They serve turkish eggs at a café in my neighborhood— labneh, poached eggs, chili oil, garlic & herbs. If I want to make a really gorgeous breakfast I’ll make these.
On weekday mornings I’ll make either a breakfast sandwich with an egg over easy and lox, or an omelette with chevre— I like to add whatever is in season, so right now I add capers and leeks, and in the summer I add wild mushrooms or tomato, balsamic and feta. An omelette can be as light or as substantial as you want it to be, and it’s a good style of egg to master.
