Mediterranean Egg-and-Yogurt Open-Faced Breakfast Sandwich

5 from 1 vote

The combination of sunny-side up or poached eggs and thick, sour Greek yogurt is unique to the Eastern Mediterranean and one of the most delicious combinations in all Mediterranean cooking. Indeed, eggs, ancient and wholesome, are one of the most important Mediterranean diet ingredients; yogurt, too, is an ancient food and one of the most revered fermented food products in the world. Add a little bread, a little extra virgin Greek olive oil and some spice and you’ve got a combination made in heaven perfect as a hearty breakfast, quick meal or snack.

5 from 1 vote

Mediterranean Egg-and-Yogurt Open-Faced Breakfast Sandwich

By Diane Kochilas

Servings

Eggs, Greek Breakfast, Mediterranean, Mediterranean Diet, Recipes, Snacks, Yogurt

Servings

Eggs, Greek Breakfast, Mediterranean, Mediterranean Diet, Recipes, Snacks, Yogurt

Ingredients

Pinch of Greek salt
4 tablespoons Greek yogurt
Pinch of cayenne
1 shallot sliced thin
1 garlic clove sliced thin
4 tablespoons extra virgin Greek olive oil plus more if needed
2 large eggs preferably organic
Chile oil as desired
2 pieces of oval or round flatbread
2 tablespoons chopped microgreens basil, parsley or chives

Instructions

Whisk together the yogurt, salt, cayenne and one tablespoon of olive oil, and set aside. You can prepare this a day ahead.
In a small nonstick skillet, lightly cook the shallot and garlic slices for a few minutes over medium heat, to soften. Remove and set aside.
In the same skillet heat two tablespoons of olive oil and crack the eggs one at a time into the skillet, to make two sunny-side up eggs. Cook until the white are firm but the yolks still a little runny.
In a separate skillet, warm the flat bread, brushing each side with a little olive oil.
Place the flat bread on two separate plates, spread half the yogurt mixture over each piece of flatbread and place an egg on top. Drizzle with chile oil and sprinkle with microgreens or chopped chives, parsley or basil, and serve.

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Looking for more great egg breakfast ideas? Check out my Feta Pesto Egg recipe, that is a great option for a high-protein breakfast, brunch, or quick dinner—and they make for a comforting recipe, too! Ready in 30 minutes.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Mediterranean Egg-and-Yogurt Open-Faced Breakfast Sandwich