Breakfasts

April 13, 2022

Smoky Eggs, Kale and Basil Halloumi on Focaccia

This always shocks people, but I've never been a fan of a fried breakfast. It's such an English meal, a classic fry-up, but I've never enjoyed them. It's always been too greasy and too salty for me, and I've never liked to start my day with such a breakfast. (It's also rare that a restaurant or server offer vegetarian meat-style choices!!) So, over the years I've revamped the 'English Breakfast' into something that suits me and my family, and it's our go-to choice when we need something a little more filling, but just as comforting. It's a bit more special too, which is so pleasing.

Two Veggie Breakfasts with striped beige tea towel and glasses of orange juice
The Champion of Veggie Breakfasts: Smoky Eggs, Balsamic Kale and Basil Halloumi on Focaccia with Roasted Cherry Tomatoes

Getting it Right

As we don't have this breakfast often, it's a bit of a treat for us and because of this, I've chosen a decadent and extra-special bread. It might sound too much, or just completely over the top, but trust me when I say that it really does make the dish. The pesto works so well with the roasted cherry tomatoes and the balsamic-coated kale, whilst it doesn't contrast with the eggs at all. It's SO GOOD. I also strongly advise you to get this particular brand, because it's also suitable for vegans which is an added bonus. (If this wasn't enough, you're also supporting a family brand who have a "taste obsession" and have strong Italian roots - what's not to love?)

Boiled eggs on toast with kale and cherry tomatoes, with plate in background
Smoky Eggs, Kale and Basil Halloumi on Toast

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?

Prep:

5

min

cook:

15

min

total:

20

min

Ingredients

  • 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

Instructions

  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.
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Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!