Avocado Toast with Halloumi and Soft-Boiled Egg is a bright, satisfying twist on classic avocado toast. It layers seared halloumi, roasted red peppers, and thinly sliced avocado on toasted sourdough, then finishes with a 7-minute soft-boiled egg, sunflower seeds and microgreens for texture and flavor. This version is ideal for breakfast, brunch or a light lunch paired with a salad.
I’m Heather K. Jones, a registered dietitian and nutrition consultant. I developed this avocado toast after enjoying a memorable brunch in Soho — it struck me as a perfect combination of creamy avocado, salty, squeaky halloumi and the silky yolk of a soft-boiled egg. I’ve been making it regularly ever since, and the balance of flavors and textures makes it one of my favorite quick meals.
Avocado Toast with Halloumi
This recipe uses simple, high-quality ingredients: good sourdough bread, ripe avocado, a farm-fresh egg, sliced roasted red peppers, microgreens and halloumi cheese. Together they create a nutrient-dense dish with healthy fats, protein and vegetables — satisfying and flavorful without being complicated.
Key elements that elevate the toast: searing the halloumi until lightly browned, using a 7-minute soft-boiled egg for a custardy yolk, and adding sunflower seeds and microgreens for crunch and freshness. Pickled red onions also make a delicious optional topping if you want a bit more tang.
How to make the best avocado toast
Because avocado toast highlights only a few ingredients, quality matters. Use fresh bakery bread or a good sourdough, a ripe Hass avocado, firmer halloumi that can be sliced and seared, jarred or freshly roasted red peppers, and fresh microgreens if possible. Lightly toasting the bread and searing the halloumi just until golden will keep the texture contrast perfect.
How to tell if an avocado is ripe
A ripe avocado yields to gentle pressure but still holds its shape for slicing. If it feels very soft or mushy, it’s likely overripe and may be difficult to slice neatly for the toast.
Is avocado toast healthy?
Yes. This recipe combines avocado, a good source of monounsaturated fats, fiber and vitamins; an egg, which provides high-quality protein and micronutrients like B12 and vitamin D; roasted red peppers, rich in vitamin C and antioxidants; and halloumi, which contributes protein and calcium. Together they make a balanced, nourishing meal that’s suitable for many occasions.
Other avocado toast variations
Avocado toast is endlessly adaptable. Here are a few topping ideas to try:
- Smoked salmon with red onion and capers
- Soft goat cheese with chopped chives
- Pico de gallo for a fresh, spicy topping
- Cherry tomatoes, fresh mozzarella and basil for a vegetarian Caprese-style toast
- Crispy bacon with a fried egg for an indulgent breakfast
- Everything bagel seasoning for a bold, savory finish
Avocado Toast with Halloumi and Soft-Boiled Egg — Recipe
Yield: 1 toast • Prep: 5 mins • Cook: 15 mins • Total: 20 mins
Ingredients
- 1 large egg
- 1 slice sourdough bread (about 1 ounce)
- Olive oil spray or a light brush of olive oil
- 1 ounce halloumi cheese, cut into 1/4-inch slices
- 1 ounce avocado, thinly sliced
- 2 tablespoons sliced roasted red pepper (about 1/4 small pepper)
- 1 tablespoon microgreens
- 1/2 teaspoon sunflower seeds
- Pinch kosher salt and freshly ground black pepper, to taste
Instructions
- Make the 7-minute egg: Bring a small pot of water to a rolling boil over high heat. Carefully lower the egg into the boiling water and cook for 7 minutes. Remove the egg with a slotted spoon and plunge it immediately into a bowl of ice water to stop the cooking. Set aside.
- Toast the sourdough to your preferred doneness.
- Heat a small skillet over medium heat and lightly spray or brush with olive oil. Add the halloumi slices and cook for about 45 seconds until golden, then flip and cook an additional 30 seconds on the other side until browned and warmed through.
- Peel the cooled egg and slice it in half.
- To assemble: place the seared halloumi on the toasted bread. Layer with roasted red pepper slices and avocado. Top with the halved soft-boiled egg, microgreens, sunflower seeds, and a pinch of salt and pepper. Serve immediately.
Nutrition (per serving)
Calories: 295 • Carbohydrates: 19 g • Protein: 16 g • Fat: 17 g • Saturated Fat: 7.5 g • Cholesterol: 211 mg • Sodium: 812 mg • Fiber: 3 g • Sugar: 2 g
Final notes
This avocado toast is quick to make and easy to customize. Swap toppings based on what’s in your fridge, or double the recipe to serve two. If you try it, experiment with different bread or add a squeeze of lemon for brightness. Enjoy the contrast of creamy avocado, lightly salty halloumi and the soft, jammy egg yolk.