Scrambled eggs for breakfast are probably the most common dish. And they prepare it in different countries in different ways. Deliciously cooked eggs and beautiful presentation will appeal to both adults and children.
It is necessary
- Greek omelet:
- - 4 chicken eggs;
- - a glass of milk;
- - 50 g feta cheese;
- - 1 teaspoon of olive oil;
- - 6-8 pieces of olives;
- - 4 cherry tomatoes;
- - green onions;
- - dried basil, fresh herbs, salt to taste.
- Scrambled eggs in bread:
- - 1 egg;
- - a slice of white bread;
- - salt to taste.
- French fried eggs:
- - 4 eggs;
- - a glass of sour cream;
- - spices, salt, pepper to taste.
- Scrambled eggs in tomatoes:
- - 2 eggs;
- - 2 medium tomatoes;
- - 50 g butter;
- - spices to taste.
Instructions
Step 1
Greek omelet
Crack the eggs gently, separating the whites from the yolks. Add milk, salt and spices to a bowl of yolks and mix it all well either by hand or with a blender. Chop the onions and olives with a knife. Divide the cherry tomatoes in half. Toss them with olives and onions and sauté in olive oil. Pour everything with yolks and milk. Cover the pan with a lid. After a couple of minutes, add the chopped fetta cheese, spreading it evenly over the dish. At the end of cooking, pour the egg white over the omelet and cover. In two minutes, the dish is ready to serve. Garnish with fresh herbs and dried basil to taste before serving.
Step 2
Scrambled eggs in bread
Take a white slice of bread and carefully remove the core, leaving a crust around the perimeter. This will be a kind of form for scrambled eggs. Toast the bread lightly in a preheated skillet. Turning the piece over, pour the egg into the finished "mold". Season with a little salt. Cover the pan with a lid. The dish is ready in two minutes. By the way, in this case, when cooking scrambled eggs, you can experiment a little with the ingredients. For example, try adding a slice of tomato or cheese.
Step 3
French fried eggs
Pour the sour cream into a well-heated frying pan without adding vegetable oil. Evaporate the liquid over low heat. It will take about 3-5 minutes. After that, carefully add the eggs and mix well the resulting consistency. Season to taste. Cover the pan with a lid. After 5 minutes, the dish is ready to serve.
Step 4
Scrambled eggs in tomatoes
For this recipe, wash the tomatoes well and cut them into halves. Gently remove the pulp of the vegetable with a teaspoon so that the half of the tomato is in the shape of a cup. Mix the eggs thoroughly with the tomato pulp to get a homogeneous mass. Season to taste. Grease the molds with a little butter. Pour the egg mass into them, spreading evenly over all halves. Scrambled eggs are baked in an oven preheated to 180 degrees for 15-20 minutes.
