Sourdough French toast with fried egg, roasted peppers and grilled halloumi
- Serves: 1
- Prep: 15 mins
- Cook: 60 mins
Ingredients
1 thick slide of sourdough bread
1 large British Lion egg
1 tbsp milk
1 knob of butter
1 red pepper
1 tsp red wine vinegar
1 tbsp olive oil
50g halloumi cheese, sliced
1 large British Lion egg
Salt
Pepper
Method
- Preheat the oven to 200 C/180 C fan. Wrap the pepper in tin foil. Transfer onto a roasting tray and cook in the oven for about an hour, until soft.
- Unwrap the pepper and leave to cool. Peel and remove the seeds. Slice into long strings and season with red wine vinegar, olive oil and salt.
- Heat up a heavy base frying pan or a griddle pan and (keeping the heat high) grill the halloumi cheese on both sides until golden brown. Chop/slice into strings similar in size to your roasted pepper.
- Using fork, beat the egg and milk together in a shallow bowl, big enough for the sourdough slice. Dip the bread in the egg mix, flip and leave to soak for a minute. Melt the butter on a medium size frying pan and fry the eggy bread on each side for about 2-3 minutes.
- In another pan, fry the second egg till the egg white sets but the yolk is still runny.
- Place the toast on a plate, spoon over the peppers, halloumi and top with fried egg. Season with salt and pepper. Enjoy!
Calories | Carbs | Protein | Fat | Saturates | Salt |
---|---|---|---|---|---|
827 | 82.5g | 36.0g | 41.5g | 16.1g | 3.5g |
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