Breakfast is the heaviest meal of the day. In the sense that providing breakfast to the family is problematic. Firstly, it is unfair to want to sleep and get up before everyone else in order to feed. Secondly, the time for preparing breakfast is limited. If you tinker with it like you would with dinner, then breakfast will smoothly turn into lunch... Well, that is, you will sit down for breakfast when others are having lunch.
However, bread and butter (optionally with sausage) and fried eggs (optionally - a banal omelet) quickly get bored. And what to do?
Diversify without compromising sleep and time. It is difficult, but possible.
Modifying the scrambled eggs
We turn on the oven, if there is no toaster, we send there several slices of rye, grain or black bread. At the same time, we put a frying pan on the burner, while it heats up - cut a small onion into small cubes. Pour oil. While the oil is heating, quickly finely chop the mushrooms.
Now - onion in oil, fry until translucent, to onion - mushrooms, fry until the liquid boils away, if they they gave a lot of it, break the egg and shake it without milk, salt, pepper and... pour the mushrooms and onions with the egg.
The layer of these scrambled eggs should not be too thick, so use a larger pan.
Next, we cut it into pieces, put it on preheated slices of bread. Breakfast is served!
Don't like mushrooms, prefer clean eggs? Or is there nothing but eggs and a drop of milk at all?
In this case - omelet poulard at your service
To many, it seems scary in preparation, in fact, there is nothing complicated and scary.
So, we take two bowls and a certain number of eggs. We take as many eggs as necessary. There is no more milk than in all the eggs of the yolks. Or maybe a third less.
Wipe one bowl with vinegar, wipe it dry (this will speed up the cooking, yeah).
Now we divide the eggs into yolk proteins. The whites go into a bowl, rubbed with vinegar and wiped dry. Salt.
Add some salt to the yolks, beat a little and mix with milk.
We put a frying pan on the burner, begin to beat the whites - we need strong foam. After a minute (this is enough for the frying pan to heat up), pour in a little oil. We leave for another minute, whisk the whites in this chickpea ourselves. After a minute, pour the yolks with milk into the pan, reducing the heat so that they do not burn.
While the yolks are fried, beat the whites - we need a strong foam. If you are cooking for the first time and, in general, have never whipped the whites before, it is better, of course, to whisk them in advance. But even with a whisk or a fork (it's too lazy to climb behind a blender), I have enough time to beat the whites. By the way - if you do not have a whisk attachment, then you will have to whip it with your hands, that is, with a hand whisk or a fork. The blender will never beat the eggs with a knife. And the grid attachment of the combine also cannot cope with this matter.
When the yolks have grabbed, put the whipped whites on top, level and reduce the heat to the very minimum. We do not close the pan, we are waiting for millet. As soon as the proteins stop sticking - that is, they become a homogeneous mass, the omelet is ready. It is served rolled, so that the white is inside and the yolk is outside. Inside, you can add the filling - grated cheese, for example. Or sauce ...
Bon Appetit!