Mouthwatering Gluten-Free Turkish Breakfast Platter

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 4 large free
• range eggs
• 2 cups cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup black olives, pitted
• 1/2 cup gluten
• free yogurt
• 1/2 teaspoon dried mint
• 1 tablespoon extra virgin olive oil
• 1 slice of gluten
• free bread per person (e.g., sourdough or baguette)
• 1 avocado, sliced
• 4 slices of smoked salmon (optional)
• Salt and pepper, to taste

Instructions

1. Preheat a non stick pan over medium heat. Add a drop of olive oil and crack the eggs into the pan. Cook until the egg whites are set but yolks remain runny, approximately 2 minutes for a soft boil. Season with salt and pepper to taste.
2. Toast the gluten free bread slices in an oven or toaster until golden brown.
3. In a small bowl, mix together the yogurt and dried mint.
4. Arrange cherry tomatoes on a plate. Drizzle with olive oil, season with salt and pepper, and set aside.
5. Assemble your gluten free Turkish breakfast platter: place the toasted bread on one side of the dish, followed by the eggs, cherry tomatoes, feta cheese, olives, yogurt mixture, avocado slices, and smoked salmon (if using).

Chef’s Insight

This recipe highlights the versatility of a Turkish breakfast, which can easily be adapted for various dietary preferences or restrictions.

Notes

Feel free to add additional components to this breakfast platter, such as fresh fruit or a selection of cheeses.