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.
- 1 cup (240 mL) Greek yogurt
- ¼ cup (60 mL) chopped and toasted pistachios (add more to taste)
- ⅛ cup (~30 mL) honey (add more to taste)
- 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.