Breakfast mezze

About this recipe

In Mediterranean and Middle Eastern culinary traditions, mezze is all about bringing people together. The general idea is to lay out a variety of small plates out for sharing and chatting over as you take tasty bites of this and that. Various cultures have their own versions of mezze and this practice isn’t just for happy hour or dinner; our mezze of choice (no surprises here) is a breakfast mezze.

Our favorite breakfast mezze is centered around a heaping dish of soft-scrambled Just Egg garnished with red onion and a sprinkle of tangy sumac. Surround this with some crisp cut vegetables and generous handfuls of fresh herbs. Then, for richness, bring freshly toasted walnuts, plant-based feta and coconut yogurt to the table as well. And, for the love of carbs, don’t forget some bread to scoop all this goodness up. Try find a local bakery that makes a Persian barbari or similar flatbread. The final ingredient is some really good company to share it all with.

Serves 4

1 container pourable Just Egg or 4 Just Egg Folded
Ground sumac, for garnish
2-3 Persian cucumbers
4-5 radishes
¼ of a red onion
1 bunch fresh mint
1 cup walnuts, lightly toasted
4 oz plant-based feta
2 cups plant-based coconut yogurt (we recommend CocoJune)
Flatbread, like barbari, pita or naan (enough for 4 to 6 people)

Equipment

Kitchen knife

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Toast the walnuts

Lightly toast the walnuts for 10 minutes in a 350°F oven or in a skillet on medium-low heat, stirring frequently.

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Cut the vegetables

Wash and dry the cucumbers, radishes and mint. Slice the cucumbers ¼-inch thick, on a bias. Cut the radishes into ⅛ -inch thick rounds. Peel and slice the red onion into very thin crescents.

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Plate the mezze

Array the sliced cucumbers, radishes and toasted walnuts on a platter or large cutting board. Break the plant-based feta up a bit into large chunks and add to the board. Decorate the board with sprigs of fresh mint. Fill a serving bowl with coconut yogurt and scatter with a few fresh mint leaves, then set it alongside the board where you’ll be serving.

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Warm the bread

Warm the flatbread gently in a 200°F oven, toaster oven or microwave. Wrap in a clean cloth or foil to keep warm.

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Cook the Just Egg

Just before you’re ready to serve, cook the Just Egg. If using pourable Just Egg, scramble in a nonstick skillet over medium heat with a bit of oil until all the liquid is cooked through. If using Just Egg Folded, heat in a toaster, skillet, microwave or oven according to the directions on the box. Chop or tear into bite-sized chunks. Transfer the cooked eggs to a serving dish and garnish with the sliced red onion and a light sprinkle of sumac.

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