Halloumi & Scrambled Egg Brunch
5 cherry tomatoes
Small chunk of red onion (about 2cm x 2cm)
Salt and pepper
Finely chop the onion. Quarter the tomatoes. Slice the halloumi.
Beat the eggs and add a good pinch of salt and pepper.
Fry the halloumi and onion in butter on a medium heat for 3 minutes until golden.
Remove the halloumi from the pan and set aside.
Add the eggs to the pan for 1-2 minutes until cooked.
Place the eggs on a plate. Add the halloumi tomatoes and onion. Enjoy!