- Breakfast and brunches
Greek Breakfast Pitas
Cooking 30 minutes
Preparation 15 minutes
2 servings
Ingredients
1 package (1 x 397g) of Champêtre Greek Potatoes
200g of bacon, cut every 2 inches
65 ml (¼ cup) of plain Greek yogurt
½ English cucumber, peeled
½ garlic clove, minced
1 ml (¼ tsp) of ground white pepper
113 g (¼ pound) of breakfast sausages, casings removed
2 pita breads
2 green onions, minced
½ red tomato, diced
125 ml (½ cup) olive oil, divided
2 eggs
A pinch of salt and pepper, to taste
Steps
- Steps to follow
- Preheat oven to 400°F. Line a baking sheet with aluminum foil.
- Arrange bacon in single layer on foil and bake 10 to 15 min. or until crisp. Put aside.
- On the same baking sheet, place the Greek potatoes. Bake for about 10 to 15 minutes, or until golden brown. Turn them halfway through cooking.
- Cut 8-10 thin slices of cucumber lengthwise and grate the rest.
- In a bowl, put the Greek yogurt, grated cucumber, garlic, white pepper and mix to form the tzatziki sauce. Put aside.
- In a large skillet over medium heat, add the sausage meat, crumble it and cook 5 to 8 min or until browned. Transfer to a bowl. Discard the remaining fat in the skillet.
- Drizzle olive oil in the same skillet over medium heat. Place the pita breads one at a time and grill for about 30 sec. on each side. Drain on paper towels.
- Fill each pita with bacon, sausage, green onions, tomatoes, sliced cucumber and tzatziki sauce.
- Heat 1 tbsp. tablespoon oil in skillet. Cook the eggs in a turned way (still runny), about 1 ½ minutes on each side. Place an egg on top of the other fillings in the pita bread. Season with salt and pepper.
- Serve with Greek potatoes.