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Smoky halloumi, fragrant roasted tomatoes, creamy avocado, and poached eggs top whole grain sourdough bread in this Mediterranean style egg and cheese sandwich. Get the recipe @ JessicaLevinson.com | #eggs #eggandcheese #meditteraneandiet #breakfast #brunch #breakfastfordinner #vegetarian

Mediterranean Style Egg and Cheese

Smoky halloumi, fragrant roasted tomatoes, creamy avocado, and poached eggs top whole grain sourdough bread in this Mediterranean variation of the classic egg and cheese sandwich.
Course Main Dish
Cuisine Mediterranean, Vegetarian
Keyword breakfast, dinner, egg and cheese, eggs, halloumi, mediterranean food
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Jessica Levinson

Ingredients

Rosemary Garlic Roasted Tomatoes

  • 1-1 1/2 pounds plum tomatoes, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic (~3 cloves)
  • 1/2 tablespoon chopped rosemary
  • 1/8 teaspoon kosher salt
  • Freshly ground pepper

Remaining Ingredients:

  • 2 small to medium avocados
  • 1/2 tablespoon lime juice
  • 8 ounce halloumi cheese, cut into 8 slices
  • 8 large eggs
  • splash white vinegar
  • 4 slices whole grain sourdough bread
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • Microgreens for garnish (optional)

Instructions

To make Rosemary Garlic Roasted Tomatoes:

  1. Preheat oven to roast at 400 degrees F. Line a baking sheet with foil, coat with cooking spray, and set aside.

  2. In a medium to large mixing bowl, toss the sliced tomatoes with olive oil.

  3. Spread the tomatoes in one layer on the prepared baking sheet. Sprinkle with garlic, rosemary, salt, and pepper.

  4.  Roast on the top shelf of the oven for 15 to 20 minutes, rotating the pan midway through cooking to ensure even cooking. Remove from the oven and set aside until ready to assemble sandwiches. 

To make egg and cheese:

  1. While tomatoes are cooking, cook the halloumi and eggs.

  2. To cook halloumi: Heat a cast-iron or nonstick skillet or grilling pan over medium-high heat. When the skillet is hot, add halloumi slices in one layer (you may need to work in batches depending on the size of your pan) and cook about 2 to 3 minutes until bottom is golden brown. Flip the cheese and cook until other side is golden brown, another 2 to 3 minutes. (Note: the cheese should not melt.) Set cheese aside.

  3. To poach eggs: Fill a medium saucepan with a shallow layer of water and a splash of vinegar. Bring water to a boil and immediately reduce to a simmer. Crack egg into a small dish (I like to cook them one or two at a time). When the water comes to a simmer, gently tip the dish into the water so the egg can slide out. Gently simmer the egg for about 3 to 4 minutes until the egg white is firm but the yolk is still runny. Use a slotted spoon to remove poached egg(s) to a plate and repeat with the remaining eggs.

  4. When finished cooking the halloumi cheese, place bread in the skillet and toast on both sides.

  5. In a medium bowl, mash together avocado, lime juice, and a pinch of salt. Set aside.

  6. To assemble egg & cheese: Spread mashed avocado on each slice of toasted bread. Top with 2 slices of cooked halloumi cheese, 2 to 3 roasted tomatoes, and 2 poached eggs. Season with a pinch of Kosher salt, freshly ground pepper, and microgreens if desired.

Recipe Notes