Balkan Breakfast Plate

16 min · Easy · Serves 1

510 kcal per serving · 31g protein

The breakfast half the Balkans actually eats: boiled eggs, sirene, kashkaval, tomato, cucumber and olives, arranged on one plate with a drizzle of olive oil and a pinch of chubritsa. The only cooking is boiling the eggs, and everything else is cut while they are in the pot. It is filling, fresh and naturally low in carbs, with no bread needed to make it a meal.

Ingredients

• Eggs × 2
• Ripe tomato × 1
• 80 g Cucumber
• 60 g Sirene (or feta), in one thick slice
• 30 g Kashkaval, sliced
• 25 g Olives
• 1 tsp Olive oil
• 1 pinch Chubritsa (dried savory)
• 1 pinch Salt

Method

1. Boil the eggs

   

   Bring a small pot of water to a rolling boil, lower the eggs in with a spoon and boil for 8 minutes, for fully set whites and just-firm yolks.

2. Cut the tomato and cucumber

   

   While the eggs are in the pot, cut the tomato into wedges and slice the cucumber into thick rounds.

3. Cool and peel the eggs

   

   Move the eggs into a bowl of cold water for 2 minutes, then crack, peel and halve the eggs.

4. Arrange the plate

   

   Arrange the halved eggs, sirene, kashkaval slices, tomato wedges, cucumber rounds and olives in separate piles on a large plate.

5. Season the plate

   

   Drizzle the olive oil over the tomato and sirene, then sprinkle the chubritsa and salt over the eggs and tomato.