Home Recipes Green and Gold Avocado Breakfast

Green and Gold Avocado Breakfast

Total votes: 470


  • 2 Eggs
  • 1 tspn White Vinegar
  • 1 Avocado
  • 8 slices Haloumi
  • 4 slices bread, toasted
  • Lemon Juice
  • Salt & Pepper to taste


  1. Fill a wide saucepan with boiling water until approximately 8cm deep. Add vinegar and 1 teaspoon salt. Bring to the boil over medium-high heat. Reduce heat to low-medium - water should be just simmering, with small bubbles rising from the base of pan and small ripples across the top of the water

  2. In a bowl, smash the avocado with some lemon and salt and pepper then set aside

  3. Fry the haloumi in a nonstick fry pan over a high heat, as soom as the cheese starts to golden flip and fry the other side. Once your haloumi is cooked set aside on some paper towel

  4. Fill a bowl with cold water and set aside

  5. Using a wooden spoon or whisk, stir simmering water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape)

  6. Crack the eggs one at a time into the centre of the whirlpool, as close to water as possible. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk, without stirring

  7. While the eggs are cooking, spread your smashed avocado on each slice of toast and top with 2 slices of haloumi for each piece of toast

  8. Using a slotted spoon, transfer the eggs to the bowl of cold water (this stops the cooking process). Remove and drain on a plate lined with paper towels

  9. Serve eggs on top of the smashed avocado and haloumi topped toast

You now have a Green and Gold breakfast!

  • Serves 2
  • Cooking Time 10 minutes
  • Preparation Time 10 minutes

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