Turkish Breakfast Plate with Eggs, Cheese & Olives
Breakfast · Turkish · Ready in 15 min · Serves 2
The kahvaltı table, laid for two: soft-yolked eggs, white cheese, olives, tomato and cucumber with sourdough and a spoon of honey.
Per serving
- Calories
- 661
- Protein
- 29 g
- Carbs
- 53 g
- Fat
- 37 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron32%
- Vitamin D11%
- B1279%
- Zinc37%
- Magnesium16%
- Omega-323%
- Calcium34%
- Potassium16%
- Vitamin C29%
- Riboflavin55%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 4 whole Eggs
- 120 g Cheese (feta or mozzarella)
- 60 g Black olives
- 200 g Cherry tomatoes
- 150 g Cucumber
- 140 g Sourdough bread
- 20 ml Olive oil
- 20 g Honey
- 10 g Fresh parsley
Method
- 1
Halve the 200g of cherry tomatoes and slice the 150g of cucumber into thick rounds. Chop the 10g of fresh parsley. Arrange the tomatoes and cucumber on two large plates with the 120g of cheese broken into pieces and the 60g of black olives.
- 2
Toast the 140g of sourdough for about 3 minutes under a grill on high heat or in a toaster, until the surface is crisp and golden.
- 3
Heat 20ml of olive oil in a non-stick pan over medium heat and fry the 4 eggs for 4 minutes, until the whites are set and opaque but the yolks still move when you tilt the pan.
- 4
Slide 2 eggs onto each plate, add the toast and spoon 10g of honey beside the cheese on each. Scatter with the chopped parsley and serve while the eggs are hot.
