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Halloumi Eggs Benedict | Taste and TIpple

Halloumi Eggs Benedict

Course Breakfast
Cuisine French
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 4 slices halloumi cheese
  • 1 teaspoon vegetable oil
  • 8 eggs
  • 1/4 teaspoon each salt and pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon liquid honey
  • half clove garlic pressed
  • 4 cups baby kale
  • 1 avocado peeled pitted and thinly sliced
  • 8 slices bread or English muffins toasted and buttered

Hollandaise Sauce

  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter melted (1 stick)
  • Pinch cayenne
  • Pinch salt

Instructions

Hollandaise Sauce

  1. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  2. 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 .

  3. 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.

  4. 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. 

  5. Assemble by placing toasted bread/English muffin halves on a plate, top with kale, avocado, halloumi, eggs and finish with hollandaise. 

Recipe Notes

Recipe adapted from: The Canadian Living Test Kitchen. "Egg, Halloumi and Avocado Salad." Canadian Living. March 2014.