Instructions
Step 1: Slice the halloumi into bite-sized cubes and pat dry with paper towels.
Step 2: Heat the olive oil in a nonstick skillet over medium-high heat.
Step 3: Add the halloumi cubes and cook for 2–3 minutes per side until golden brown and crispy.
Step 4: Remove the halloumi from the skillet and set aside.
Step 5: In the same skillet, add the butter or olive oil for the eggs.
Step 6: Crack the eggs into the skillet and cook sunny-side up until the whites are set and the yolks remain runny, about 3–4 minutes.
Step 7: Season the eggs with salt and black pepper.
Step 8: Slice the avocado and drizzle with lemon juice to prevent browning.
Step 9: Arrange the avocado slices in a serving bowl or plate.
Step 10: Add the crispy halloumi cubes alongside the avocado.
Step 11: Place the fried eggs next to the halloumi.
Step 12: Sprinkle the avocado with sesame seeds and black sesame seeds.
Step 13: Garnish the entire bowl with parsley and red pepper flakes if desired.
Step 14: Serve immediately while the halloumi is warm and crispy.
Storage and Reheating Tips
Store leftover halloumi in an airtight container in the refrigerator for up to 3 days.
Reheat halloumi in a skillet over medium heat for 1–2 minutes per side to restore crispness.
Fried eggs are best enjoyed fresh but can be refrigerated for up to 1 day.
Avocado should be sliced fresh before serving and is not recommended for long-term storage after cutting.
Avoid freezing halloumi after cooking, as the texture may change.
For the best flavor and texture, assemble the bowl just before serving.
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