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Brunch pan

2 servings Preparation time: 15 minutes

  • ½ bunch of asparagus (250 g)
  • 10 small tomatoes (100 g)
  • 1 pack of halloumi (200 g)
  • 1 pack of chicken bacon (120 g)
  • 2 eggs
  • 2 slices of bread, type according to your diet
  • a little salt
  • a little black pepper
  • 2 tbsp of oil for frying

Wash the sand from the asparagus and cut off the hard lower parts of the stems. Halve the halloumi and cut the halves in half once more. Heat the oiled Muurikka Cast iron pan and lower the temperature to less than half. Add another tablespoon of oil on the larger side of the pan and add the vegetables, slices of halloumi and bread to fry. Add another tablespoon of oil on the smaller side of the pan, let the oil heat up for a moment and then break the eggs to fry on it. Turn the vegetables, halloumi slices and bread so that they get color evenly on both sides. Once the eggs are fried, the other ingredients are ready as well. Assemble the portions on plates on top of the pan-toasted bread, season the portion with some salt and black pepper and enjoy.  Recipe: Eeva-Maria Lisko @keveammatkattilat

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