Plenty: Baked eggs with yogurt and chill

Even though I like to take my time to make porridge almost every morning for breakfast, there are limits to how long I want to spend on making the first but most important meal of the day.  This one came about much faster than I expected, especially with an extra pair of hands. Baked eggs with yogurt and chilli was divine. To be specific, it is baked eggs on fried rocket with Greek yogurt and garlic, and chilli butter. Need I say more. If you can't get a hold of kirmizi biber, just do as Ottolenghi suggests, as I did, and mix chilli flakes with some paprika. A perfect brunch.

 

Breakfast: Eggs Benedict

This one speaks for itself.

Quark with strawberries and muesli

Berry season is well over in Finland by now. The time has come to dig into the summer's yield of berries in my freezer. For the last couple of mornings I've bought quark and blitzed it with melted strawberries until it looks like all-bubblegum pink as below. Then I pile some self-made muesli, or Alara's organic muesli (which I've done lately due to laziness), mix and enjoy it all over the morning paper.

Summer porridge

There is nothing special about this. Yes, it is just porridge with fresh Finnish forest blueberries available only for a few weeks every summer. I make my porridge with a 1:2 ratio of organic oat-flakes and organic soy milk, stirring constantly from beginning to end to ensure that the porridge becomes nice and creamy in texture. Since this takes quite a few minutes every morning, as a bookworm I make the most of my time and dip into whatever book I'm reading, book in one hand, spatula in the other, stirring the porridge. Finally, when I remember to, I add in a pinch of sea salt at the very end, serve, and sprinkle blueberries on the top.