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Avocado Toast with Halloumi and Egg

Avocado Toast with Halloumi and Soft-Boiled Egg

5 from 1 vote
Avocado Toast with Halloumi and Soft Boiled Egg is a fresh spin on avocado toast made with roasted peppers, 7-minute soft-boiled eggs, and sunflower seeds.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 1 servings
Course: Breakfast, Brunch, Lunch
Cuisine: American

Ingredients

  • 1 large egg
  • 1 slice sourdough bread (1 ounce )
  • Olive oil spray
  • 1 ounce halloumi cheese (cut into ¼-inch slices)
  • 1 ounce avocado (thinly sliced)
  • 2 tablespoons sliced roasted red pepper (about ¼ small)
  • 1 tablespoon microgreens
  • ½ teaspoon sunflower seeds
  • Pinch kosher salt and freshly ground black pepper

Instructions

  • To make the 7 minute egg: Bring a small pot of water to boil over high heat.
  • Carefully add the egg and boil for 7 minutes.
  • Remove egg with a slotted spoon or small ladle and place immediately in a bowl of ice water and set aside.
  • Meanwhile, put bread in the toaster and toast to desired doneness.
  • Heat a small skillet over medium heat. Spray lightly with olive oil then lay the sliced halloumi in the pan.
  • Cook for 45 seconds then, using a spatula, carefully flip and cook an additional 30 seconds, or until each side is nicely browned.

To assemble the toast:

  • Peel the cooked egg and slice in half.
  • Place halloumi on the toasted bread then layer with the red pepper slices and avocado.
  • Top with halved egg, microgreens, sunflower seeds, salt and pepper to taste.

Nutrition

Serving: 1toast, Calories: 295kcal, Carbohydrates: 19g, Protein: 16g, Fat: 17g, Saturated Fat: 7.5g, Cholesterol: 211mg, Sodium: 812mg, Fiber: 3g, Sugar: 2g
- WW Points: 7