Eggs for breakfast are the world’s most popular morning meal. They are added to various dishes and let’s be honest, few are those who do not love eggs. We have selected some weekend egg breakfast recipes that will make the days off even better!
Eggs are very quick and easy to cook, which is important when preparing breakfast, because in a big city everyone is constantly in a hurry. However, on weekends, we can treat ourselves with something more sophisticated than the traditional scrambled eggs. Of course, eggs can be served not only for breakfast, but as light lunch or dinner even as a party appetizer. Who doesn’t love deviled eggs? Or an omelette, frittata, sunny side up egg, etc, etc…..
Eggs are good for breakfast as they provide the human body with a supply of protein and essential amino acids for the whole day and are well absorbed at the same time. They are an easily digestible high-protein product and practically do not contain carbohydrates. Eggs prevent hunger for a long time and that is why they are often included in weight loss diets. One egg contains vitamins A, E, B2, B5, B12 and selenium, calcium, iron, potassium, zinc, manganese and many other nutrients.
Weekend egg breakfast recipes – Huevos Rancheros
4 tablespoons olive oil
2 6-inch/15cm corn tortillas
½ cup black beans, cooked and drained
4 tablespoons diced tomatoes
2 tablespoon finely chopped cilantro
2 tablespoon cotija cheese, crumbled
Half avocado, sliced
Salt and pepper
coarsely chopped fresh cilantro, for topping
Heat the oil in a small skillet on medium heat. Add the tortilla and cook for 30 seconds on each side, until it becomes slightly crispy. Remove the tortilla to a paper towel to drain any excess oil.
In the same pan, crack one egg. Fry the egg until it’s cooked to your liking.
To layer the huevos rancheros, add the tortilla to a plate. Top with black beans and the fried egg.
Sprinkle the diced tomato, cilantro and cotija cheese on top.
Slice the avocado and add a couple slices to the plate.
Season with salt and pepper and add a dash of hot sauce.
Eggs Benedict Recipe
1 tsp vinegar
2 fresh eggs
2 slices cooked ham or prosciutto cotto
1 tbsp chopped chives
For Hollandaise Sauce
5 oz/150 g butter
1 egg yolk
1 tbsp white wine vinegar or lemon juice
¼ tsp cayenne pepper
Cut the butter on cubes and add to a saucepan. Place over medium-high heat and let it melt completely. Once bubbles start to form, remove from the heat.
Add egg, egg yolk and vinegar (or lemon juice) to a measuring bowl (or in a blender jug). Season with black pepper. Using a blender or an immersion blender, blend until the mixture is pale and fluffy.
Slowly, gradually, pour the hot melted butter in a thin stream into the egg mixture while blending on high speed. When the sauce begins to thicken, you can start pouring the butter in quicker. The sauce will be thick, creamy and velvety. Season to taste with salt and cayenne pepper.
Crack the eggs into four individual small bowls. Fill a large pot with 1 1/2 liter of water. Add the vinegar and bring to a boil, then reduce the heat to a minimum to a bare simmer. Using a whisk, create a whirlpool, then carefully tip the first two eggs into the water. Cook for 3 – 4 minutes, stirring the water occasionally to prevent the eggs from sticking to the bottom of the pot. Remove the eggs carefully with a slotted spoon and transfer to a plate lined with a paper towel.
Cut two English muffins in half lengthwise and toast them until they are golden brown. Divide between two plates. Place a slice of cooked ham over each half of the English muffin and carefully place the poached egg on top. Slightly season the egg with salt, then spoon the Hollandaise sauce on top. Sprinkle with chopped chives and black pepper. Serve immediately.
Orsini Eggs Recipe (Cloud Eggs)
1/4 cup finely grated Parmesan cheese
Salt and freshly ground pepper to taste
Preheat the oven to 450 F/230C. Line a baking sheet with parchment paper.
Gently separate the eggs. Place the egg whites in a glass or metal bowl. Add the egg yolks to a small shallow bowl.
Beat the egg whites to a stiff peak. Add a small pinch of salt and whisk to combine.
Gently fold in the grated cheese.
Use a large spoon to create two mounds of egg whites on the prepared baking sheet. Use the back of the spoon to create an indentation in the center of the mound.
Bake in the preheated oven for 3 minutes.
Open the oven and gently slide one egg yolk into each of the indentations. Return the baking sheet to the oven and continue baking for another 3 minutes.
The clouds are ‘done’ when the tops are crispy and lightly golden and the yolks are just set.