YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Halloumi with Jammy Eggs
Pan-seared halloumi served with jammy soft-boiled eggs and savory smoked salmon over a bed of fresh arugula for a salty and satisfying crunch.
INGREDIENTS
2 oz halloumi cheese
2 large eggs
3 oz smoked salmon
2 cup baby arugula
1 tsp extra virgin olive oil
1 tsp lemon juice
0.25 tsp red pepper flakes
0.13 tsp black pepper
0.13 tsp sea salt
PREPARATION
Bring a small pot of water to a boil, carefully lower the eggs into the water, and simmer for 6 minutes and 30 seconds.
Immediately transfer the eggs to an ice bath for 3 minutes before peeling and slicing them in half.
Slice the halloumi into half-inch thick pieces and pat them dry with a paper towel to ensure a crisp sear.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the halloumi for 2 minutes per side until deeply golden.
In a medium bowl, toss the baby arugula with lemon juice and sea salt until lightly coated.
Arrange the dressed arugula on a plate and top with the warm halloumi, jammy eggs, and ribbons of smoked salmon.
Finish the dish by sprinkling red pepper flakes and black pepper over the top.