Halloumi Eggs Benedict

Eggs Benedict with Halloumi, Tomatoes, and Chimichurri



1/4 lb Halloumi, sliced

2 eggs, poached

1 Roma tomato, halved lengthwise

2 slices of sourdough bread

Chimichurri sauce

1 tbl olive oil

Halloumi is a semi-hard, unripened, brined cheese made from a mixture of goat's and sheep's milk. It’s firm and can withstand high heat. It’s very salty, so keep them in mind!


Takes about 30 minutes, but most of that is letting the tomatoes cook.

Heat the oil in a large cast iron pan to medium-low. Place tomato halves face up. Sprinkle with salt and pepper.

Let tomatoes cook for about 15 minutes (no need to turn them) while you get the other ingredients prepped.

Poach the eggs. I like to poach them separately to make sure I get it right. Bring a medium pot of water to boil. Pro tip: use fresh eggs and add a splash of white vinegar to help the egg whites stay “tighter”. Crack the first egg into a small bowl to make it easier to drop into the water. Once the water is boiling, lower the heat and stir the water in a circular motion. Gently lower the egg into the water and lightly simmer for 4 minutes. Remove the egg and poach the second one.

Add the sliced halloumi to the pan to cook for 10 minutes, turning halfway through.

Set aside the tomatoes and halloumi to toast the bread in the pan. Build your eggs benedict starting with the toast, then halloumi, tomatoes, poached eggs, and top with a dollop of chimichurri sauce.


Pan roast the tomatoes and halloumi. Then toast the bread.


Layer the toast, halloumi, tomatoes, and poached eggs.

Top with chimichurri and serve.


Did you enjoy this recipe? Let me know in the comments and share on social!