Here I risk not being original, but nothing better than egg breakfasts has been invented yet. I respect and enjoy all the options: boiled eggs, omelets, scrambled eggs, and sunny-side-up. Chicken, quail, and if you are lucky enough to find them, goose and duck eggs. Eggs are love.

Smoked salmon and scrambled eggs

Melt butter in a frying pan. In a bowl, beat 4–5 eggs, add salt, and pour them into the pan. Cook for 3–4 minutes, stirring gently with a spatula. It is important to keep the eggs tender and soft. Toast a few slices of bread in a toaster or dry frying pan. Spread the scrambled eggs over the warm bread and top with a few pieces of smoked salmon (or replace with salted salmon). Serve with a slice of lemon for sprinkling, and finish by seasoning the scrambled eggs with freshly ground black pepper.

Breakfast of the Champion:)

In a mixture of butter and olive oil, fry a sunny-side-up egg. Over medium heat, carefully avoid touching the yolk, make small "cuts" in the thicker parts of the egg white to allow it to spread evenly over the pan and cook uniformly. In a separate pan, cook the asparagus in butter for 3–4 minutes. Season to taste with thyme, dill, and white pepper.

Nisoaz

The combination of greens, anchovies, tomatoes, onions, and eggs is divine. And with the right dressing, it’s even better. During the off-season, I suggest replacing the basil in the dressing with 1 tbsp. of mustard. Recipe via the link.

Frittata with leeks and zucchini

With leeks, any greens, zucchini, squash, peppers, or any favorite vegetables. Recipe for Frittata with leeks, asparagus and young peas.

Omelet with wild mushrooms

You can use dried mushrooms later in the year, but during mushroom season, eggs, olive oil, and a couple of fresh, fragrant wild mushrooms (such as porcini, Polish mushrooms, butter mushrooms, honey mushrooms, or chanterelles) make a quick and perfect hearty breakfast. Heat a frying pan and melt a mix 50/50 of butter and olive oil. Add the mushrooms and fry for 3–4 minutes, stirring occasionally, until light golden brown.

In a bowl, beat eggs with milk (using the ratio of ½ eggshell of milk per egg). Season with salt and pepper. Pour the mixture over the mushrooms and stir gently. Cook for about five minutes until set. Fold the omelet in half and serve sprinkled with fresh herbs.