Bill&Coo’s Greek Breakfast Recipes

We love us a leisurely big breakfast on vacation. But after the tough life of staying at 5-star hotels, lavish buffets all start to just feel like the same old, same old. Enter Bill&Coo Mykonos, which breaks the mold and fills the table with traditional Greek breakfast recipes. What makes these recipes so special is that they’re a modern take on what you would have at your Greek grandmother’s home.

The Menu

Baked eggs en Cocotte with Zucchini, Poached Egg and Chives
Pan-seared Halloumi with Fresh Cherry Tomatoes and Microgreens
Fig, onion & pine nut jam with Greek Yogurt
Cheese and Honey-Filled Tsoureki Bun
Greek Yogurt with Honey
Greek Olive Oil + Local Honey

The Recipes

All recipes serve 2

Baked eggs en Cocotte with Zucchini, Poached Egg and Chives

The key to this Greek breakfast recipe is having the proper heat-proof jars. It’s worth the investment to get on Amazon and buy up a dozen or so mason jars. This will be a recipe that you’ll want to make for any occasion. It looks great on a buffet table as well, if you’re serving a larger crowd. The presentation alone — of your table full of traditional Greek dishes — will be a crowd pleaser.

Ingredients

2 medium zucchini, grated
2 large eggs
4 tablespoons heavy cream
60 grams feta cheese, crumbled
1 garlic clove, minced
2 tablespoons extra virgin olive oil
2 tablespoons fresh dill, chopped
1 tablespoons fresh chives, finely sliced (to finish)
1 pinch salt and white pepper
1 tablespoons butter (for greasing jars)

Directions

Preheat oven to 160°C (325°F).

Pan-seared Halloumi with Fresh Cherry Tomatoes and Microgreens

Every time I have this recipe, I wonder why I don’t eat halloumi more often. I especially like this Greek breakfast recipe, because of the pop of colors that adds to the table. Fresh cherry tomatoes and micro greens also add a savory element to the breakfast.

Ingredients

Directions

Fig, Onion & Pine Nut Jam with Greek Yogurt

There are so many health benefits to every single aspect of this recipe. Greek yogurt is always a good idea — and don’t drain the water. That water is one of the most nutrient-rich aspects of the yogurt. Think of it as brain food, so just drink, it or mix it back into the yogurt. When I have time to have a leisurely Greek traditional breakfast, I like to have both a savory as well as sweet version of yogurt. This dish hits all the right notes, especially with the caramelized onions.

Ingredients

8 ripe figs, quartered
1 medium red onion, thinly sliced
3 tablespoons pine nuts
3 tablespoons honey (Greek thyme honey if you can get it)
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoons fresh thyme leaves
0.3 teaspoons sea salt
0.3 teaspoons cracked black pepper
1.5 cups thick Greek yogurt, full-fat
1 tablespoons honey, for drizzling

Directions

Cheese and Honey-Filled Tsoureki Bun

Ingredients

Directions

For the Dough

• 3¾ cupsall-purpose flour
• ⅓ cupgranulated sugar
• 2¼ tspactive dry yeast, one packet
• ¾ tspground mahlab
• ¼ tspground mastic, crushed with a little sugar
• ½ tspsea salt
• ⅔ cupwarm whole milk
• 2large eggs, room temperature
• 1large egg yolk
• 6 tbspunsalted butter, softened
• 1 tsporange zest

For the Filling

• 1 cupsoft mizithra or ricotta, well-drained
• 3 tbsphoney, plus extra for finishing
• 1egg yolk
• 1 tbspgranulated sugar
• ½ tspvanilla extract
• 1egg, beaten, for egg wash
• 2 tbspsesame seeds, for topping

Directions

The dough does most of the waiting. You just need to be nearby.  Begin by warming the milk until just lukewarm, then whisk in the yeast and a pinch of the sugar. Let the mixture  sit until foamy, about 8 minutes.

In a stand mixer fitted with the dough hook, combine the flour, remaining sugar, mahlab, mastic, and salt. Add the yeast mixture, eggs, egg yolk, and orange zest. Mix on low until it comes together. With the mixer still running, add the softened butter a tablespoon at a time, letting each addition incorporate before the next. Knead until the dough is smooth, glossy, and pulls cleanly from the bowl, about 10 minutes.

Now you’re going to let the dough rise at least twice. Shape the dough into a ball, and place in a lightly oiled bowl and cover with a towel. Allow the dough to rise somewhere warm until doubled, about 90 minutes.

While the dough rises, stir together the mizithra, honey, egg yolk, sugar, and vanilla until smooth. Set aside.

Once your dough has doubled, punch it down and divide into 8 equal pieces. Flatten each into a disc, spoon a generous tablespoon of filling into the center, and gather the edges up and over to seal, pinching firmly. Place seam-side down on a parchment-lined baking sheet. Cover loosely and let the buns rise again until puffy, about 40 minutes. Meanwhile, preheat the oven to 350°F. Brush each bun with beaten egg and scatter over the sesame seeds. Bake until deeply golden and the filling just peeks through the seams, 16 to 18 minutes. Let cool for at least 10 minutes on the tray, then drizzle warm with more honey before serving.

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