Greek style cooked breakfast
A full Australian Brekkie with Agean influence! – Roma tomatoes with haloumi and prosciutto served with garlic mushrooms and crispy bacon.
4 tbs olive oil
4 roma tomatoes halved lengthways
2 tbs dried mixed greek herbs (oregano, thyme etc)
125g haloumi cheese sliced 1cm thick
8 thin slices of prosciutto
250g field mushrooms, peeled and sliced
2 cloves garlic finely chopped
1 medium tomato diced
4 tbs chopped black olives
2 tbs lemon juice
8 rashers rindless bacon
Salt and pepper to taste
Brush the Roma tomatoes with half the olive oil and coat with half the dried greek herbs. Place under a hot grill for 10 minutes.
Fry the haloumi for 3 minutes each side until golden brown. Place haloumi slices on top of tomato halves, wrap with a slice of prosciutto. Return to the grill for a further 3 minutes.
Fry the bacon until browned and crispy. Remove from the pan.
Beat the eggs and add a dash of water. Add the olives to the pan and stir fry for 30 seconds. Add the egg mixture and scramble. Cook until set.
Heat the remaining olive oil in a saucepan. Add the mushrooms and garlic and stir-fry until mushrooms are soft. Add the remaining herbs, tomato, lemon juice, salt and pepper.
Stir-fry an additional 3 minutes.
Plate it up equally and enjoy.