5 EGG BREAKFAST IDEAS To Keep on Repeat!

Good morning .

Let's make five egg exciting breakfasts together .

First up an omelet , I'm going to start by cracking two eggs , separating the whites from the yolks into two separate bowls and putting the egg whites in the larger bowl .

So we have enough room when we whip them up later .

Then with a hand mixer on high speed , I'm gonna whisk the egg whites until stiff peaks form .

You can tell that it gets to stiff peaks when the egg whites start to look kind of glossy and when you turn the whisk over , little meringue kisses form right on top .

Ok .

Now , onto our egg yolks , I just take the same hand mixer that I use and give it a whisk just until they break up .

This doesn't take as long at all .

Then I'll grab half a cup of the egg whites and mix it directly into the yolks to loosen things up .

Don't be afraid to go hard in this process .

You just want to beat it really well so that it could combine well with the egg whites later .

There's a few steps in this whole process .

I know , but it's all about the mix mix mix .

Ok .

Now , transfer that egg yolk mixture into the egg whites and we'll just gently fold the egg whites until the mixture is fully combined .

It's amazing how much volume you get just by whipping up two eggs like this .

Incredible .

But now we get to cook off our omelet .

You can customize it .

However , you'd like , just make sure to have your toppings ready .

Now , in a small frying pan , I'm going to use an eight inch one here with the stove on medium heat .

I'll add one tablespoon of butter at the bottom and just let it melt , swirl the pan so that it's thoroughly coated it even on the sides .

And we add our egg mixture right in .

We'll spread the mixture out so that it's flat and let the bottom cook for about a minute or so .

And then we'll Sprinkle on our cheese and herbs .

I personally like just goat cheese crumbles and parsley , but cheddar and ham works really well here too .

It kind of makes the top up a little bit , just don't touch the bottom and then we'll cover it up for two minutes .

This will help the top part cook and steam while also melting our cheese and elite can be wrapped .

They're intimidating to flip , but I promise you , this one is foolproof that even an eight year old can make if you want to cook kind of longer .

Just keep the lid on for another 30 seconds .

Now transfer it off the pan directly onto a plate and it's just going to slide right off .

And as you're doing that , fold the top of the omelet over as you go , you then get a fluffy jiggly , completely delicious omelet .

That is impossible to mess up an excellent souffle omelet .

This is a fun twist on the classic egg in a hole except I'm doing egg in a bagel hole that also gives off breakfast sandwich vibes too .

I mean a bagel already has a hole in it .

So I thought why not ?

We'll prep the bagels later .

But I'm gonna start by melting some butter .

Each bagel half requires one tablespoon of melted butter .

So since I'm cutting two bagels , we'll go ahead and melt four tablespoons of butter as it starts to melt .

I'm gonna add one clove of garlic that I've already smashed down along with a sprig of rose mary .

You can also use thyme or any other hardy herbs here .

You'll just infuse the butter with a really nice earthy flavor .

Once that's done , we'll set it aside and prep our bagels .

So before you cut your bagels , make sure that the bagel hole is wide enough about 2 to 3 inches wide so that you can fit the egg in later .

If the bagel hole is too small , just go ahead and carve it out with your knife .

I'll cut two of them in half and dip them into the melted butter then I'll place them face down on a baking sheet lined with parchment paper .

Now , we're gonna take our salami and kind of like a salami rose , but on a bagel , just place them inside the bagel hole , making sure it shields the bottom .

Then I like to take some cheese that I've already sliced up thinly place them along the side of the bagel so that they melt and get all nice and crusty .

Finally crack the egg right into the hole and it's ok .

If the whites spill out a little bit , it'll look more rustic and dramatic .

Once you finish baking it up now , carefully place them into the oven , preheated to 375 degrees and bake them for 12 to 15 minutes or until the yolk is cooked .

How you prefer for me ?

I like it around 12 minutes , then take them out of the oven and let them cool slightly to garnish .

I like to Sprinkle on a little bit of chopped parsley just to add some freshness and enjoy it nice and hot with a fork and knife type of breakfast .

This is part bagel , sandwich , part egg and a whole and fully delicious .

All the flavors you love about this classic pasta except on toast with eggs .

We're making cao e pepe egg toast .

I'm gonna take a slice of bread and put it in the toaster .

Let it get nice and golden brown .

Now onto the eggs , we're gonna take two eggs , crack them into a bowl and season them with some salt and pepper .

Then I'm gonna grate two tablespoons of Parmesan cheese into the mixture and whisk it all up to cook it up .

I'm gonna use a nonstick skillet which I'll put to medium heat and I'll melt one tablespoon of butter .

So instead of butter , you could always use olive oil , but I just prefer the creaminess that the butter adds to this dish .

Then add the egg mixture in and just scrape the eggs at the bottom until little ribbons form .

