5 EGG BREAKFAST IDEAS To Keep on Repeat!

Good morning, let's make five

breakfast

s together with eggs, first an omelette. I'm going to start by cracking two eggs, separating the whites from the yolks into two separate bowls. I'm going to put the whites in the largest bowl so that we have enough room when we beat them later and then with a hand mixer on high speed. I'm going to beat the egg whites until stiff peaks form. You can tell they come to stiff peaks when the egg whites start to look a little shiny and when you turn the whisk the little meringue kisses right on top okay now onto our egg yolks I just take the same hand mixer that I use and I give it a whisk until they break up, this doesn't take that long, so I'll take half as much. a cup of egg whites and mix them directly into the yolks to loosen things up, don't be afraid to stiffen up in this process, you just need to beat it really well so that it combines well with the whites later on, there are a few steps.

In this whole process, I know, but it's all about the mixture, the mixture, the mixture, okay, now transfer that egg yolk mixture into the whites and we'll gently fold in the whites until the mixture is completely combined. It's amazing how much volume you get just by doing it. Beating two eggs like that is amazing, but now we can cook our omelet. You can customize it however you want, just make sure you have your ingredients ready now in a small skillet. I'm going to use an eight inch here with On the stove over medium heat, I'm going to add a tablespoon of butter to the bottom and let it melt.

I'll rotate the pan so it's completely covered even on the sides and we'll add our egg mixture directly, spread the mixture out so it's flat and let the bottom cook for about a minute and then sprinkle on our cheese and herbs. I personally like just the crumbled goat cheese and parsley, but cheddar cheese and ham work great here too. Mix the top a little. A little bit, just don't touch the bottom and then we'll cover it for two minutes. This will help the top cook and steam while also melting our cheese. A tortilla can be pretty intimidating to flip, but I promise you, this one is foolproof. which even an eight year old can do, if you want to cook a little more just

keep

the lid on for another 30 seconds, now transfer it from the pan straight to a plate and it will slide right off and as you do that, Fold the top of the omelette as you go and you get a fluffy, completely delicious omelet that's impossible to mess up with an egg soufflé omelette.

This is a fun version of the classic egg in a hole, except I'm doing it. egg in a bagel hole that also gives off

breakfast

sandwich vibes. I mean, a bagel already has a hole in it, so I figured why don't we make the bagels later, but I'll start by melting some butter for each bagel half. a tablespoon of melted butter, so since I'm cutting two bagels, we're going to go ahead and melt four tablespoons of butter when it starts to melt, I'm going to add a clove of garlic that I already crushed along with a sprig of rosemary, you can also use thyme or any other hearty herb here, it will simply give the butter a very nice earthy flavor.

Once this is done, we will set it aside and prepare our bagels, so before you cut them, make sure that the hole in the bagel is wide enough about two to three inches wide so that you can place the egg in later. If the hole in the bagel is too small, go ahead and cut it out with your knife. I'll cut two of them in half and dip them in the melt. butter, then I'll place them face down on a baking sheet lined with parchment paper. Now we're going to take our salami and something like a salami rose, but on a bagel just place them inside the hole of the bagel making sure it protects the bottom. then I like to take some cheese that I already cut into thin slices and place them along the sides of the bagel so they melt and get nice and crispy, finally I crack the egg right into the hole and it's okay if the whites spill out.

Some will look more rustic and dramatic once you finish baking it. Now carefully place them in the oven preheated to 375 degrees and bake for 12 to 15 minutes or until the yolk is cooked as you prefer. I like it. 12 minutes, then take them out of the oven and let them cool a little to decorate. I like to sprinkle a little chopped parsley just to add a little freshness and enjoy it piping hot with a fork and knife. This type of breakfast is part bagel. sandwich with part of whole egg and completely delicious, all the flavors you love from this classic pasta, except the toast with eggs, we are making egg toast with cacio and pepe.

I'm going to take a slice of bread and put it in the toaster, let it sit. well browned now on the eggs, we're going to take two eggs, crack them into a bowl and season them with a little salt and pepper, then I'm going to grate two tablespoons of Parmesan cheese into the mixture and whisk it all together to cook it. Above I'm going to use a non-stick skillet that I'm going to put on medium heat and melt a tablespoon of butter, so instead of butter you can always use olive oil, but I prefer the creaminess that the butter adds to this dish. add the egg mixture and just scrape the eggs into the bottom until little ribbons form, it will start to set a little but for me I prefer soft scrambled eggs so I'll cook them until just cooked through. with a silky and creamy texture, if you prefer, cook it a little longer, let it sit for another 30 seconds to harden, tell me when to stop, okay, it's probably fine.

