Halloumi, Egg and Roasted Tomato Breakfast Sandwich

Name: Halloumi, Egg and Roasted Tomato Breakfast Sandwich
Prep time: 14 min
Cook time: 36 min
Total time: 50 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 8 oz (225 g) cherry tomatoes, left whole, rinsed and dried; 1 tbsp (15 ml) extra-virgin olive oil; 1 large clove (5 g) garlic clove, thinly sliced; ¼ tsp (½ g) freshly ground black pepper; ⅛ tsp (¾ g) fine sea salt; 2 tbsp (30 g) mayonnaise; 8 leaves (6 g) fresh basil leaves, finely chopped (or torn if you prefer a rustic sandwich); 1 medium (60 g) lemon, finely zested (about ½ tsp), then juiced (about 2 tbsp; you need 1 tsp for the spread and 1 tsp for the arugula); 6 oz (170 g) halloumi cheese, patted very dry, cut into 4 slabs about ¼ inch (6 mm) thick; 2 large (100 g) large eggs, at room temperature; 2 tsp (10 ml) extra-virgin olive oil, for frying the eggs; 4 slices (200 g) sourdough bread, cut about ½ inch (1.25 cm) thick; 2 tsp (10 ml) extra-virgin olive oil, for brushing the bread; 1 cup, loosely packed (30 g) baby arugula, rinsed and dried; 2 tsp (14 g) honey or hot honey, for drizzling (optional)

From the MyKitchenBank Kitchen

Golden seared halloumi, a jammy fried egg and sweet burst cherry tomatoes are stacked on toasted sourdough with peppery arugula and a lemony basil mayo. It's a salty, juicy Mediterranean-style breakfast that comes together in under an hour.

Prep: 14 min
Cook: 36 min
Total: 50 min
Makes: 2 sandwiches

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Ingredients

2 servings

For the roasted tomatoes
8 oz (225 g) cherry tomatoes, left whole, rinsed and dried
1 tbsp (15 ml) extra-virgin olive oil
1 large clove (5 g) garlic clove, thinly sliced
¼ tsp (0.5 g) freshly ground black pepper
⅛ tsp (0.8 g) fine sea salt
For the basil-lemon spread
2 tbsp (30 g) mayonnaise
8 leaves (6 g) fresh basil leaves, finely chopped (or torn if you prefer a rustic sandwich)
1 medium (60 g) lemon, finely zested (about ½ tsp), then juiced (about 2 tbsp; you need 1 tsp for the spread and 1 tsp for the arugula)
For the sandwiches
6 oz (170 g) halloumi cheese, patted very dry, cut into 4 slabs about ¼ inch (6 mm) thick
2 large (100 g) large eggs, at room temperature
2 tsp (10 ml) extra-virgin olive oil, for frying the eggs
4 slices (200 g) sourdough bread, cut about ½ inch (1.25 cm) thick
2 tsp (10 ml) extra-virgin olive oil, for brushing the bread
1 cup, loosely packed (30 g) baby arugula, rinsed and dried
2 tsp (14 g) honey or hot honey, for drizzling (optional)

Equipment (6)

Rimmed baking sheet, about 18×13 inches (46×33 cm)
Large 12-inch (30 cm) nonstick skillet
Small bowl for the spread
Thin spatula or fish turner
Sharp knife and cutting board
Paper towels

Steps

Before you start

Take the eggs out of the fridge 15 minutes ahead so they cook evenly and the yolks stay glossy.
Halloumi is very salty, so go light on the salt for the tomatoes and skip salt on the eggs until you taste them.
The tomatoes roast for about 25 minutes. Use that time to prep the halloumi, spread and arugula so the stovetop steps move fast.
Use a nonstick or well-seasoned skillet so the cheese releases cleanly once it has browned.

