Turkish breakfast, husband and mom-in-law style.

Turkish breakfast recipe! My favorite breakfast of all time. Why? At least 2 different types of cheese. Olives. Jam. Great bread. Vegetables (cheese and veg for breakfast are both underrated in the U.S. in my opinion). And you toss it all on a few plates and share it with the entire family. There are many ways to make this breakfast, but this one includes the must-haves, plus a few extra flourishes, courtesy of my Turkish mother-in-law and husband. Make while California 🍅 are still looking fabulous.

1 serving

Ingredients:

1 egg

.7 ounces tomatoes per person (around 3 cherry tomatoes)

3 thin slices Persian cucumber

4-5 oil-cured olives

.75 ounces feta

1/4 baguette

1 teaspoon olive oil

3 slices halloumi, ⅛ inch thick, .5 ounces per slice

1 sprig mint

1 pat butter

Directions:

Place your eggs in a small saucepan and bring to a boil. Once boiling, lower the heat to a simmer and cook for 6 more minutes. Remove the eggs from the heat, drain the water, and refill the pan with cold water. Set aside and let cool. Once cool, peel the eggs

Cut your tomatoes in half if they are cherry tomatoes. Arrange the tomatoes, cucumbers, olives, and feta on a plate.

Slice your baguette in long, slim, diagonal slices. Toast.

Bring a sautée pan to high heat but don’t let the pan smoke. Add the olive oil and swirl the pan. Lay the halloumi in the pan. Flip the halloumi once the bottom is golden brown, then form a similar crust on the top side of the cheese.

Add the cheese, mint spring, and butter pat to your plate. Serve immediately.