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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
mins
Cook Time:
15
minutes
mins
Total Time:
20
minutes
mins
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:
1
toast
,
Calories:
295
kcal
,
Carbohydrates:
19
g
,
Protein:
16
g
,
Fat:
17
g
,
Saturated Fat:
7.5
g
,
Cholesterol:
211
mg
,
Sodium:
812
mg
,
Fiber:
3
g
,
Sugar:
2
g
- WW Points:
7