A Cafe Style Breakfast
SERVES 2
INGREDIENTS
2 Large Tomatoes (cut in half, lengthways)
2.5 Sprigs of Thyme (stems removed)
125g Haloumi
2 Eggs (poached)
1 TBLS Olive Oil
Sea Salt & Pepper (to taste)
To Serve
¼ Cup Salsa Verde=
½ Cup Flat Leaf Parsley (finely chopped)
1 Shallot (Sliced thinly)
1 Garlic Clove (crushed)
Zest & Juice of ½ Lemon
2 tsp. Apple Cider Vinegar
½ Cup of Olive Oil
Sea Salt & Pepper (to taste)
1 Handful of Spinach & Rocket
*Fresh Basil Leaves (torn)
METHOD:
Preheat the oven to 200°C
Arrange the tomatoes, cut side up, on a baking rack over a baking tray. Drizzle with olive oil and season with salt & pepper and picked thyme leaves. Bake for around 70 minutes.
Meanwhile, in a small mixing bowl, combine all the salsa verde ingredients except the oil. Slowly drizzle in the olive oil until all combined. Set aside.
Place a large non-stick frying pan over a medium to high heat. Option to use olive oil to cook your haloumi, or if you are cutting the calories just omit. Sear the cheese until golden on both sides. Remove from pan and place aside.
Poach your eggs to your desired length (I like mine around 6-7 minutes).
Start assembling your café style meal, by placing the tomato on the bottom of a plate, stack the grilled haloumi on top, and remove your poached egg from the pot with a slotted spoon to drain excess water and rest on top of your stack. Throw some greenery on the plate and spoon the Salsa Verde over the top.
Serve immediately and enjoy the comfort of a café style meal from home!