Double Bacon, Egg & Halloumi Sourdough Stack
with Basil Pesto & Cherry Tomato Salad
- Gluten
- Soy
- Wheat
- Milk
- Cashew
- Eggs
- Eggs
- Milk
- Sesame
- May contain traces of allergens
- Wheat
- Gluten
- Soy
- Fish
Treat Mum to a fancy brunch at home with this café-style stack featuring toasted sourdough, crispy bacon and golden pan-fried halloumi. Topped with a jammy egg and a generous spread of basil pesto, it’s served alongside a fresh rocket and cherry tomato salad for a Mother's Day meal that'll bring the smiles.
Ingredients
4
Sliced Sourdough
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame)
2
Bacon
1 packet
Halloumi
(Contains: Milk; )
1 packet
Rocket leaves
1 packet
Snacking Tomatoes
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
Not included in your delivery
2 piece
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill medium saucepan with boiling water.
• Add the eggs and cook until soft-boiled or to your liking, 7-8 minutes.
• Using tongs, remove eggs from saucepan and cool in cold water.
• Carefully peel eggs, then halve.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook streaky bacon, turning, until golden, 4-5 minutes. Transfer to a paper towel-lined plate.
TIP: Cook in batches if your pan is getting crowded.
• While the bacon is cooking, cut halloumi into 1cm-thick slices.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side.
• Remove from the heat, and the honey, turning to coat.
• Toast sliced sourdough to your liking.
• Halve snacking tomatoes (see ingredients).
• In a large bowl, combine rocket leaves, tomatoes and a drizzle of vinegar and olive oil. Season to taste with salt and pepper.
• Divide sourdough between plates, spread with plant-based basil pesto, then top with bacon, egg and halloumi.
• Serve with cherry tomato salad. Enjoy!
