BreakfastMain Course

Traditional Turkish Breakfast Plate

Name: Traditional Turkish Breakfast Plate
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: turkish
Ingredients: 4 pcs egg; 1 pcs cucumber sliced; 2 pcs tomato sliced; 100 g feta cheese crumbled or sliced; 50 g olive pitted; 2 tbsp honey; 30 g walnut chopped; 1 tbsp parsley fresh, chopped; 2 pcs bread for serving; 2 cup tea hot, for serving

Experience the rich culinary heritage of Turkey with this vibrant breakfast plate, a delightful mosaic of fresh, wholesome ingredients. Featuring perfectly boiled eggs, tangy feta, briny olives, crisp vegetables, and a touch of sweet honey with walnuts, it offers a harmonious blend of savory and sweet. This traditional spread is designed to be savored slowly, providing a nourishing and flavorful start to your day.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Easy
Per serving: 675 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

4 pcsegg
1 pcscucumber, sliced
2 pcstomato, sliced
100 gfeta cheese, crumbled or sliced
50 golive, pitted
2 tbsphoney
30 gwalnut, chopped
2 pcsbread, for serving
2 cuptea, hot, for serving

garnish

1 tbspparsley, fresh, chopped

Equipment

Small saucepan · Chef's knife · Cutting board · 2× Serving plates · Ice bath (bowl with ice and water)

The method

Step by step

1
Gently place the eggs into a small saucepan and cover them with cold water, ensuring the water level is about one inch above the eggs.
About 1 min
Cook’s note: Starting eggs in cold water helps prevent cracking and ensures more even cooking as the water heats up gradually.
2
Bring the water to a rolling boil over high heat, then immediately reduce the heat to low, cover the saucepan, and let the eggs simmer for 7-8 minutes for a firm, yet creamy yolk.
About 8 min
Cook’s note: For a softer, jammy yolk, reduce the simmering time to 6 minutes. For a fully hard-boiled yolk, extend to 9-10 minutes.
3
While the eggs are cooking, thinly slice the cucumber and tomatoes using a sharp knife.
About 2 min
Cook’s note: For a more elegant presentation, slice the tomatoes into wedges and the cucumber into thin rounds or half-moons.
4
Arrange the sliced cucumber and tomatoes artfully on two individual serving plates, creating a colorful base for the other ingredients.
5
Crumble the feta cheese evenly over the vegetable base on both plates.
About 1 min
Cook’s note: Use a good quality, briny feta for authentic flavor. If it's too salty, you can rinse it briefly under cold water.
6
Distribute the olives and chopped walnuts across the plates, nestling them among the other ingredients.
About 1 min
Cook’s note: For extra flavor, use a mix of green and black olives, such as Kalamata or Gemlik varieties.
7
Drizzle the honey lightly over the walnuts and feta cheese, adding a touch of sweetness to balance the savory elements.
Cook’s note: Warm the honey slightly in the microwave for 10-15 seconds to make it easier to drizzle evenly.
8
Once the eggs are cooked, carefully drain the hot water from the saucepan and immediately transfer the eggs to an ice bath.
About 1 min
Cook’s note: An ice bath rapidly cools the eggs, preventing further cooking and making them significantly easier to peel without damaging the whites.
9
Allow the eggs to cool in the ice bath for at least 5 minutes, then peel them under cool running water.
Cook’s note: Cracking the egg all over before peeling under water helps the water seep in and separate the membrane from the egg white.
10
Slice each peeled egg in half lengthwise and arrange them attractively on the prepared serving plates.
About 1 min
11
Finely chop the fresh parsley and sprinkle it generously over the entire breakfast plate as a vibrant garnish.
About 1 min
Cook’s note: Fresh herbs not only add color but also a burst of fresh flavor. Dill or mint could also be used.
12
Serve the Traditional Turkish Breakfast Plate immediately with fresh, crusty bread and a warm cup of Turkish tea.
Cook’s note: Offer a variety of breads, such as simit or a simple baguette, for dipping into the egg yolk and honey.

Per serving

Nutrition

70%Score

Calories: 674.6kcal
Protein: 30.6g
Carbs: 59.6g
Fat: 37.1g
Fibre: 5.5g
Sugar: 29.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This breakfast plate is a feast for the senses and perfect for a leisurely weekend morning. Pair it with strong Turkish tea or freshly squeezed orange juice. For a more substantial meal, consider adding sucuk (spicy Turkish sausage) or a small bowl of cilbir (Turkish eggs with yogurt and chili oil) on the side.

Storage

Store any leftover components separately in airtight containers in the refrigerator. Keep vegetables, cheese, and olives in their own containers. Boiled eggs should be stored unpeeled if possible.

Reheating

This dish is best enjoyed fresh and at room temperature. Do not reheat. If desired, bring the components to room temperature for 15-20 minutes before serving.