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Author Notes: When my parents went on a trip to Turkey and I heard stories of the awesome Turkish breakfasts, I got jealous and decided to make a version of my own. It's based on their descriptions of what they ate. combined with my personal preferences. —fiveandspice
- 1 large egg (or 2)
- 1/4 cup diced cucumber
- 1/4 cup finely chopped tomato
- 1 teaspoon lemon juice
- 2 teaspoons olive oil
- salt and pepper
- 1 teaspoon chopped flat leaf parsley (optional)
- 1 good-sized scoop (a couple Tbs.) thick (Greek-style) yogurt or labneh
- fluffy flatbread or bread, for serving
- Bring a small pot of water to a boil. Add the egg and let it boil for 5 minutes. After 5 minutes, remove it and run it under cold water for a few moments.
- While the egg is soft-boiling, stir together the cucumber, tomato, lemon juice, and olive oil with a good sprinkling of salt and pepper and the parsley, if using. Mound onto a plate and put the scoop of yogurt of labneh next to it.
- Peel the egg under cold running water (I find this is the only way I can get the peel off a soft-boiled egg, and even then you do have to be careful. If it seems too futsy for your morning, you can always make a fried egg instead.). Once peeled, add it to the plate.
- You can also add a spoonful of honey or jam next to the yogurt/labneh for spreading onto your bread. But, I skip it so that I can smash up the egg and stir the yolk and soft white together with the yogurt into the juices from the tomatoes and cucumbers. Then I eat the whole thing as a glorious mess, and use the bread to soak up the sauce.
How to Eat Cookies for Breakfast
Well, cookie butter that is
Eat cookies for breakfast.
Did you say vacation or cocktail?
It's time to travel.
The sauce savior.
Put cake on a pedestal.