Ultimate Brunch
I could eat this combination every day!
This simple but effective combination of creamy avocado, sweetly caramelized onions, salty halloumi and earthy spinach combined with a sprinkle of crunchy seeds and the rich umami of chestnut mushrooms is just the most delicious blend of flavours and textures. This used to be one of our best sellers in our cafe, with the options to add bacon for the meat-eaters. We served it in a bap (roll, bread bun, cob - I never know what to call them as they're called different things depending on who you're talking to!) which is delish, although I prefer mine on a toasted seeded bagel or some delicious sourdough....yum.
tasty, quick and easy
QUICK AND SIMPLE
The beauty of this is that it's tasty, quick and easy. You only need to use one pan so not much washing up either. You could eat this for breakfast, brunch, lunch or dinner.
INGREDIENTS & SUBSTITUTIONS
If there is any one of the main ingredients that you don't like or can't eat, a good substitution would be grilled or fried tomatoes, since they're are also a winning combination with the rest of the ingredients.
AVOCADO - Packed with dietary fibre, healthy fats, vitamins and minerals, avocado is my absolute favourite. I know lots of people don't like it though, so if that's the case swap for fried or grilled tomatoes as above, or houmous for a creamyish substitution.
MUSHROOMS - I like to use chestnut mushrooms in this recipe for their deep earthy, nutty flavour, but other mushrooms such as white button or flat mushrooms would still be great.
CARAMELISED ONION CHUTNEY - The sweetness of the chutney with the savoury undertones of the onion just somehow brings this dish all together. I don't know why, but it's good! I wouldn't even say I'm a massive onion chutney fan, (I usually prefer a tomato chutney or apple chutney) but with this dish it just works.
HALLOUMI - So delicious with a salty flavour and unique squeeky, chewy texture. Serve it golden and crispy. Could be substituted for a poached egg or bacon (for dairy free) or houmous for a vegan variety of this dish.
SPINACH - The spinach seems to balance all the stronger flavours and brings in a delicate texture to the dish. I personally always opt for fresh spinach, as find the flavour from frozen spinach too strong.
Now for the recipe -
I would love to see your creations, presentations and tweaks! Comment, rate and add photos below. Thank you :)
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