Yields2 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins


 4 tbsp avocado
 2 ½ tbsp extra virgin olive oil
 12 cherry tomatoes
 8 mushrooms of choice
 4 slices wholegrain bread
 1 cup rocket
 80 g halloumi
 2 large eggs
 Chilli flakes (optional)

1

Heat up ½ tbsp olive oil in a frying pan and add the sliced mushrooms. Cook until brown and give a good crack of pepper and season with salt. Remove to a plate and set aside.

2

In the same pan, fry the sliced halloumi cheese until it is golden on both sides then remove to a plate.

3

Heat up the last ½ tbsp olive oil in a pan and fry two eggs to your liking.

4

Lay out two slices of toasted bread on each plate and spread each piece with the olive oil and avocado. Top each plate with a handful of rocket, half of the tomatoes, half of the mushrooms, half of the avocado, half the halloumi, and one fried egg. Add chilli flakes if desired.

GF - choose gluten free bread, LF and DF, V-remove eggs and add extra mushrooms.




Ingredients

 4 tbsp avocado
 2 ½ tbsp extra virgin olive oil
 12 cherry tomatoes
 8 mushrooms of choice
 4 slices wholegrain bread
 1 cup rocket
 80 g halloumi
 2 large eggs
 Chilli flakes (optional)

Directions

1

Heat up ½ tbsp olive oil in a frying pan and add the sliced mushrooms. Cook until brown and give a good crack of pepper and season with salt. Remove to a plate and set aside.

2

In the same pan, fry the sliced halloumi cheese until it is golden on both sides then remove to a plate.

3

Heat up the last ½ tbsp olive oil in a pan and fry two eggs to your liking.

4

Lay out two slices of toasted bread on each plate and spread each piece with the olive oil and avocado. Top each plate with a handful of rocket, half of the tomatoes, half of the mushrooms, half of the avocado, half the halloumi, and one fried egg. Add chilli flakes if desired.

GF - choose gluten free bread, LF and DF, V-remove eggs and add extra mushrooms.
Fried eggs with haloumi and Mediterranean veggies

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