With tons of protein, fiber, and vitamins, this vegetarian full English breakfast is going to power up your day like no other breakfast! I fully admit this is not a super simple, easy breakfast. There are a lot of components! It does come together pretty quickly, but in my opinion, it’s more of a weekend or special occasion breakfast.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make a Vegetarian English Breakfast
• Tips for Success
• More Hearty Breakfast Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Last spring, we were lucky enough to get to spend a week in London. Oh my gosh – London is NOT overrated. What a great city!

One day, we had tickets to tour the inside of Buckingham Palace (which was so cool!) We decided to start out early by hitting a cafe in Kensington, then taking a stroll across Hyde Park toward our tour at Buckingham.

I started researching cafes, and came across one called Ffiona’s. One of our dogs is named Fiona – just one F, but we still had to go. It was a cute, quirky little cafe with the best breakfast I’ve ever had! Seriously. I ordered their vegetarian English breakfast with warm havarti cheese, perfect eggs, grilled toast, tangy beans, creamy avocado … oh my gosh. SO GOOD.

I live in the U.S., nowhere near London (sadly), so obviously I needed to recreate this amazing vegetarian English breakfast experience at home. AND obviously I needed to share it with you!

Ingredients

• Hashbrown patties – In the UK, they seem to use these triangular hash brown patties that are delicious! I’ve not been able to find them in the US, but frozen hash brown patties that are found in the freezer section of most grocery stores (Trader Joe’s has a good one) work great.
• Baked beans – You can grab canned vegetarian baked beans at the store, or try my vegetarian skillet baked beans for an easy homemade version.
• Olive oil – For frying the toast + sautéing the mushrooms + cooking the halloumi, eggs, and tomato.
• Bread – I like to use sourdough, but your favorite rustic bread will do just fine.
• Mushrooms – I prefer plain old white button mushrooms, but cremini mushrooms are great too.
• Tomato – For English breakfasts, tomatoes are cut in half and cooked briefly in the skillet to slightly brown and warm the tomato.
• Halloumi – Halloumi cheese is a salty, hard cheese that keeps its shape when warm. It’s the perfect addition to an English breakfast.
• Eggs
• Avocado
• Salt & pepper – to taste.
• Parsley – Optional, but makes a pretty garnish.

Adaptations/Variations

• Vegan English Breakfast – Omit the halloumi and eggs.
• Gluten-Free English Breakfast – Leave off the toast or use GF bread.

Tips for Success

• Prep ahead. Once you start cooking things in the skillet, the process goes quickly.
• Start the hash browns first. For us, those take the longest to cook.
• Use a nice, roomy nonstick skillet to accommodate everything.

I hope this Vegetarian English Breakfast satisfies that full traditional English breakfast craving, but without the meat! For me, it definitely hits the spot. Though I’ll be honest, I’d rather be eating it in London … but I’ll take what I can get!

More Hearty Breakfast Recipes

• Protein-Packed Vegan Bowl
• Banana Oat Blender Pancakes
• Muesli
• Black Bean Breakfast Scramble

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Vegetarian Full English Breakfast Recipe

A meatless version of the traditional super-hearty English breakfast! No sausage or bacon, instead we have salty warmed halloumi cheese, avocado, and vegetarian baked beans – among all of the other elements of the classic English breakfast. Perfect for long, lazy weekend mornings or special occasions.

Keyword vegetarian english breakfast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 859kcal

Author Kare

Equipment

• 2 large serving plates or platters
• 1 large non-stick skillet

Ingredients

• 2 hashbrown patties here in the U.S. Trader Joe's hash brown patties are a pretty good substitute for British triangular hashbrowns
• 2 cups baked beans approx 1 [15-ounce] can or homemade
• 4 tablespoons olive oil divided
• 2 slices sourdough bread or another favorite artisan bread
• 6 white button mushrooms sliced; about 1 cup
• 1 tomato halved horizontally
• 4 slices halloumi cheese about 4 ounces or half a block cut into 1/2-inch slices
• 2 eggs
• 1/2 avocado sliced
• salt & pepper
• chopped parsley optional, for garnish

Instructions

Bake or air-fry the hash brown patties

• I start this first because they usually take the longest. Go by the package instructions. We use Trader Joe's hash brown patties which we air-fry at 400°F (205°C) for 14 minutes.

Warm the beans

• Place the beans in a small saucepan over low heat to warm them. Remember to stir them occasionally.

