This avocado tartine (inspired by Brooklyn’s Cafe Madeline) is piled high with fried halloumi cheese, soft-boiled eggs, radishes, and sesame seeds.
When I first moved into my current neighborhood, living down the street from Cafe Madeline was one of the things I was most excited about. A killer coffee shop and breakfast/lunch cafe, Madeline is a central meeting hub of the Ditmas Park area. They brew Toby’s Estate coffee, have an ogle-worthy pastry counter with these fluffy, several inch-tall croissants, and serve an all-day menu that runs about 80 items deep (not exaggerating); it consists of every type of breakfast sandwich and toast you can imagine, grain bowls and salads, savory oatmeals, and a ton of egg dishes.
Hoards of people pour into Madeline each weekend – everyone from hungover twenty-somethings, to young parents with babies strapped to their chests, to après-Mass church-goers. On weekdays, it is equally busy with people popping in and out for power lunch meetings, or nursing giant mugs of coffee while taking advantage of the free wifi. My roommate and I love treating ourselves to a late Madeline breakfast on Sunday mornings, and whenever Rene is in town, we always make it a point to go there.
And while it’s clearly a great place to be, spending upwards of $20 on an avocado tartine and coffee is not exactly practical, so I wanted to share a breakfast recipe with you all that pays homage to my favorite cafe.
This avocado tartine is bound to start your day on the right note. Piled high with fried halloumi cheese, soft-boiled eggs, crisp radishes, and crunchy seeds, it has all the flavors and textures you could want from a sophisticated breakfast sandwich. You can cook the eggs in advance to enjoy this on weekday mornings, too. A word on halloumi cheese: in case you’re not familiar, Halloumi is a semi-hard cheese made with a mix of goat’s and sheep’s milk. Popular in Turkish and Greek cuisines, it has an unusually high melting point so it can be fried or grilled without melting, making it a flavorful topper for just about anything, especially meatless dishes that could use a little extra umami.Print
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.
- 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
- 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.
- Serving Size: 1 tartine
- Calories: 650
- Fiber: 15.1 g
- Protein: 23.8 g