( SERVES 4 )
Photo by Annabel Langbein Media
I like to put together a brunch or lunch salad on days when I feel like a special breakfast without the weight of a fry-up. It's just as good without halloumi or eggs, or you can omit the bacon for a vegetarian version. Top with crumbled feta instead of halloumi if you prefer.
- Toss together the lettuce, tomatoes, avocado and parsley, then divide between 4 serving plates.
- Grill or fry bacon until crispy and halloumi, if using, until lightly golden, then drain on paper towels.
- Soft-poach eggs in lightly salted water for 3-4 minutes.
- Divide bacon, halloumi and eggs between salad plates, drizzle with thinned mayonnaise or aioli and season with salt and pepper. Serve immediately.
More egg-based recipes from Annabel
From Essential Annabel Langbein (Annabel Langbein Media, $65), a compendium of Annabel’s best-ever savoury recipes and cooking tips. For more, visit annabel-langbein.com