Breakfast is considered to be the most important meal of the day. Don’t have breakfast and end up cranky, tired and slow. Have it and remain fresh and fast for the whole day. Here are 3 yummy breakfast ideas:
Cheese omelet
2 Large eggs
1 Table spoon water
Salt and black pepper to taste
2 Tea spoon butter
1 ½ table spoon parsley
1 table spoon parsley
1 table spoon chopped spring onions
¼ cup shredded cheddar cheese
Place eggs, water, salt and pepper in a bowl and whisk lightly until well combined and slightly frothy. Heat the butter in a pan until it starts to sizzle, then pour the egg mixture in the pan. As the edge of the egg starts to cook tilt the pan to bring the uncooked egg to the edge of the pan. Repeat this process until the omelet is slightly set. Sprinkle the cheese, green onions and parsley on the egg and then fold it over the other side to enclose the filling. The cheese will melt from the heat of the omelet. Ready to serve
New Orleans style French toast
2 eggs
½ cup milk
Pinch of salt
1 teaspoon sugar
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon all spice
6 slices bread
3 tablespoon butter
1 tablespoon vegetable oil
Powdered sugar
Preheat the oven to 204 degrees Celsius or 400 degrees Fahrenheit. In a large mixing bowl whisk together to eggs, milk, salt, sugar, vanilla, cinnamon, and allspice. Toss the slices in the egg mixture until the mixture has been absorbed in to the bread. In a non stick pan very lightly brown the slices in the butter and oil for 2 minutes per side. Then transfer the bread on a baking tray and bake for 10 minutes. After 10 minutes remove, turn over and put back in the oven for another 5 minutes to brown the other side. Ready to serve,
Scrambled egg toast
2 large eggs
2 tablespoons milk
1/8 teaspoon of salt
¼ teaspoon black pepper
2 teaspoons butter or olive oil
1 slice of bread
1 tablespoon cheddar cheese, softened a bit
1 teaspoon spring onions
Toast bread, then sprinkle it with cheese and spring onions and keep aside. Beat eggs with milk, salt and pepper in a small bowl. Heat a pan and once hot, add butter. Once butter is melted add eggs as the edge of the egg starts to cook tilt the pan to bring the uncooked egg to the edge of the pan. Repeat this process until the omelet is slightly set. Use your spoon or spatula to break up this pile into smaller chunks. Immediately remove the pan from the heat and pile the scrambled eggs bits high on your cheese toast. Sprinkle with an additional grind of black pepper and remaining chives. Eat immediately.
