Theodoros Eleftheriou
Passionate about making healthy food exciting. ✨
“Don’t just chase the goal — create a lifestyle you never want to escape.”
Suitable for vegetarians
December 19, 2025
Benedict with Crispy Halloumi, Yoghurt Hollandaise & Tomato Jam
Prep Time
15
mins
Cook Time
30
mins
Serves
2
Ingredients
For the Tomato Jam:
- 3 medium ripe tomatoes
- 1 red bell pepper
- 1 clove garlic
- ½ tsp chilli (optional)
- ⅓ cup sugar
- Salt
- Pepper
For the Hollandaise:
- 5 tbsp 0% yoghurt
- 1 tsp saffron
- Salt
- Pepper
- 3 tbsp warm water
For the Eggs:
- 4 eggs
- 2 tbsp vinegar
For the Halloumi:
- 200 g Charalambides Christis Halloumi
- 2 eggs
- 1½ cups ground rusks (or breadcrumbs)
- Oil, for frying
For Serving:
- 1 avocado
- 2 brioche buns
Instructions
- Blend all the tomato jam ingredients except the sugar, salt, and pepper at high speed until smooth.
- Transfer the mixture to a pan, add the sugar, salt, and pepper, and cook for about 20 minutes, or until thickened.
- In a small bowl, mix the warm water with the saffron and allow it to infuse until the water is coloured. Then mix the saffron water with the yoghurt and set aside.
- Cut the halloumi into thick slices. Prepare three bowls: one with flour, one with beaten eggs, and one with ground rusks.
- Coat the halloumi slices first in flour, then in egg, and finally in the ground rusks, pressing well so the coating sticks.
- Fry the halloumi in oil over medium heat until golden brown.
- Heat a pot of water and add the vinegar. When the water is gently simmering, crack the eggs into the water. Cook until the whites are set, but the yolks remain runny. Remove and place on paper towels to drain excess water.
- Slice the brioche buns and warm them in a pan with a little olive oil or butter.
- Assemble the dish by placing the buns on plates. Top with avocado slices, crispy halloumi, and poached eggs. Spoon the yoghurt hollandaise over the eggs, season with salt and pepper, add the tomato jam, and garnish with chives.
