Halloumi Breakfast Sandwich Recipe

Make aioli

In a small bowl combine 3 tbs mayonnaise, 1 tsp Sriracha, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste; adjust heat or lemon as desired. Refrigerate while you prepare the rest so flavors meld.

Prepare potatoes

Peel (optional) and cut the 2 medium russet potatoes into even matchstick fries, about 1/4-inch thick. Rinse in cold water until water runs clear to remove excess starch, then pat completely dry with a clean towel or paper towels.

Cook fries

Heat a heavy skillet or a deep pot with 2 cups vegetable oil to 325°F (if you have a thermometer). If pan-frying, heat oil over medium-high until shimmering. Fry the potatoes in batches for 3–4 minutes until soft and slightly cooked through but not browned (blanch stage). Remove to a paper towel-lined tray. Increase oil temperature to 375°F (or raise heat). Fry the blanched fries again in batches for 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with 1 tsp fine sea salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika (optional). Keep warm in a single layer in a low oven (200°F/95°C) while finishing sandwich.

Cook bacon

In a large skillet over medium heat, add the 4 slices of double smoked bacon. Cook 3–4 minutes per side (depending on thickness) until crisp to your liking. Transfer to a paper towel-lined plate to drain. Reserve 1 tsp rendered bacon fat in the pan for extra flavor (wipe excess if more).

Grill halloumi

Slice the 120 g halloumi into 4 even slices (about 1/4-inch thick). Heat 1 tbs olive oil in the same skillet over medium-high heat. Add halloumi slices and grill 1.5–2 minutes per side until golden brown and slightly puffed. Remove and keep warm.

Fry eggs

Reduce heat to medium. Add 1 tbs butter to the skillet. Crack 2 eggs into the pan and fry sunny-side up or over-easy per preference: cook until whites are set but yolks still runny (about 2–3 minutes sunny-side; flip carefully for over-easy and cook 20–30 seconds more). Season eggs lightly with a pinch of salt and pepper. Remove to a plate.

Toast buns and assemble

Halve the 2 potato buns and toast cut sides in the skillet until golden, about 30–60 seconds. Spread a tablespoon of spicy aioli on the bottom bun. Layer: lettuce leaf, tomato slice(s), grilled halloumi (2 slices), avocado slices (from half avocado), bacon (2 slices), fried egg, then top bun with a little more aioli if desired. Repeat for second sandwich.

Serve each sandwich immediately with a generous portion of fresh-cut fries on the side. Provide extra aioli for dipping. Total garnishes: sprinkle a little extra smoked paprika over fries if desired.