Crispy Halloumi Cheese Breakfast Sandwich

This vegetarian breakfast sandwich is made with slices of crispy pan-fried halloumi cheese, smashed avocado, arugula and hot sauce on a toasted English muffin.

Course Breakfast

Cuisine British, Mediterranean

Keyword breakfast, breakfast sandwich, english muffin, halloumi, savory

Prep Time 10

Cook Time 15

Servings

Calories 642kcal

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

US Customary - Metric

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.

Video

Nutrition