Honestly, this grilled halloumi with scrambled eggs recipe is a lifesaver on busy mornings. It’s quick, satisfying, and feels a little bit special, even though it’s incredibly simple to make. There was one memorable Saturday when I was rushing to get the kids to soccer practice, and I only had about 15 minutes to throw something together. A little halloumi and eggs breakfast saved the day! Everyone gobbled it up, and we made it to the field (only slightly) late.
I did have an “aha” moment, though. Initially, I was just slicing the halloumi and throwing it straight onto the grill. It would sometimes stick and get a little…messy. Then, I started lightly oiling the grill grates and patting the halloumi dry with paper towels. Game changer! Now, I get those beautiful grill marks every time. So, trust me, once you try this grilled halloumi with scrambled eggs, you’ll be hooked, and you’ll have my little trick up your sleeve! It really makes the halloumi scrambled egg recipe shine. It’s the perfect way to start your day.Here we go with a great recipe for a halloumi egg scramble!
Ingredients for the Perfect Halloumi Egg Scramble
- 8 ounces Halloumi cheese, sliced into 1/4-inch thick pieces
- 4 large Eggs
- 2 tablespoons Milk or Cream
- 1 tablespoon Butter or Olive Oil
- Salt and freshly ground Black Pepper to taste
- Optional: 1/4 cup chopped fresh herbs (chives, parsley, dill)
- Optional: Red pepper flakes for a little heat
- Optional: Arugula or spinach for serving
- Optional: A squeeze of fresh lemon juice
I always use full-fat milk or cream for my grilled halloumi with scrambled eggs because it makes the eggs extra creamy and rich. It’s a small indulgence that makes a big difference. When making grilled halloumi with scrambled eggs, you can find good quality halloumi at most specialty cheese shops or even in the international aisle of your local supermarket. I’ve even seen it at Trader Joe’s!
Here’s a grilled halloumi with scrambled eggs trick I learned from my mom: she always adds a tiny pinch of sugar to her scrambled eggs. It sounds weird, I know, but it really balances out the flavors and gives them a subtle sweetness that’s just delicious. For busy families making grilled halloumi with scrambled eggs, pre-slicing the halloumi the night before can save you precious minutes in the morning. Just store it in an airtight container in the fridge.
To save money, especially with the halloumi, which can be a bit pricey, look for it on sale or buy a larger block and freeze half for later. It freezes surprisingly well! And speaking of storage, leftover halloumi (if you have any!) should be wrapped tightly in plastic wrap and stored in the refrigerator. It will keep for several days. I try to use good quality eggs, linking here to Egg Nutrition Facts
How to Make Grilled Halloumi with Scrambled Eggs: Step-by-Step
- First, gently pat the halloumi slices dry with paper towels. This is key for getting those beautiful grill marks. Don’t skip this step! Brush your grill grates with a little olive oil or cooking spray to prevent sticking.
- Preheat your grill to medium heat. If you don’t have a grill, a grill pan on the stovetop works just as well. I’ve even used my trusty cast iron skillet in a pinch!
- While the grill is heating, prepare the eggs. In a bowl, whisk together the eggs, milk or cream, salt, and pepper. Don’t over-whisk, just enough to combine everything.
- Now, carefully place the halloumi slices on the preheated grill. Grill for 2-3 minutes per side, or until they’re golden brown and have those gorgeous grill marks. Keep a close eye on them, as they can burn quickly.
- While the grilled halloumi with scrambled eggs is grilling, melt the butter or heat the olive oil in a non-stick skillet over medium-low heat. This low and slow approach is the secret to creamy scrambled eggs.
- Pour the egg mixture into the skillet. Let it sit for a few seconds, then gently push the cooked edges towards the center with a spatula, allowing the uncooked egg to flow underneath.
- Continue to cook, stirring occasionally, until the eggs are set but still slightly moist. Don’t overcook them, or they’ll be dry and rubbery!
- Remove the grilled halloumi with scrambled eggs from the grill and transfer it to a plate.
- Spoon the scrambled eggs alongside the grilled halloumi.
- Garnish with fresh herbs, red pepper flakes (if using), and a squeeze of lemon juice (optional). Serve immediately and enjoy your wonderful halloumi egg scramble!
Don’t worry if your grilled halloumi with scrambled eggs sticks to the grill a little bit the first time. It happens! Just be patient and use a thin spatula to gently loosen it. I learned the hard way with grilled halloumi with scrambled eggs that a little patience goes a long way. In my kitchen, grilled halloumi with scrambled eggs usually takes about 15-20 minutes from start to finish, making it perfect for a quick and easy breakfast.
One thing I do while making grilled halloumi with scrambled eggs is put on some music! It makes the whole process more enjoyable. Your grilled halloumi with scrambled eggs should smell like salty, grilled cheese and creamy eggs. It’s a truly irresistible aroma! A family-tested shortcut is to buy pre-sliced halloumi. It saves a few minutes, which can be a lifesaver on those hectic mornings.
