Fluffy Scrambled Eggs with Halloumi Chips
Fluffy Scrambled Eggs with Charalambides Christis Halloumi Chips
Ingredients
• 1 thick slice of tsoureki (Greek sweet bread)
• 1 tbsp Charalambides Christis margarine Original
• 2 eggs
• ½ tsp finely chopped chives
• Salt
• Pepper
• 5 tbsp grated Pissourkotiko Traditional Halloumi Charalambides Christis
Instructions
1. In a medium frying pan, add the margarine and heat over medium heat.
2. Once it starts bubbling, add the tsoureki slice and caramelise it on all sides.
3. Transfer the tsoureki to a plate. In the same pan, pour in the beaten eggs. Increase the heat and, using a spatula, gently stir to create “waves” in the eggs — this gives you fluffy scrambled eggs. They’ll be ready in about 1 minute.
4. Turn off the heat, season with salt and pepper, and add the chopped chives. Place the scrambled eggs on top of the caramelised tsoureki.
5. For the halloumi chips: Use a clean, non-stick pan and heat over low to medium heat. Add the grated halloumi, spreading it to cover the surface of the pan. Cook until it melts, forms one solid piece, and takes on a light golden colour.
6. Flip carefully and cook for another 1 minute.
7. Place the large halloumi chip on top of the eggs and enjoy.
