Breakfast Sandwiches MediterraneanMedium

Grilled Halloumi, Poached Egg and Pomegranate Molasses on Sourdough

Name: Grilled Halloumi, Poached Egg and Pomegranate Molasses on Sourdough
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 8 oz (225 g) halloumi cheese, cut into ¼-inch (6 mm) thick slices; 4 slices sourdough bread, ¾-inch (2 cm) thick; 2 large eggs, cold, straight from the refrigerator; 2 tbsp (30 ml) pomegranate molasses; 1 tbsp (15 ml) extra-virgin olive oil, plus more for grilling the halloumi; 1 tbsp (15 ml) white vinegar; sea salt, to taste; freshly ground black pepper, to taste; 2 tbsp (8 g) fresh mint or parsley leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

A sophisticated open-faced breakfast sandwich pairing warm, charred halloumi cheese with a silky poached egg and tangy-sweet pomegranate molasses on toasted sourdough. The salty richness of the grilled cheese contrasts beautifully with the runny yolk and bright acidity of the molasses, finished with fresh herbs and a crack of black pepper.

Prep: 8 min
Cook: 12 min
Wait: 3 min
Total: 23 min
Makes: 2 open-faced sandwiches

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Steps

Before you start

Have all ingredients prepped and at hand—poaching an egg requires quick assembly once the sandwich base is ready
Fill a shallow skillet with water for poaching before you begin cooking
Use eggs that are as fresh as possible for better poaching results

1
Prepare poaching water
- Fill a 9-inch (23 cm) shallow skillet or saucepan with 2 inches (5 cm) of water.
- Add the white vinegar and a pinch of sea salt.
- Bring to a gentle simmer over medium heat—you should see small bubbles rising from the bottom and barely breaking the surface.
- The water should not be at a rolling boil, or the egg will shred.
- Keep it at this gentle simmer while you continue with the other components.
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Ready when: Small bubbles rise slowly from the bottom, surface barely moves
Tip: Vinegar helps set the egg white and adds flavor. Never use boiling water or the eggs will scatter.
2
Toast the sourdoughOven 375°F / 190°C
- While the water heats, place the four sourdough slices in a toaster set to medium-dark (or a toaster oven set to 375°F / 190°C) and toast until golden brown and crisp on the outside but still slightly soft within, about 2–3 minutes.
- Remove to a cutting board and lightly brush the top of each slice with extra-virgin olive oil.
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Ready when: Bread is golden brown and crisp to the touch
Tip: Don't over-toast; the bread should still have some give to support the toppings without crumbling.
3
Grill the halloumi
- Heat a large skillet or griddle over medium-high heat.
- Once hot, lightly oil the surface and add the halloumi slices in a single layer.
- Grill for 2–3 minutes on the first side without moving them, until golden brown and slightly charred at the edges.
- Flip and grill the second side for 2 minutes until golden.
- Transfer to a warm plate and season lightly with sea salt and black pepper.
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Ready when: Cheese is golden brown with light char marks and has softened but not lost its shape
Tip: Don't move the cheese around while it grills—let it sit undisturbed to develop a caramelized crust. Halloumi has a high melting point, so it won't melt through.
4
Poach the eggs
- Return the poaching water to a gentle simmer.
- Using a small spoon, gently stir the water to create a whirlpool, then carefully slide one cold egg into the center of the whirlpool.
- The moving water will help the white wrap around the yolk.
- Poach for 3–4 minutes until the white is set but the yolk still jiggles slightly when nudged with a spoon.
- Use a slotted spoon to carefully lift the egg onto a paper towel-lined plate to drain briefly.
- Repeat with the second egg.
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Ready when: Egg white is opaque and set; yolk feels soft and moves slightly when gently prodded
Tip: A whirlpool helps keep the egg white compact. Fresh, cold eggs hold together much better than older ones. Work quickly once you start poaching.
5
Assemble the sandwiches
- Working quickly, place two toasted sourdough slices on each serving plate.
- Top each slice with one grilled halloumi slice, then carefully lay one warm poached egg on top of the cheese.
- Drizzle each egg generously with pomegranate molasses—about 1 tablespoon per sandwich.
- Season with a crack of fresh black pepper and a light pinch of sea salt.
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Ready when: All components are assembled and still warm
Tip: Work quickly so the halloumi and egg are still warm when you serve. If you have fresh herbs on hand, scatter them over the top just before serving.
6
Finish and serve
- If using fresh mint or parsley, scatter the chopped leaves over the top of each sandwich.
- Serve immediately while everything is still warm.
- The runny yolk will blend with the pomegranate molasses and olive oil as you eat.
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Tip: Eat with a fork and knife so the runny yolk doesn't escape before you taste all the flavors together.

Good to know

Tips

Have all components cooked and ready before assembly—this sandwich is best served immediately while the halloumi is still warm and the egg yolk is runny.
The key to a great poached egg is gentle heat and a gentle whirlpool. Boiling water ruins the structure; cold eggs are easier to poach than room-temperature eggs.
Don't skimp on the pomegranate molasses—its sweet-tart acidity is essential to balance the richness of the yolk and cheese. Use it generously.
If you can't find pomegranate molasses at your regular grocery store, check Middle Eastern, Mediterranean, or specialty food markets—it's worth seeking out, as nothing else tastes quite the same.

Storage & reheating

This sandwich is best served immediately and is not intended for storage. If you have leftover grilled halloumi, store it in an airtight container in the refrigerator for up to 2 days and rewarm gently in a skillet.

Substitutions

sourdough bread → thick slices of focaccia, thick-cut toasted ciabatta, or dense whole-grain bread. Use bread sturdy enough to support the toppings without collapsing. Avoid soft sandwich bread.
pomegranate molasses → aged balsamic vinegar mixed with a teaspoon of honey, or pomegranate juice reduced by half. Pomegranate molasses provides a specific sweet-tart flavor; if unavailable, a reduced pomegranate juice will mimic the taste but with slightly less intensity.
halloumi cheese → thick slices of feta that's been briefly pan-fried, or grilled kefalotyri cheese. Look for cheeses with high melting points that can be grilled. Regular feta will crumble; marinated feta blocks will hold together better.
fresh mint or parsley leaves → za'atar spice blend, or fresh cilantro. Za'atar adds an earthy, tangy note that complements pomegranate molasses well. Cilantro brings a different herbaceous note.