This is my absolute favourite breakfast at present. It's great to keep changing what you eat. Variety is important but at the moment I absolutely look forward to making this yummy breakfast!
Put two plates onto the kitchen bench
Place 1 TBS of pesto on each plate
Place 1 TBS of tomato relish on each plate
Place 1 cup of wild rocket on each plate
Place a heavy based stainless steel pan on the stove and bring to a medium heat
Add 1 TBS of ghee or unsalted butter to the pan allow to melt
Place the cut haloumi into the ghee or oil and fry until golden brown on both sides
While the haloumi is cooking add the fresh sage leaves and fry in the ghee or oil
When you have turned the haloumi onto the second side drop into the fry pan the cooked sweet potato and refry.
While everything is frying up in the ghee prepare the scrambled eggs.
Place all ingredients into a bowl and beat
Onto your plates, place the cooked haloumi onto the rocket then fried sage leaves on top of the haloumi.
Beside the rocket place the cooked fried sweet potato.
Now head back to the fry pan and pour the beaten eggs into the pan, keep the eggs moving until cooked then place them on the plate, season with black pepper and enjoy.
Place all ingredients into a pot and keep warm while using a bamix or latte whipper to froth the coconut oil and butter into the coffee. Or if you have a thermomix place all ingredients into the TM bowl, for two minutes, speed 4, 70C, increase to speed 10 for last 10 seconds.