Halloumi, tomato and poached egg on sourdough
A dish every NZ cafe gets right and most home cooks underrate. Pan-fried halloumi, slow-burst cherry tomatoes, sourdough toast, poached egg. Bright, substantial, brilliant on a Sunday.
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The Method
6 steps-
1
Bring a small saucepan of water to a bare simmer for the eggs. Add the white vinegar.
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2
Heat 1 tablespoon olive oil in a frypan over medium heat. Add the tomatoes (still on the vine if using), garlic, oregano, and chilli flakes. Cover and cook 4-5 minutes until the tomatoes blister and burst. Pull off the heat, squeeze of lemon.
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3
Wipe out a second pan, heat the rest of the oil over medium-high. Lay the halloumi in without crowding. Cook 90 seconds a side until deeply golden.
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4
Toast the sourdough, butter generously.
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5
Stir the simmering water into a whirlpool, slide each egg in (one at a time, from a small cup). Poach 3 minutes for runny yolks. Lift onto kitchen paper.
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6
Plate up: toast on the bottom, halloumi slices laid across, tomatoes spilling next to it, poached egg on top. Parsley, salt, pepper.
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