During the summer months, weekends are all about about getting out and exploring whether that’s a hike or a morning playing disc golf. No matter the activity, I’m always on the hunt for solid breakfast ideas that will keep me full and be something I could easily wrap up for the car ride. This halloumi breakfast sandwich is one of my favorites and a great way to showcase fresh summer tomatoes. You could easily leave off the fried egg or the cheese if you can’t find it (akin to one of my favorite grilled cheese sandwiches). Looking for halloumi? I found an organic grilling cheese at my local Whole Foods from KourellasPrint
A filling vegetarian breakfast sandwich with fried cheese, eggs, and fresh summer tomatoes.
- 4 ounces halloumi
- 1 cup grape tomatoes (or something similar in size)
- 1 tablespoon olive oil
- 1 to 2 cups baby arugula or spinach
- 2 eggs (fried to your liking)
- 1 to 2 tablespoons whole grain mustard
- 4 slices toasted bread
- To prep, cut the halloumi in to 8, 1/2 ounce slices and slice the grape tomatoes in half lengthwise. Heat olive oil in a skillet large enough to fry the halloumi and tomatoes. Heat over medium heat and add the halloumi followed be the tomatoes, cut-side down. Fry the halloumi until golden on each side, 1 to 2 minutes per side and cook the tomatoes until charring on the cut side, 2 to 3 minutes. Remove both from heat the skillet.
- Assemble the sandwiches by layering half the arugula, followed by the halloumi, fried tomatoes, egg, and the top piece of bread with a smear of mustard on it. Serve immediately.
Tips & Tricks: For an extra boost, slather the bread with hummus in place of the mustard (or with!)
Nutrition: see the information.
- Calories: 430
- Sugar: 6
- Sodium: 959
- Fat: 25.1
- Carbohydrates: 31.4
- Fiber: 2.7
- Protein: 20
- Cholesterol: 210.4
Step by Step
There are a lot of different ways you can go with a breakfast sandwich and this is only one of many variations that are my favorite. This sandwich is especially good if you have fresh tomatoes hanging out on your counter, ready to use. I would typically roast tomatoes but this frying technique is great for not turning on the oven during the summer heat.
Hummus: Swap out or add hummus for even more of a protein boost to this sandwich. I love adding roasted garlic hummus to the sandwich!
Greens: For a bit of extra flavor, I’ll dress the greens with a bit of balsamic or lemon dressing.
Garlic: Toss the halloumi with a bit of fried garlic after cooking.
Every time I end up at the market this time of year, I’m always drawn to all the varieties of tomatoes. It’s peak time to snag fresh tomatoes and eat them for every meal. I always gravitate to the smaller tomatoes for use on salads but a big heirloom tomato makes a great addition to sandwiches.