You can't skip the first meal of they especially Covid-19 you mostly working at home, to learn the healthy egg recipes helping you light up the day with some joy emotionally and physically, here are some quick and easy ideas to get your breakfast done.
1. French toast recipe with eggs and eggless option. French toast is a Classic breakfast made with bread slices, eggs, milk, cinnamon, vanilla and a sweetener. There are so many international versions of making French toast and includes a savory version too where salt and pepper are used. This recipe shares the most common and popular version where bread slices are dipped in a custard mixture and then toasted with butter. Under 10 minutes you will get to enjoy these crisp and delicious French toast.
#To make a vegan French toast, blend cashews with warm water until smooth. Make the custard by stirring it with corn starch, sugar and flavoring ingredients. Then dip the bread slices in it and toast them.
2. mushrooms, eggs, kale and garlic all in one-pan brunch. Slice the mushrooms and crush the garlic clove. Heat the olive oil in a large non-stick frying pan, then fry the garlic over a low heat for 1 min. Add the mushrooms and cook until soft. Then, add the kale. If the kale won’t all fit in the pan, add half and stir until wilted, then add the rest. Once all the kale is wilted, season.
Then crack in the eggs and keep them cooking gently for 2-3 mins. Then, cover with the lid to for a further 2-3 mins or until the eggs are cooked to your liking. Serve with bread.
3. Eggs benedict pancakes. Whisk all of the pancake ingredients together with some seasoning until smooth. Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan, you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min. Heat oven to its lowest setting. Stack up the cooked pancakes on a baking tray and keep them warm in the oven while you cook the rest. Bring a large pan of water to the boil. Crack each egg into a ramekin, then carefully lower into the water. Poach for 2-3 mins until the whites are set and the yolks are still runny. Drain and repeat with the other eggs. Warm the hollandaise following pack instructions. To serve, stack the pancakes with a layer of hollandaise, the ham and spinach leaves in between them, then top with a poached egg. Spoon over more hollandaise and top with chives and black pepper.
4. Curried rice & egg salad. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve. Tip the rice into a container and chill for at least 1 hr, or up to two days. When you’re ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.
5. Salmon egg-fried rice. Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.
Text : Freya Cornish / Photos ： Antonio Paraza 19 January, 2021