Turkish Breakfast Plate
Experience the vibrant flavors of a traditional Turkish breakfast, a delightful spread featuring an array of fresh vegetables, briny olives, and a selection of cheeses. This balanced and satisfying meal, complete with a perfectly cooked egg, offers a refreshing and wholesome start to your day, best enjoyed with warm tea and good company.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 407 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 2 pcsegg, hard-boiled
- 0.5 pcscucumber, sliced
- 1 pcstomato, sliced
- 50 gfeta cheese, crumbled
- 50 gkasseri cheese, sliced
- 0.25 cupblack olive
- 0.25 cupgreen olive
- 1 tbspbutter
- 1 tbsphoney
garnish
- 1 tbspfresh parsley, chopped(optional)
Equipment
Small saucepan · Large serving platter · Chef's knife · Cutting board · Medium bowl · Slotted spoon · 2× Small dishes/ramekins
The method
Step by step
- 1
Gently place the eggs into a small saucepan and cover them with cold water by at least one inch. Bring the water to a rolling boil over high heat.
About 5 min
Cook’s note: Starting with cold water helps prevent the eggs from cracking and ensures more even cooking.
- 2
Once the water reaches a rolling boil, immediately reduce the heat to medium-low, cover the saucepan, and let the eggs simmer for 7-9 minutes for a firm, hard-boiled consistency.
About 9 min
Cook’s note: For easier peeling, add a pinch of salt or a splash of vinegar to the boiling water.
- 3
While the eggs are simmering, prepare an ice bath by filling a medium bowl with ice and cold water.
Cook’s note: An ice bath stops the cooking process immediately, preventing a green ring around the yolk and making the eggs easier to peel.
- 4
Carefully remove the cooked eggs from the hot water using a slotted spoon and immediately transfer them to the prepared ice bath. Allow them to cool for at least 5 minutes.
About 5 min
Cook’s note: Ensure the eggs are fully submerged in the ice bath for optimal cooling.
- 5
While the eggs cool, wash and thinly slice the cucumber and tomato.
About 3 min
Cook’s note: Slice vegetables uniformly for an appealing presentation and consistent texture.
- 6
Arrange the sliced cucumber and tomato artfully on a large serving platter, creating a colorful base for the other components.
About 1 min
Cook’s note: Consider alternating colors and shapes to make the platter visually appealing.
- 7
Crumble the feta cheese into small pieces and thinly slice the kasseri cheese. Place both cheeses on the platter alongside the fresh vegetables.
About 2 min
Cook’s note: Use a sharp knife for clean slices of kasseri cheese to prevent crumbling.
- 8
Drain any liquid from the black and green olives, then scatter them evenly across the platter.
About 1 min
Cook’s note: A mix of black and green olives adds both visual contrast and a variety of briny flavors.
- 9
Peel the cooled hard-boiled eggs under cold running water for easier removal of the shell. Halve each egg lengthwise and arrange them on the platter.
About 2 min
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
Place small, separate dishes or ramekins of softened butter and honey on the platter, allowing guests to serve themselves.
About 1 min
Cook’s note: Bring butter and honey to room temperature before serving for easier spreading and drizzling.
- 11
Finely chop the fresh parsley and sprinkle it generously over the entire platter as a vibrant garnish.
About 1 min
Cook’s note: Fresh herbs add a burst of color and a fresh, aromatic finish to the dish.
- 12
Serve the Turkish Breakfast Plate immediately with warm crusty bread, simit, or borek, and a freshly brewed cup of Turkish tea.
Per serving
Nutrition
- Calories
- 406.7kcal
- Protein
- 18.1g
- Carbs
- 18.8g
- Fat
- 30.2g
- Fibre
- 2.5g
- Sugar
- 13.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This breakfast plate is incredibly versatile. Feel free to add other elements like sucuk (spicy Turkish sausage), pastırma (cured beef), or a variety of jams and preserves. For a truly authentic experience, serve with freshly baked simit (sesame bread rings) or a warm loaf of crusty bread. A strong, black Turkish tea is the perfect accompaniment.
Store leftover cheeses, olives, and vegetables separately in airtight containers in the refrigerator. Hard-boiled eggs can be stored unpeeled in an airtight container.
This dish is best enjoyed fresh and cold. Do not reheat.