Baked Eggs with Rucola,Yoghurt and Chili-Sage butter – Turkish Breakfast

A perfect start for the day, lovely oven baked eggs on a rucola bed with thick yoghurt and sprinkled with chili-sage butter. Is there anything better loaded with proteins than this Turkish breakfast? Naah….

When I first saw this recipe in one of the Finnish women magazines, it was love at first sight. The full page photo of delish looking eggs and yoghurt can’t go wrong. Clip Clip.. it went to my recipe folder.
In Finland I would make it only at summer when we have fresh rucola available, all imported veggies are rather expensive. Here in Dubai you can crow rucola (Gharghir جرجير) year around, even in balcony, well if you are green finger. In case you are not, supermarkets and fresh food markets offer it year around and it is not expensive, 10 dirhams per box (2 EUR). Here’s a photo of my rucola garden, as you see, not ready yet to harvest, so I took mine from market around the corner.

My Little Herb Garden

Here’s how to make it:

Turkish Baked Eggs with Rucola, Yoghurt and Chili-Sage Butter
300 g rucola
2 teaspoon olive oil
4 eggs
150 g Turkish yoghurt or Labneh
1 garlic clove
50 g butter (salted)
½ teaspoon chili flakes
6 sage leaves

1. Heat the oven to 150°C

2. Rinse rucola leaves and heat the oil in frying pan add rucola and cook over medium heat for 5 minutes or until most of the liquid has evaporated.

3. Spread the slightly cooked rucola on oven proof dish. Make 4 hollows in the rucola and crack in each an egg.

4. Bake in the oven for 10 to 15 minutes until the egg whites set.

5. While eggs are in oven combine the yoghurt with the garlic and salt to taste and leave at room temperature.

6. Melt the butter in a small pan and add the chili flakes, cook until the butter foams and color changes to golden brown, add finely chopped sage, and move out from stove.

7. Take the eggs out from oven and spoon over dollops of yoghurt and chili-sage butter. Serve straight when hot with the bread.

There’s no cooking if I did not twisted the recipe somehow. I did not have thick Turkish yoghurt; instead I used normal low fat yoghurt which I filtered with cheese cloth on metallic colander. Works well also thru paper kitchen towels or paper coffee filter. It takes some time, but consistency is very nice.

To get mild garlic flavor smash the clove, let soak in yoghurt and just before serving collect the smashed clove off. Gives hint of garlic taste without ruining the day of your colleagues or neighbors in the lift when you breathe your Good Morning wishes. I did not use garlic at all and taste did not suffer.

Try to bake eggs in individual oven dishes, ramekins, no fuss on serving.

It hit only when I wrote this blog post that I should have used my favorite Turkish Labneh from Pinar. Why didn’t I get it earlier, no worries, now I have to make it for next Friday brunch again.

Submitted to Breakfasts of the World Challange by Very Good Recipes.
Sahtain! Afiyet olsun!

Flatbread from Savonia – Savolainen Pannurieska for Breakfast

What in the earth is harrish?! I found 2 kilos of grains in my kitchen cupboard and was wondering why have I bought it and what could I do with it. It turned out that it is harees(هريس) and not harrish as written in English on bag. I asked around, googled and find out it is whole wheat grains, which is locally used here in Dubai for a stew or porridge with meat. That dish is called Harees or Harisah, a specialty of Ramadan.



Well…. back to the Finnish flatbread. We Finns love all kind of breads and porridges, anything from grains which are cultivated in homeland, like oats, barley, wheat and rye. The bread is at its best when fresh and straight from oven, only butter spread on it. That’s the way authentic Finnish bread is eaten and served

I have got this Finnish Savonian flatbread recipe from my mother, her family is from Upper Savonia in Finland.  The original recipe calls for whole or cracked barley, I have cheated and replaced barley with harees and it worked well.


