A savoury breakfast that tastes like vacation. Grilled halloumi, soft eggs, creamy labneh, avocado, crunchy cucumbers, and quick pickled onions come together in a fresh, colourful plate that turns an ordinary morning into a café-style brunch at home.
Prep time: 15–20 minutes
Cook time: 10–15 minutes
Total time: 25–35 minutes
Servings: 2
Ingredients
- 1 red onion, thinly sliced
- 1 cup (250 ml) Maison Orphée red wine vinegar
- 1 cup (250 ml) water
- 1 tbsp (15 ml) sugar
- 8 slices halloumi cheese
- 4 eggs
- 1 avocado, sliced
- 2 Lebanese cucumbers, cut into chunks
- 2 slices bread
- ½ cup (120 ml) labneh
- Maison Orphée extra virgin olive oil
- Fresh dill
- Salt and pepper
Instructions
- In a small saucepan, combine the red wine vinegar, water, and sugar. Bring to a boil, then remove from the heat.
- Place the sliced red onions in a bowl or jar. Pour the hot liquid over the onions and let marinate while preparing the remaining ingredients.
- In a skillet over medium heat, heat a drizzle of olive oil. Grill the halloumi slices for about 2 minutes per side, until golden brown. Set aside.
- In a bowl, lightly whisk the eggs. Season with salt and pepper.
- Using the same skillet over low to medium heat, add a little more olive oil and cook the eggs to your liking.
- Meanwhile, toast the bread slices, if desired.
- Assemble the plates by dividing the eggs, halloumi, labneh, pickled onions, avocado, and cucumbers between them. Serve with the toasted bread.
- Finish with a drizzle of olive oil, fresh dill, and season with salt and pepper to taste.