Halloumi & Tomato Breakfast Plate
A UK breakfast recipe with 500 kcal and 36g of protein per serving, costing roughly £2.45 to make.
500kcal
36gProtein
13gCarbs (est.)
34gFat (est.)
£2.45Per serving
Ingredients
- halloumi100g
- eggs2
- cherry tomatoes100g
- rocket20g
Method
- Slice the halloumi into 1cm slabs and pat them dry — wet halloumi steams instead of browning.
- Dry-fry the halloumi over a medium-high heat for 2 minutes each side, until deep golden and squeaky. It needs no oil.
- Halve the tomatoes and add them to the pan for the last 2 minutes, cut side down, until they blister and soften.
- Fry the eggs in the same pan for 2-3 minutes, spooning the hot fat over the whites until set but the yolk still moves.
- Pile onto a plate with the rocket and season. Halloumi is already salty, so taste before adding more.
Meal-prep note
Halloumi is best cooked to order — it goes rubbery once cold. Slice it in advance and keep it in the fridge so the cooking takes three minutes.
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Calories and protein are set per recipe; carbs and fat are estimated from the remaining calories and the recipe's main carb source, so treat them as a close guide rather than a lab measurement. Prices are rough per-serving estimates for UK supermarkets and vary by store and season. Nothing here is medical or dietary advice.