Muti Hot Sauce Keeva Eats Brunch Sandwich

Muti Call: Muti X Keeva Eats Brunch Sandwich

It’s good to reduce your meat intake, because it’s good for the environment and it’s healthy! It’s really healthy. Anyway look: cheese, brioche and fried eggs are the order of the day here, so make your peace with that. There is no breakfast sandwich that is not improved by the addition of a fried egg, hot sauce-mayo and avocado, but the star of the show here is the marinated halloumi, which picks up all the sharp/sour/reallyreallyhot flavours of whichever hot sauce you prefer. Speaking of which: Muti. Muti are a Bristol-based independent business that focus on naturally-fermented hot sauces, krauts and kimchi. We at KeevaEats have been big fans of Muti’s hot sauces for a while now, usually using them to jazz up eggs, tacos, pizzas and more besides.

Unlike most hot sauces which rely heavily on vinegar for flavour and acidity, the acidity in Muti’s hot sauces comes from lacto-fermentation, which objectively sounds a bit mad but really just produces a milder, rounder flavour than vinegar. The sauces themselves are also lovely and fruity, rather than focusing on just pain. Since we kept annoying them by asking them to ship individual bottles of hot sauce to Northern Ireland, they very kindly invited us to come up with a Muti-forward recipe in exchange for trying out their fiery Double Trouble and smoky Deep Trouble sauces. Seems fair enough.

(Warm thanks to Muti for the complimentary box of hot sauces, which in all likelihood we would have bought anyway. Go buy some Muti hot sauce.)

Muti Brunch Sandwich

Servings 2


  • 2 tbsp Chopped Rosemary
  • 1 tsp Lemon Zest; grated
  • 1 tsp Smoked Paprika
  • 1 clove Garlic; minced
  • 1 tbsp Muti Double Trouble
  • 1 tbsp Extra Virgin Olive Oil
  • 225 g Halloumi
  • 1 Avocado
  • 1 Red Onion; sliced
  • 1 bunch Rocket
  • 4 tbsp Olive Oil
  • 2 Eggs
  • 2 Brioche Buns
  • 4 tbsp Mayo
  • 2 tbsp Muti Deep Trouble


  • In a bowl, mix together the rosemary, lemon zest, paprika, garlic and olive oil. Slice your halloumi and add to marinade. Marinate for 15-30 mins.
  • Heat a grill or non-stick pan on high (grill marks on halloumi are cool, but non-stick works too). Remove the halloumi from the marinade. Discard any excess marinade, and grill for 1-2 minutes each side, until nicely browned all over. Remove from pan.
  • Add mayo and Muti Deep Trouble to a bowl and mix.
  • Slice brioche buns in half. Toast each side and add a tbsp of Muti Mayo to each half of brioche.
  • Add oil to a pan along with a glug of Muti Double Trouble. Heat on high and mix Muti in with oil. Add eggs and cook to desired doneness – when nearly done, top with a few blobs of Double Trouble.
  • Top the bottom half of each brioche bun with rocket, followed by the halloumi, fried egg, sliced avocado, and red onion. Complete with the bread top.

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