Breakfast à la turque.

Comme j’étais une participante au jury de Very Good recipes/ breakfast of the world,

j’ai eu l’occasion  de faire un petit tour du monde de petits déjeuners et certains m’ont inspirée dont celui-ci de Naked plate.

J’ai utilisé cette recette non pas pour un petit déjeuner mais pour un repas léger que nous avons apprécié, le beurre à la sauge apportant un vrai plus à l’ensemble.

Ingrédients pour 2 personnes.

100 g de roquette

2 gousses d’ail émincées

4 œufs

1 c à s d’huile d’olive

2 yaourts pour le labneh

1 c à c de sumac

2 c à s de beurre

10 feuilles de sauge ciselées

sel et poivre

Préparation.

La veille mettre les yaourts dans un tamis et les laisser égoutter.

Préparer la sauce en mélangeant le yaourt égoutté, le sumac et sel et poivre.

Faire fondre le beurre avec la sauge.

Verser l’huile dans une poêle, y dore l’ail et faire sauter la roquette quelques secondes.

Par ailleurs cuire les œufs sur le plat.

Dresser les œufs sur la roquette, verser un peu de sauce sur chaque, accompagner du yaourt.

Servir avec du pain en accompagnement.

Croissant "cuisine fusion"

Breakfast of the world challenge on Very good recipes.

 

 

You'll probably be surprised by my way of talking , don’t be ashamed, at my age, 71, I'm lucky not to have any complexes any more! Laugh, it's free and spar a thought for those who pay for laugh therapy!
Thank you

As a jury member at the Challenge of Very Good breakfast recipes I have to present my own version of breakfast.

The othes judges are:

• Drina from Eaternal Zest
• Françoise from A French Cook Diary
• Judy from Jude's Juice
• Kiri from Healthy Foodie Travels
• Kym from Free Spirit Eater
• Leslie from Cooking Memoirs
• Meta from Cooking with Barry and Meta
• Mimi from Mimi Cooks
• Simona from Briciole

I am sure that you will find wonderful recipes on their blogs.

I am a traveller  and I lived all over the world or nearly. Which breakfast will I choose in between  all the ones that are still in my memory.?
I used to travel from Lobito to Antwerp or vice versa, 15 days at sea and I still remember  the exact  taste of the breakfast kippers served on board.
In South Africa there was a vast selection of breakfast buffets, I was always attracted by the haddock or the onions and liver .
Near the Grand Canyon in the United States, at breakfast we were served a plate of eggs, sausage and potatoes, it stalled in the stomach all day.
In Niger, the head of the sheep used in the eve barbecue is provided for breakfast.
Philippines: the essential bowl of noodles
In Brussels at  the Benson Hotel, I enjoyed so much the Nordic breakfast, herring, salmon...

The last straw is that I do not normally eat for breakfast.

At least I  I opted for a delicious version of "fusion cuisine croissant” including:

a croissant from France
mascarpone cheese from Italy
salmon from Norway
pepper citrus from Slovenia
cucumber and lime from ??
trout eggs from Belgium

Preparation is simple.
Split into 2 the croissant
Spread mascarpone on the bottom.
Grind the citrus pepper.
Place a slice of salmon
Garnish with cucumber slices.
Close the croissant.
Garnish with a slice of lemon and some trout eggs.