Croatian eggs, Mexican guacamole, Greek olives, Italian tomatoes, and Turkish coffee.
The only scrambled eggs I ate as a child were the ones I knew as kajgana. Anything else was simply to eggy for me. Eggs whisked with salt, flour, sour cream, and buttermilk - the mixture then gently pushed around with a rubber spatula in a nonstick pan over low heat. This is a relatively quick process - one where you need to be at the stove the entire time, spatula in hand. A spoonful of sour cream completes the eggs. It's not as strange as it might sound.
Avocado smashed with diced red onions, cilantro, lemon juice (would have used lime if I had one), sea salt, Urfa and Aleppo red peppers.
Kalamata olives and Campari tomatoes - the tomatoes sprinkled with a pinch of Portuguese Flor de Sal.
Accompanying every morning meal, regardless of cuisine, is the special Croatian/Turkish coffee. Made in a briki with water and sugar brought to a boil, several heaping teaspoons of superfine imported Franck Croatian coffee powder are then added to the briki. Care must be taken not to walk away from the pot afterwards as the coffee foams. Not even for a second. Not even to reach over to the cupboard a few inches away to grab for the coffee mugs. Believe me, I speak from experience. Although the coffee is typically served in demitasse cups due to its strength, I always fill up an American coffee mug to the top.
