Looking for a new brunch recipe for a lazy Sunday? I got the idea of this recipe after working at the Aquacaf in Goolwa a few years ago. The manager at the time was excellent and she encouraged fresh, local produce. Haloumi, poached eggs and greens was a vego brekkie and brunch option. Bacon is not missed with the salty haloumi! The original recipe was with broccolini and peas. Avos were cheap at the supermarket and the rocket is overgrowing in the garden so I chose these as my greens.
Haloumi, poached eggs and greens
6-8 slices of haloumi. 5mm thick.
a handful of rocket
1 tbs parsley. Chopped.
2-4 slices of bread. Crusty is best.
White or apple cider vinegar
½ a lemon
Fill a med saucepan ¾ full with water.
Add a dash of the vinegar.
Turn up to high, wait for it to boil.
Meanwhile, chop the greens.
Put bread in toaster.
When water is up to boil, turn down to medium. Heat 1 tbs olive oil in a small-medium sized fry pan.
Add the slices of haloumi in the fry pan. Add the eggs in the medium saucepan. The eggs will need about 3 minutes to poach. For poaching details – scroll to end*.
When the underside of the haloumi is golden brown. Flip.
Butter your toast. Re-toast for about 30 seconds before serving if you need to re-heat.
Organise your greens on the plate. Drizzle with olive oil, vinegar, and a squeeze of lemon, salt and pepper.
Add the toast, eggs and haloumi onto the plate. Sprinkle the eggs with a bit of salt and pepper.
*Carefully crack the eggs into the to the water. Keep the shell close to the water as you slowly let the egg yolk and white drop into the water. You can carefully use a spoon to encourage them to the top.
Keep the eggs on med-low for about 3-5 minutes depending on how you like you eggs.
To check if they are ready, use a slotted spoon to collect the first one you put in. When you touch it with your finger, the flesh should be firm but spring back a little when pressed. Collect them out in the order you put them in and place on a board.
Share your favourite vegetarian versions of eggs and bacon in the comments. Would love to hear from you!