Well, actually this sandwich is great for breakfast too, especially big weekend breakfast or brunches if you like them. Family and friends around the table. During weekday everyone has their own schedule and breakfasts are rarely a common occasion, and even if it is, then it is just functional, so no long chats before leaving for school or work. But when you have time on the weekend, you can make a big, rich breakfast table and one of the things you serve can be this!
Ok first I’ll explain about teatime snack: in my family, we love 5 o’clock teatime where tea is accompanied by all sorts of snacks – from Turkish bagels “simit” to baked dishes like this sandwich. We love this teatime and we feel weird if we don’t do it a day or two!
In those teatimes, my mother used to make a smaller version of this sandwich and I always loved it. My bread slices are huge (thin, but big), yet hers were small and cute. Of course, you can make it smaller like her too. The best thing about this sandwich is that the ingredients are quite simple and easy to find and once you get the base of eggy cheese mixture, you can just add anything you like and have in your kitchen to make it richer. It is very tasty with just that eggy cheese mixture too by the way.
However, as I said earlier, this sandwich, any version of it, can also be a delicious part of a big weekend breakfast / brunch table. Especially when it is a big slice like mine here, one slice is already quite filling. So with such a big slice, you can even pass the lunch time any day, maybe also accompanied by a simple salad of greens.
My mother generally made either plain cheese & egg version or she would add red pepper flakes to it, with some ground pepper as well. I don’t remember any other versions she made, if any. She might have added Turkish “sujuk” (spicy sausage) too but I don’t remember that specifically. It’s just that we always loved sujuk in our family so I just guessed! But as I said, you can add many other things, just look at your fridge or your kitchen cupboard and I’m sure you’ll find inspiration to make many more varieties. Enjoy your sandwich with some tea! Yum!
Difficulty: ★☆☆ (Easy)
(makes 2 big slices)
100 gr. feta cheese (or Turkish white cheese, if you can find any), crumbled
50 gr. grated emmental, or any other grated hard cheese you like (cheddar or, if you can find it, Turkish cheese “kasar” are great alternatives)
2 eggs (start with 1 egg, if it doesn’t seem enough to you to bind the cheese together, add the second egg)
2 bread slices
a little olive oil to brush bread slices
salt, if you want (feta is quite a salty cheese so I didn’t feel the need to add any extra salt to the mixture. if you use a less salty cheese or if feta is not salty enough for you, add a bit of extra salt to the mixture according to your taste.)
ground black pepper to taste, optional
To add to the basic mixture:
1 tbsp sundried tomato, diced
a generous pinch of red pepper flakes
chives, chopped finely
1. Preheat the oven to 180C.
2. In a bowl, put two kinds of cheese and egg(s) and mix. If you are using extra salt and black pepper, add them to the mixture as well.
3. If you want to use just basic mixture, then put this mixture on the bread slices and put in the oven for about 10 minutes, until cheese melts. If you want, leave it a bit longer to get a bit browning on the surface.
4. If you want to add some more stuff, add to the cheese mixture, like I did with sundried tomatoes. I also brushed the bread slice for this with olive oil, just a thin layer, and you can do this with just basic egg mixture too. Put the mixture with sundried tomatoes on the oily bread slice and again, bake in the oven for about 10 minutes, until cheese melts. Leave it longer to get a bit browning on the surface or to get your eggs in the mixture really well cooked.
5. When the bread is right out of the oven, if you want, make the basic one richer with red pepper flakes and some chives. That’s it! Enjoy!