Make the rest of the breakfast

• Set a large non-stick skillet over medium heat. Add two tablespoons of olive oil. Add the bread to the skillet and cook on both sides, flipping, until toasty and golden. Set out two plates and place one piece of toast on each plate.
• Add another tablespoon of olive oil. Saute the mushrooms along with a pinch of salt for about 3 minutes until they begin to soften. Move them aside, and place the tomatoes sliced-side down in the skillet. Put the lid on the pan. Cook for 2-3 more minutes until the tomatoes are lightly browned and warmed through. Divide the mushrooms and tomato between the two plates.
• Fry the halloumi on each side for 1-2 minutes until golden. Place two slices on each plate.
• Scoop the warm beans into the middle of each plate.
• Add the last tablespoon of olive oil to the skillet. Fry the eggs to your liking (for photos sunny-side up would be great). Arrange an egg on each plate.
• Add the sliced avocado to each plate.
• Sprinkle the egg, avocado, and veggies with salt and pepper. Add a little bit of parsley for garnish if desired. Serve.

Nutrition

Serving: 1plate | Calories: 859kcal | Carbohydrates: 93g | Protein: 29g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 0.01g | Cholesterol: 181mg | Sodium: 1510mg | Potassium: 1504mg | Fiber: 20g | Sugar: 6g | Vitamin A: 823IU | Vitamin C: 20mg | Calcium: 207mg | Iron: 8mg

The post Vegetarian Full English Breakfast Recipe appeared first on Kitchen Treaty.

Grilled Halloumi is FANTASTIC. The salty, briny cheese has an incredibly high melting point, so it holds its shape when heated. The result is a warm, chewy (in the best way) cheese perfect for all kinds of uses – eat it by itself, or enjoy it as a base for this bruschetta or thrown into or onto salads like this simple grilled peach halloumi salad.

Grilled halloumi is, basically, a cheese lover’s dream. And before halloumi came along, you may have asked yourself, how in the heck could you possibly grill cheese without it melting through the slats and making a huge mess?

Well, turns out grilling cheese is a thing, thanks to Halloumi. It’s not only totally possible, but highly recommended.

Here’s how to grill halloumi cheese!

Table of Contents

• What is Halloumi Cheese?
• Why You’ll Love Grilled Halloumi
• Ingredients
• How to Grill Halloumi Cheese
• Tips for Grilled Halloumi Success
• More Grilled Halloumi Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

What is Halloumi Cheese?

Halloumi is a semi-hard, unripened, brined goat and sheep’s milk cheese (although it can be made with cow’s milk as well). It has a higher melting point that most cheese, and that high melting point that makes it great for the grill and perfect for so many light summer meals.

Why You’ll Love Grilled Halloumi

I suspect you’ll love the possibilities once you know how to grill halloumi cheese. They seem endless, really!

It’s delicious all on its own, or add halloumi to some vegetable skewers and grill it that way. Make a cheese sandwich out of it maybe with some fresh pesto (or add it to these grilled veggie sandwiches!). Top a fresh salad with the grilled halloumi slabs, or chop it up small and top a summer grain salad.

I love placing it on top of a portobello burger for one heck of a vegetarian option!

Whatever you do, just make sure to add “grilling cheese” to your summer bucket list!

Ingredients

• Halloumi cheese – It comes in a tub with brine that you’ll want to drain off.
• Olive oil or vegetable oil – For brushing your grilling surface so the cheese doesn’t stick.

How to Grill Halloumi Cheese

Slice the block of cheese into thick pieces – about 1/3 inch – so they don’t fall apart on the grill. It’ll sound squeaky as the knife goes through it, kind of like chewing cheese curds which is always fun.

Heat your grill or grill pan to medium-high. Brush the grilling surface with oil, then throw the cheese on for about three minutes per side until those lovely golden brown char marks appear. Remove from the grill and serve – it’s that simple!

Tips for Grilled Halloumi Success

• Brush your grill with olive oil or vegetable oil so that the cheese doesn’t stick.
• Don’t flip your cheese too much when grilling. You really want those charred grill lines to develop. Those bits are extra flavorful!

More Grilled Halloumi Recipes

• Grilled Halloumi Bruschetta
• Grilled Halloumi Salad

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Grilled Halloumi Cheese Recipe

Did you know you could grill a big hunk of cheese?! Halloumi has an incredibly high melting point, making it perfect for grilling. The result is a warmed, salty, chewy-hard cheese perfect for all kinds of uses. Here's how to do it.

Cuisine greek

Keyword grilled halloumi, grilled halloumi cheese, halloumi cheese, how to grill halloumi, how to grill halloumi cheese

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 4

Calories 233kcal

Author Kare

Equipment

• 1 Grill or grill pan

Ingredients

• 1 package Halloumi cheese brine drained, cut into 1/3-inch slabs
• 1 tablespoon olive oil or vegetable oil for brushing the grill

Instructions

• Preheat outdoor grill or stove-top grill pan over medium-high heat/flame, about 400 degrees Fahrenheit.
• Cut the halloumi into approximately 1/4-1/3 inch slices.
• Once hot, place the halloumi on the grill. Flip each slice after about 3 minutes, or once golden brown grill marks appear. Grill on other side then remove from grill. It’s done!

