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Prepare the ingredients: Grate the halloumi cheese. Mash the ripe avocados in a small bowl. Whisk the eggs in another bowl and scramble them in a separate pan until fluffy. Slice each croissant horizontally, almost all the way through, to create a pocket.

Heat a large non-stick frying pan over medium heat. Add 1/2 tablespoon of olive oil. Once hot, spread about 1/4 of the grated halloumi cheese evenly in a thin layer in the pan. Allow it to cook for about 1 minute until it starts to soften and melt slightly.

Place one sliced croissant (cut side down) directly onto the grated halloumi in the pan. Gently press down on the croissant with a spatula or your hand to ensure the halloumi adheres to the surface. Cook for 3 to 4 minutes, or until the halloumi is golden brown and crispy.

Carefully flip the croissant over, ensuring the crispy halloumi crust remains attached. Cook the croissant for an additional 1 to 2 minutes on the other side until lightly toasted. Remove from the pan and set aside. Repeat steps 2-4 for the remaining three croissants, adding more olive oil as needed for each batch.

Assemble each crispy halloumi croissant. Open the croissant pocket and spread a generous layer of mashed avocado on the inside. Top with a portion of the scrambled eggs. Drizzle with hot honey and sprinkle with everything bagel seasoning.

Fold the croissant in half to enclose the fillings. Serve immediately and enjoy your crispy halloumi croissant sandwich!


Prepare the ingredients: Grate the halloumi cheese. Mash the ripe avocados in a small bowl. Whisk the eggs in another bowl and scramble them in a separate pan until fluffy. Slice each croissant horizontally, almost all the way through, to create a pocket.

Heat a large non-stick frying pan over medium heat. Add 1/2 tablespoon of olive oil. Once hot, spread about 1/4 of the grated halloumi cheese evenly in a thin layer in the pan. Allow it to cook for about 1 minute until it starts to soften and melt slightly.

Place one sliced croissant (cut side down) directly onto the grated halloumi in the pan. Gently press down on the croissant with a spatula or your hand to ensure the halloumi adheres to the surface. Cook for 3 to 4 minutes, or until the halloumi is golden brown and crispy.

Carefully flip the croissant over, ensuring the crispy halloumi crust remains attached. Cook the croissant for an additional 1 to 2 minutes on the other side until lightly toasted. Remove from the pan and set aside. Repeat steps 2-4 for the remaining three croissants, adding more olive oil as needed for each batch.

Assemble each crispy halloumi croissant. Open the croissant pocket and spread a generous layer of mashed avocado on the inside. Top with a portion of the scrambled eggs. Drizzle with hot honey and sprinkle with everything bagel seasoning.

Fold the croissant in half to enclose the fillings. Serve immediately and enjoy your crispy halloumi croissant sandwich!
