Hot Honey Halloumi Loaded Eggy Bread
Serves 2 | with Bell Pepper and Greek Style Cheese
- Milk
- Cereals containing gluten
- May contain traces of allergens
- Celery
Cosy up this autumn with dishes designed to warm you up from the inside out, such as this Hot Honey Halloumi Loaded Eggy Bread, which makes for a comforting and delicious start to the morning.
Ingredients
225 grams
Halloumi
(Contains: Milk)
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Garlic Clove
1 unit(s)
Red Chilli
60 grams
Honey
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
2 unit(s)
Egg
2 tbsp
Milk
2 tbsp
Mayonnaise
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Drain the halloumi, then slice into 1cm batons. Place into a small bowl of cold water and leave to soak.
c) Meanwhile, combine in a medium bowl the eggs and milk (see pantry for both amounts). Season with salt and pepper.
d) Halve the ciabatta.
a) Pop the ciabatta into the egg mixture and allow the bread to soak it up.
b) Heat a drizzle of oil in a large frying pan on high heat.
c) Pop the egg soaked ciabatta into the pan and fry until golden brown, 1-2 mins on each side.
d) Once golden, pop the eggy bread onto a baking tray and place on the middle shelf of your oven until cooked through, 10-15 mins.
a) In the meantime, halve the pepper and discard the core and seeds. Slice into thin strips.
b) Roughly chop the parsley (stalks and all).
c) Peel and grate the garlic (or use a garlic press).
d) Thinly slice the chilli.
a) Return the frying pan to high heat and add a drizzle of oil. Once hot, add the pepper and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the pepper to pick up some nice colour.
b) Meanwhile, remove the halloumi from the water, pop onto a plate lined with kitchen paper and pat dry.
c) Once charred, remove the pepper from the pan, reduce the heat to medium-high and add a drizzle of oil.
d) Fry the halloumi until golden, turning frequently, 4-5 mins.
a) Once the halloumi is golden, add the peppers back to the pan along with the honey, garlic, three quarters of the parsley and half the chilli. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
b) Toss to coat the halloumi and peppers in the honey, chilli and parsley, 1 min.
a) Divide the eggy bread between 2 serving plates and top with the sticky pepper and halloumi.
b) Drizzle with the mayo (see pantry for amount), then crumble over the Greek style cheese.
c) Sprinkle over the remaining chilli and parsley to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The combination of flavours was praised as complementary and delicious, with many finding it a tasty breakfast option.
- Ease of prep: Some found the recipe overly complicated or effortful, while others described it as easy to make.
- Suggestions: Consider grilling peppers for a blackened flavour; reduce honey for a lower-carb version; experiment with different cheeses if desired.
- Texture: Adjust cooking time to prevent dryness; ensure ciabatta is well-soaked for optimal texture when baking.
