To top off our week in Greece I made a Greek breakfast spread. Ian often had Greek yogurt with walnuts and honey on his vacation along with other traditional foods such as fruits, pastries, and eggs. To pair with the yogurt and accruements I made a Greek inspired scramble with sundried tomatoes, feta, and some herbs.
It was simple, quick, and delicious although the addition of spinach would have brought the eggs to another level. I liked that this breakfast was not only easy, but had several foods that are often staples of the kitchen (at least my kitchen). The point being you don’t have to buy expensive or fancy ingredients to make a meal that perfectly represents a country. I have been spending more money on groceries lately with uncommon ingredients so I decided to take a step back and keep it simple for this bonus recipe.
With my Greek egg creation being so simple I don’t feel it needs a written recipe- add the desired eggs (fried or scrambled), fresh or sun dried tomatoes, feta cheese, herbs (oregano and parsley is what I used), salt, pepper, and paprika. If you discover a Greek-inspired egg scramble combination that worked well for you let us know in the comments below!
Next we head to a US territory for a twist on an American classic!
Yes I have another bonus recipe for you! The ingredients are minimal, but it does take some finesse to cook.
Tamagoyaki is reminds me of a fruit roll up (00s legendary snack) but made of egg and veggies. It’s name literally translates to “egg cooked over dry heat.” You cook the mixture in steps keeping layers thin.
I used this recipe to help me recreate the dish. Something lovely about this dish is that it can be very classy, served in high-end restaurants to an easy breakfast in your kitchen.
I tried my best folks.. It didn’t stay together like I had hoped, however I did it get to roll up successfully. I think would would have made it better is a little cheese and bell peppers. I think it is a nice change from an omelet and can see myself trying it again in the future!
5 weeks down, infinite to go (literally booked into next year). Tomorrow I will make Plov hailing from Uzbekistan 🐑🧅🥕
For a little bonus I bring you the pikelet. Hailing originally from Wales, these little guys can be served with jams, fruit, syrups, and powdered sugar (similar to the American pancake). You can also find Brits and Kiwis enjoying them at breakfast or tea time.
Back to the origins, “bara-picklet” translates roughly to “bread-cake.” Bara often refers to a bread or bun being cooked in a griddle or hot plate versus an oven. In the beginning yeast was used to give these little cakes their rise, but nowadays that’s what the good ole baking powder is for. Time to get to it!
The recipe I used can be found here. I ate mine with a little strawberry jam and syrup- yum, yum, yum! These baby pancakes are delicious and quite adorable. I did make mine a little on the thicker side so I would suggest for the best results using slightly less batter or spreading the little dough blobs out for even cooking.
This tops off Australia week I hope you enjoyed the journey, maybe you pet a kangaroo or wrestled a croc or two -crikey! Next up is Guatemala. Stay tuned my fellow foodies.