Turkish-ish Style Breakfast

Breakfast - the most important meal of the day - so try Sammy's Turkish inspired breakfast. Using the award winning Lyttos Greek Style Natural Yogurt to make a Labneh (a strained yogurt, with a beautiful consistency between a cream cheese & regular yogurt), poached eggs and a quick little salad of tomatoes, cucumber, lemon juice and herbs.


  1. For the labneh, remove yoghurt from fridge after straining overnight. Test the thickness and whisk in some strained whey if it's become too thick. You want a consistency between regular yoghurt and cream cheese. Next mix in the parsley, minced garlic, lemon zest and season to taste. Place 2 tablespoons worth of portions onto two plates. Spread out slightly.
  2. For the cucumber and tomatoes, place all ingredients into a bowl and mix well. Allow to sit for at least 15 minutes.
  3. For the poached eggs, boil a medium sauce pan of salted water. Reduce heat to a medium and add the vinegar. Swirl water to create a whirlpool. Crack 1 egg at a time into a bowl and slide the egg into the water. Poach until the white is firm but the yolk is still runny. About 3 minutes. Using a slotted spoon, transfer eggs to paper towel to drains. Repeat with all eggs.
  4. For the spiced oil, add all ingredients into a pan and bring to a boil, then remove from heat. Keep in a warm place.
  5. To serve, add eggs onto the yoghurt to each plate. Spoon over spiced oil and garnish with tomatoes and cucumbers. Serve with warm bread.


  • Learn more about this recipe and watch Sammy & Bella's demonstration here.