Rye toasts with warm spiced carrot cream, seared halloumi and soft eggs

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Place the carrots on a small sheet pan, toss with 15 ml (1 tbsp) olive oil, ground cumin, sweet paprika, 1/2 teaspoon salt, and black pepper. Roast for 18 minutes, until tender and lightly golden.

2. 2

   While the carrots roast, place the eggs in a small saucepan with cold water. Bring to a boil, reduce to a gentle simmer, and cook for 6 minutes for a soft yolk. Transfer to a bowl of cold water for 2 minutes, then peel carefully.

3. 3

   Transfer the roasted carrots to a blender or food processor. Add the Greek yogurt, lemon juice, honey, and blend until thick and smooth. Taste and adjust with a little more salt if needed. Keep the cream warm.

4. 4

   Heat a nonstick skillet over medium heat. Add the halloumi and cook for 1 to 2 minutes per side, without moving it too much, until golden on the surface.

5. 5

   Toast the rye bread slices. Spread each slice with a little butter while still warm.

6. 6

   To serve, spread the warm carrot cream over the toasts. Arrange the golden halloumi slices on top.

7. 7

   Cut the eggs in half and place them over the toasts. Finish with the remaining olive oil, chopped chives, and toasted sunflower seeds. Serve immediately.