If you love quick brunch recipes that feel indulgent but take very little effort, this grated halloumi toast is one you need to try. It is crispy, salty, creamy and lightly sweet all at once. Grated halloumi toast has become one of my go to meals when I want something comforting but still exciting, especially for weekend breakfasts or easy lunches.
Grated halloumi toast is a simple yet indulgent recipe that turns everyday ingredients into something special. The combination of crispy fried halloumi, creamy eggs and fresh avocado creates a balance of textures that feels café inspired but easy to make at home. This dish is perfect for brunch, lunch or a quick comfort meal when you want maximum flavour with minimal effort.
This was inspired by my Grated Halloumi Tacos. I love grating halloumi and the tasty breakfast recipes you can make with it! If you love halloumi then you should try my halloumi shawarma!
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Ingredients
Grated halloumi – The star of this recipe. When grated and pan fried, it melts slightly before forming an ultra crispy crust. I like using grated halloumi because it cooks faster than slices and creates more surface area for that golden crunch. This is what makes grated halloumi toast so addictive.
Sourdough – The perfect base for grated halloumi toast. It holds up well under the cheese and toppings while adding a slight tang that balances the salty halloumi. I like sourdough because it stays crisp even after topping.
Eggs and butter – Add softness and richness. I prefer gently scrambled eggs because they bring contrast to the crisp grated halloumi toast. Cooking them low and slow keeps them creamy rather than dry.
Avocado – Adds freshness and creaminess. I like using avocado here because it cools the heat from the chilli oil and complements the salty cheese beautifully.
Honey – Adds sweetness. I love using honey on grated halloumi toast because sweet and salty always works and it enhances the caramelised notes in the cheese.
Chilli oil –Finishes everything with warmth and depth. A small drizzle brings the whole grated halloumi toast together and stops it from tasting flat.
See recipe card for quantities.
Instructions
Jump to Recipe for quantitiesFor the scrambled eggs
- Step 1: Heat a frying pan on medium low heat and add butter until melted. Add the beaten eggs seasoned with salt and pepper.
- Step 2: After around 30 seconds, begin gently pulling the eggs into the centre of the pan from each side to create soft ribbons.
- Step 3: Continue this motion for 2 to 3 minutes until the eggs are mostly set but still glossy.
- Step 4: Turn the heat off, place a lid on the pan and let the steam gently finish cooking the top while you prepare the grated halloumi toast. If needed, return to low heat for a minute or so once the toast is done.
Making the toast
- Step 1: Grate the halloumi using a cheese grater then heat a non stick pan on medium high heat.
- Step 2: Toast the sourdough to your preferred level of crispness then place the grated halloumi into the pan in two even piles roughly the size of your bread slices. Allow it to melt and sizzle for about 1 minute until it begins to bind together. Press each slice of sourdough directly on top of the melting halloumi.
- Step 3: Cook for 3 to 4 minutes until the underside becomes deeply golden and crispy. Carefully flip each piece so the bread is now on the pan and the halloumi crust is on top.
- Step 4: Top each slice of grated halloumi toast with sliced avocado and soft scrambled eggs and finish with a drizzle of honey, chilli oil and chives.
Hint:Press the sourdough firmly into the melting halloumi so the cheese sticks properly. This helps create that golden crust that stays attached to the toast when flipped.
Substitutions
Halloumi – Use grilling cheese for a similar salty bite or firm tofu coated in a little cornflour and salt for a plant based alternative with crisp edges.
Sourdough – Swap for bloomer bread for a soft centre and crisp crust or use rye bread for a deeper, earthier flavour.
Eggs – Replace with scrambled tofu for a vegan option or chickpea scramble for a lightly nutty, protein rich alternative.
Avocado – Use smashed peas with lemon for a fresher, lighter topping or hummus for creamy richness with added depth.
Honey – Swap for hot honey for extra heat or maple syrup for a deeper, caramel style sweetness.
