Baked Yumurtalı Ekmek Recipe

This recipe is my direct childhood. My mother always made baked yumurtali ekmek when the bread she made at home got stale. As a kid, I used to love to eat those with cheese, being a cheese freak. Also, thanks to my mother, she would never steal from the ingredients, she used to make everything with a lot of oil. She still hasn't given up though, she finds my meals too lean.

Yumurtali ekmek means bread with eggs but I wanted to keep its original name as it tastes much more better than how does it sound when you call it in that way.

That's why I think of my tiny hands soaked in oil and slipping out of the tea glass when I say yumurtali ekmek. I still love them but I can't make it that often because it's greasy.

There was a whirlwind recently, wondering if this would work in the oven or something, and I looked into the oven and threw the bread into the oven. My expectations were not very high, if the slightly stale bread was edible, it would have been enough for me. But let me tell you, they were delicious enough to compete with the butter fried egg bread we know. Of course, it doesn't have that wonderful smell of butter, that's different. But the crispness of the outside, the softness of the inside and the flavor it leaves on the palate are the same. Well, then, of course, one thinks, why should we eat fat unnecessarily.

Of course, the place for the butter is made separately, once in a while. But for not giving up on egg rolls just because it's greasy, this bakery formula is great. I sprinkled some grated cheddar on them so that they would both fry better and increase the flavor, it suited them very well.

If you haven't joined the caravan of those who have breakfast out on the weekend, I still say you should try this recipe, I wish you a good weekend and I'm leaving.

Enjoy the recipe...

Bon appetit...