Mediterranean Breakfast Recipe

Hard-boil the egg

Place 1 large egg in a small saucepan and cover with about 300 ml cold water so water is 1–2 cm above the egg. Add 1 tsp salt. Bring to a rolling boil over medium-high heat. Once boiling, reduce heat to maintain a gentle boil and cook for 9 minutes for a firm yolk. Remove from heat and transfer egg to a bowl of cold water or an ice bath for 3–5 minutes to stop cooking. Peel and set aside whole or halved.

Arrange 30 g pastirma slices on the plate next to the egg so they are ready to eat cold or slightly at room temperature.

Place 40 g white cheese in a small serving section of the plate. If the white cheese is very salty or large chunks, crumble or slice into bite-size pieces.

Add 30 g cheese pearls to a small bowl or section of the plate so they remain separate from spreads.

Pull 30 g chechil into thin ropes or small bundles and arrange them attractively near the other cheeses.

Spoon 2 tbs kaymak into a small ramekin. Drizzle 1 tsp honey over the kaymak just before serving so the honey remains visible and runny.

Place 1 tbs Nutella into a small dish or smear a thin line on the side of a plate for spreading on the simit or pastry roll.

Warm the simit and cheese pastry roll briefly if needed: preheat oven or toaster oven to 150°C (300°F) and warm the simit and börek for 4–6 minutes until slightly crisp and warmed through. Alternatively, microwave the pastry for 15–20 seconds (simit may not crisp). Place the simit and pastry on the plate beside the other components.

Rinse and pat dry the olives, tomatoes and cucumber. Place 5 green and 5 black olives in a small bowl or on the plate. Arrange the sliced tomato and cucumber in neat overlapping slices. Lightly season the tomato slices with a pinch of salt if desired.

Spoon 1 tsp fruit jam into a small ramekin. Keep jam separate from kaymak and Nutella so guests can sample each individually or spread on bread as preferred.

Place 30 g mixed nuts in a small pile on the plate and 30 g chopped dried fruits in another small section. These can be eaten alone or paired with cheese and kaymak.

Brew 1 cup Turkish tea (çay) strong to taste and serve in a small cup. Offer a lemon wedge on the side if desired. Place the brewed tea with the plate of breakfast items.

Final plating: use a medium-sized breakfast plate or small platter. Arrange components in separate sections: cheeses and kaymak in small ramekins; olives, nuts, and dried fruit in small piles; simit and pastry positioned for easy access; egg and pastirma visible and ready to be eaten. Ensure small spoons or butter knives are provided for spreads. Serve immediately while the simit and pastry are warm and tea is hot.