Green Eggs with Halloumi and Herbs
Forget green eggs and ham (at least until you get to the swaps below!) and enjoy your eggs with halloumi and herbs instead. This is a brilliant all-day meal – equally good for brunch, lunch or supper. You can easily scale the quantities down for one, or double them to serve four and cook in two batches. It ticks the boxes for lots of lovely greens, made irresistible with creamy scrambled eggs.
Servings 2
Ingredients
Oil or fat for cooking
100g halloumi, cut into small cubes
A bunch of spring onions, trimmed and finely sliced
100g kale or spinach, coarse stalks removed, roughly shredded
A handful of frozen peas
4 eggs
A knob of butter (optional)
Sea salt and black pepper
To finish
A handful of herbs, such as chives, parsley or coriander, finely chopped
Dukka (optional)
Method
Heat a little oil or fat in a medium non-stick frying pan over a fairly high heat. Add the halloumi and sizzle until starting to brown on the underside.
Turn and cook until golden on the other side. Add the spring onions and the shredded kale or spinach to the pan and sweat, stirring occasionally, until wilted. Stir in the frozen peas and cook with the greens, tossing or stirring occasionally, for 3–4 minutes until the veg are tender. Tip the veg and halloumi out onto a plate and set aside. Lower the heat under the pan.
Beat the eggs together lightly in a bowl, seasoning with salt and pepper. Add a little extra oil or knob of butter to the pan and once it is melted and foaming, pour in the beaten egg.
As it starts to set at the edges, use a spatula or wooden spoon to stir the set egg back into the wet egg. Keep stirring now and then until the eggs are scrambled as soft or firm as you like.
Add the veg and halloumi back to the pan to warm through then divide between warmed plates. Sprinkle over the chopped herbs, then the dukka if using. Finish with a grinding of black pepper.
Swaps
In place of the kale or spinach, use another leafy green, such as cavolo nero, spring greens or chard, or broccoli florets, roughly chopped.
You can also revive the green eggs and ham concept by sizzling some bacon in place of the halloumi