The Elaho Breakfast Recipe

Prepare proteins and toast

Heat a large nonstick skillet over medium heat. Add 1 tbs neutral oil. When hot, add the breakfast sausages and cook 4–5 minutes per side until nicely browned and internal temperature reaches 160°F (71°C). Remove to a plate and keep warm. In the same skillet, add the bacon strips in a single layer and cook 2–4 minutes per side until crisp. Remove and drain on paper towel, keep warm. Wipe skillet lightly if excess fat accumulates, leaving a thin film for flavor.

Grill the halloumi

Slice halloumi into 1/3-inch slices. Heat a small nonstick or cast-iron skillet over medium-high (or use a grill pan). Brush each slice with a little olive oil. Sear 1.5–2 minutes per side until golden brown and slightly softened. Remove and keep warm.

Toast the sourdough

Toast or grill the two sourdough slices until golden and crisp (about 2–3 minutes each side in a skillet or 3–4 minutes in a toaster). Optional: rub lightly with a cut garlic clove and brush with a little olive oil or butter.

Cook sunny-side up eggs

In a clean nonstick skillet, melt 1 tsp butter over low-medium heat. Crack two eggs into a small bowl first, then gently slide into the pan. Cook slowly for 3–4 minutes until whites are set but yolks remain runny; cover the pan for ~30–45 seconds if whites need finishing. Season with salt and pepper. Remove carefully with a spatula, keeping yolks intact.

While proteins are cooking, make the bean puree. In a small skillet, warm 1 tbs olive oil over low heat and gently sweat minced garlic for 30–45 seconds until fragrant (do not brown). Transfer garlic and 1 cup drained beans to a food processor or blender. Add lemon juice, 2 tbs water (or reserved liquid), 1 tsp salt, 1/2 tsp black pepper, and the optional parsley. Pulse/blend to a smooth-but-slightly-textured puree, scraping down sides as needed. If too thick, add up to 1–2 tbs more water. Taste and adjust seasoning. Keep warm or at room temperature.

Cook the hash while other components finish so everything is ready together. Par-cook diced potatoes in boiling salted water for 5 minutes until just tender but not falling apart. Drain well and let steam-dry briefly.

Heat a large skillet over medium-high and add 1.5 tbs oil. Add potatoes in a single layer and let sear undisturbed 3–4 minutes to develop crust. Add butter, diced onion, and red bell pepper, toss, and continue cooking, stirring occasionally, another 6–8 minutes until potatoes are crisp and onions are golden. Stir in smoked paprika, 3/4 tsp salt and 1/2 tsp black pepper. Adjust seasoning. Finish with chopped chives or parsley and remove from heat.

On a warmed plate, spoon a generous 3–4 tbs of bean puree to one side. Place a mound of hash (about 1 cup) beside the puree. Arrange the grilled halloumi slices and bacon attractively. Place the two sausages next to the hash. Top the hash or plate with the two sunny-side-up eggs, taking care not to break yolks. Add the sourdough toast leaning on the side. Finish with a light drizzle of olive oil over halloumi and beans, and a grind of fresh pepper over eggs. Garnish the hash with the remaining chopped herbs.

Serve immediately so eggs remain runny and components retain their texture. Provide ketchup or hot sauce on the side if desired.