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Halloumi eggy crumpets
Ingredients
- 2 large free-range eggs
- 2 crumpets
- 3 oz ripe mixed-color cherry tomatoes
- 1 teaspoon hot chili sauce
- 1/2 a lime
- 2 sprigs of cilantro
- 1/4 of a small ripe avocado
- Olive oil
- 1/4 oz halloumi cheese
Directions
- 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 chili sauce and a squeeze of lime juice. Season to perfection, then pick over the cilantro 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 slotted spatula to nudge it loose and flip it proudly over your plate, golden-side up. Finish with extra chili sauce, if you like.
Nutritional Guidelines
450 Calories:, 21.4 grams Fat: , 5.7 grams Saturated fat: , 20.6 grams Protein:, 43.7 grams Carbohydrates:, 6.9 grams Sugars:, 1.8 grams Salt:, 3.7 grams Fiber:
