Greek Breakfast Plate

Ingredients

eggs

Veganextra-firm tofu pressed and cubedpat dry, sear until golden

8 eggs32 oz

tomatosliced

4 large

green onioncut on bias into 1-2 inch pieces

12 -4 sprigs

red onionthinly sliced

1 onion

feta cheesechunked

Dairy-freenutritional yeasttoss with olive oil and lemon for richness

1 1/2 to 1/2 cup12 tbsp

kalamata olives

1 cup

breadtoasted

4 slice

Greek yogurtplain, full-fat

Dairy-freefull-fat coconut milkchill first, dollop alongside

1 1/3 cup1 1/3 cup

extra-virgin olive oil

to taste

salt

to taste

dried oregano

to taste

lemon

4 wedge

Method

1. 01Assemble plate with tomato slices, green onions, red onion, feta chunks, olives, toasted bread, and Greek yogurt. Set aside.
2. 02Coat a frying pan with olive oil and heat over medium. Crack eggs into pan and cook to desired doneness, spooning hot oil over them as they cook.
3. 03Toast bread while eggs cook.
4. 04Transfer eggs to plate with slotted spoon. Drizzle remaining pan oil over tomatoes, feta, and yogurt. Season with lemon squeeze, salt, and oregano.

Fits

• Vegetarian
• Pescatarian