Ingredients (2 servings): – 2 eggs – 4 wholegrain bread slices – 2 tbsp milk – 2 tbsp cane sugar – 1 tbsp butter Method: 1 Whisk eggs with milk and sugar 2 Melt butter on the frying pan and toast bread slices on one side 3 Turn bread slices and pour in eggs mixture, continuously tossing until ready (1-2 minutes) 4 Serve with fresh berries!
Salad ingredients: – 4 eggs – 150g Butterkäse or cheddar – 1 small red onion – 1-1.5 tbsp mayonnaise – a few dill sprigs for serving
Toasts ingredients: – 2 slices of ciabatta – 1 garlic clove – 2 tsp olive oil Method: 1 Salad 1.1 Hard boil eggs, cool them down in cold water, then peel 1.2 Grate cheese 1.3 Peel and chop red onion 1.3 Combine eggs+grated cheese+chopped onion+mayonnaise: mix well 2 Toasts 2.1 Pre-heat the oven to 180C 2.2 Peel and chop a garlic clove 2.3 Combine olive oil with chopped garlic 2.4 Brush ciabatta pieces with garlic olive oil and bake for 4-5 minutes at 180C 3 Salad & Toasts 3.1 Transfer the eggs salad in the cup and then on the serving plate 3.2 Serve the salad with a few dill sprigs & warm garlic toasts ! Enjoy !
Ingredients (for 2 servings): – 2 Cubanelle peppers – 80g ham – 80g grated Cheddar – 2 eggs – 1/2 tsp black pepper – 1 tbsp olive oil Method: 1 Wash the beautiful Cubanelle peppers and accurately cut out the upper part to form the boats 🙂 2 Carefully de-seed the peppers 3 Boil in the water the peppers for 5 minutes under a lid at medium heat 4 Drain water 5 Pre-heat the pan with some olive oil for frying the peppers 6 Put the peppers in the pan 7 Put grated Cheddar and chopped ham inside the pepper boats 8 Carefully pour 1 egg in each pepper over the chopped ham and grated cheddar 9 Cover the pan with a lid and cook for 10 minutes at medium heat 10 Serve and enjoy delicious breakfast ! Notes: many thanks to Jacques Pépin for the inspiration and for making my Saturday better !
Ingredients (2 servings): – 4 eggs – 1 cup (1 cup=250ml) tomato sauce (pure tomatoes!) – 1 chili pepper – 40g chopped walnuts – 1 chopped onion – 3 chopped garlic cloves – 1 tsp salt – 1/3 tsp black pepper – 1/2 parsley bunch for serving – 1/2 tbsp olive oil for cooking
Method: 1 Chop onion & chili pepper and put them into the first bowl 2 Chop garlic & walnuts and put them into the second bowl 3 Chop fresh parsley and put it into the third bowl 4 Pour some olive oil onto a skillet and set the medium-low heat 5 Transfer chopped onion & chili pepper on the preheated skillet: cook for 5 minutes 6 Add tomato sauce, salt, chopped garlic & walnuts into the skillet: cook for 3 minutes 7 Carefully pour the eggs into the tomato-walnuts sauce (prepare holes for them in there with a spatula right before pouring in eggs): cook the eggs for 5-10 minutes 8 Servehot with black pepper, fresh parsley and lavash or flat bread !
When the first fine spring days come, and the earth awakes and assumes its garment of verdure, when the perfumed warmth of the air blows on our faces and fills our lungs, and even appears to penetrate to our heart, we feel vague longings for undefined happiness, a wish to run, to walk at random, to inhale the spring.
