Mezze Breakfast* Recipe

Soft-Scrambled Eggs (recommended)

Crack the two eggs into a small bowl and whisk gently until blended. Heat a nonstick skillet over medium-low heat and add 1 tsp butter and 1 tbs olive oil. When butter foams, pour in eggs. Stir slowly and continuously with a silicone spatula, scraping the pan bottom, until large, creamy curds form, about 2–3 minutes. Remove from heat when slightly underdone—carryover will finish cooking. Season with 1/4 tsp salt and 1/8 tsp black pepper. Keep warm.

Fried Eggs (alternative)

Heat skillet over medium with 1 tbs olive oil. Add eggs and cook until whites are set and edges are crisp, 2–3 minutes for sunny-side-up, or flip for over-easy and cook another 30–45 seconds. Season with salt and pepper.

Prepare vegetables: quarter tomatoes and cut into bite-size pieces to measure 1 cup. Peel and halve the English cucumber lengthwise, scoop seeds if watery, then slice thinly to yield 1/2 cup. Thinly slice red onion to yield 1/4 cup. Chop parsley finely to yield 2 tbsp.

In a medium bowl combine 1 1/2 tbs olive oil, 1 tsp lemon juice, 1/2 tsp red wine vinegar, 1/4 tsp dried oregano, 1/4 tsp salt and 1/8 tsp black pepper. Whisk to emulsify.

Add tomatoes, cucumber, red onion and parsley to the dressing and toss gently to coat. Taste and adjust salt or acidity. Let sit 5–10 minutes at room temperature to meld flavors.

Place 3/4 cup feta cubes in a small jar or bowl. Drizzle with 2 tbs olive oil, add 1/2 tsp dried oregano, 1/8 tsp red pepper flakes, 1/2 tsp lemon zest and a pinch of black pepper. Stir or shake to coat. Let marinate at room temperature for at least 10 minutes (or refrigerate up to 2 hours).

Warm the pita: brush or rub 1/2 tsp olive oil on the pita surface. Heat a dry skillet over medium-high heat and warm pita 30–45 seconds per side until pliable and slightly charred, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. If serving gluten-free, warm gluten-free pita the same way.

Spoon 1/2 cup plain yogurt into a small ramekin. Top with 3/4 cup local seasonal fruit. Drizzle 1/2 tsp honey over the fruit if desired.

Place 1/4 cup mixed olives in a small dish. Garnish the plate with a sprig or small pinch (1/2 tsp) of fresh dill if using.

On a single breakfast plate or wooden board, arrange: warm pita folded or halved, soft-scrambled or fried eggs, a scoop of tomato-cucumber salad, a small ramekin of marinated feta, yogurt with fruit, and the olives. Serve immediately so eggs stay warm. Offer salt, pepper and extra olive oil at the table. Note: offer gluten-free pita as requested.