Scrambled Eggs with Spinach, Grilled Tomatoes, Bacon and Halloumi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 vine tomato (s)
- 250 g halloumi
- 4 slices bacon
- 125 g spinach
- 6 egg (s)
- 10 g butter
- 100 ml cream
- 0.5 ½ bunch chives
- some pepper
- a bit salt
- some oregano
- some nutmeg
Print Recipe
Pin Recipe Instructions
- Halve the tomatoes and cut the halloumi into six pieces. Place the tomatoes, halloumi and strips of bacon on a baking sheet and coat the tomatoes and halloumi thinly with melted butter. Grill everything together in the oven for about 10 minutes until the bacon is crispy
- and the halloumi is browned. Take everything out and keep warm.
- Wash and clean the spinach and sauté briefly in a saucepan until the leaves collapse. Mix in some cream and nutmeg, season with salt and pepper and keep warm.
- Wash and finely chop the chives. Whisk the eggs with the chives, the spices and the remaining cream and season with salt and pepper.
- Heat the butter in the pan, add the egg mixture and slowly bring to a standstill, stirring constantly over a low heat.
- Serve the scrambled eggs hot with the rest of the ingredients.
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