The Original Savonian Flatbread – Savolainen Pannurieska recipe

1 liter buttermilk or curdled milk (=add 100 ml of buttermilk to lukewarm milk and let stand 2 hrs in room temperature)

1 cup whole barley grains (boil about 10 minutes)

2 cups rolled oats

1-2 eggs

1 tsp salt


1.         Mix curdled milk or buttermilk and barley and let stand in fridge overnight

2.         Add rolled oats on the morning and let stand another 3 hours in fridge

3.         Add eggs and salt just  before baking

4.         Cover baking pan with baking paper and smelt 25-50 g of butter  on it, pour the bread dough on smelted butter and bake at 225-250°C about 30 minutes

The recipe is really easy and makes wholesome flatbread, no worries about rising dough. I twisted the recipe totally because I did not have buttermilk or laban as it’s called in Dubai, and replaced barley with whole wheat called harees.

I used low fat milk and cream to make full fat milk. Instead of laban I used yoghurt to curdle the milk.  My mother uses also cracked barley and buttermilk and mixes 50 ml oil with eggs and oats next day, no need to put butter on baking sheet if oil is used in dough.

Give it a try to this healthy flatbread, called pannurieska in Finnish.  Something you have to taste yourself, soft and sourish but creamy, just knife some salted butter on it and you are well fed.

Pour  a class of cold fresh milk and enjoy with hot buttered Savonian Pannurieska. That’s what I call a traditional Finnish breakfast.  Submitted to Breakfasts of the World Challenge by Very Good Recipes.





Muffinbreads with Dried Tomato, Basil and Cottage Cheese

There’s nothing which beats fresh hot bread with salted butter melting on it. Baking a bread have never been my cup of tea, too much hand work required, but I got inspiration from blog of La Mere Culinaire. She wrote so nice and funny story about visit in farm here in UAE…yes we do have here also “real life”, not everything is bling bling or sandy lands…..

I changed ingredients to what I had in my kitchen and what I cannot live without, perfect marriage of flavors of basil and tomato and lovely, grainy cottage cheese.
Check the original recipe shared by La Mere Culinaire

Muffinbreads with Dried Tomato, Basil and Cottage Cheese

3 tablespoons warm water
2 ½ teaspoons dry yeast
3 tablespoons sugar
110 g unsalted butter
1 cup milk
2 cups bread flour (wholemeal flour)
1 ½ teaspoons salt
1 ½ cups allpurpose flour
½ – 1 cups sun dried tomato chopped in small pieces
1 tablespoon dried basil
1 tub of cottage cheese (ax 200 g)
1 egg, lightly beaten with 2 teaspoons water (for egg wash)
Toasted sesame seeds for sprinkling (mine were not toasted)

Stir together warm water, yeast and sugar in a small bowl until yeast is dissolved,
let stand until yeast foams.
Melt 75 g butter in a small saucepan, add milk and heat to lukewarm.
Stir together yeast mixture, butter-milk mixture, 2 cups bread flour and salt.
Add 1 1/2 cups all-purpose flour (use your hands after dough gets thick), sundried tomatos, basil and cottage cheese. (I used brand name Jocca, which is available in Dubai supermarkets and is not that creamy)

Butter a large bowl. Knead dough on a lightly floured surface, until smooth and elastic,
about 10 minutes dough should be slightly sticky. Or use your kicthen machine with dough hook.
Form dough into a ball and put in buttered bowl. Let dough rise, bowl covered tightly with plastic wrap, in warm room temperature until doubled in size, about 1 hour.

Make rolls:
Butter 18 muffin/cupcake cups with butter or cooking spray.

Turn out dough onto a lightly floured surface and divide into thirds.
Cut off small pieces of dough and form into balls, remember they’ll double in size when rosen
Put 3 balls into each buttered muffin cup.
Let rolls rise, loosely covered with a kitchen towel until almost doubled in size, around 40 minutes.

While rolls rise, put oven rack in middle position and preheat oven to 200C.
Brush rolls lightly with egg wash and sprinkle with toasted sesame seeds. Bake until golden, 15 to 20 minutes. (link to recipe from La Mere Culinaire)

I have got a new bread baker from Lakelands and tried how it makes bread, hence the flat shape. Hmmm…planning foccacia and ciabatta bakes already.

Happy New Year!