Mediterranean Style Egg and Cheese {Recipe}

Take a trip for breakfast without leaving your home with this Mediterranean style egg and cheese sandwich! 

Mediterranean Style Egg and Cheese | Smoky halloumi, fragrant rosemary-garlic roasted tomatoes, and poached eggs top hearty sourdough bread in this light & lean breakfast for dinner - or anytime - recipe! Get the vegetarian recipe @jlevinsonrd.

I received coupons for free samples of Davidson’s Safest Choice Eggs mentioned in this post. By posting this recipe I am entering a recipe contest and am eligible to win prizes associated with the contest. I was not compensated for my time.

Breakfast for dinner is one of my favorite meal categories. When I was growing up, eggs or pancakes showed up on the dinner table at least once a week. I never thought anything strange about it to be honest. We didn’t actually have pancakes or eggs for breakfast very often – usually we had a bowl of cereal, yogurt, or {believe it or not} danish on Saturdays (#YesI’mADietitian). So it just seemed the norm that eggs and pancakes are made for dinner.

Fast forward 25 years: while pancakes don’t make it onto the dinner table in my house (at least not yet), eggs are served often and for any meal of the dayegg muffins for rushed weekday mornings; omelets or scrambled eggs for lunch; frittatas, quiches, or shakshuka for dinner (btw, stay tuned for a new shakshuka recipe next week). Not to mention hard-boiled or sunny-side up eggs on top of salads.

Mediterranean Style Egg and Cheese | Smoky halloumi, fragrant rosemary-garlic roasted tomatoes, and poached eggs top hearty sourdough bread in this light & lean breakfast for dinner - or anytime - recipe! Get the vegetarian recipe @jlevinsonrd.

While I like fully cooked eggs, by far my favorite is a poached or sunny side up with a runny yolk that’s rich and flavorful. I just absolutely love the look of a crisp white egg with a hint of yellow in the center and the ceremony of popping open the egg and watching the yolk rush out to coat everything underneath.

If I see a poached egg over asparagus at a restaurant, I have to get it. If there’s a salmon eggs Benedict on a brunch menu, that’s my order. Poached or sunny side up egg on pizza? You’ve got it. Despite the food safety concern of undercooked eggs, I indulge in them occasionally and luckily I’ve never gotten sick. But last fall at Blog Brûlée I learned about Davidson’s Safe Eggs and was immediately intrigued.

Safe (Runny) Eggs

You see, Davidson’s Safest Choice Eggs are pasteurized in an all-natural warm water bath, thereby eliminating the risk of Salmonella in eggs without changing the nutrition or flavor. They are the perfect eggs to use when making your favorite raw or gently cooked recipes, such as smoothies, salad dressing and sauces, desserts like mousses and ice creams—and every day favorites like sunny side up, poached or soft scrambled eggs. You can even use them to make cookie dough if you’re anything like me and prefer the raw dough to the baked cookies!

So when I found out that The Recipe ReDux was hosting a sponsored contest with Davidson’s Safe Eggs for Light & Lean Recipes, I was ecstatic. If you love runny yolks, this is the week to check out my blog. Not only will you find this Mediterranean Style Egg and Cheese recipe below, but you’ll find a new shakshuka recipe next week as well!

Mediterranean Style Egg and Cheese | Smoky halloumi, fragrant rosemary-garlic roasted tomatoes, and poached eggs top hearty sourdough bread in this light & lean breakfast for dinner - or anytime - recipe! Get the vegetarian recipe @jlevinsonrd.

FYI, if you think eggs aren’t good for you (particularly for cholesterol), think again. The scientific report for the 2015 Dietary Guidelines (not yet released) has removed cholesterol from food as a nutrient of concern. You can read more about the health benefits of eggs in my previous post, The Truth About Eggs.

Mediterranean Style Egg & Cheese | Smoky halloumi, fragrant rosemary-garlic roasted tomatoes, and poached eggs top hearty sourdough bread in this light & lean breakfast for dinner - or anytime - recipe! Get the vegetarian recipe @jlevinsonrd.

