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Brekkie Halloumi Stack

Brekkie Halloumi Stack

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 Chef Tony elevates breakfast with this Mediterranean-Aussie fusion stack. Golden-grilled halloumi, perfectly poached eggs, and homemade bush tomato relish come together in this café-worthy creation. His first encounters with halloumi and poaching disasters make this episode both educational and entertaining.

Ingredients:
  • 250g halloumi, sliced 1cm thick
  • 4 eggs for poaching
  • 4 thick slices sourdough
  • 2 tbsp white vinegar (for poaching)
Bush Tomato Relish:
  • 2 cups cherry tomatoes
  • 2 tbsp olive oil
  • 1 tsp native pepperberries (or black pepper)
  • 1 tsp dried saltbush (or sea salt)
  • 1 tbsp balsamic vinegar
Macadamia Dukkah:
  • 1/2 cup macadamias, chopped
  • 2 tbsp sesame seeds
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • Salt and pepper
Instructions:
  1. Make dukkah: Toast seeds, cool, blend with macadamias
  2. Make relish: Blister tomatoes in oil, add seasonings, cook 10 minutes
  3. Toast sourdough
  4. Grill halloumi in dry pan 2 mins each side
  5. Poach eggs in simmering water with vinegar
  6. Stack: toast, halloumi, relish, egg
  7. Top with dukkah and fresh herbs


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