Egg Breakfasts: Creamy Scramble, Baked Eggs and Eggs Benedict

Eggs are a healthy food: they are rich in protein, B vitamins and vitamin D, and also contain heart-healthy unsaturated fats. Quick and easy egg dishes, the recipes of which we have selected for you today, are ideal for a full morning breakfast or a light lunch.

American scramble (scrambled eggs) is almost an omelette, but not quite. You can add different toppings to it. You can even make it sweet by adding SUGAR (children will love this option). Scramble is very quick and easy to prepare, and it is also incredibly tasty.

Ingredients (per serving):

2-3 chicken eggs;

1 teaspoon of butter;

1 tablespoon heavy cream (or MILK)

1/4 teaspoon SALT and black pepper;

1 pinch chopped fresh herbs (optional)

How to cook:

Beat the eggs in a deep bowl until a stable foam forms. This can be done with a fork, but it is better to use a mixer or a whisk.

Add salt and black pepper, a tablespoon of cream or milk. Whisk everything well again.

Heat a frying pan over low heat, add a teaspoon of butter.

Pour the eggs into the heated pan and start stirring them constantly with a spatula. The more often you stir the eggs, the fluffier the scramble will turn out.

It is important to remove the pan from the heat in time so that the omelet remains tender and airy. Add fresh herbs to the dish and mix, put on plates and enjoy!

As a filling in scramble, you can also add finely chopped pieces of tomatoes, sweet peppers, fried mushrooms, sausages or ham cubes.

Enjoy your meal!

Ingredients:

the right amount of eggs;

1 teaspoon of grated hard cheese (for each egg);

salt and black pepper - to taste;

1 tablespoon vegetable oil.

How to cook:

Preheat oven to 175 degrees.

Take cupcake molds and grease them with vegetable oil.

Carefully break the eggs into each mold, top with a little salt, pepper and grated cheese.

Bake in oven on medium for about 15 minutes. Important: the longer the eggs cook, the harder they become.

Remove the pan from the oven and carefully remove the eggs with a knife. You can sprinkle fresh herbs on top, and add your favorite vegetables as a side dish.

This dish can be interpreted somewhat by whipping eggs into an omelet, adding greens, cheese, tomatoes, ham or bacon - whatever you like, and baking in this form.

Enjoy your meal!

Ingredients:

4 eggs;

8 pieces of bacon;

2 tablespoons chopped parsley for garnish

2 teaspoons of white or rice vinegar;

2 hamburger buns, cut in half

1 teaspoon butter.

For sauce:

10 tablespoons of butter;

3 yolks;

1 tablespoon lemon juice;

1/2 teaspoon salt;

1 pinch cayenne pepper or Tabasco sauce

How to cook:

Heat a large skillet over medium heat and fry the bacon. When it's ready, remove excess fat with a paper towel.

Lightly toast the buns in the same pan.

Pour water (2/3 of the volume) into a large saucepan, bring it to a boil, and then add vinegar. Wait for the water to boil again and turn off the heat.

Prepare poached eggs. The easiest way is to take a small bowl, put a cling film greased with oil on the bottom, break an egg there and wrap it so that you get a bag. Do this for all eggs. Put the bags in boiling water, cook for 2-3 minutes. The eggs should not be too hard. During cooking, the bags can be removed and carefully checked for doneness.

Make the hollandaise sauce: In a blender, beat the egg yolks, lemon juice, salt, and cayenne pepper on medium speed for 20 to 30 seconds, until the mixture is light in color. Then start adding the melted butter in a thin stream while continuing to beat. Taste the sauce and add salt or lemon juice if anything is missing.

Butter one side of the bun, top with two slices of bacon and then a poached egg. Drizzle with hollandaise sauce, garnish with parsley and serve immediately.

Enjoy your meal!

| Prepared by Anastasia ZLOTNKOVA, BELTA+

| Photo: open Internet sources.

REPRINTING OF THIS MATERIAL (IN WHOLE OR IN PART) OR OTHER USE OF THIS MATERIAL IS PROHIBITED

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