Halloumi Eggy Crumpets
Halloumi Eggy Crumpets
Cherry Tomato, Lime & Avocado Salsa & A Runny Fried Egg
Ingrediënten
- 2 large 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
- 8 g halloumi cheese
Instructies
- Beat one egg in a shallow bowl, then add the crumpets to soak on both sides.
- To make the salsa, quarter the tomatoes, then mix in a small bowl with the chilli sauce and a squeeze of lime juice.
- Season to perfection, then pick over the coriander leaves.
- Peel, chop and add the avocado, ready to toss just before serving.
- Put a non-stick frying pan on a medium heat with 1 teaspoon of olive oil.
- Crack in the remaining egg, then add the crumpets alongside, and cover.
- Flip the crumpets when golden, and cook the egg to your liking.
- Move it all to your plate, then quickly coarsely grate the halloumi into the pan.
- Toss the salsa and spoon over the crumpets.
- Once the halloumi is golden, use a fish slice to nudge it loose and flip it proudly over your plate, golden side up.
- Finish with extra chilli sauce, if you like.