Notes

3/21/2024 recipe update: I added oil (vegetable or olive oil) to the ingredient list. When brushed on the grill or grill pan, it helps to keep the cheese from sticking to the surface. 

Nutrition

Serving: 1g | Calories: 233kcal | Protein: 14g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 563mg | Potassium: 0.04mg | Calcium: 34mg | Iron: 0.02mg

The post Grilled Halloumi Cheese Recipe appeared first on Kitchen Treaty.

I showed you how to grill halloumi, now how about this delicious idea for serving it? Forget bread – this recipe makes use of grilled halloumi slices topped with a juicy tomato salad for an incredible new spin on bruschetta. This is the halloumi starter of your dreams.

Using halloumi in bruschetta, you get an added dimension to the classic appetizer you normally otherwise wouldn’t – saltiness. Replacing the bread with a slice of salty grilled cheese really brings out the freshness of the summer tomatoes and basil.

I’m honestly not sure I ever want to go back to bread!

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Grilled Halloumi Bruschetta

Grilled halloumi makes an incredible base for bruschetta – no bread needed! If you prefer lower-carb fare, this is THE appetizer for you.

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Author Kare

Ingredients

• 9 ounces halloumi cheese slices grilled (here’s how to grill halloumi cheese)
• 2 large vine ripe tomatoes diced
• 2 tablespoons chopped black olives
• 1 tablespoon minced red onion
• 2 tablespoons chopped fresh basil
• 1 tablespoon extra virgin olive oil
• 1 tabespoon red wine vinegar
• Salt and pepper to taste

Instructions

• Arrange the grilled halloumi slices on a platter or serving dish
• Combine the remaining ingredients in a small bowl and mix together.
• Top each slice of halloumi with the tomato mixture and serve.
• To make ahead, you can assemble the tomato mix and refrigerate it in an airtight container. Then just grill the cheese, top with the tomatoes, and serve.

This recipe was written and photographed by Gina of Running to the Kitchen as a special contributor to Kitchen Treaty.

The post Grilled Halloumi Bruschetta appeared first on Kitchen Treaty.

A fresh, light, seasonal, and – most importantly – scrumptious dinner right from the grill? Yes please.

Grilled halloumi, juicy peaches, and fresh arugula in this Grilled Halloumi & Peach Salad means you get a salty, sweet and zesty element all in one light bite.

If you don’t have white balsamic, a regular balsamic or even a reduce balsamic glaze would be equally delicious on this salad.

Happy Summer!

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Grilled Halloumi & Peach Salad

Grilled halloumi, juicy peaches, and fresh arugula in this Grilled Halloumi & Peach Salad means you get a salty, sweet and zesty element all in one light bite.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 445kcal

Author Kare

Ingredients

• 4 ounces grilled halloumi slices about 4 2-inch by 4-inch slices (here’s how to grill halloumi cheese)
• 2 cups baby arugula
• 2 peaches cut into 6 wedges
• 2 tablespoons toasted pine nuts*
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white balsamic vinegar
• salt and pepper to taste

Instructions

• Preheat outdoor grill or stove-top grill pan over medium-high heat.
• Spray peach segments with cooking spray or brush with olive oil then place on the grill. Add cheese to the grill too. Grill for 2-3 minutes per side until charred grill marks appear and peach is just starting to soften, flip and grill on the other side.
• Arrange the arugula on a salad dish, top with grilled peach segments and grilled halloumi slices. Top with toasted pine nuts.
• Whisk the olive oil and balsamic vinegar in a small bowl until combined. Drizzle dressing over top of the salad and season with salt and pepper to taste.

Notes

Serves 1 as a main dish or 2 as a side

* To toast pine nuts, warm a saute pan over medium heat. Add pine nuts and cook, stirring frequently, until golden and fragrant, about 4 minutes. Remove from heat before they get *too* toasted – they will continue to cook for a bit even off-heat.

Nutrition

Serving: 2g | Calories: 445kcal | Carbohydrates: 19g | Protein: 16g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Sodium: 708mg | Potassium: 326mg | Fiber: 3g | Sugar: 15g | Vitamin A: 967IU | Vitamin C: 9mg | Calcium: 609mg | Iron: 1mg

The post Grilled Halloumi & Peach Salad appeared first on Kitchen Treaty.