This recipe is a variation of a classic Turkish style breakfast in which cheese, cucumber, tomato, egg, olives, bread and other foods are served ala carte. This version combines some of those ingredients into a hand held pita pocket breakfast sandwich.
1/2 Cup Feta Cheese (Sheep's Milk Feta if you can get it)
1 Tablespoon Honey
1/2 Cup chopped cucumber
1/2 Cup chopped tomato
2 Pitas cut in half
2 Hardboiled Eggs
Combine feta and honey in small bowl and mash with a fork until it becomes a rough paste consistency. Mash the the hardboiled eggs in another small bowl. Salt and pepper the eggs.
Using the fork, spread one side of the inside of each pita half with a quarter of the feta/honey mixture. Add a quarter of the egg in the bottom of the pita half then add the cucumber and tomato on top of the egg. Plate 2 pita halfs per person. Garnish with a tomato, kalamata or black olive and a few slices of cucumber.
Serves 2.
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