Turkish yogurt, also known as Çilbur, fills the bill. It is a mix of yogurt mixed with garlic, topped with chili oil and poached eggs.
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Buckwheat crêpes are naturally gluten free and have a subtle, nutty flavor. Crêpes made with buckwheat flour are actually referred to as a Breton galette. It’s a specialty of the Brittany and Normandy regions of France.
Sweet Potato & Bacon Hash, a dish that comes together in about 30 minutes and provides a family with a great healthy weekend breakfast.
Tuscan kale, shallots, mushrooms, and garlic are the ideal winter produce to fill these mini tarts with their flakey Parmesan crusts.
One of my favorite things about summer is juicy, perfectly ripe tomatoes that are readily available everywhere.
This recipe is an Italian twist on a classic breakfast hash.
I provide a breakfast twist by adding generous amounts of the cheese and pepper into slowly scrambled eggs and serve them with a side of prosciutto in place of the classic bacon and eggs combo.
“Egg in a hole”, “egg in a basket”, “toad in a hole”, “cowboy eggs” - call it what you will, this classic combination makes for a simple breakfast that is even more delicious when topped with a bacon onion jam.
Soft-shell crab season is upon us! The season lasts from May through September and it’s when the crabs shed their hard exterior and are harvested to take advantage of their softer shell.
This grain bowl is loaded with quinoa, roasted carrots and cauliflower seasoned with za’atar, soft boiled eggs, halloumi cheese and avocado – all the protein you need to get through the day.