Chilli oil – Replace with chilli crisp for added texture or harissa oil for a smoky, warming kick.
Variations
Spicy breakfast version - Add extra chilli oil and finish with sliced fresh red chilli or chilli crisp. A spoon of spicy tomato relish also works beautifully and adds acidity to balance the salty halloumi.
Mediterranean style - Top the grated halloumi toast with chopped cucumber, cherry tomatoes and a drizzle of lemon juice. Finish with fresh herbs like parsley or dill for a lighter, fresher version.
Protein packed version - Add smoked salmon or crispy bacon on top of the scrambled eggs. The salty richness pairs perfectly with the halloumi and makes this version ideal for a filling brunch.
Equipment
Small pan
Storage
This recipe is best enjoyed fresh, as grated halloumi toast is all about crisp texture. Once cooled, the halloumi will soften and lose its crunch. If needed, store individual components rather than assembling everything together.
Cooked halloumi can be stored in an airtight container in the fridge for up to two days. Reheat it in a hot dry pan or air fryer to help restore some crispness. Avoid microwaving as this will make it rubbery.
Scrambled eggs should be stored separately in a sealed container and eaten within one day. Reheat gently on low heat with a splash of water to prevent drying out.
Avocado should always be prepared fresh, as it browns quickly even when stored with lemon juice.
For best results, toast the bread fresh before serving and assemble just before eating to maintain flavour and texture.
Top Tip
Keep the heat medium high when cooking the halloumi. Too low and it will sweat instead of crisping. Too high and it may burn before forming a crust.
FAQ
Grated halloumi is best cooked rather than eaten cold. It can be pan fried into crispy piles, baked onto toast, sprinkled over vegetables or used as a crunchy topping. When heated, it softens slightly inside while forming a golden crust on the outside.
Yes, grated halloumi can be eaten raw, but it is not recommended. Raw halloumi is very firm and salty. Cooking it improves the texture, softens the cheese and brings out its signature savoury flavour.
Yes, halloumi cheese can be grated easily. It grates best when cold straight from the fridge. Grating creates more surface area, helping the cheese melt slightly and crisp beautifully when cooked.
Related
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Recipe
Grated Halloumi Toast with scrambled eggs
Equipment
- large pan
- Small pan
- Grater
Ingredients
- 120 g halloumi grated
- 2 slices sourdough
- 3 large eggs beaten together with salt and pepper
- 1 avocado
- 2 teaspoon honey
- 1 teaspoon chilli oil
- ½ tablespoon butter
- 1-2 teaspoon chopped chives
Instructions
For scrambled eggs
- Heat a frying pan on medium low heat. Melt the butter then add the beaten eggs seasoned with salt and pepper.3 large eggs, ½ tablespoon butter
- After around 30 seconds, begin gently pulling the eggs into the centre of the pan from each side to create soft ribbons. Continue this motion for 2 to 3 minutes until the eggs are mostly set but still glossy.
- Turn the heat off, place a lid on the pan and let the steam gently finish cooking the top while you prepare the grated halloumi toast. If needed, return to low heat for a minute or so once the toast is done.
Making the toast
- Grate the halloumi using a cheese grater then heat a non stick pan on medium high heat.120 g halloumi
- Toast the sourdough to your preferred level of crispness then place the grated halloumi into the pan in two even piles roughly the size of your bread slices. Allow it to melt and sizzle for about 1 minute until it begins to bind together. Press each slice of sourdough directly on top of the melting halloumi.2 slices sourdough
- Cook for 3 to 4 minutes until the underside becomes deeply golden and crispy. Carefully flip each piece so the bread is now on the pan and the halloumi crust is on top.
- Top each slice of grated halloumi toast with sliced avocado and soft scrambled eggs and finish with a drizzle of honey, chilli oil and chives.1 avocado, 2 teaspoon honey, 1 teaspoon chilli oil, 1-2 teaspoon chopped chives
