5 EGG BREAKFAST IDEAS To Keep on Repeat!

5 EGG BREAKFAST IDEAS To Keep on Repeat! It’s all about the Mix Mix Mix! Watch 5 More Breakfasts: https://youtu.be/sJO7jn3OXQ8
And Even More: https://youtu.be/Qwqj3gAWtko
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Souffle Omelette:
2 eggs
2 tbsps goat cheese or favorite shredded cheese
1 teaspoon chopped herbs
Salt and pepper to taste

In 2 bowls, separate the egg whites from the egg yolks.
With a hand mixer on medium high speed, whisk the egg whites until they form stiff peaks. Using the same mixer, whisk the egg yolks.
Take ¼ – ½ cup of the egg whites and mix it thoroughly with the egg yolks, then pour the entire mixture back into the egg whites, folding it gently until everything is combined. You’ll get a pale yellow mixture.
In a small frying pan, heat on medium and melt the the butter, then add the egg mixture and spread out to fill the pan. Cook for one minute.
Then add your favorite toppings, salt and pepper, and mix the top in, making sure not to scrape the bottom.
Cover it for another 2 minutes until the top is just about set.
Transfer to a plate and as you’re sliding it off, fold the top over so it looks like an omelette.

Bagel in a hole
4 tbsps butter
1 garlic, smashed
1 sprig rosemary
2 bagels
Salami
4 eggs

Preheat oven to 375 degrees.
In a pan, melt butter with garlic and rosemary. Let it heat until it gets foamy.
Cut the bagels in half, then make sure the hole is about 2-3 inches wide to fit an egg. Dip into the garlic butter.
Place on baking sheet lined with parchment paper, flat / dipped side down.
Arrange salami in the middle of the bagel hole, then crack a medium sized egg right into the hole. The whites will spill out a little but it will cook and look rustic.
Bake for 10-12 minutes or until egg whites are set and yolk is how you prefer.
Enjoy!

Cacio e Pepe egg toast
2 eggs
3 tablespoons parmesan cheese, grated
Salt pepper to taste
Toast

Crack eggs into a bowl and whisk with 2 tbsps of parmesan cheese, salt, and a generous amount of black pepper.
In a frying pan, add a little bite of butter or olive oil and put on medium heat. Add the eggs and scrape the bottom of the pan until you get small ribbons or curdles. If you want soft scrambled eggs, heat for another 30 seconds as it looks half way cooked, mix it until creamy and add on top of your toast. If you want it really cooked, just keep on heat longer until it’s the way you like it. Serve on top of toasted bread; grate more cheese and black pepper right on top. Enjoy!

Cilbir, Turkish Eggs
1 cup greek yogurt at room temp
1 garlic clove, minced
Juice of half a lemon
1 sprig dill, chopped
1 tbsps butter
¼ tsp smoked paprika
¼ tsp aleppo peppers
2 eggs
Dill to garnish

In a bowl, mix greek yogurt, garlic, lemon, and dill together. Set aside on counter, don’t refrigerate.
In a pan, melt butter with smoked paprika and aleppo pepper just until it melts and starts to get foamy. Don’t let it cook too long as the spices can burn.
Now in a sauce pan filled with water half way, add 1 tbsps of vinegar and let it come to a rolling boil. Crack an egg and drop it in, one at a time. Cook for 2 ½ minutes for a perfect runny egg, 3 minutes for a more cooked one. Drain it on a paper towel to dry.
Drizzle some spiced butter on top of the yogurt and add the eggs right on top. Drizzle with more butter if needed, and garnish with dill. Enjoy!

Kimchi Pancakes
1 ½ cups kimchi, chopped
¾ cup all purpose flour
¼ cup potato starch or rice flour
1 egg
1 tbsp of soy sauce,
2 tsps sesame oil
2 tbsps green onion
¼ cup warm water

In a bowl, crack the egg and whisk. Set aside.
In another bowl, add the flours and mix it, then add the chopped kimchi, the whisked egg, soy sauce, sesame oil, green onion, and ¼ cup warm water. Mix well.
In a cast iron skillet, add 2 tbsps oil and add half the batter to pan fry on medium high heat. Cook each side for about 3 minutes and flip. Serve with soy dipping sauce. Recipe can be found in my cookbook: https://read.amazon.com/kp/embed?asin=B082ZR3RDV&preview=newtab&linkCode=kpe&ref_=cm_sw_r_kb_dp_YJ4DN1W3R22WD9N7SDS6&tag=mobile04b1113-20

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Good morning let’s make five egg-citing breakfasts together first up an omelette i’m gonna start by cracking two eggs separating the whites from the yolks into two separate bowls i’m 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 going to 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 okay 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 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 okay 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 omelette you can customize it

However you’d like just make sure to have your toppings ready now in a small frying pan i’m gonna 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 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 kind of mix 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 an omelette can be rather intimidating to flip but i promise you

This one is fool proof 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 omelette over as you go you then get a fluffy jiggly completely delicious omelette that is impossible to mess up an egg-celent souffle omelette 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 going to 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 rosemary you can also use thyme or any other hearty herbs here it’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 two to three 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 going to 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 sides of the bagel so that they melt and get all nice and crusty

Finally crack the egg right into the hole and it’s okay 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 in a whole and fully delicious all the flavors you love about this classic pasta except on toast with eggs we’re making cacio 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 cook just a little bit longer just

Leave it on for another 30 seconds to firm up tell me when to stop okay 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 because i think it complements this dish really well egg-citing toast that you’re definitely

Going to 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 herby 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 to two tablespoons of butter into a small

Saucepan 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 aleppo 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 raisiny flavor but if you can’t find it a really good substitute would be kochikaru which are korean chili pepper flakes now let’s put some eggs in a saucepan 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’d like at the pots level then let them boil for two and a half 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 in spos 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 zatar 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 finding 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 going to make a modified version of it first things first our egg i’m going to crack it into a small bowl whisk it up and then we’re just going to 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 flours 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 cornstarch it just helps to lighten up the batter and make the pancakes kind of crispy mix the flours

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 sized one so i split the batter in two cook each side for two to three 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 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 Foreign mhm