Mediterranean Gluten-Free Egyptian Fete Breakfast: A Sensory Feast for the Eyes and Palate

Allergens

None in this recipe.

Ingredients

• 2.5 oz (70g) gluten
• free phyllo dough 4 tablespoons extra virgin olive oil 1 medium
• sized ripe avocado 1/4 cup (60ml) lemon juice 2 large free
• range eggs 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Pinch of sea salt 2 tablespoons finely chopped fresh dill 2 tablespoons finely chopped fresh parsley 2 cups (480ml) vegetable oil for frying 4 slices of smoked salmon 2 tablespoons crumbled feta cheese 1/4 cup (60g) gluten
• free couscous, cooked and cooled 1/2 cup (120g) cherry tomatoes, halved 4 pits of Kalamata olives, pitted

Instructions

1. Begin by preheating your oven to 350°F (175°C). Brush a baking sheet with olive oil and set aside. Carefully layer phyllo dough sheets on the prepared baking sheet, brushing each one with olive oil and repeating the process until you have used all of the dough. Bake for 12 15 minutes or until golden brown and crispy. Set aside to cool. Next, prepare your avocado mash by halving an avocado, removing the pit, and scooping out the flesh into a bowl. Add lemon juice, salt, and cumin, then mash together using a fork. In a separate non stick pan, fry eggs over medium heat until whites are set but yolks remain runny. Season with a pinch of sea salt and ground cinnamon. For the salad, mix together cooked couscous, cherry tomatoes, Kalamata olives, dill, and parsley in a small bowl. Assemble your dish by placing a layer of phyllo dough on a serving plate. Top with avocado mash, followed by smoked salmon slices, feta cheese, and eggs. Finish with the couscous salad.

Chef’s Insight

This recipe is perfect for impressing guests at a brunch or dinner party and showcases the rich culinary heritage of Egypt.

Notes

Make sure to use high-quality smoked salmon for optimal flavor.