There’s nothing better than kicking into the weekend with a relaxed brekkie. Moore and Moore Café share a dish from their all day breakfast menu; avocado with broad bean and olive salsa, grilled haloumi, eggs and grain toast.
Ingredients (serves 4)
8 slices of Wild Bakery bread
8 free range eggs
8 slices of fresh haloumi
2 avocado’s, halved and peeled
Broad bean salsa
Small handful of fresh peas
Small and fresh broad beans, blanched and peeled
1 red shallot, finely chopped
2 handfuls pitted Kalamata olives
Sprig each of fresh rosemary and thyme, de stemmed and chopped
Zest of 1 lemon
Extra virgin olive oil (EVOO) and salt and pepper to taste
1. Place all ingredients for the broad bean salsa in the food processor and pulse till chunky and awesome. Finish with EVOO and salt and pepper to taste.
2. Place a deep pot of water on the stove on medium heat, bring the water to a summer. Create a swirl in the water and crack the eggs in to the water, one at a time. Cook 4 at a time, depending on pot size. Cook for 3 minutes and 30 seconds, remove with a slotted spoon and drain on paper towel.
3. Meanwhile, toast the bread in the skillet on a medium heat with a little extra virgin olive oil. Remove and wipe crumbs from pan. Add some more EVOO to pan and brown both sides of the haloumi.
4. Plate the toast first, followed by the haloumi, avocado and eggs. Generously top with broad bean salsa and Growing Change* greens.
*Growing Change operates Fremantle Social Farm, on the eastern bowling green at North Fremantle Bowling Club, connecting Fremantle through growing, making and selling food.
We’ve tagged some of the top breakfast spots in Freo below. What’s your favourite place? Let us know if you go for the big fry up, or do you go for that signature dish you’d never make at home?
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