1
Season the tomatoesOven 425°F / 220°C
- Position a rack in the center of the oven and preheat to 425°F (220°C).
- On a rimmed baking sheet, toss the cherry tomatoes with 1 tbsp olive oil, the sliced garlic, the salt and the black pepper.
- Spread them in a single layer with a little space between each tomato.
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Ready when: Tomatoes are evenly coated and glossy, in one layer.
Tip: Crowding makes them steam instead of roast, so use the full baking sheet.
2
Roast the tomatoesOven 425°F / 220°C
- Roast the tomatoes at 425°F (220°C) for 22 to 25 minutes, shaking the pan once halfway through.
- Remove when most of them have burst and the skins are blistered and lightly charred in spots, with syrupy juices pooling around them.
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Ready when: Skins are split and blistered, edges lightly browned and juices are thick and syrupy.
Tip: If the garlic slices darken too much before the tomatoes burst, nudge them under a tomato.
3
Make the spread
- While the tomatoes roast, stir together the mayonnaise, chopped basil, lemon zest and 1 tsp lemon juice in a small bowl.
- Taste it: it should be bright and herby, and it needs no salt.
- Keep the remaining lemon juice for the arugula.
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Ready when: Spread is smooth, flecked with green and smells of lemon and basil.
4
Prep halloumi and greens
- Pat the halloumi slabs very dry with paper towels, as surface moisture prevents browning.
- Toss the arugula in a bowl with 1 tsp lemon juice.
- Set both aside near the stove.
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Ready when: Halloumi surfaces feel dry to the touch.
Tip: Dress the arugula only just before assembling or it wilts.
5
Sear the halloumi
- Heat a 12-inch (30 cm) nonstick skillet over medium-high heat for 1 minute.
- Add the halloumi slabs in a single layer with no oil, since the cheese releases its own fat.
- Cook for 1½ to 2 minutes per side, without moving them, until deep golden brown with crisp edges.
- Transfer to a plate.
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Ready when: Both sides are deep golden brown, and the slabs lift easily with a spatula.
Tip: If a slab sticks, give it another 20 seconds; it releases once it has browned.
6
Fry the eggs
- Reduce the heat to medium-low and wipe out any burnt bits, leaving the browned fat.
- Add 2 tsp olive oil and crack in the eggs.
- Cook for 2½ to 3 minutes, until the whites are fully set and opaque with crisp lacy edges and the yolks are still glossy and jammy.
- For fully set yolks, flip and cook 30 seconds more.
- Do not salt until you taste, as the cheese is salty.
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Ready when: Whites are opaque and firm with no clear jelly around the yolk; yolks are still soft.
Tip: Cover the pan for the last 30 seconds if the whites around the yolk are slow to set.
7
Toast the sourdough
- Brush one side of each bread slice with olive oil (4 tsp total across the 4 slices; use 2 tsp for 2 slices per batch).
- Wipe the skillet, then set it over medium heat.
- Toast the bread oiled-side down for 1½ to 2 minutes, until deep golden and crisp, working in two batches if needed.
- You can skip flipping, as the second side will warm from the sandwich.
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Ready when: Bread is golden brown, crisp on the outside and still chewy inside.
Tip: Keep the heat at medium; olive oil scorches quickly at higher heat.
8
Assemble and serve
- Spread the basil-lemon mayo on the un-toasted side of all 4 slices.
- On 2 slices, layer 2 halloumi slabs each, then half the roasted tomatoes with their juices, a fried egg and half the dressed arugula.
- Drizzle with honey if using.
- Close with the remaining slices, toasted side out, press gently and slice in half.
- Serve immediately while the egg and cheese are warm.
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Ready when: Sandwich is warm throughout, the halloumi is soft and squeaky, and the yolk is ready to run.
Tip: Halloumi turns firm and rubbery as it cools, so assemble right after cooking.

Good to know

Tips

Don't skip patting the halloumi dry; it is the key to a golden crust rather than a pale, steamed slab.
Resist moving the halloumi while it sears; undisturbed contact with the pan is what builds the crust.
Spoon the tomato juices onto the bread; they add moisture and flavor, but drain very wet tomatoes briefly so the toast stays crisp.
Slice the sandwich with a serrated knife, pressing gently, so the yolk and tomatoes don't squeeze out.

Make ahead

"Roast the tomatoes up to 3 days ahead and store them with their juices in the fridge; rewarm for 30 seconds in the microwave or in the skillet. The basil-lemon spread keeps for 2 days covered in the fridge. Cook the halloumi and eggs fresh."

Storage & reheating

"Best eaten immediately. Assembled sandwiches keep at room temperature for no more than 1 hour. Leftover roasted tomatoes keep in the fridge for 3 days; leftover cooked halloumi keeps for 2 days in the fridge and can be rewarmed in a dry skillet over medium heat for 1 to 2 minutes. Cooked eggs and assembled sandwiches do not freeze well; raw halloumi can be frozen for up to 3 months and thawed in the fridge before using."

Substitutions

sourdough bread → English muffins, ciabatta or a seeded whole-wheat loaf. Toast the same way; thicker or softer breads may need an extra 30 seconds.
halloumi cheese → Firm paneer or thick-sliced kasseri. Paneer is milder, so add a pinch of salt; kasseri melts more and needs a hotter, quicker sear.
mayonnaise → Thick Greek yogurt. Use the same amount for a tangier, lighter spread, and add a small pinch of salt.
baby arugula → Baby spinach or watercress. Spinach is milder; watercress keeps the peppery bite.