Salami and Eggs

This is my own version of the traditionally Jewish meal of scrambled eggs and salami.

1 tsp olive oil
1/4 cup onion, diced
1 garlic clove, minced
1/2 cup salami, diced
4 eggs beaten, with a splash of water
1/4 cup feta cheese, crumbled

Gently saute the onion with the olive oil in a non-stick skillet on medium low heat for about 10 minutes or until the onion is translucent but not browned. Add the garlic and salami and continue to saute.

After about 10 minutes add the egg mixture to the skillet and scramble the eggs. When the eggs are just set, sprinkle the feta cheese over the top and toss.

Plate with a small green salad, toast or the traditional split bagel.

Serves two.

Turkish Breakfast

A personal favorite of mine, this is a version of Turkish breakfast that a friend who travelled there reported being served. Great for summer group breakfasting.

The hardboiled egg is the only cooking involved. Just arrange on on plates and serve.

Hard boiled eggs
Tomato slices
Cucumber slices
Black or Calamata Olives
Butter
Honey
Feta
Orange juice
Pita bread
Sliced French baguette
Coffee or Tea

Mash honey into the Feta to make a delicious spread for the pita and baguette.

Turkish Breakfast Pita

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.