Skip to main content
FR
FR
Main Content
Photo for - Health Bowl with Halloumi and Poached Egg

Health Bowl with Halloumi and Poached Egg

Satisfy everyone’s appetite for a healthy option with this delicious bowl featuring eggs, spinach, brown rice, edamame, carrots and a generous portion of halloumi.

  • Yields: 12
  • Preparation: 30 minutes

Ingredients

Bowls:

  • 36 slices SALERNO - Halloumi Cheese, 3/8-inch (0.9 cm)
  • 12 eggs
  • 6 red bell peppers, seeded and thinly sliced
  • 6 yellow bell peppers, seeded and thinly sliced
  • 6 carrots, peeled and julienned
  • 12 cups (3L) cooked brown rice
  • 6 cups (1.5L) spinach leaves, lightly blanched
  • 3 cups (750mL) edamame, shelled cooked
  • ¼ cup (60mL) olive oil
  • ¼ cup (60mL) sesame seeds, toasted

Dressing:

  • 6 lemons
  • 2 shallots, peeled and finely diced
  • 1 cup (250mL) extra virgin olive oil
  • 1 tsp (5mL) sea salt
  • 1 tsp (5mL) cracked pepper

Instructions

Bowls:
  1. Poach eggs and hold in an ice water bath until service. Warm slightly to order in hot water for 20 to 30 seconds.
  2. On a flat top, sauté peppers in olive oil until tender crisp. Set aside. Repeat with carrots.
  3. To make a bowl, fill bottom of a wide bowl with 1 cup (250 mL) of rice. Arrange one portion each of peppers, carrots, spinach leaves and edamame in sections. Sprinkle bowl with sesame seeds.
  4. Brush 3 slices of Halloumi cheese with olive oil and pan fry for 2 minutes per side or until golden crisp. Warm 1 poached egg and place in center of bowl. Top with 2 Halloumi cheese slices and serve drizzled with dressing.
Dressing:
  1. Zest and juice lemons into a medium bowl. Add shallots. Gradually add olive oil in a thin stream whisking continually until dressing starts to thicken slightly. Add salt and pepper, to taste. Set aside.
Photo of - Health Bowl with Halloumi and Poached Egg

Ingredients

Bowls:

  • 36 slices SALERNO - Halloumi Cheese, 3/8-inch (0.9 cm)
  • 12 eggs
  • 6 red bell peppers, seeded and thinly sliced
  • 6 yellow bell peppers, seeded and thinly sliced
  • 6 carrots, peeled and julienned
  • 12 cups (3L) cooked brown rice
  • 6 cups (1.5L) spinach leaves, lightly blanched
  • 3 cups (750mL) edamame, shelled cooked
  • ¼ cup (60mL) olive oil
  • ¼ cup (60mL) sesame seeds, toasted

Dressing:

  • 6 lemons
  • 2 shallots, peeled and finely diced
  • 1 cup (250mL) extra virgin olive oil
  • 1 tsp (5mL) sea salt
  • 1 tsp (5mL) cracked pepper