Keto Turkish Breakfast – A Cinematic Culinary Experience

Allergens

Eggs

Ingredients

• 2 large eggs
• 1/4 cup cherry tomatoes, halved
• 2 slices sugar
• free turkey bacon
• 1/4 cup avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup kalamata olives, pitted
• 1/4 cup feta cheese, crumbled (optional)
• Fresh parsley, for garnish
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions

1. In a non stick skillet, cook the turkey bacon until crispy. Remove from pan and set aside.
2. Heat 1 tablespoon of olive oil in the same skillet over medium heat. Add the halved cherry tomatoes and sauté for 3 minutes or until softened. Season with salt and pepper to taste. Set aside.
3. In a separate non stick pan, cook the eggs to your preference (over easy, sunny side up, or scramble
4. . Season with salt and pepper.
5. Arrange the cooked turkey bacon on a serving plate. Top with sautéed cherry tomatoes and avocado.
6. Place the cooked eggs on top of the avocado, then garnish with red onion slices, kalamata olives, crumbled feta cheese (if using), and fresh parsley.

Chef’s Insight

The key to this dish is balancing the flavors and textures - from the crispiness of the bacon to the creaminess of the avocado, and the tanginess of the olives.

Notes

Adjust the seasonings to your preference for a truly personalized Turkish breakfast experience.