Eggs are a staple breakfast food across many cultures, loved for their versatility, nutritional value, and quick preparation time. Whether you prefer them fried, boiled, poached, or scrambled, eggs offer a world of possibilities for morning meals. Here are some delicious egg-based breakfast ideas to make your mornings more enjoyable:
**Classic Scrambled Eggs**
Scrambled eggs remain a favorite among many due to their simplicity and delicious taste. Here's the perfect recipe for classic scrambled eggs.
Ingredients:
- 2 large eggs (about 100g)
- 15g unsalted butter
- 1 tbsp heavy cream or milk
- Salt and pepper to taste
- A pinch of red chili flakes (optional)
Crack the eggs into a bowl, add the cream, salt, and pepper. Beat with a fork until well combined. Over medium-low heat, melt butter in a non-stick pan. Pour the beaten eggs into the pan, using a spatula to stir gently, lifting from one end of the pan to allow any uncooked egg mix to flow underneath. Cook this way for about 2-3 minutes, or until no liquid egg remains.
**Avocado and Egg Toast**
A trendy yet simple breakfast idea that's packed with flavor and nutrients. The creamy avocado and crispy toast pair beautifully with the runny yolk of a poached or fried egg.
Ingredients:
- 2 slices of whole-grain bread (160g)
- 1 ripe medium avocado (about 150g)
- 1 large egg
- Salt and pepper to taste
- A squeeze of lemon juice
- Optional: red pepper flakes, fresh herbs like parsley or chives
Toast your bread until golden. Mash the avocado with a pinch of salt, some pepper, and a squeeze of lemon. Spread the mashed avocado onto the toasted bread slices. In a pan, fry or poach an egg to your liking and place it on top of the avocado mash.
**Eggs Benedict**
A more sophisticated choice for breakfast or even brunch. The combination of poached eggs, Canadian bacon, english muffin, and hollandaise sauce is simply divine.
Ingredients:
- 1 English muffin (2 halves)
- 2 large eggs
- 4 slices of Canadian bacon (approx 80g)
- Salt and pepper to taste
To make hollandaise sauce, you will need:
- 3 large egg yolks (about 50g)
- Juice of half a lemon (15-20ml)
- 85g unsalted butter
- Pinch of salt and cayenne pepper to taste
Toast the English muffin halves. Fry or poach your eggs. While these are cooking, warm the Canadian bacon in a pan until just browned.
For the hollandaise sauce, melt butter in a small pot over low heat until it stops bubbling. Place egg yolks and lemon juice in a blender, then turn on high and slowly drizzle in the melted butter while continuing to blend. Add salt, cayenne pepper to taste. Taste and adjust seasoning if needed.
Assemble your Eggs Benedict by placing a slice of Canadian bacon on each toasted muffin half, top with an egg each, and drizzle over plenty of hollandaise sauce.
**Omelette with Vegetables**
For a healthier breakfast option, include an array of vegetables in your omelette. Bell peppers, spinach, mushrooms, and onions are popular choices that add flavor, color, and nutrients to this classic dish.
Ingredients:
- 3 large eggs (about 150g)
- 2 tbsp milk
- A small handful of spinach leaves (approx. 40g)
- 30g bell pepper, diced
- 30g mushrooms, sliced
- 1/4 medium onion, finely chopped (about 25g)
- Salt and pepper to taste
- 1 tbsp olive oil or unsalted butter
Heat oil in a non-stick pan over low-medium heat. Sauté the onions until soft, add bell peppers and mushrooms, cooking until they begin to brown.
In a separate bowl, whisk eggs with milk, salt, and pepper. Pour egg mixture into the pan with vegetables and swirl around to coat evenly. Cook gently, lifting edges of omelette occasionally to allow uncooked egg mix to flow underneath. Once the base is set but top remains soft, carefully fold over or roll the omelette, removing from heat just before it's fully cooked (it will continue cooking off heat).
