Breakfast Chipotle Haloumi and Egg Rolls

Preheat the grill to high. Halve the bread rolls. Thinly slice the tomato and spring onion. Slice the haloumi. Combine half the chipotle (see Make it milder) and 2 tbs mayonnaise in a bowl and season with salt and pepper.

Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Add the remaining chipotle and 1 tsp honey and cook, turning, for 30 secs or until well coated. Season with salt and pepper. Remove from the pan and cover to keep warm.

Heat 2 tsp olive oil in a medium frypan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking.

Meanwhile, put the bread rolls on an oven tray, cut-side up, and grill for 1-2 mins until lightly toasted.

Drizzle the tomato with ½ tsp white wine vinegar, if using, and season with salt and pepper. Spread the bread rolls with the chipotle mayo, then top the bases with the haloumi, tomato and eggs. Scatter over the spring onion and sandwich with the roll tops. Enjoy!

Chipotle is a smoky Mexican chilli sauce. We've recommended this amount for flavour, but if you prefer less heat, reduce to taste.