After eating delicious Turkish breakfasts for two weeks, when we returned home we started to go through withdrawal. So we decided to make our own!
Below is a photo of the breakfast spread we were treated to every day – can you handle all this goodness? Fresh, healthy and filling, a Turkish breakfast is the best way to kick start your day. I love the relaxed nature of the spread – every day I would assemble something different. Should I make a little tomato and cheese sandwich today? Meat and cucumber? How about everything? And olives! So many olives.
My boyfriend and I attempted our version of a Turkish breakfast, complete with Turkish coffee and an Ottoman trivet! I think this is going to become a regular weekend breakfast treat. So easy to put together and this breakfast kept us going all day on a busy Saturday until dinnertime. I love how we brought some of Turkey back home with us.
- 2 boiled eggs
- Espresso or Turkish coffee
- 1/4 of a cucumber sliced into 8 slices
- 1 hot house tomato sliced into 8 slices
- 8 slices of cured meat salami, soppressata
- *optional: Turkish white cheese sliced into 4 slices
- 1/2 cup of granola
- 4 tablespoons plain Greek yogurt
- 4 strawberries or other fresh fruit sliced into quarters
- 2 tablespoons dried fruit such as raisins or apricots
- 2 teaspoons raw or buckwheat honey
- 8 olives - any variety
- 2 fresh buns sliced in half
- Tahini or sunflower butter
- Fresh juice mango, cherry, apricot
Prepare espresso or Turkish coffee.
Place eggs in a large saucepan and cover them with cool water by 1 inch.
Bring water to a boil over medium heat.
When the water has reached a boil, cover and remove from heat. Let stand 12 minutes. Place in egg holders.
Slice cucumber, tomato, cured meat & cheese and divide between two serving plates.
Divide granola into two small bowls. Top each bowl with 2 tablespoons of Greek yogurt, 8 slices of strawberries, 1 tablespoon of dried fruit and a teaspoon of honey.
Place one bun on each plate.
Divide olives into two small bowls and place one on each plate.
Serve along with jam, tahini, juice and coffee.