Breakfast can be done in any way you might want to, it’s actually all up to you. You can do the English, continental, American or the Turkish breakfast. So allow me to take you to Turkey for a second before coming back to my all time African breakfast. Let me break it down for you. This is what breakfast should be:
There are no hard and fast rules about what is on the plate, as long as there is a little bit of everything: protein, fat, and carbs; meat, cheese, and veggies; savory and sweet. So, please, use your creative license. You can eat it with bread on the side if you want, but you won’t miss it if it’s not there. It compliments coffee or tea or fresh juice – whatever is your morning drink of choice. And it is easy to prep in advance and throw it all on the plate first thing in the morning.
• Hard boiled eggs
• Stuffed grape leaves
• Sliced green peppers
• Sliced tomatoes
• Sliced cucumbers
• Black olives
• Green olives
• Dried apricots
• Good quality meat
• Good quality salty cheese
• Good quality creamy cheese
• Sumac, salt and pepper
• Chopped fresh flat leaf parsley
1. Cut the egg(s) in quarters and place in the center of the plate.
2. Arrange the remaining items on the plate around the egg.
3. Garnish the egg with sumac, salt and pepper, and sprinkle the entire plate with flatleaf parsley.
> If you are only making one serving, you only need a few of each item. If you’re making a platter to feel multiple people, assume 2-4 pieces of each item per person. With so many edibles on the plate, you’ll fill up fast!
> To make this vegetarian, simply omit the meat and add an additional hard boiled egg.
> If you want a little bit more sweetness, serve it with a dollop of chocolate hazelnut spread and some bread or cut up fruit to spread it on.
Well there goes my favourite breakfast for this week, hope you enjoy cooking, eating & sharing it with your loved one. Join the fun subscribe to our monthly E Newsletter for free & you will receive all that’s haute on our lifestyle brand every month. Like & share with yours.
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