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Halloumi eggy crumpets
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Total Time:
10 minutes
Ingredients:
  • 2 large free-range eggs
  • 2 crumpets
  • 80 g ripe mixed-colour cherry tomatoes
  • 1 teaspoon hot chilli sauce
  • ½ a lime
  • 2 sprigs of coriander
  • ¼ of a small ripe avocado
  • olive oil
  • 8 g halloumi cheese
Instructions:
  • - In a shallow bowl, beat one egg, then dip the crumpets on both sides to soak. - In a small bowl, mix quartered tomatoes with chilli sauce and a squeeze of lime juice. Season to taste and add coriander leaves, chopped avocado to the bowl. - Heat a non-stick frying pan with 1 teaspoon of olive oil over medium heat. Crack in the remaining egg and add the crumpets. Cover and flip the crumpets when golden brown. Cook the egg to your liking. - Move everything to a plate, then grate halloumi into the pan. Once golden and crispy, sprinkle it over the crumpets and salsa. - Serve by flipping the halloumi over the plate, sprinkle with extra chilli sauce if desired.

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