6 Egg Preparations For The Perfect Sunday Breakfast

“Sunday ho ya Monday, roz khao ande..” (Whether it is a Sunday or Monday, eat eggs everyday – with an exception of Tuesday in some cases). We’ve all grown up listening to this NECC slogan. But how many times can you repeat the same egg preparation of fried, poached, scrambled, omelet and boiled? So here are 6 egg recipes that’ll make your breakfast a sunny side up.

ADVERTISING

Classic Deviled Eggs

  deviled-eggs

ADVERTISING

Ingredients

4 Eggs

ADVERTISING

1 Tbsp. Sweet Pickle Relish

3 Tbsp. Mayonnaise

1 Tsp. Mustard

1 Tsp. Cayenne

Salt & Pepper to taste

 

Instructions

  1. Place the eggs in a saucepan, cover with cold water by 1” and bring to simmer
  2. Cover, remove from the heat and set aside for 8-10 minutes.
  3. Drain and then peel in a bowl of cold water.
  4. Halve lengthwise and scoop out the yolks.
  5. Mash with relish, mayonnaise, mustard and a pinch of cayenne. Add salt & pepper to taste.
  6. Scoop out into the whites and serve.

   

Breaded Eggs

breaded eggs

Ingredients

4 Eggs

2 Eggs, Beaten

1 Cup Flour

½ kg Breadcrumbs

Vegetable Oil

 

Instructions

  1. Place 4 eggs in a saucepan of boiling water and cook over low heat for 7-8 minutes.
  2. Drain and then peel.
  3. Roll the eggs in flour and dip in beaten eggs.
  4. Roll the eggs in breadcrumb and shallow-fry in vegetable oil until crisp.
  5. Serve hot.

 

1-Minute Sausage & Cheese Omelet

omelet-2

Ingredients

1 Egg, Beaten

1 tbsp. milk

1 Fully-cooked breakfast sausage, chopped

2 tbsp. Shredded Cheddar Cheese

1 Flat bread, toasted

 

Instruction

  1. Beat egg and milk in a cup and add the sausage to this mixture.
  2. Microwave on high for 30 seconds
  3. Push the cooked edges towards the center.
  4. Microwave for about 15-24 seconds until the egg is almost set.
  5. Sprinkle with cheese.
  6. Fold omelets into half, slide onto a plate and top with remaining cheese.
  7. Serve immediately with toasted bread.

 

Baked Eggs & Spinach

Spinach-and-Buckwheat-Egg-Bake-9

Ingredients

300 gm Spinach, chopped

4 Eggs

¼ cup Chunky Salsa

¼ cup Shredded Cheese

 

Instructions

  1. Heat oven to 325°F.
  2. Divide the spinach evenly among four greased bowls.
  3. With the back of a spoon press an indentation (about 2” in diameter) into the center of the spinach. Place on a baking sheet.
  4. Break and slip an egg into each indentation and top evenly with salsa and cheese.
  5. Bake for 20-25 minutes, until the whites are completely set and yolks begin to thicken.

  

Cheeseburger-Topped Scrambled Eggs

burger egg

Ingredients

2-4 Fully Cooked Chicken Patties

4 Eggs

4 tbsp. milk

2 tsp. Butter

2 Cheese Slices, halved

Ketchup

Salt & Pepper to taste

 

Instructions

  1. Mix the eggs, milk, salt and pepper in a bowl until blended.
  2. Heat the butter in a non-stick pan until hot.
  3. Pour in the egg mixture and cook until thickened and no visible liquid egg remains.
  4. Remove from heat.
  5. Place the patties on a plate and top evenly with eggs, then with cheese.
  6. Microwave until the cheese melts.
  7. Top with ketchup. Serve immediately.

 

 

Cookie Cutter Toad-in-the-Hole

cookie cut egg

Ingredients

2 slices Bread

2 tsp. olive oil

2 Eggs

Salt & Pepper to taste

 

Instructions

  1. Cut out center of each bread slice using a cookie cutter. Reserve the cut outs.
  2. Coat a non-stick pan lightly with oil.
  3. Toast the bread slices and cutouts for about 5 minutes on one side in the pan over medium heat until golden.
  4. Turn the bread pieces over.
  5. Break and slip an egg into the center of each bread slice.
  6. Cover and cook slowly for 5-6 minutes until whites are completely set and yolks begins to thicken but are not hard.
  7. Season with salt and pepper. Serve immediately.
ADVERTISING