Ingredients

• 300 g Van cheese or feta cheese
• 200 g clotted cream or thick Greek yogurt
• 4 piece fresh bread or Turkish pide
• 4 tbsp mountain honey
• 100 g butter
• 2 piece tomatoes
• 1 piece cucumber
• 1 bunch fresh herbs mixed
• 100 g black olives
• 50 g walnuts
• 4 piece eggs
• 6 tsp Turkish tea

Instructions

1. Prepare fresh ingredients

   Wash and slice the tomatoes into 5mm rounds and cucumber into thin rounds. Arrange the Van cheese in chunks on a serving plate. Pick through fresh herbs, removing any damaged leaves, and arrange in small bundles. Set aside at room temperature for 10 minutes to bring out natural flavors. Do not refrigerate the prepared vegetables as cold temperatures dull their taste.

2. Warm the bread

   Heat a dry skillet over medium heat for 2 minutes. Place bread slices in the skillet and warm for 1-2 minutes per side until slightly toasted and aromatic. The bread should be warm and soft, not crispy. Wrap in a clean kitchen towel to keep warm. Do not overheat or the bread will become hard and lose its soft texture.

3. Prepare clotted cream mixture

   Place clotted cream in a small serving bowl and let it come to room temperature for 5 minutes. Gently stir with a spoon to make it smooth and spreadable. The cream should be thick but not stiff. Do not whip vigorously as this will break down the creamy texture and make it watery.

4. Cook the eggs

   Heat 1 tbsp butter in a non-stick pan over low heat for 1 minute. Crack eggs into the pan and cook for 3-4 minutes until whites are set but yolks remain runny. The eggs should have creamy, golden yolks that flow when cut. Do not cook on high heat as this will make the whites rubbery and overcook the yolks.

5. Brew Turkish tea

   Boil water in a kettle over high heat for 3-4 minutes. Place tea leaves in a small teapot and pour boiling water over them. Let steep for 5 minutes until the tea becomes dark amber in color. The tea should be strong enough to dilute with hot water when serving. Do not steep longer than 7 minutes or it will become bitter.

6. Arrange the breakfast spread

   Place all components on separate small plates and bowls around the table. Arrange cheese, vegetables, olives, and nuts on individual serving dishes. Put honey, butter, and clotted cream in small bowls with serving spoons. Place warm eggs on plates and serve immediately while hot. Do not pile everything on one large plate as this prevents proper appreciation of each component.

Tips

Comments (0)