Turkish Breakfast with Sliced Soft-Boiled Eggs

Fact: It’s possible to love charcuterie-style meals so much that you look for ways to make cheese, crackers and cold-cuts acceptable for breakfast – until you remember that Turkish cuisine has already done that. With memories of the feta, fresh bread and salted boiled eggs I nibbled on for breakfast at a hostel in Istanbul in mind, I put together this Meag’s Eggs version of Turkish breakfast. Additionally, I used adorable “Curious Crackers” by a new D.C. food startup, called The Fancy Schmancy Co, which aims to make serving food more fun.

This breakfast is ready to eat in less than 15 minutes – try it out, show me, and you might be featured in the Yolk Lover’s Guide!


  • 2 eggs
  • 1/4 of a small baguette, sliced
  • A few pieces of salami or your favorite cold-cut meat
  • A handful of feta cubes (buy it in “chunk” form and cut into small cubes)
  • 2 small Campari tomatoes, sliced
  • 1/4 of a zucchini, sliced
  • A few olives, if desired
  • A few spoonfuls of your favorite hummus (I used sriracha)
  • Greek yogurt (and a few raspberries, if desired)
  • Crackers (the star-shaped “Curious Crackers” I used are from The Fancy Schmancy Co)

Estim. Prep & Cooking Time: 15 mins.


  • Lay out all of your ingredients and make sure you have everything you need. The goal is to get all prep work for the non-egg ingredients in while the eggs are boiling.
  • Start soft-boiling the eggs. I use this egg cooker to soft-boil, and have not developed  traditional method yet. In the meantime, here’s a soft boiled egg recipe. I boiled them a little longer this time so the yolks would stay together when I sliced them.
  • While the eggs boil, prep the other ingredients:
    • Slice the baguette
    • Cut feta into small cubes
    • Slice each small Campari tomato into quarters
    • Slice zucchini
    • Dress up the Greek yogurt with berries, if desired
  • Arrange all ingredients on a platter.
  • Prepare an ice bath in a small bowl for the eggs. When they’re done boiling, lightly tap them on the counter to create a few micro-cracks, then place them in the ice bath for a minute or two.
  • Peel the eggs, then slice them, and season with salt and pepper (or other desired seasoning). Arrange on your serving platter.
  • Take pictures of your delicious spread, tag me for a chance to be featured in the Yolk Lover’s Guide, and dig in.


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