Sunday, August 24, 2008

Beyaz Peynirli Yumurta (Eggs with Feta Cheese)

  • 1 egg
  • 1 tsp butter
  • 1/2 cup feta cheese* (white cheese), crumbled
  • 1/4 cup parsley, chopped
  • 1 pinch oregano
  • 1 pinch crushed pepper
  • Salt
  • Pepper
  • Melt the butter in a small skillet.
  • Place the feta cheese and parsley mixture in it.
  • Make a hole at the centre and break the egg in it.
  • Cook over medium-low heat with the lid.
  • Check the egg often, don't overcook the yolk.
  • Sprinkle oregano, crushed pepper, salt and pepper over it.
  • Serve for breakfast with fresh Turkish bread.
  • If you like, you can also have it as a light lunch; serve with Mixed Green Salad with Yogurt Dressing on the side.
Always keep Feta Cheese in a container with spring water to absorb the salt.

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