Classic Fit Turkish Breakfast Plate

With 377 kcal and 24g of protein, its balanced macro profile provides long-lasting satiety.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 2 boiled eggs · 143 kcal in the whole recipe
• 40g feta cheese · 105 kcal in the whole recipe
• 1 tomato · 18 kcal in the whole recipe
• 1/2 cucumber · 13 kcal in the whole recipe
• 5 olives · 23 kcal in the whole recipe
• 1 slice whole wheat bread · 75 kcal in the whole recipe
• Parsley, black pepper

Method

1. Prepare a small saucepan and a knife.

   

2. Place the eggs in the saucepan and add enough water to cover them.

   

3. Turn the stove to medium heat and boil for 8-10 minutes once the water starts bubbling.

   

4. Remove the eggs from the pot and place them in a bowl of cold water to cool down.

   

5. Crack the shells, peel them gently, and slice the eggs in half.

   

6. Wash the tomato and cucumber, then slice them into rounds with a knife.

   

7. Arrange the sliced vegetables, cheese, and olives on a large plate.

   

8. Place the slice of whole wheat bread on the side of the plate.

   

9. Add the eggs to the plate and sprinkle with finely chopped parsley and black pepper.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.