Crispy Halloumi Toasts with Minted Pea Cream and Sweet Chili Eggs

Instructions

1. 1

   1. Bring a small pot of water to a boil. Add the green peas and cook for 2 minutes until tender and bright green. Drain and briefly rinse under cold water to keep their color.

2. 2

   2. In a blender or food processor, combine the peas, Greek yogurt, fresh mint, garlic, 1 tablespoon lemon juice, the zest of half the lemon, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Blend until thick and silky. Set aside.

3. 3

   3. Toast the rustic bread slices until golden and crisp. If using the oven, bake them on a sheet pan at 400 °F / 200 °C for 5 to 7 minutes, turning halfway through.

4. 4

   4. Heat a nonstick skillet over medium heat. Add the halloumi slices and cook for 1 to 2 minutes per side until golden outside and soft inside. Remove and set aside.

5. 5

   5. In the same skillet, add the butter, red pepper flakes, honey, the remaining tablespoon of lemon juice, and a pinch of salt. Cook for 30 to 60 seconds over low heat, just until the butter melts and the mixture becomes fragrant. Transfer the sauce to a small bowl.

6. 6

   6. Fill another small pot with water and bring to a gentle boil. Carefully add the eggs and cook for 7 minutes for jammy yolks. Transfer immediately to cold water, peel carefully, and cut in half.

7. 7

   7. Spread each toast generously with the minted pea cream. Arrange the golden halloumi slices on top, then add the halved eggs.

8. 8

   8. Finish with the sweet chili butter over the eggs and halloumi. Grate the remaining lemon zest on top, add a few drops of olive oil if desired, and serve immediately.