Cooking Breakfast With Donna Hay | Health & Wellness | Donna Hay

When one invites a culinary goddess of Donna Hay’s calibre into one’s kitchen, it is essential to establish a clear division of labour. Naturally, Donna took charge of the complex, cheffy wizardry… and I was entrusted with the absolute cornerstone of the entire operation: toast. Recipe from Sunshine, Lemons and Sea Salt by Donna Hay. - Shopping List: 4 large slices of bread (choose wisely) 4–6 mixed heirloom tomatoes, sliced 1 tbsp thinly sliced salt-preserved lemon rind 2 tbsp extra virgin olive oil 2 tsp sherry vinegar Sea salt & cracked black pepper 180g coarsely grated haloumi 2 tbsp toasted white sesame seeds 1 tbsp extra virgin olive oil 4 eggs. Fresh basil and mint - The Method: 1. Toss the grated haloumi and sesame seeds together in a bowl. 2. Heat the extra tablespoon of oil in a large non-stick pan over medium heat. 3. Spoon the haloumi mixture into four neat little rounds in the pan, making an indent in the middle of each. 4. Crack an egg into every indent. Cook for 4–5 minutes until the eggs are cooked 5. Whisk together the preserved lemon, olive oil, sherry vinegar, salt, and pepper. 6. Place your toasted bread onto plates, layer with the sliced tomatoes, and generously spoon over your dressing. 7. Top with those crispy haloumi eggs, scatter over the fresh basil and mint, and devour immediately.