Guy de Maupassant
Batter ingredients (for 5-6 pancakes): – 1/3-1/2 cup buckwheat flour – 2 tablespoons wheat flour – 1/2 egg – 1 cup water (might be less or more, depends on buckwheat flour) – 1 pinch salt – 40g butter for frying
Filling ingredients (for filling 5-6 galettes): – 5-6 eggs – 80g ham – 100g grated Gruyère cheese – a few sprigs of green onions
Method: 1 Combine batter ingredients, mix them well and whisk until the batter is uniform 2 Grate Gruyère cheese, slice ham and put them in a fridge for a while in 2 bowls 3 Cook the pancakes 3.1 Melt butter in the skillet and pour ~1/2 cup of batter in it 3.2 Cook 2-3 minutes on one side and 1-2 minutes on another side 3.3 Repeat 2.1-2.2 for the remaining pancakes 🥞 4 Cook 5-6 eggs (as many as a number of pancakes you made) in a separate skillet with the melted butter, put them on a plate covered with a lid to keep them warm 😉 5 Warm up the pancakes in a frying pan with some melted butter and add in the middle of them the following levels: 5.1 Sliced ham 5.2 Grated Gruyère cheese 5.3 Cooked egg 6 Put the cooked galettes on the plates, and fold over their four edges 7 Garnish with chopped green onions & black pepper 8 Serve immediately and enjoy ! Hint: Do not try to replace water by milk or butter by oil otherwise all the charm will be lost! 🙂
Alice laughed. ‘There’s no use trying,’ she said. ‘One can’t believe impossible things.’ I daresay you haven’t had much practice,’ said the Queen. ‘When I was your age, I always did it for half-an-hour a day. Why, sometimes I’ve believed as many as six impossible things before breakfast.
– Lewis Carroll, Alice in Wonderland
Ingredients (for 2 servings): – 1 onion – 1/2 large or 1 small red paprika – 3 garlic cloves – 200 g tomato sauce with 100% tomatoes, no salt (either homemade or store-bought) – 1 teaspoon salt – 1 teaspoon sugar – 1 teaspoon vinegar – 4 eggs – 1 tablespoon olive oil – a bunch of fresh chives for serving !
Method: 1 Cut onion and paprika into small (~0.5cm) pieces and chop garlic 2 Preheat frying pan with olive oil for 0.5-1 minute 3 Put onion and paprika on the frying pan and stew for 5 minutes at medium heat 4 Add chopped garlic to onion and paprika and stew for another 1 minute 5 Add tomato sauce to other vegetables in the frying pan and stew for another 5 minutes, slightly stirring the mixture 6 Add sugar, salt and vinegar to the frying pan an mix well 7 Carefully pour eggs into the vegetables mixture: make it symmetric, it looks nice 😉 8 Let the eggs cook in the frying pan for about 10-15 minutes until the whites are firm 9 Serve Shakshouka with a pita or a piece of rye bread and enjoy it some Sunday morning !
When the girl returned, some hours later, she carried a tray, with a cup of fragrant tea steaming on it; and a plate piled up with very hot buttered toast, cut thick, very brown on both sides, with the butter running through the holes in great golden drops, like honey from the honeycomb. The smell of that buttered toast simply talked to Toad, and with no uncertain voice; talked of warm kitchens, of breakfasts on bright frosty mornings, of cosy parlour firesides on winter evenings, when one’s ramble was over and slippered feet were propped on the fender, of the purring of contented cats, and the twitter of sleepy canaries.
Method: 1 Preheat the oven to 180C 2 Mix dough ingredients (soda+vinegar are added at the last step and are mixed with other ingredients) and knead the dough 3 Split the dough into 2 equal pieces to form 2 boats 4 Put the formed boats on baking paper and bake 20 minutes at 180C in the oven (without filling) 5 While boats are being baked, cut spinach and boil it in a pan with some water for 2 minutes, then remove excessive water 6 mix yogurt+spinach+grated-garlic+grated-cheese in a bowl 7 take the boats from the oven (after 20 minutes baking) and 7.1 put the mixture from 5 into both boats 7.2 put 1 egg over the mixture from 5 in each of the boats 8 bake the filled boats another 10-15 minutes 9 Serve with fresh baby spinach !