Poached Eggs with Greek Yogurt & Fried Halloumi (Vegetarian, Gluten, Grain Free & Low Carb)
This is an easy and super delicious dish that is perfect to serve for brunch or lunch
Servings 2
Ingredients
- 4 Eggs
- 1 tbsp Vinegar (optional, but makes it easier to poach the eggs)
- 1 package Halloumi sliced
- 1 dl Greek yogurt
- 1/4 Cucumber sliced
- 1 Tomato sliced
- 1 Avocado pitted, peeled and sliced
- Fresh parsley, to top roughly chopped
- Paprika powder, to top
- Olive oil, to fry
Instructions
- Preheat a pan over medium/heat with some olive oil.
- Bring water to a boil in a medium sized pot together with the vingear (if using).
- I cook one egg at a time. Start by cracking one egg into a small bowl.
- When the water starts to boil, lower the heat and wait until the water just simmers.
- Using a whisk or a wooden spoon create a swirl in the water.
- Gently slip the egg into the simmering water. Let it cook for 2-4 minutes, depending on how runny you prefer your eggs.
- Remove the egg with slotted spoon and drain well.
- Repeat with the remaining eggs.
- When one egg remains place the halloumi in the hot pan and fry for 1-2 minutes in each side, until golden brown.
- Meanwhile divide the Greek yogurt between two plates.
- Slice the cucumber, tomato and avocado and place on the side of the greek yogurt.
- When the eggs and halloumi are done add two eggs on each plate and divide the halloumi between the plates.
- Top with fresh parsley and paprika powder and serve warm.