Eggs Benedict with Halloumi

Eggs benedict halloumi

An early breakfast treat for two on Mother’s Day was eggs benedict with a twist of Halloumi instead of the more usual ham or salmon (there wasn’t any in the fridge!).

1. To start with, using cutters, we crinkle cut out two circular pieces of Halloumi and started frying them on a moderate heat until brown (around 10 minutes)
2. We separated two eggs, with the yokes being used for the hollandaise sauce and the egg white being put to one side (see point 10)
3. Whisk in a tablespoon of lemon juice and a teaspoon of mustard with the egg yolks
4. Place the mixture in a saucepan of simmering water
5. Melt 100g of butter and mix it in gradually with the sauce
6. At the same time as whisking, put some vinegar into boiling water, swirl the water and gently drop the eggs into the water for 3-4 minutes until cooked
7. Toast some bread or prepare other bread and cut out, again to size
8. Put the halloumi between or on top of the pieces of toast
9. Place the egg on top and carefully pour on the hollondaise sauce
10. Devour
11. If you are wondering what to do with the egg whites, whisk them gently, gradually add 60g of caster sugar until stiff and then fold in another 60g of icing sugar and cook at 100°C for 90 minutes or until brown.  Smash up and mix with cream and fruit!