Halloumi Breakfast Sandwich

Ingredients

• 1 bunchchives
• 5 tbspmayonnaise
• 1 tspchilli jam
• 1 tspchipotle paste
• 2 blockshalloumi
• 8eggs
• 4brioche buns
• 1 knobbutter
• A drizzleolive oil
• To tastesalt
• To tasteblack pepper

Instructions

1. 1

   Chop the chives

   Finely chop the chives and put them to one side.

2. 2

   Mix the sauce

   Stir the mayonnaise, chilli jam and chipotle paste together in a bowl.

3. 3

   Season the halloumi

   Cut the halloumi into even pieces and put them in a bowl with a drizzle of olive oil. Season with salt and pepper, then toss to coat.

4. 4

   Fry the halloumi

   Heat a glug of oil in a pan and fry the halloumi until golden, for a few minutes on each side.

5. 5

   Whisk the eggs

   Crack the eggs into a bowl, add a generous pinch of pepper and whisk.

6. 6

   Scramble the eggs

   Melt a big knob of butter in a pan. Add the eggs and keep stirring as they start to scramble, taking care to leave them soft and slightly liquid. Stir in the chives, reserving some for garnish, and a pinch of salt, then take the pan off the heat.

7. 7

   Toast the buns

   Halve the brioche buns and toast them lightly.

8. 8

   Build the sandwiches

   Spread a generous dollop of chilli mayo on each bun, then add 3 slices of halloumi and a spoonful of scrambled egg. Finish with the reserved chives, season well and serve.

What is a halloumi breakfast sandwich?

This is a brunch-style sandwich built around halloumi, a Cypriot cheese known for holding its shape when heated. Here it is paired with scrambled eggs and served in a soft, lightly toasted brioche bun.

The combination works because the cheese browns while staying pleasantly firm, while the eggs bring a soft contrast. Chilli jam and chipotle add sweetness and smoky heat to the creamy mayo.

Nutrition and macros by portion

The nutrition label shows one serving as written: 936 calories, 44g protein, 33g carbs, 73g fat.

The brioche supplies much of the carbohydrate, while halloumi, eggs and mayonnaise contribute much of the fat; eggs and halloumi also provide most of the protein. Serve with tomatoes or a green salad to add a fresh, lighter side to the plate.

The halloumi and sauce

Halloumi: Cut it into even pieces so they brown at a similar pace. A light coating of oil helps the surfaces colour in the pan.

Chilli mayo: Stir the mayonnaise, chilli jam and chipotle paste until evenly combined. The sauce can be mixed while you prepare the other ingredients.

Keep the eggs soft

Gentle stirring: Keep the eggs moving as they begin to set, rather than leaving them in the pan to firm up in one layer. Take them off the heat while they still look slightly loose, as they will continue to cook from the residual warmth.

Chives: Stir most of the chopped chives into the eggs at the end, then reserve a little for the finished sandwiches. This keeps some of their fresh flavour and colour on top.

Get a golden finish

Halloumi: Give the pieces a few minutes on each side and look for a golden-brown surface before turning. Avoid moving them around constantly, which can interrupt browning.

Brioche: Toast the cut sides lightly so the buns are warm without becoming too crisp. Toast them near the end so they are ready when the eggs and cheese are cooked.

A simple cooking order

Prep first: Chop the chives and stir together the mayo, chilli jam and chipotle paste before heating the pans. This makes it easier to finish the eggs as soon as they are cooked.

Cook and assemble: Fry the halloumi, scramble the eggs, then toast the buns. Assemble promptly so the eggs stay soft and the cheese is still warm.

What to serve alongside

Fresh sides: Tomato slices, a crisp green salad or fresh fruit can balance the rich bun, cheese and sauce. Keep the accompaniments simple so the sandwich remains the focus.

For brunch: Serve the sandwiches straight away, with extra chilli mayo at the table for anyone who wants more sauce.

Recipe notes & tips

• Cut the halloumi into even pieces so it cooks consistently.
• Use a generous pinch of pepper in the eggs, as directed, before whisking.
• Take the eggs off the heat while they still look soft and slightly liquid.
• Reserve some chopped chives before stirring the rest into the eggs.
• Toast the brioche lightly to keep it soft inside.
• Assemble the sandwiches just before serving for the best texture.

Variations

• More heat: Add extra chipotle paste to the mayo a little at a time.
• Milder sauce: Leave out the chipotle paste and use the chilli jam and mayonnaise.
• Extra greens: Add a handful of fresh rocket to each sandwich.
• Tomato addition: Layer in sliced tomato for a juicy contrast.
• Herb swap: Use finely chopped parsley instead of some of the chives.

Common mistakes to avoid

• Uneven halloumi pieces: Cut them to a similar size so they brown at roughly the same rate.
• Pale halloumi: Let each side cook for a few minutes before turning.
• Overcooked eggs: Remove the pan from the heat while the eggs are still slightly loose.
• Too much sauce: Start with a dollop on each bun and add more only if needed.
• Hard-toasted brioche: Toast the buns lightly rather than leaving them in until crisp.

How to store

Store leftover components separately in airtight containers in the fridge and use within 2 days. Reheat the halloumi and eggs gently until hot, then toast fresh brioche and assemble; scrambled eggs may become firmer on reheating.

Frequently asked questions