A deliciously satisfying breakfast of Greek yogurt, pistachios and honey.
By Olivia Caminiti
Breakfast in Mykonos never got old. Eight mornings total; four consisting of Greek yogurt, dotted with pistachios and generously drizzled with honey. There is no recipe for this set of balanced ingredients. If you have a sweet tooth like me, then bring on the honey. If you have a fetish for crunch then let it rain pistachios. However you make it, don’t leave a bite.
Flavor Match Maker- Breakfast in Mykonos
- Total Time: 5 minutes
- Yield: 1 1x
Ingredients
Scale
- 1 cup (240 mL) Greek yogurt
- 1/4 cup (60 mL) chopped and toasted pistachios (add more to taste)
- 1/8 cup (~30 mL) honey (add more to taste)
Instructions
- Empty Greek yogurt into bowl. Rough chop pistachios. Dry toast over medium-low heat till slightly browned. Let pistachios cool in a separate bowl for 1-2 minutes. Sprinkle nuts over Greek yogurt; then add honey over the top.
- Prep Time: 5 mins
Yogurt with dried figs in honey with cinnamon? That sounds incredibly delish! My recipe is a different version including a good honey and toasted pistachios. Doing a quick search for traditional Greek yogurt recipes, including the ingredients you mentioned, I didn’t find much in the way of tradition. I suggest doing a trial-and-error session with plain Greek yogurt, figs, honey and cinnamon. If its not what you remember try cardomom instead of cinnamon. Hope this helps! Thank you for inquiring!
We just came home from Rhodes. (Rodos)
Please tell me about this amazing breakfast food… Yogurt, of course. But how do I make the fig (dried?) in honey (I think) or it may have been a simple syrup. I thought I detected a cinnamon flavor in the honey/syrup as well. I really want to recreate this for my family. Can you help me?
Thank you,
V. Mosher
they all look good!! haha yummy!!!!!!
It was a good idea for me too! Glad it was posted!
This is gorgeous. Personally, I use “recipes” as inspiration and reminders – and this reminded me of eating sheep’s milk yogurt every day in Greece from clay dishes with honey drizzled on top. You know what? I needed a reminder: I haven’t eaten this for ages. Thank you!
Of course it isn’t a recipe, but even so, it has every right to be listed as one. Simple, healthy and delicious. I might argue with the “Perfect” tag – but then none of us are!
tht’s a hearty breakfast I would love to gorge on !
honestly I don’t think you should publish this sort of “recipe” for people that cook this is really annoying. Who amongst us doesn’t know how to toast a pistachio or pair honey and Greek yoghurt? Or if someone is new to toasting nuts don’t they deserve a recipe worthy of that, or shouldn’t you amend this pairing with a few other topping ideas? I assume your average reader is more sophisticated than this, and it brings down the quality of your blog. I usually try not to be negative but I felt I had to pipe up here.
Hey there Nina. You’re absolutely right that the recipe isn’t exactly rocket science. But it tastes good – and we think that anything that tastes good deserves a place on Honest Cooking. Sorry to hear you think it was uninteresting – but we published articles ranging from Paula Deen’s diabetes, Brazilian grilling and Vietnamese New Year traditions to Indian vermicelli desserts, molten lava cakes and dutch babies yesterday – so hopefully you found a few things you didn’t know so much about as well. I know I did. Have a great weekend!
Nina
Sounds like you have some issues. I have never heard of such a combo and I cook many different things. Who are you to bash on someone. sounds like you need a place called “blog for “b’s”…..get a life and be a happy person. I thought it tasted great and would have never thought to put honey in my yogurt.