Breakfast Stuffed Grape Leaves

These breakfast dolmades were created after a conversation with a Greek chef about modernizing traditional dishes. While authentic dolmades are typically served as appetizers or main dishes, this morning variation incorporates breakfast ingredients like eggs and feta. The chef explained that contemporary Greek cooking often involves reimagining classic dishes to suit different mealtimes and occasions.

Ingredients

• 20 large grape leaves, jarred or fresh (if fresh, blanched for 2 minutes)
• 1 cup cooked rice, cooled
• 1/2 pound breakfast sausage, cooked and crumbled
• 4 eggs, hard-boiled and finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup sun-dried tomatoes, chopped
• 3 green onions, finely sliced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint, chopped
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

For the sauce:

• 1 cup Greek yogurt
• 1 cucumber, seeded and finely diced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. If using jarred grape leaves, rinse thoroughly to remove brine and pat dry.
2. In a large bowl, combine rice, sausage, eggs, feta, sun-dried tomatoes, green onions, herbs, olive oil, lemon zest, pepper, and salt.
3. Place a grape leaf on a flat surface, shiny side down, with the stem end facing you.
4. Place about 1 tablespoon of filling near the stem end of the leaf.
5. Fold the stem end over the filling, then fold in the sides and roll up tightly, like a small burrito.
6. Repeat with remaining leaves and filling.
7. Arrange stuffed grape leaves seam-side down in a steamer basket.
8. Steam for 10-12 minutes until heated through.
9. Meanwhile, make the sauce: Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper.
10. Serve stuffed grape leaves warm or at room temperature with yogurt sauce for dipping.

Recipe Notes

• These can be made ahead and refrigerated for up to 3 days. Steam briefly to reheat.
• For a vegetarian version, omit the sausage and add chopped olives and additional herbs.
• Try using different grains like quinoa or bulgur in place of rice.
• Serve alongside sliced tomatoes and cucumbers for a complete breakfast.

Prep time: 30 minutes | Cook time: 12 minutes | Serves: 6-8