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Photo of Breakfast mezze plate by WW

Breakfast mezze plate

3 - 6
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Take classic breakfast staples of bacon, eggs and cheese; add some fresh ingredients like zucchini, cherry tomatoes and cottage cheese and you've got yourself a fancy breakfast.



130 g, baby truss


1 medium, thickly sliced

Wholemeal pita pocket

1 small, (1 x 31g)

Shortcut bacon

30 g


2 medium

97% fat-free cottage cheese

65 g, (⅓ cup)

Fresh chives

1 tbs, finely chopped

Fresh lemon rind

1 tsp


2 tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Spread tomatoes, zucchini and bacon on prepared tray and lightly spray with oil. Bake for 10 minutes. Add pita to tray and bake for 2–3 minutes or until vegetables are tender and bacon and bread are crisp.
  2. Meanwhile, bring a small saucepan of water to the boil over medium-high heat. Reduce heat to a simmer. Using a slotted spoon, lower eggs into water and simmer for 4-5 minutes for soft boiled eggs. Drain the hot water and run eggs under cold water until cool enough to handle and peel.
  3. Combine cottage cheese, chives and rind in a small bowl. Season with salt and pepper. Serve cottage cheese mixture with tomatoes, zucchini, bacon, pita crisps and egg sprinkled with dukkah.


TIP: The pita crisps can be made up to 3 days ahead. Store in an airtight container.