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The Perfect Greek Breakfast

The Perfect Greek Breakfast

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.

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Flavor Match Maker- Breakfast in Mykonos

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3.7 from 3 reviews

  • Author: Olivia Caminiti
  • Total Time: 5 minutes
  • Yield: 1 1x


A satisfying breakfast of Greek yogurt, pistachios, and honey.


  • 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)


  1. 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
View Comments (11)
  • 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.

  • 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!

  • 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!

  • 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

  • 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!

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