It's gonna start to curdle a little bit .

But for me , I'm going for a soft scrambled egg .

So I'm just gonna cook it until it's barely cooked through with a silky and creamy texture .

If you prefer it cooked just a little bit longer , just leave it on for another 30 seconds to firm up .

Tell me when to stop .

OK .

That's probably good .

I'm gonna grate a mound of Parmesan cheese right on top and another generous sprinkling of black pepper .

I like sourdough toast cause I think it compliments this dish really well , egg setting toast that you're definitely gonna keep on repeat .

Next is a traditional Turkish breakfast called chill beer with savory yogurt and vibrant flavors .

It's my new favorite way to start the day .

I start by adding one cup of whole milk Greek yogurt to a bowl .

I prefer the full fat kind because it's creamier but definitely use what you like then to that , I add one clove of minced garlic juice from half a lemon , a pinch of salt .

And this is optional .

But I like to add some dill into my yogurt .

It just adds more herbie flavor .

So once you're done mixing it , just go ahead and set it aside , but don't put it in the fridge because it should be served at about room temperature .

Now , we make our yummy spice butter that gets drizzled on top of the yogurt .

I'll melt one or two tablespoons of butter into a small sauce pan , my mini pan here and once it starts to melt , I'll add half a teaspoon of paprika and half a teaspoon of Aleppo pepper .

So , Aleo pepper flakes are widely used in Mediterranean and Turkish dishes .

They add a really beautiful color to the butter and it's also mildly spicy and it has a really unique salty , somewhat raisin y flavor .

But if you can't find it , a really good substitute would be kochu which are cran chili pepper flakes .

Now let's put some eggs in a sauce pan filled with water halfway up .

I'll add one tablespoon of white vinegar and let it come to a rolling boil .

Now , drop in one or two eggs , whatever you like at the pots level , then let them boil for 2.5 minutes for a more in depth tutorial on how to poach the perfect eggs .

Go ahead and watch my other five breakfast video ideas where you get sweet and savory breakfast inos .

So go watch it after this video , scoop them out with a slotted spoon and let the water drain out for about a minute now to assemble everything .

We'll then pour our spice butter right on top of the yogurt .

Place the poached eggs right on top .

Add more butter if you'd like .

And I like to Sprinkle it with a dash of Zarr , which is another Mediterranean spice that has thyme and other spices in there .

And of course more chopped dill to serve .

You can spread or dip this on some pita or even toasted bread , which is what I have on hand .

The crustier , the bread the better since it just sops up the egg yolk and all the sauce with the yogurt .

It's not too spicy and the flavor is just completely out of this world .

I love new ways to use ingredients that we already have on hand .

And this is a dish that I could eat over and over for breakfast , lunch or even dinner .

These savory kimchi pancakes is a classic Korean side dish that I like to mix with an egg for breakfast .

And I actually have a Kimchi pancake recipe in my cookbook .

But today we're gonna make a modified version of it .

First things first , our egg , I'm gonna crack it into a small bowl , whisk it up and then we're just gonna set it aside .

Now we'll prep our kimchi .

Oh , that is pungent .

But the older the kimchi the better because it has more flavor , it's more concentrated and it's actually perfect in this recipe .

I'm gonna take about a cup and a half along with about two tablespoons of the juice and put it into a bowl .

Then with scissors , I'm just gonna cut it into smaller chunks .

Nate taught me .

This is the easiest way to cut kimchi and it doesn't make like a huge mess .

Then in a large bowl , I'm gonna mix together three quarters of a cup of all purpose flour with a quarter cup of potato starch .

The combination of these two flowers together will help make the batter light and crispy .

I have rice flour in my book , but I don't have any on hand right now .

So this would be a really good substitute along with corn starch .

It just helps to lighten up the batter and make the pancakes kind of crispy .

Mix the flowers up real quick .

Then to the same bowl , we're going to add our chopped kimchi , the whisked 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 .

Mix it all up until you get a nice thick batter and then we're gonna fry it up in a large cast iron pan .

I'm gonna add some oil at the bottom just enough to cover it and then we're gonna add our pancake batter right on top .

So with this , you can make little small ones or a big giant one .

It's totally up to you .

I prefer like a medium size one .

So I split the batter into cook each side for 2 to 3 minutes until it's golden brown and then just flip it over doing the same thing on the other side .

Now transfer the pancake onto a platter and enjoy it with some soy sauce dipping sauce .

The recipe is also in my cookbook linked below .

This savory breakfast .

Kimchi pancake is one that I promise you'll get cravings for .

I hope you guys found all of these breakfast ideas .

Exciting .

Check out my other videos for more breakfast ideas .

Thank you so much for watching .

I'll see you guys next time .

You good cream .

Mhm .