Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Breakfast Sandwich with Fried Halloumi, Egg Salad, and Coriander
In their Paris restaurant "Mokonuts", Omar Koreitem and his wife Moko Hirayama captivate guests with honest, heartfelt cooking that feels as genuine as it is inspired. This signature dish is the perfect way to start the day.
Cooking time: 30 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | Eggs, hard boiled | |
| Juice of ¼ lemon | ||
| 25 | g | Coriander (leaves and stems), finely chopped, or other fresh herbs to taste (plus a little more for garnish) |
| 3 | tablespoon(s) | Japanese mayonnaise (e.g. Kewpie; plus a little more for serving) |
| 8 | Cherry tomatoes, halved | |
| 2 | teaspoon(s) | Olive oil |
| 1 | handful | White cabbage, finely chopped |
| 1 | splash(es) | Sherry vinegar |
| 8 | slice(s) | Halloumi or another grilled cheese |
| 4 | piece(s) | Focaccia (in sandwich size) |
| Sea salt | ||
- Mash the eggs with a fork, then mix in the lemon juice and a generous pinch of salt. Add coriander and mayonnaise, stirring until smooth. Taste and add a little more salt or lemon juice if needed.
- Mix the halved cherry tomatoes with a pinch of sea salt and 1 teaspoon of olive oil in a small bowl; set aside.
- Toss the finely shredded white cabbage with the remaining teaspoon of olive oil, sherry vinegar, and a touch of salt in a second bowl, letting it marinate briefly.
- Fry the halloumi in a dry pan over medium heat until golden brown on both sides and slightly softened.
- Slice the focaccia horizontally, leaving one side attached to form a pocket.
- Spoon a quarter of the egg salad into each pocket, followed by four tomato halves. Add two slices of fried halloumi and finish with the marinated cabbage.
- Garnish with fresh herbs and a touch more mayonnaise to taste, then serve warm.
