Turkish · Brunch
Cheesy Cornmeal with Baked Eggs
Mihlama Yumurta
Black Sea cornmeal mihlama with melted stretchy cheese and butter, finished with eggs cracked over the surface and cooked until whites just set, served straight from the pan with bread.
$
5 minsPrep
20 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
520Calories
18gProtein
28gFat
48gCarbs
3gSugar
2gFiber
680mgSodium
185mgChol
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Instructions
1
Prep
Cut 240g kolot into 1cm cubes and set near the stove. Crack 4 eggs into a small bowl without beating, season with salt and pepper. Whisk 60g cornmeal and 240ml milk in a small jug until smooth.
2
Build
Melt 60g butter in a medium cast-iron skillet over medium-low heat 90 seconds until foaming subsides. Pour in cornmeal-milk mixture, stir constantly with a wooden spoon over low heat 6 minutes until thickened and pulling from the sides.
3
Saute
Drop cheese cubes into the hot cornmeal, stir over low heat 4-5 minutes until melted and stretching in long ropes when lifted with the spoon. Spread the mixture evenly across the pan.
4
Finish
Pour cracked eggs over the cheese mihlama, cover with a lid, cook over low heat 5 minutes until egg whites just set and yolks remain soft. Season with pepper and plate: serve directly in the skillet with crusty country bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 240g (8.5 oz) kolot
- 60g (2.1 oz) unsalted butter
- 60g (2.1 oz) fine cornmeal
- 240ml (1 cup) whole milk
- 0.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 2 pieces crusty country bread