In many countries breakfast starts with an omelet or scrambled eggs. Nutritionists consider eggs one of the best products for morning meals. Protein-rich product provides the body with a powerful energy reserve, due to which you can overcome the feeling of hunger for a long time. Basically, eggs are fried and boiled hard or soft. Even with a stretch such a menu can not be called rich. And sooner or later it will bother you, if, of course, it does not diversify. Egg dishes can be prepared and served in a variety of ways. In the arsenals of chefs there are a huge number of variations, of which we have chosen 8 ideas, how best to do it.

- Scramble recipe by Andrew Carmellini -

 

 

Ingredients for 2 servings:

6 large eggs, whip 
1/4 cup + 2 tablespoons fatty cream 
1 tbsp. butter 
110 gr. smoked salmon, cut into slices 0.5 cm thick. 
Caviar, finely chopped parsley and sour cream for serving 
Toasts or Beigles for filing 
Kosher salt

Preparation:

In a medium frying pan mix whipped eggs with thick cream and 1/2 tablespoon of butter.Prepare the eggs on moderately low heat, whisking them constantly until lumps form, from 5 to 7 minutes. Remove the frying pan from the fire.

Gently mix the remaining 1/2 tablespoon of butter with the eggs and season them lightly with salt. Put a toast on the plate, on top of the scramble. Add fish, caviar, parsley and sour cream and serve.

- Omelette tortilla according to the recipe Heidi Swanson -

 

 

Ingredients for 1 serving:

2 tablespoons sour cream 
Pinch of ground cumin 
1 tsp olive oil 
2 large eggs, whisk 
1 corn tortilla tortilla 
3 tbsp. grated Parmesan cheese 
Chopped onion and green olives seedless for filing 
Kosher salt

Preparation:

In a small bowl, mix sour cream with cumin, season with salt. In a frying pan with a diameter of 15 cm, heat up the olive oil. Add the eggs and cook over medium heat without stirring until they harden around the edges, for about 1 minute. Put the cake on eggs, gently press and cook until the eggs grind, about 2 minutes. Turn the eggs and cake and sprinkle half the cheese. Continue cooking for about 2 minutes before a crispy crust. Put the tortilla on the plate. Add the remaining cheese and spring onions and olives. Serve with a spoonful of sour cream, seasoned with cumin.

- Chicken hash with fried egg according to the recipe of Jonathan Waxman -

 

 

Ingredients for 4 servings:

2 tablespoons 
2 tablespoons butter olive oil 
1 cup finely chopped green sweet pepper 
3/4 cup finely chopped onions 
2 large jalapenos, remove the seeds and grind 
2 cloves of garlic, grind 
1/2 tsp. finely chopped thyme 
Kosher salt 
Freshly ground pepper 
1 large baked potatoes, cut into cubes 
2 cups chopped or chopped cooked chicken 
4 large eggs 
Grated Parmesan for filing

Preparation:

In a large cast-iron frying pan, dissolve butter in olive oil. Add green pepper, onion, garlic, jalapeño, thyme and a generous pinch of salt and pepper. Fry over moderate heat, stirring, until soft and lightly discolored, about 7 minutes. Add potatoes and chicken and crush the mixture with a spatula. Cook over high heat until a crust appears on the bottom, about 5 minutes. Periodically turn the hash and cook until the ruddy crust on the other side, from 3 to 5 minutes.

Spoon make 4 grooves. Split in each egg, salt and pepper. Cover the frying pan and cook over moderate heat until the squirrels come to grips, about 4 minutes. Sprinkle a hash of grated cheese and serve.

- Tortilla soup according to Molly Ye's recipe -

 

 

Ingredients for 4-6 servings:

1/4 cup olive oil 
1 medium onion, finely chop 
2 bulgarian peppers, finely chop 
1 jalapeno, remove seeds and cut 
1 clove of garlic, grind 
1 tbsp. chilli powder 
1 tbsp. cumin 
1 tsp unsweetened cocoa powder 
1/2 tsp. oregano 
1/2 tsp paprika 
1/2 tsp. cayenne pepper 
A pinch of crushed red pepper 
1/2 tsp. Kosher salt 
450 gr. pork sausages, remove the film 
One 800 gr. can of chopped tomatoes 
4 cups of chicken broth 
Vegetable oil for frying 
Six corn tortillas, cut 
2 limes of lime + to serve 
4 large eggs, lightly beat up 
3/4 cups of fresh corn kernels 
Sliced avocado 
Sour cream 
Fresh coriander 
Shredded monterey jack cheese or 
ceso blanco Freshly ground black pepper

Preparation:

Heat the olive oil in a large saucepan. Add the onion and pepper and cook, stirring, on moderately high heat, until the onion becomes soft and transparent, 5-7 minutes. Add jalapeño and garlic and cook for 1 minute. Put the powder of chili, cumin, cocoa, oregano, paprika, cayenne pepper, red pepper, salt, black pepper and sausages.Cook, smashing the sausages with a wooden spoon until the sausages are browned, about 7 minutes.

