Halloumi Cooked Breakfast

Mushrooms – the bigger the better

2 eggs per person – Free-range eggs are better for you and better for the chickens that lay them.

Halloumi cheese – A block usually weighs around 225g

2 tomatoes

Toasted Warburton’s wholewheat squares – brown or seeded (a lighter alternative to bread), or pitta bread.


Slice your halloumi thickly. I usually aim for 6 slices out of a block of 225g. Add them to your oven dish. I use a flat oven dish so the halloumi doesn’t go all over the oven by falling through the wire rack. Slice the tomatoes in half and add them to the oven dish. Place in the oven. Keep an eye on the halloumi. You want it to turn a little golden. Then turn over and brown the other side.

Boil water in a pan on the hob, add a table spoon of vinegar, stir the water in a circle to make something of a whirlpool and crack an egg into it carefully, turning the heat down allow the egg to simmer. It should only take a 1-3mins to poach. Use a large spoon with holes in it (a slotted spoon) if available to lift poached egg out and place onto toasted Warburton squares or toasted pitta bread. Repeat for the other eggs.

Share out grilled food and enjoy your breakfast feast.

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The Connaught Club
Barn Hoppett
Rangers Road
E4 7QH

Tel: 07910 002654