1. 1

   Step 1

   Halve the avocados, remove the pits and scoop the flesh out of the skin.

2. 2

   Step 2

   Mash the flesh of one avocado with 1 tbsp lime juice and a pinch of salt using a fork until smooth.

3. 3

   Step 3

   Wash the tomatoes, remove the stems and cut into wedges.

4. 4

   Step 4

   Cut the halloumi cheese into strips.

5. 5

   Step 5

   Wash the baby spinach, arugula and parsley, shake dry and mix in a bowl.

6. 6

   Step 6

   For the dressing, mix 2 tbsp olive oil and 1 tbsp lemon juice into the salad and season with salt and pepper.

7. 7

   Step 7

   Heat 1 tbsp olive oil in a pan and fry the halloumi in it for about 6 minutes over medium heat until golden brown on all sides.

   Timer 6 min
8. 8

   Step 8

   Add the tomato wedges to the halloumi in the pan and cook for another 2–3 minutes.

   Timer 3 min
9. 9

   Step 9

   At the same time, heat the remaining olive oil in a second pan and fry the 4 eggs for about 4 minutes to make fried eggs.

   Timer 4 min
10. 10

    Step 10

    Arrange the fried eggs, halloumi, tomatoes, one avocado half each and the spinach salad on plates.

11. 11

    Step 11

    Place the avocado cream on the side, sprinkle everything with 30 g capers and serve with freshly ground pepper.

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