“Sağ olun” (health to you) he would respond. And so it went, each blissful morning for a week, sailing on the turquoise Aegean Sea.

The fresh platter managed to gently awaken our senses each morning. It was followed by one filled with creamy scrambled eggs and then a tray of Turkish coffees.

A display of beautiful stone fruits brought this breakfast to mind. Northwest peaches and nectarines are at the peak of ripeness and this years crop tastes better than ever.

What could be more refreshing in the morning; or more simple; not to mention healthy; than this enticing combination?

The platter consisted of peeled, meaty chunks of sweet peaches or nectarines;

cool and crisp cucumber slices;

thin cut slabs of salty feta cheese drizzled with olive oil and sprinkled with oregano;

and bright red tomato slices.

Our platter is garnished the with fresh oregano sprigs and flowers. In Turkey, we bought dried oregano from a young man at one of the small ports of call.

Oregano is a wonderful herb to grow, but it does have a dark side. It’s great for seasoning foods and splendid as a garnish. But, before you plant, be forewarned, it has a very invasive nature. Unless you have plenty of space, this one’s best kept in a pot.

The eggs on the boat were incredibly creamy and delicate. The trick to “creamier” scrambled eggs is to whip them constantly while they are cooking over low heat and to not overcook them. The more air in the eggs, the fluffier and more tender they become.

This is easier to do when they are cooked in a double boiler or bain marie. But good results can be achieved with a skillet.

In a bowl, using a fork or whisk, whip the eggs until they are a consistent shade of yellow and frothy.

Bring the pan to a low heat (in a skillet) or a simmer, or low boil (in a bain marie).

Pour the eggs in the pan (allow 2-1/2 – 3 eggs per person).

Whip the eggs using a silicone spatula until the last of the liquid solidifies and they are just fluffy and light.