YOUR SOLIN GENERATED RECIPE
Halloumi Toast with Boiled Eggs and Fresh Mint
Pan-seared halloumi cheese served over toasted honey wheat bread, topped with jammy boiled eggs and a refreshing salad of mint, cucumber, and olives.
INGREDIENTS
2.5 oz Halloumi cheese
3 large Eggs
0.5 slice Honey wheat bread
0.25 cup Cucumber
0.25 cup Cherry tomatoes
2 whole Kalamata olives
1 tbsp Fresh mint leaves
0.25 tsp Black pepper
0.25 tsp Dried oregano
0 tsp Extra virgin olive oil
PREPARATION
Place the eggs in a small saucepan and cover with cold water by one inch.
Bring the water to a boil, then remove from heat, cover, and let sit for 7 minutes for a jammy yolk.
Transfer eggs to an ice bath for 5 minutes, then peel and slice them in half.
Slice the halloumi into 0.5-inch thick slabs and pat them dry with a paper towel.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the halloumi for 2 minutes per side until golden brown.
Toast the honey wheat bread until it is crisp and golden.
Dice the cucumber and halve the cherry tomatoes and kalamata olives.
Place the toast on a plate, top with the warm seared halloumi, and arrange the egg halves on top.
Scatter the cucumber, tomatoes, olives, and fresh mint over the top, then season with black pepper and dried oregano.