On Sunday Mornings, it’s tempting to go out to brunch.
But making Sunday brunch in means staying cozy in your PJs and eating whatever you want to be on your menu.
Today I’m making an elevated avocado toast, with grilled halloumi, sourdough wheat bread, roasted tomatoes, hard boiled egg, a drizzle of sweet balsamic, and fresh oregano.
Come into my kitchen for a yummy brunch recipe!
Makes: 4 toasts
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
The Ingredients
Sourdough wheat bread, cut into slices
8 ounces halloumi, roughly cut into 1/3 inch slices
2 ripe avocados
1 small container cherry tomatoes
4 large eggs
4 tablespoons balsamic glaze (syrup)
2 tablespoons fresh oregano, chopped
Extra virgin olive oil
Salt and pepper
The Steps
For hard boiled eggs: Bring water in a medium pot to a steady boil. If the boil is too “crazy,” the eggs may break in the water!
Using a slotted spoon, gently lower the eggs, one-by-one, into the boiling water. Cover the pot, and turn the heat to low. Immediately set a timer for 11 minutes. 11 minutes gives you hard boiled eggs that are just set. If you’d like soft boiled eggs, cut the time by two minutes.
While the eggs are in boiling water, make a bath of ice water in a medium bowl.
Once the eggs are ready to come out of the hot water, quickly transfer them into the ice water bath using a slotted spoon. Let the eggs rest in the ice water bath for about 10-15 minutes, until cooled. Remove shells by tapping each side gently on a hard surface and peeling back shell pieces slowly.
For roasted tomatoes: Preheat oven to 350 degrees, slice tomatoes in half, and place on a baking sheet drizzled with olive oil and sprinkled with salt for 20-25 minutes. Remove from oven and set aside.
For toasted halloumi: In a non-stick pan, add a drizzle of olive oil and halloumi slices. Over medium heat, let halloumi brown on each side for about 4-5 minutes. Let the halloumi get as toasty as you’d like!
Toast bread in a toaster until golden. In a bowl, roughly mash avocadoes with a fork. Spread avocado on toast. Place a few slices of warm, toasted halloumi on avocado. Add a few tomatoes on top of halloumi slices. Cut eggs in half, and place halves on top of each toast. Sprinkle with fresh oregano, and drizzle with balsamic glaze. Sprinkle with salt and pepper. Serve immediately with a mimosa, or if you’re feeling sleepy, a large coffee!
The Steps with Video
For soft boiled eggs: Bring water in a medium pot to a steady boil. If the boil is too “crazy,” the eggs may break in the water!
Using a slotted spoon, gently lower the eggs, one-by-one, into the boiling water. Cover the pot, and turn the heat to low. Immediately set a timer for 11 minutes. 11 minutes gives you hard boiled eggs that are just set (the longer the timer, the harder the yolk).
While the eggs are in boiling water, make a bath of ice water in a medium bowl.
Once the eggs are ready to come out of the hot water, quickly transfer them into the ice water bath using a slotted spoon. Let the eggs rest in the ice water bath for about 10-15 minutes, until cooled. Remove shells by tapping each side gently on a hard surface and peeling back shell pieces slowly.
For roasted tomatoes: Preheat oven to 350 degrees, slice tomatoes in half, and place on a baking sheet drizzled with olive oil and sprinkled with salt for 20-25 minutes. Remove from oven and set aside.
For toasted halloumi: In a non-stick pan, add a drizzle of olive oil and halloumi slices. Over medium heat, let halloumi brown on each side for about 4-5 minutes. Let the halloumi get as toasty as you’d like!
Toast bread in a toaster until golden. In a bowl, roughly mash avocadoes with a fork. Spread avocado on toast. Place a few slices of warm, toasted halloumi on avocado. Add a few tomatoes on top of halloumi slices. Cut eggs in half, and place halves on top of each toast. Sprinkle with fresh oregano, and drizzle with balsamic glaze. Sprinkle with salt and pepper. Serve immediately with a mimosa, or if you’re feeling sleepy, a large coffee!
