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Chickpeas, please!

Poached Egg Breakfast Bowl with Halloumi and Avocado

Healthy high-protein breakfast
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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