Grilled halloumi mixed breakfast
Servings: 1
Calories: 400kcal
Ingredients
- 50 g halloumi cheese
- 1 free-range egg
- 2 prosciutto crudo slices
- 5 brown button mushrooms large
- 1 tsp green pesto
- 1/2 cucumber
- 2 cherry tomatoes
- 3 small radishes
- 1/4 small lettuce core
- 1 slice whole-wheat bread
- juice from a quarter lemon
- salt to taste
Instructions
- Add a medium pot to the stove with 1 and half liters of water in it. Leave to heat up on low heat.
- Add a large pan to the stove and add the mushrooms and prosciutto slices. Cook the prosciutto just until it changes the color, then turn and take away on a large plate. Cook the mushrooms until cooked through.
- In the place left empty by the prosciutto slices, add the halloumi cheese and cook on each side until lightly brown and tender. Take all aside on the plate.
- Add the egg to a tea sieve to drain the excess water around the egg-white. Poach the egg in the simmering water by adding half a tbsp of vinegar and creating a vortex in the water. Leave the egg to cook on medium heat until the egg rises to the surface. Take the egg out on a paper towel, then add it on top of the halloumi cheese.
- Add the pesto sauce on top of the egg.
- Wash and slice all vegetables as you like, then toss them in a bowl, season with salt and lemon juice.
- Add everything to the plate and serve with a slice of whole-wheat toast.