Jess’s Monthly Melt Down: Divorced Eggs – Murphy Style!

Break ups never tasted so good! Divorced eggs is an iconic and super tasty Mexican recipe. I first heard of them from a pal living in Mexico City. He was like “Jess, you have to make these,” so I did! As you can probably guess – it basically means eggs going their separate ways. I’ve added Ballyhubbock Halloumi because it’s the best summer sheep milk cheese on earth and it’s made in Ireland. A good brunch with a cup of tea can solve all heart breaks.

Enrico’s Wine Match: Rosato “D-Mencial” Adega Entre Os Rios

4 Free-Range Eggs  
35 mls of Savage Sauce 
1 Avocado 
1 packet of Ballyhubbock Irish Haloumi (sliced)
4 slices of Sourdough Bread 
20 mls of Odysea Extra Virgin Olive Oil 
100g of tomatoes (chopped)
20g of Coriander (torn) 
10 mls of Lime Juice 
Sea Salt and Black Pepper 
35 mls of Salsa Verde (shop bought) 
1 clove of Garlic (chopped) 
20g of Onion (diced)

Peel and smash the avocado with a fork. Season with salt and pepper before adding the lime juice and coriander. Mix well to combine. 

Combine the tomatoes, onions and garlic into a little salsa. Season and set aside. 

Fry the Halloumi followed by the eggs in olive oil (or my personal fav butter) until they are sunny side up. 

Toast the Sourdough. 

Pop two slices of sourdough toast on a plate (or platter if your cooking for a crowd). Pop the avocado on one slice and tomato salsa on the other and add the fried egg. Garnish the tomato toast with the savage sauce and add the salsa verde to the avocado toast.

Finnish with the fried Halloumi on top and prepare yourself for a super tasty treat!