Perfect for a lazy weekend morning or a brunch that actually keeps you full, this plate is a mix of grilled goodness and fresh fuel.

🛒 Ingredients (Serves 2)

• 2 large mushrooms – the bigger, the better
• 4 free-range eggs – better for you and the chickens 🐓
• 1 block of halloumi (approx. 225g)
• 2 ripe tomatoes
• Toasted Warburtons wholemeal squares or pitta bread – a lighter alternative to traditional toast

👩‍🍳 Method

1. Grill the Halloumi & Tomatoes

• Slice your halloumi into 6 thick slices
• Place them in a flat oven dish (this keeps them from falling through the oven rack)
• Slice the tomatoes in half and add them alongside the cheese
• Grill in the oven at 180°C (fan) until the halloumi turns golden (around 10–12 mins), flipping halfway through

2. Poach the Eggs

• Boil water in a saucepan and add 1 tbsp vinegar
• Stir the water gently to create a whirlpool
• Crack in an egg and reduce heat to a simmer
• Poach for 1–3 minutes, depending on how runny you like your yolk
• Remove with a slotted spoon and set on toasted squares or pitta
• Repeat for the second batch

3. Cook the Mushrooms

• While everything else cooks, grill or pan-fry your mushrooms with a dash of olive oil
• Keep them whole or slice in halves, depending on preference

4. Serve & Enjoy

• Share out the grilled halloumi, tomatoes, mushrooms, and poached eggs over toast.
• Season with cracked black pepper or chilli flakes if you like a little kick.

💡 Bonus Tips

• Want to add greens? Wilted spinach or smashed avocado works great here
• For extra flavour, drizzle with a little olive oil and lemon juice
• Looking for a low-carb version? Swap toast for grilled aubergine rounds

This breakfast is not only delicious but keeps you full and energised all morning — and it’s a great protein-rich vegetarian option.