Crispy Halloumi Cheese Breakfast Sandwich

 I keep my breakfasts pretty simple throughout the week, opting for a quick bowl of cereal in the summer or oatmeal in the winter. On the weekends my husband, Aaron, and I always enjoy coming up with creative breakfast sandwich combinations on everything from English muffins (like this recipe), to bagels or kaiser rolls. This breakfast sandwich is inspired by a breakfast sandwich my friend Brian from Bake from Scratch described to me after he ate it at Leon London!  

Crispy Halloumi Cheese Breakfast Sandwich 

Key Ingredients in This Recipe

• Halloumi – This salty, “squeaky” cheese from Cyprus is pan-fried until a crispy exterior forms. It has a high smoke point so as it’s fried in the pan, developing a crispy exterior it holds its shape. The cheese can be found at Greek markets, natural food stores, specialty foods stores, and some grocery stores like Whole Foods. If you can’t find halloumi cheese you can substitute paneer which has a similar texture. 
• Eggs – The key to adding eggs to this breakfast sandwich is frying them until the whites set and then breaking the yolks before flipping them in the pan for over medium eggs. This helps to create and even gooey yolk that doesn’t make a mess when you bite into the sandwich. Of course you can also scramble the eggs first and add them onto the sandwich.
• English muffins – I love serving breakfast sandwiches on toasted English muffins. Toasting the muffins keeps them from getting soggy when the sandwich is assembled.  

How to Make Crispy Halloumi Cheese Breakfast Sandwich

Step 1: Prep avocado and halloumi.

Scoop the avocados into a small mixing bowl and use the back of a fork to mash the avocado. Season with salt and set aside. Cut the halloumi in half lengthwise.

Step 2: Fry the cheese. 

Heat a medium nonstick skillet over medium high heat, add 2 tablespoons of vegetable oil and place the cheese in the pan. Cook until the cheese is golden brown, about 1 minute.

Step 3: Flip and continue to fry. 

Flip the pieces and repeat on the other side, cooking for about an additional 1 minute. Remove and set aside, then return the pan to heat.

Step 4: Cook the eggs 

Add the remaining oil and heat, then crack the eggs into the pan. Cook until the whites set, about 1 minute. Then gently break the yolk and flip the eggs, cooking for an additional 30 seconds for over easy.

Step 5: Toast the English muffins

Return the pan to medium low heat, add the butter and allow to melt. Add the english muffins to the pan, cut-side down. Toast the two English muffins until golden brown, about 2 minutes. Remove and set aside.

Step 6: Assemble and serve. 

Divide the smashed avocado between the two bottoms of the sandwich, then top with the crispy halloumi slices, fried eggs followed by the arugula and hot sauce. Close the sandwich and serve.

Crispy Halloumi Cheese Breakfast Sandwich

Print Pin

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Serves 2

US Customary – Metric

Ingredients:

• 1 medium hass avocado, halved and pitted
• Kosher salt as needed
• 1 (8.8 ounce) block halloumi cheese
• 3 tablespoons vegetable oil, divided
• 2 large eggs
• Freshly ground black pepper, as needed
• 2 tablespoons unsalted butter
• 2 English muffins, halved lengthwise
• 1 cup packed wild arugula
• Hot sauce, of choice, for serving

Instructions:

• Scoop the avocado into a small mixing bowl and use the back of a fork to mash the avocado. Season with salt and set aside. Cut the halloumi in half lengthwise.
• Heat a medium nonstick skillet over medium high heat, add 2 tablespoons of vegetable oil and place the cheese in the pan. Cook until the cheese is golden brown, about 1 minute.
• Flip the pieces and repeat on the other side, cooking for about an additional 1 minute. Remove and set aside, then return the pan to heat.
• Add the remaining oil and heat, then crack the eggs into the pan. Cook until the whites set, about 1 minute. Then gently break the yolk and flip the eggs, cooking for an additional 30 seconds for over easy.
• Return the pan to medium low heat, add the butter and allow to melt. Add the english muffins to the pan, cut-side down. Toast the two English muffins until golden brown, about 2 minutes. Remove and set aside.
• Divide the smashed avocado between the two bottoms of the sandwich, then top with the crispy halloumi slices, fried eggs followed by the arugula and hot sauce. Close the sandwich and serve.

DID YOU MAKE THIS?

TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings