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.
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.
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.
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.
Frittata with leeks and zucchini
With leeks, any greens, zucchini, zucchini, peppers, any favorite vegetables. Recipe Fritters with leeks, with asparagusand from young peas.
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.