Add the tomatoes and chicken broth, bring to a boil. Reduce heat, continue cooking for 20 minutes. Meanwhile, in a frying pan at a height of 1 cm, pour the vegetable oil and heat. Fry the strips of tortilla in batches for 3 minutes until crispy. Put on a paper towel and sprinkle with salt immediately and squeeze out lime.

Increase the fire and bring the soup to a boil, spoon into the broth in a funnel and pour eggs into it. Continue to stir until the eggs are cooked, about 30 seconds. Add the corn.Spoon the soup on plates, add tortilla, cubes of avocado, sour cream, fresh coriander and chopped cheese.

- Scramble with green onions according to Hugh Acheson's recipe -

 

 

Ingredients for 2 servings:

4 large eggs 
1 tbsp. water 
1 tbsp. butter 
4 green onions, finely chopped 
1/4 tsp. kosher salt 
Freshly ground pepper

Preparation:

In a medium bowl, mix the eggs with water, salt and a generous pinch of pepper. In a small frying pan, melt the butter. Add the green onions and fry over moderate heat, stirring, until soft, for about 4 minutes. Add eggs, cook over moderately low heat, stirring, until small lumps form, about 2 minutes.

- Shakshuka by the recipe of Michael Anthony -

 

 

Ingredients for 4 servings:

3 tablespoons olive oil 
110 g. bacon, chop 
1 medium onion, chop 
4 cloves garlic, chop 
1 large chard, chop the stems, leaves leave whole 
4 cups of ready tomato sauce 
1 tsp. dried basil 
8 large eggs 
3 tablespoons grated Parmesan 
1/4 cup finely chopped parsley leaves 
Pinch of crushed red pepper 
Kosher salt 
Freshly ground black pepper

Preparation:

Preheat the oven to 175 ° C. In a large heat resistant frying pan, heat up the olive oil.Add bacon, onions, garlic and chard-stalks and fry over moderate heat, stirring until the stems are softened, about 5 minutes. Add the tomato sauce, dried basil and red pepper and simmer until the sauce thickens, about 15 minutes. Season with salt and pepper.

Meanwhile, in a large saucepan with salted boiling water, blanch the leaves of the chard for 3 minutes. Drain the water and allow the leaves to cool slightly. Squeeze out excess water. Form small leaves from the leaves and put them into the sauce.

Between the leaves of chard, break the eggs. Reposition the frying pan in the oven and bake for 12 to 15 minutes until the egg whites are seized and the yolk becomes semi-liquid.

Sprinkle the dish with cheese and let stand for 5 minutes. Sprinkle with fresh parsley and serve.

- Eggs poached according to the recipe of Jean-Georges Vonzherishte -

 

 

Ingredients for 4 servings:

Four slices of bread about 1 cm thick. 
Olive oil for lubricating 
1/4 cup grated Parmesan 
4 slices of thinly sliced smoked salmon 
4 large eggs

Preparation:

Preheat the oven to 220 ° C. Fill the middle pan with water and bring to a boil. Put the bread on a baking sheet, grease with oil. Bake for 8 minutes or until crispy. Sprinkle top with Parmesan and bake for about 2 minutes or until the cheese melts.

When the water in the saucepan boils, reduce the heat to a moderately low. One at a time, break the eggs into a small strainer, strain the excess protein through it. Then lower the sieve in slightly boiling water and cook for about 3-4 minutes. Gently lay eggs on paper towels and gently dry with water. Put the toast on a warmed plate, lay salmon and eggs on top.

- A bun with an egg on the recipe of Justin Chapple -

 

 

Ingredients for 12 servings:

12 large eggs 
170 gr. thinly chopped baked ham 
1 cup of chopped herbs (parsley, tarragon and onion) 
1 tbsp. fresh lemon juice 
12 buns, cut into two pieces and lightly sauté 
Kosher salt 
Pepper

Preparation:

Preheat the oven to 175 ° C. Pour 1 tablespoon of water into each muffin mold. Smash eggs in eggs and season with salt and pepper. Bake eggs for 13-15 minutes, until the squirrels grasp, and the yolks are still liquid. Put the eggs on the plate with a jumper.

In a frying pan on a moderate fire fry about 2 minutes ham. In a small bowl, mix the herbs with lemon juice and season with salt and pepper.

Put the buns with the cut side up on the plates. Add ham, eggs and greens.