Description
This avocado tartine is piled high with fried halloumi cheese, soft-boiled eggs, crisp radishes, and crunchy seeds. Cook the eggs in advance to enjoy this breakfast on weekday mornings.
Ingredients
Scale
- 2 eggs
- 1 teaspoon extra virgin olive oil
- Four 1/4“-thick slices of halloumi cheese
- 1 small ripe avocado
- 1 tablespoon freshly squeezed lemon juice
- Sea salt and freshly ground black pepper
- 2 radishes, thinly sliced
- 2 thick slices of whole wheat sourdough bread, toasted
- 2 teaspoons toasted sesame seeds
Instructions
- Bring a small pot of water to a boil and reduce the heat to medium. Using a slotted spoon, gently lower the eggs into the water, cover the pot with a lid, and set a timer for 6 minutes. Then drain the water and run the eggs under cold water until completely cooled, about 15 seconds. Set aside.
- Meanwhile, heat the oil in a small skillet. Fry the cheese until crisp and golden, about 1 minute per side. Transfer to a paper towel-lined plate to drain excess oil.
- In a bowl, mash the avocado with the lemon juice and a pinch of salt.
- Peel the eggs and halve them lengthwise.
- To serve, divide the avocado among the toasts. Top with the fried halloumi, radishes, eggs, sesame seeds and pinches of salt and pepper. Serve with a side salad.
Nutrition
- Serving Size: 1 tartine
- Calories: 650
- Fiber: 15.1 g
- Protein: 23.8 g