Today I’m sharing a quick and easy brunch idea I learned in Cyprus that I’m surprised isn’t more popular here in the UK because halloumi and eggs are such a well-loved combination!
INGREDIENTS
Scrambled eggs:
Eggs
Oregano
Butter
Courgette
Halloumi
Added extras:
Sourdough bread
Fresh parsley
Lemon juice and zest
TIPS
There’s not much to this recipe but here are a couple of prep tips. Firstly, you don’t need any salt at all for this recipe; the halloumi will be salty enough in itself (in fact, you may even wish to give it a rinse before use to remove some of the excess).
I’ve written the recipe as a one-person meal because I often just make this for myself on Work From Home days, but you can obviously scale this up; just use a larger pan so you can fold the scrambled eggs into two separate little packages (I like this method because folding gives a creaminess to the cooked eggs without making it into an omelette!)
Cypriot Scrambled Eggs with Courgette & Halloumi
A quick and easy brunch recipe with Eastern Mediterranean flavours
Ingredients
- 80g of halloumi (rinsed and cubed)
- 1/4 of a courgette (sliced)
- 1 large egg
- 1 tbsp of whole milk
- 1/2 a tsp of dried oregano
- 1 tsp of butter
- 1/2 a small unwaxed lemon
- a little fresh parsley
- Black pepper to taste
- 1 slice of bread or a flatbread for serving
Directions
- Melt the butter in a large, wide-based, non-stick pan over a medium heat and add the courgette and juice of the lemon – cook for 7-10 minutes until softened (stirring every so often)
- Whisk together the egg, milk, oregano and black pepper
- Add the halloumi to the pan and cook (turning regularly) until golden
- Toast the bread
- Pour in the eggs and use a spatula to fold into a circle, cook for a few minutes until cooked through but not dried out
- Butter the bread and transfer the egg ‘package’ onto it
- Grate over the lemon rind and sprinkle over the fresh parsley
I’d love to know if you get to try this brunch recipe!
But First, Food 
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