Persian eggs with halloumi.
Cheese at breakfast needs to be treated with care. Context is everything.
Sliced cheese in Germany, for instance, is OK. Sliced cheese in Cardiff is not. Sliced cheese in a bacon sandwich is not. Camembert, stilton and parmesan are never OK. This is mainly due to the qualities it shares — saltiness, moreishness, hotness, slicedness — with bacon.
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Halloumi plus a lot of good olive oil, a pinch of sumac and a dash of tomato sweetness give your eggs an out-of-character quality: romance. The views expressed in the contents above are those of our users and do not necessarily reflect the views of MailOnline. Food book library Previous 1 2 Next. Comments 1 Share what you think. View all. More top stories.
In an ovenproof frying pan, cook the bacon over medium high heat, turning once, until crispy, about 7 minutes. Let drain on paper towels, then tear into bite-size pieces. Pour off all but 1 tbsp of the fat in the pan and return to medium-high heat. Add the olive oil and the potatoes.
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Season with salt and pepper and cook, stirring often, until the potatoes are fork-tender and golden around the edges, about 8 minutes. Add the green onions, garlic, rosemary, and cooked bacon.
Cook, stirring occasionally, for 1 minute longer, and spread into an even layer. Stir the cheese into the egg mixture and add to the frying pan. Cook without stirring for 2 minutes. Transfer the pan to the oven and bake until the eggs are set and the frittata is golden brown, 10—12 minutes.
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Loosen the edges with a rubber spatula and carefully invert the frittata onto a platter. Cut into wedges and serve.
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