EGG, HAL­LOUMI AND AV­O­CADO SALAD

Hands-on time: 15 min­utes To­tal time: 15 min­utes Makes: 2 serv­ings

Canadian Living Comfort Food - - Eggs & Brunch -

Hal­loumi, a quin­tes­sen­tial Mediter­ranean cheese, is sub­lime when browned in a skil­let: It turns golden and crispy on the out­side and slightly soft in­side, but it still holds its shape. Baby kale is sweeter and more ten­der than ma­ture kale and makes a beau­ti­fully hearty salad.

4 slices (¼ inch thick) hal­loumi cheese

1 tsp veg­etable oil

2 eggs

¼ tsp each salt and pep­per

1 tbsp lemon juice

1 tbsp olive oil

1 tsp liq­uid honey

half clove gar­lic, finely grated or pressed

5 cups baby kale

half av­o­cado, peeled, pit­ted and sliced

In non­stick skil­let, cook hal­loumi over medium heat, turn­ing once, un­til light golden, about 5 min­utes. Halve each slice length­wise; keep warm.

In same pan, heat veg­etable oil over medium heat; cook eggs un­til whites are set yet yolks are still runny, about 3 min­utes. Sprin­kle with half each of the salt and pep­per.

Mean­while, in large bowl, whisk to­gether lemon juice, olive oil, honey, gar­lic and re­main­ing salt and pep­per. Add kale; toss to coat. Ar­range on plates; top with av­o­cado, hal­loumi and eggs.

PER SERV­ING: about 443 cal, 19 g pro, 32 g to­tal fat (9 g sat. fat), 27 g carb (8 g di­etary fi­bre, 8 g sugar), 217 mg chol, 832 mg sodium, 1,065 mg potas­sium. % RDI: 40% cal­cium, 29% iron, 171% vit A, 347% vit C, 54% fo­late.

THE YOLK MAKES THE DRESS­ING CREAMIER WHEN BRO­KEN

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