Irini Tzortzoglou|Food & Travel

Three things came home with me from Chania, and all three found their way into Stewart’s breakfast.

He is eating more protein at the moment, so eggs were a good starting point. I cooked them with apaki in a little stakovoutyro, spooned them over pichtogalo and finished with extra virgin olive oil.

If those names are unfamiliar, stakovoutyro is a rich Cretan butter, apaki is smoked pork, and pichtogalo is a soft, tangy cheese. Only some seasoning and this year’s wild oregano were added.

You can make your own version with ingredients closer to home. Use a little butter or ghee instead of stakovoutyro, smoked ham instead of apaki, and thick Greek yoghurt or soft ricotta mixed with a little crumbled feta instead of pichtogalo.

Different flavours, but a lovely breakfast all the same.

Save this for a morning when you fancy something different. The swaps above mean you can try your own version wherever you are.

#CretanFood #GreekBreakfast #GreekFood #BreakfastIdeas #TasteOfCrete