Smoky Eggs, Kale and Basil Halloumi on Focaccia

Slightly Mediterranean, but with a smoky touch, this is a vegetarian breakfast of champions. It's got all the best things in it - Smoky Eggs, Kale and Basil Halloumi, on Focaccia toast. You coming?











  • 100g (half a packet) Dell 'Ugo Cherry Tomato and Basil Pesto Focaccia
  • 100g basil halloumi, cut into slices
  • 2 eggs
  • 1 tsp smoked paprika
  • 7 cherry tomatoes
  • Handful of kale, with stalks removed
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil


  1. Preheat your oven to 200ºC / Fan 180ºC / 400ºF / Gas Mark 6.
  2. Remove the focaccia from its packaging and place in the oven for 10-12 minutes, or until slightly golden brown on the top.
  3. In a small baking dish, place the cherry tomatoes, 1 tbsp of the oil and a sprinkling of salt and pepper together and mix until the tomatoes are coated. Place in the oven and cook until the focaccia is ready.
  4. Lay the slices of halloumi on another baking tray and place in the oven, cooking until both sides are golden brown and ever-so-slightly firm.
  5. Boil a kettle of water, and pour the boiled water into a saucepan. Once boiled, turn down to a low-medium heat and gentle add the eggs (with the sheep still on) into the pan. Cook for your desired time (I always boil them for five minutes.)
  6. In a saucepan, add the remaining olive oil and mix in the kale, cooking on a low heat until the kale wilts slightly. Drizzle over the balsamic vinegar and give everything a good stir, making sure that all the kale has been coated.
  7. Once the eggs are cooked, place them in a small bowl of cold water and leave to cool for a minute. Gently bash of the exterior shell with a teaspoon and leave to the side.
  8. On a plate, assemble the kale on top of the focaccia and add the tomatoes and halloumi to the side. Gently place the eggs on top and finish with the smoked paprika and an extra sprinkling of salt and pepper.