg and boil for 7 minutes.
Remove egg with a slotted spoon or small ladle and place immediately in a bowl of ice water and set aside.
Meanwhile, put bread in the toaster and toast to desired doneness.
Heat a small skillet over medium heat. Spray lightly with olive oil then lay the sliced halloumi in the pan.
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:
Peel the cooked egg and slice in half.
Place halloumi on the toasted bread then layer with the red pepper slices and avocado.
Top with halved egg, microgreens, sunflower seeds, salt and pepper to taste.