Hearty breakfast with fried egg, avocado and tomatoes
by Tavolino
A nutritious and healthy breakfast that keeps you full for a long time with a combination of creamy avocado, fried halloumi, fresh spinach salad and fried eggs.
Ingredients
- small avocados 3 (450 g)
- lime juice 1 tbsp
- salt to taste
- tomatoes 250 g
- halloumi cheese 200 g
- baby spinach 20 g
- arugula 20 g
- parsley 2 sprigs
- olive oil 4 tbsp
- lemon juice 1 tbsp
- pepper to taste
- eggs 4
- capers 30 g
Preparation
- 1
Halve the avocados, remove the pits and scoop the flesh out of the skin.
- 2
Mash the flesh of one avocado with 1 tbsp lime juice and a pinch of salt using a fork until smooth.
- 3
Wash the tomatoes, remove the stems and cut into wedges.
- 4
Cut the halloumi cheese into strips.
- 5
Wash the baby spinach, arugula and parsley, shake dry and mix in a bowl.
- 6
For the dressing, mix 2 tbsp olive oil and 1 tbsp lemon juice into the salad and season with salt and pepper.
- 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.
- 8
Add the tomato wedges to the halloumi in the pan and cook for another 2–3 minutes.
- 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.
- 10
Arrange the fried eggs, halloumi, tomatoes, one avocado half each and the spinach salad on plates.
- 11
Place the avocado cream on the side, sprinkle everything with 30 g capers and serve with freshly ground pepper.