Ingredients & Preparation

Back to this Mediterranean Style Egg and Cheese. I made this first recipe well over a year ago after being inspired by lunch at a SoHo restaurant, Jack’s Wife Freda. There they served Poached Eggs with Grilled Tomato and Halloumi. It was amazing and I knew I needed to recreate it at home. I did, and even took pictures of it, but never got around to posting it. Well, what better time than now for a do over?!

Mediterranean Style Egg & Cheese | Smoky halloumi, fragrant rosemary-garlic roasted tomatoes, and poached eggs top hearty sourdough bread in this light & lean breakfast for dinner - or anytime - recipe! Get the vegetarian recipe @jlevinsonrd.

For my version, I spread mashed avocado on whole grain sourdough bread, layered it with pan-fried halloumi cheese and my can’t-stop-at-one Rosemary Garlic Roasted Tomatoes, and topped it with a perfectly poached egg. With a dash of salt, pepper, and some microgreens on top, you’re set with breakfast, dinner, or breakfast for dinner.

Mediterranean Style Egg and Cheese Recipe

Mediterranean Style Egg and Cheese
 
Prep Time
Cook Time
Total Time
 
Smoky halloumi, fragrant roasted tomatoes, and poached eggs top hearty sourdough bread in this variation of the classic egg and cheese sandwich.
Author:
Recipe Type: breakfast, lunch, dinner, eggs
Cuisine: Mediterranean, Vegetarian
Serves: 4
Ingredients
  • Rosemary Garlic Roasted Tomatoes
  • 1 avocado
  • ½ tablespoon lime juice
  • 8 ounce package halloumi cheese, cut into 8 slices (see notes)
  • ½ teaspoon olive oil
  • 8 Davidson's Safest Choice Pasteurized Eggs
  • 8 slices whole grain sourdough bread
  • Kosher salt
  • Freshly ground pepper
  • Microgreens for garnish (optional)
Instructions
  1. Make a batch of Rosemary Garlic Roasted Tomatoes.
  2. While tomatoes are cooking, in a medium bowl, mash together avocado, lime juice, and a pinch of salt. Set aside.
  3. Heat a nonstick frying pan (or a grill pan) over medium-high heat. Add olive oil to coat the pan. Place 2-3 slices of halloumi in the pan and cook for one minute. Turn and cook for another 2-3 minutes until the cheese has softened and browned. The cheese should not melt. (I recommend turning on your vent when doing this step.) Remove from pan and continue with the remaining slices of cheese. Set aside.
  4. Poach eggs: Fill a medium saucepan with a shallow layer of water and bring to a simmer. Crack egg into a small dish (I like to cook them one or two at a time). When the water comes to a simmer, gently tip the dish into the water so the egg can slide out. Gently simmer the egg for about 3-4 minutes until the egg white is firm but the yolk is still runny. Use a slotted spoon to remove poached egg to a plate and repeat with the remaining eggs. (See notes below for a link to The Kitchn's guide to perfectly poached eggs).
  5. While the eggs are poaching, toast bread to desired crispness.
  6. Spread 2 teaspoons mashed avocado on each slice of toasted bread. Top with 2 slices of pan-fried/grilled halloumi cheese. Place 2-3 roasted tomatoes on the cheese and top with 2 poached eggs. Season with a pinch of Kosher salt, freshly ground pepper, and microgreens if desired. Serve with a side salad.
Notes
Halloumi is a brined cheese made from a mixture of cow's, goat's, and sheep's milk. It is very popular in Mediterranean cooking.

Perfectly Poached @ the Kitchn

Mediterranean Style Egg and Cheese | Smoky halloumi, fragrant rosemary-garlic roasted tomatoes, and poached eggs top hearty sourdough bread in this light & lean breakfast for dinner - or anytime - recipe! Get the vegetarian recipe @jlevinsonrd.

What’s your favorite way to cook eggs?

Are you a member of the breakfast-for-dinner club? 

For more egg-spiration, be sure to check out all the other contest entries from ReDux members!

