Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into a shallow bowl/ramekin. Stir boiling water with a wooden spoon to create a vortex and gently slip 1 egg into the water. Repeat with remaining eggs. By stirring the water, the egg white will wrap around the yolk to keep your poached eggs nice and tight. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, onto a plate lined with paper towel, allowing the egg to drain .
Meanwhile, in nonstick skillet over medium heat, cook halloumi cheese, turning once, until light golden, about 5 minutes. Cut each slice in half lengthwise; keep warm.
While eggs/cheese is cooking, in large bowl, whisk together lemon juice, olive oil, honey, garlic and remaining salt and pepper. Add kale; toss to coat.
Assemble by placing toasted bread/English muffin halves on a plate, top with kale, avocado, halloumi, eggs and finish with hollandaise.
Recipe adapted from: The Canadian Living Test Kitchen. "Egg, Halloumi and Avocado Salad." Canadian Living. March 2014.