This delicious weekend brunch brings together fresh bread, goat’s milk feta cheese, smoked salmon, capers, soft-boiled eggs, and kalamata olives.
Dash’s family was inspired years ago to make this brunch when eating at the house of their family friends from Turkey. Over the years, they’ve added more ingredients and flavors, including these eye-catching roasted vegetables:
The recipe is easy — slice tomatoes, yellow bell peppers, and red onions, and season with fresh garlic, salt, and pepper to taste. Broil in the oven until softened (and delicious), approximately 5-7 minutes.
To make perfect soft-boiled eggs, I like to bring a pot of water to boil, then turn off the burner and carefully place the eggs in the hot water. The water will cook the eggs, but will cool before quite hard-boiling them.
This breakfast is very tasty and easy to assemble, requiring only a trip to Berkeley Bowl and the perfect lazy morning.