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31 Responses to Mediterranean Style Egg and Cheese {Recipe}


  1. Poached eggs were a staple of my childhood (now I ironically I gravitate towards hard cooked eggs these days.) But love the cheese, roasted tomatoes, egg combo you got going on – I need to get me some halloumi!

    • Jessica says:

      So funny poached eggs were a staple as a child. My girls eat the yolk runny sometimes but I’ve been more conservative about it with them. You definitely need to make this. I have no doubt you’ll love it!

  2. Heather says:

    I’m the opposite of you and Deanna — staunchly ANTI-runny yolk as a child, now find it hard to prepare eggs in any variation that doesn’t let me enjoy that deliciousness! Never thought to include Halloumi with breakfast. Silly me… this will be on the table soon!

    • Jessica says:

      Ha. Actually I wasn’t into runny eggs as a child either, but now that’s my favorite way to eat them! Hope you give it a try and love it!

  3. That runny yolk looks like pure heaven! This is so my kind of breakfast! YUM

    • Jessica says:

      Thanks so much Taylor. It is pretty much pure heaven IMO!!

  4. Definitely not for me!

    • Jessica says:

      Yes, Rebecca, if you have celiac and are on a gluten-free, egg-free, and dairy-free diet, then this recipe won’t really work for you! It’s too bad though – it’s incredibly delicious 😉

  5. Min says:

    I didn’t eat runny eggs until after I married my die hard poached egg loving husband ;). So we have an inside joke now..every time I drool over a runny yolk, he says, “you’re welcome.” I’ve been obsessed with Mediterranean foods lately so this is def right up my alley!! Holy yum!

    • Jessica says:

      Haha…I wasn’t so into them either until the past few years! I was thinking you’d love this after seeing your awesome recipe today 🙂

  6. Serena says:

    Love this line…it’s so true: “the ceremony of popping open the egg and watching the yolk rush”
    And thanks for the info on halloumi – thought it was only cow’s milk. Sheeps milk halloumi would be yummy!

    • Jessica says:

      Thanks Serena! Glad to know you learned something new here too!!

  7. Poached eggs with runny yolks are one of my all-time favorite foods! And your combo with cheese and roasted tomatoes is pretty much my dream meal 🙂

    • Jessica says:

      Aw, thanks McKenzie! I hope you’ll try it out and let me know what you think!!

  8. Poached eggs on toast is one of my all time favorite breakfasts! LOVE that you’ve changed it up by adding in some Mediterranean flare. Totally trying this!

    • Jessica says:

      Thanks Alyssa! Please lmk if you try it – I would love to hear your thoughts!

  9. Anything with a poached egg is a winner in my book. Eggs with the blend of Mediterranean Flavors= Heaven!

    • Jessica says:

      Thanks so much Sandra! I agree 😉

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  11. love that runny yolk!

    • Jessica says:

      Thanks Dixya! Hope you’ll give it a try!

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  13. RFC says:

    Oh wow, I feel kind of ignorant for not even knowing that pasteurized eggs was a “thing”. Coming from Vermont, we used to eat eggs the same day they were laid by the chicken! And I’m with you, runny yolks are the best!

    • Jessica says:

      If i could eat farm fresh eggs every day that would be amazing! I was never really worried about the runny yolks of regular eggs, but it’s nice having an option that I know is safe.

  14. I love that eggs can work for ANY meal!!! No cheese for me, but it looks delicious!

    • Jessica says:

      I agree about the eggs! Too bad about the cheese, but the avocado, tomato and egg are good enough!

  15. This looks SOOOO good! Love your poached eggs. I need to work on mine. Perfect for any meal, really!

    • Jessica says:

      Thanks so much Julie! Poached eggs are certainly not easy to get right, but they are delicious!

  16. Your reminding me that I need to have eggs more for breakfast – it’s been ages! I love eggs poached and all of the ingredients in your recipe look perfect together.

    • Jessica says:

      During the week we rarely eat eggs other than egg muffins if we’re rushing out the door. I just don’t have my act together! I actually love this meal for dinner!!

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