Poached Egg Breakfast Bowl with Halloumi and Avocado

Some breakfasts keep you going for an hour. This one keeps you full for the entire morning.

With perfectly poached eggs, golden halloumi, creamy avocado, hummus, and fresh vegetables, this breakfast bowl feels like something you’d order at your favorite brunch café—but it’s surprisingly easy to make at home.

It’s packed with protein, healthy fats, and plenty of flavor, making it a great choice for slow weekend mornings or a nourishing breakfast when you want something more substantial.

Why You’ll Love This Recipe

• Feels like a café-style meal at home
• High in protein
• Perfect for brunch or breakfast
• Fresh, colorful, and satisfying
• Packed with healthy fats

What Makes This Bowl So Good?

The combination of warm halloumi, creamy avocado, runny egg yolks, and fresh vegetables creates the perfect balance of textures and flavors.

The hummus adds extra creaminess and makes the bowl even more satisfying, while sriracha brings a little heat that pairs beautifully with the rich eggs and cheese.

Easy Variations

Want to switch things up? Try adding:

• Roasted sweet potato
• Pickled onions
• Feta cheese instead of halloumi
• Baby spinach instead of arugula
• Everything bagel seasoning
• Toasted seeds or nuts

Tips for Perfect Poached Eggs

• Use the freshest eggs possible
• Keep the water at a gentle simmer, not a rolling boil
• Straining the egg first helps create neater poached eggs
• Cook for 3 minutes for a runny yolk, slightly longer for a firmer center

Serving Suggestions

This breakfast bowl is delicious on its own, but it also pairs well with:

• Sourdough toast
• Warm pita bread
• Roasted potatoes
• Fresh fruit on the side

This breakfast bowl with poached eggs, halloumi, and avocado is fresh, filling, and packed with flavor—the kind of breakfast that turns an ordinary morning into something special.

Want to make meals like this easier to plan?

Chickpeas, please!

Poached Egg Breakfast Bowl with Halloumi and Avocado

Healthy high-protein breakfast

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2

Course: Breakfast

Ingredients Method Notes

Ingredients

  

• 4 eggs
• 1 avocado sliced
• 1/2 block halloumi cheese about 4 oz / 120 g
• 2 generous tablespoons hummus
• a handful of arugula
• a few cherry tomatoes halved
• a few cucumber slices
• 2 radishes thinly sliced
• chives chopped
• black sesame seeds for serving
• sriracha optional

Method

 

Make the Poached Eggs

1. Bring a large pot of water to a gentle simmer and add 1 tablespoon of vinegar.
2. Crack an egg into a small bowl. Pour it into a fine-mesh sieve for a few seconds to remove any loose egg white, then transfer it back to the bowl.
3. Carefully slide the egg into the water. Use a spoon to gently gather the egg white around the yolk if needed.
4. Cook for about 3 minutes, until the white is set but the yolk remains runny.
5. Remove with a slotted spoon and repeat with the remaining eggs.

Prepare the Bowl

1. Slice the avocado.
2. Cut the radishes into thin slices and halve the cherry tomatoes.
3. Slice the halloumi and cook it in a dry skillet over medium heat until golden brown on both sides.
4. Divide the arugula between two bowls.
5. Arrange the avocado, halloumi, cucumber, tomatoes, radishes, and hummus around the bowl.
6. Top with two poached eggs per serving.
7. Sprinkle with chopped chives and black sesame seeds.
8. Finish with a drizzle of sriracha if desired.

Notes

Tips for Perfect Poached Eggs:

1. Use the freshest eggs possible
2. Keep the water at a gentle simmer, not a rolling boil
3. Straining the egg first helps create neater poached eggs
4. Cook for 3 minutes for a runny yolk, slightly longer for a firmer center