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Here I risk not being original, but better than egg breakfasts, nothing in the world has come up with yet. I respect and use all the options: boiled eggs, omelets, mash, glaze. Chicken, quail, if you can suddenly find it - geese and ducks. Eggs are love.
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Smoked salmon and scrambled eggs
Melt the butter in a frying pan. In a bowl, beat 4-5 eggs, salt, pour into a pan and cook, stirring with a spatula, 3-4 minutes. It is important that the eggs remain tender and soft. In a toaster or dry frying pan, fry a few slices of bread. On the still hot we spread the mash and a few pieces of smoked salmon (we can safely replace it with salted). Serve with a slice of lemon (sprinkle to taste), sprinkled with scrambled eggs with freshly ground black pepper.
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Breakfast of the Champion:)
On a mixture of butter and olive oil, fry the egg glaze. Over medium heat, without touching the yolk, we make small “cuts” in the protein in those places where there is a lot of it, letting it spread a little over the pan and fry evenly. Cook asparagus in butter for 3-4 minutes. Season to taste - thyme, dill, white ground pepper.
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Nisoaz
The combination of greens, anchovies, tomatoes, onions and eggs is divine. And with the right refueling — even more so. Not in the summer season, I propose to replace the basil in the dressing with 1 tbsp. mustard. Recipe at the link.
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Frittata with leeks and zucchini
With leeks, any greens, zucchini, zucchini, peppers, any favorite vegetables. Recipe Fritters with leeks, with asparagusand from young peas.
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Omelet with wild mushrooms
Later you can also use dried ones, but now, in mushroom season, eggs, olive oil and a couple of fresh fragrant white or Polish mushrooms (buttercups, honey mushrooms, chanterelles..) are a quick and perfect dense breakfast. Heat a frying pan, melt the butter in it, halved with olive oil. Add mushrooms, fry until light golden brown. 3-4 minutes, stirring.
Beat eggs with milk (in the proportion of 1/2 volume of milk shell per 1 egg). Salt and pepper the mixture. Pour to the mushrooms, stir. Cook for about five minutes. Fold the omelet in half. Serve sprinkled with herbs to taste.
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