Serving Suggestions for Halloumi and Egg Delight
The kids love our grilled halloumi with scrambled eggs when I serve it with a side of toasted whole-wheat bread or some fresh fruit. It makes it a complete and satisfying meal. My go-to side dishes that pair with grilled halloumi with scrambled eggs are sliced avocado and cherry tomatoes. The creamy avocado and the juicy tomatoes add a lovely freshness and balance to the richness of the cheese and eggs. This grilled halloumi with scrambled eggs is perfect for a weekend brunch, a quick weekday breakfast, or even a light lunch.
For presentation tips, I like to arrange the grilled halloumi artfully on the plate, with the scrambled eggs nestled beside it. A sprinkle of fresh herbs and a drizzle of olive oil add a touch of elegance.
If you have extra grilled halloumi with scrambled eggs, it’s delicious chopped up and added to a salad for lunch the next day. You could also wrap it in a tortilla with some salsa and avocado for a quick and easy breakfast burrito.
For seasonal variations, try adding roasted vegetables like bell peppers or zucchini to the scrambled eggs in the summer. In the fall, you could add some sautéed mushrooms and spinach. My friends always ask for this grilled halloumi with scrambled eggs recipe whenever they come over for brunch. It’s always a crowd-pleaser! For another delicious pairing, see here for a Grilled Peach Salad.
FAQs: Mastering Your Halloumi and Egg Scramble
Q: Can I use a different type of cheese instead of halloumi?A: While halloumi is the star of this show, you could try using paneer, which has a similar texture. But honestly, the salty, squeaky quality of halloumi is what makes this dish so special.
Q: How do I prevent the halloumi from sticking to the grill?A: Make sure your grill grates are clean and well-oiled. Patting the halloumi dry before grilling is also crucial.
Q: Can I make this recipe ahead of time?A: While you can pre-slice the halloumi, this dish is best enjoyed fresh. The halloumi is at its most delicious when it’s hot off the grill, and the eggs are best when they’re freshly scrambled.
Q: What if my scrambled eggs are too dry?A: You know what I do when my grilled halloumi with scrambled eggs ends up dry? Add a splash of milk or cream to the eggs while they’re cooking. And remember, low and slow is the way to go!
Q: Can I add vegetables to the scrambled eggs?A: Absolutely! Feel free to add any veggies you like. Spinach, mushrooms, onions, and bell peppers are all great options.
Q: Is this recipe healthy?A: This recipe is a good source of protein and calcium. You can make it even healthier by using whole-wheat bread and adding plenty of vegetables.
Q: My halloumi is browning too quickly! What do I do?A: Reduce the heat on your grill. Halloumi can brown quickly, so it’s important to keep a close eye on it and adjust the heat as needed. The halloumi cheese eggs should be cooked but not burnt.
Final Thoughts: A Simple Dish with Lasting Memories
This grilled halloumi with scrambled eggs recipe holds a special place in my heart because it’s a reminder that sometimes the best dishes are the simplest ones. It’s a dish that my family always enjoys, and it’s perfect for any occasion.
My Grilled Halloumi with Scrambled Eggs Pro Tips:
- Pat the halloumi dry! This is essential for getting those beautiful grill marks and preventing sticking.
- Use low heat for the scrambled eggs. This will ensure that they’re creamy and tender.
- Don’t be afraid to experiment with different herbs and spices. A little bit of chili flakes or smoked paprika can add a wonderful depth of flavor.
Some variations I’ve tried with my family include adding avocado slices, sun-dried tomatoes, or a dollop of pesto on top of the grilled halloumi with scrambled eggs. My son loves the version with avocado, while my daughter prefers it with pesto. Another option is adding some Creamy Garlic Butter Lobster.
I encourage you to make this grilled halloumi with scrambled eggs your own. Don’t be afraid to experiment with different flavors and ingredients. I hope that your grilled halloumi with scrambled eggs cooking experience is a fun and delicious one!
So, go ahead, give this recipe a try. You might just find your new favorite breakfast! It’s simple enough for a weekday, yet feels special enough for a weekend brunch. This grilled halloumi with scrambled eggs is guaranteed to bring smiles to your table. This grilled halloumi with scrambled eggs dish is a winner!
PrintGrilled Halloumi with Scrambled Eggs: A Breakfast Revelation
Learn how to make perfect grilled halloumi with scrambled eggs using these three amazing tips! This recipe is quick, easy, and delicious for breakfast, brunch, or a light lunch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Grilling
- Cuisine: Mediterranean
Ingredients
- 225g halloumi cheese, sliced
- 4 large eggs
- 2 tbsp milk or cream
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: Fresh herbs (chives, parsley), chopped
Instructions
- Slice the halloumi cheese into 1/4-inch thick pieces.
- Heat a grill pan or outdoor grill to medium-high heat.
- Grill the halloumi for 2-3 minutes per side, or until golden brown and slightly softened.
- While the halloumi is grilling, whisk together the eggs, milk/cream, salt, and pepper in a bowl.
- Heat the olive oil in a non-stick skillet over medium heat.
- Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are set but still slightly moist.
- Serve the grilled halloumi with the scrambled eggs, garnished with fresh herbs, if desired.
Notes
Tip 1: Make sure your grill is hot before adding the halloumi to prevent sticking. Tip 2: Don’t overcook the halloumi, as it can become rubbery. Tip 3: Use high-quality eggs for the best flavor and texture in your scrambled eggs.