Having some hard-boiled eggs on hand in the fridge will make our Turkish Brunch even easier to prepare. While watermelon has fewer carbohydrates than blueberries per 100g, be mindful of the quantity as it’s an easy fruit to overconsume.
Turkish Brunch
Freshness on a plate! Tantalise your tastebuds with sweet and salty flavours that combine to create a perfect summer brunch.
Ingredients
- 6 eggs
- 100 g feta cheese
- 16 black olives
- 10 cherry tomatoes, halved
- ½ cucumber, sliced
- 2 small slices watermelon
Instructions
- Bring a small pan of cold water to a boil (there should be enough liquid to cover all six eggs). Once boiling, gently ease the eggs into the water using a spoon. Cook eggs for 6½ minutes, drain, then plunge into cold water to cool and peel.
- Assemble all the ingredients on a plate and enjoy!
Notes
Tip: Add some more cheese or ham for extra protein and a drizzle of extra virgin olive oil if you prefer.
Tip: While watermelon has fewer carbohydrates than blueberries per 100g, be mindful of the quantity as it’s an easy fruit to overconsume.
Nutrition (per serve)
Net Carbs: 8.3gProtein: 29.4gFat: 30.8gFiber: 2.6g
