This egg salad is a gorgeous breakfast option, perfect for celebrating the weekend with a bloody Mary or your favorite libation. One summer, my friends and I rented a villa in Mykonos. We took turns making breakfast, and I wanted to create a dish that was more than just a side – a delicious meal to enjoy before heading to the beach. I still remember sitting outside with the backdrop of the Mediterranean Sea, serving it on an old rustic wooden table. Feel free to adjust the ingredients based on the number of people you are serving.

Ingredients:

• 4 eggs
• 1 small red onion, thinly sliced
• ¼ cup pitted green olives, sliced
• 2 large red bulb radishes, thinly sliced
• 2 tablespoons toasted pine nuts
• 3 tablespoons toasted sesame seeds
• 2 teaspoons Aleppo pepper
• 2 teaspoons sumac
• 1 large garlic clove, mashed
• ½ cup chopped fresh parsley
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Gently place eggs into boiling water, lower the heat, and cook for 10 minutes.
2. When cool enough to handle, remove the shells and cut eggs into quarters.
3. Bring eggs into a large bowl and add toasted pine nuts, olives, onions, radish, parsley, sumac, and Aleppo pepper.
4. In a small bowl, whisk together the oil, lemon juice, and garlic. Pour over the eggs.
5. Toss gently to ensure the eggs are not broken, then sprinkle with the toasted sesame seeds.
6. Serve with warm rustic bread.