I'm going to grate a bunch of parmesan cheese right on top and another generous pinch of black pepper. I like sourdough toast because I think it complements this dish very well. The egg toast that you will definitely

repeat

next is a traditional Turkish breakfast called cold brew with salty yogurt and vibrant flavors. It's my new favorite way to start the day. I start by adding a cup of whole milk Greek yogurt to a bowl. I prefer the full-fat kind because it's creamier, but I definitely use whatever you like. Then I add a half-cup clove of minced garlic juice. lemon, a pinch of salt and this is optional but I like to add a little dill to my yogurt it just adds more herbal flavor so once you're done mixing it set it aside but don't put it in the refrigerator because it should be served at approximately room temperature.

Now we make our delicious spiced butter which is drizzled over the yogurt. I'll melt a tablespoon or two of butter in a small saucepan, my mini skillet here and once it starts to melt, I'll do it. add half a teaspoon of paprika and half a teaspoon of Aleppo pepper, so Aleppo pepper flakes are widely used in Mediterranean and Turkish dishes, they add a really beautiful color to the butter and are also slightly spicy and have a somewhat salty taste raisins really unique, but if you can't find it, a really good substitute would be kochikaru, which are Korean chili flakes.

Now let's put some eggs in a saucepan filled halfway with water, I'll add a tablespoon of white vinegar and let it boil. Now place one or two eggs as you like at the level of the pots and then let them boil for two and a half minutes for a more detailed tutorial on how to poach the perfect eggs. Go ahead and check out my other five breakfast video

ideas

. where you get sweet and savory breakfasts at spos so go check it out after this video and take them out with a slotted spoon and let the water drain for about a minute to put everything together.

Then we'll pour our spiced butter right on top of the yogurt, place the poached eggs on top, add more butter if you like and I like to sprinkle it with a pinch of zatar which is another Mediterranean spice that contains thyme and other spices and of course more chopped dill to serve. spread or dip this into some pita or even toast which is what I have on hand, the crustier the bread the better as it just soaks up the egg yolk and all the sauce with the yogurt, it's not too much spicy and the flavor disappears completely. of this world I love finding new ways to use ingredients we already have on hand and this is a dish I could eat over and over again for breakfast, lunch or even dinner.

These tasty kimchi pancakes are a classic Korean side dish that I like to mix up. with an egg for breakfast and I actually have a kimchi pancakes recipe in my cookbook, but today we're going to make a modified version, first things first, our egg, I'm going to crack it into a small bowl, whisk it, and then now We will leave it aside and prepare our kimchi. Oh, that's spicy, but the older the kimchi, the better because it's more flavorful, more concentrated, and actually perfect in this recipe. I'm going to have about a cup. and a half along with about two tablespoons of juice and I put it in a bowl and then with some scissors I'll cut it into smaller pieces.

Nate taught me that this is the easiest way to cut kimchi and it doesn't end up huge. Make a mess and then in a large bowl I'm going to mix three quarters of a cup of all-purpose flour with a quarter of a cup of potato starch. The combination of these two flours will help make the dough light and crispy. I have rice flour in my book but I don't have any on hand at the moment so this would be a very good substitute along with the cornstarch, it just helps lighten the batter and make the pancakes crispy, mix the flours very quickly and then in the same bowl we are going to add our chopped kimchi, the beaten eggs, two tablespoons of chopped green onions, one tablespoon of soy sauce and two teaspoons of sesame oil and finally a quarter cup of warm water, we mix everything together until we get a thick batter and then we're going to fry it in a large cast iron skillet, I'm going to add a little bit of oil to the bottom just enough to cover it and then we're going to add our pancake batter right on top so with this you can make some small ones or one giant large, it's totally up to you, I prefer a medium sized one, so I divide the dough in two, cook each side for two or three minutes until golden brown and then I just turn it over and do the same on the other side now .

Transfer the pancake to a plate and enjoy with a little soy sauce. The recipe is also in my cookbook linked below. This tasty kimchi breakfast pancake is one that I promise you will crave. I hope you find all of these breakfast

ideas

exciting. Check out my other videos for more breakfast ideas. Thank you very much for watching them. I'll see you next time. Foreign MHM.