To some eating eggs consists of just boiling, frying them to scrambling them with no idea of adding other ingredients. Then there’s what side dish to place to give it that oh la la quench and take away that just egg taste.
To others eggs are just a form of protein to add to their diets and especially for people competing and wanting to gain muscle mass, eggs together with meat ticks all the scales for that individual.
Firstly, if making scrambled eggs and you are using oil to get a better taste and to compliment the taste of eggs more, add coconut oil – it will not only compliment the taste of eggs, it also gives it a tangy feel for your taste buds with a dash of coconut if that is not your thing I recommend olive oil. These 2 oils are healthier opposed to other oils on the market that have a high content of the not so good fat.RELATED: RECOMMENDED PLANS FOR YOU
Here are my ideas for spicing up your breakfast with eggs included on the menu:
Scrambled eggs with mushroom and chives:
5min prep time
Chives depending on serving (the more people the more chives)
Eggs (depending on how many your serving for one person 2 eggs)
Add a little coconut oil in your saucepan place 2-4 eggs (whisked) or more depending on how many people to an individual serving and cut up small pieces of chives and mushrooms add them all in the saucepan and wa-la a quick and easy scrambled eggs is done for that quick fix.
(This will serve 1-2 people)
Eggs & hash brown skillet
10min prep time
Half a cup of chopped onion
1 tsp. Olive oil
¼ cup of water
2 tsp instant chicken bouillon
2 cups coarsely shredded carrots (large carrots preferably)
2 cups frozen western- style hash browns potatoes (6-7oz)
2 cups coarsely shredded zucchini
1.1/2 tsp. dried dill weed
(This will serve 4-6 people)
Place a sauté onion in olive oil in large nonstick skillet over medium heat until tender and stirring occasionally for 3 to 5 minutes then add water and bouillon, stir until bouillon is dissolved. Add carrots, potatoes, zucchini and dill and mix well. Cook over medium heat until heated through, about 10 minutes.
Press 6 indentations (about 2-inch diameter) into vegetable mixture with back of spoon.
Break and slip an egg into each indentation, then cook covered over medium heat until whites are completely set and yolks begin to thicken but are not hard for 8 -10 minutes.
Poached Eggs With Mushrooms and Tomatoes:
2 tsp white vinegar
1 tsp plus 1 tsp olive oil
2 medium tomatoes, each sliced into 4 rounds
Kosher salt and black pepper
1 pound assorted mushrooms, sliced
1 tsb fresh thyme leaves
8 large eggs
4 slices country bread, toasted
1 ounce Parmesan, shaved
2 tsb chopped fresh chives
(Serves 3-4 people)
Fill a large deep skillet with 3 inches of water, add the vinegar and bring to simmer. Meanwhile, heat 1 tsp of the oil in a large nonstick skillet over medium-high heat. Add the tomatoes, season with ¼ tsp each salt and pepper, and cook until just tender, (say about 1 to 2 minutes per side), transfer to a plate.
Add the remaining tsb oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, ½ tsb salt, and ¼ teaspoon pepper.
Cook, tossing occasionally, until golden brown and tender for 6 to 7 minutes.
Meanwhile, crack 4 of the eggs into separate custard cups.
One at a time, slide each gently into the water in the deep skillet and cook for 2 to 3 minutes for slightly runny yolks and remove with a slotted spoon, repeat with the remaining 4 eggs.
Dividing evenly, top the bread with the tomatoes, mushrooms, eggs, Parmesan, and ¼ tsp each salt and pepper and sprinkle with the chives.
Poached eggs with grits and tomatoes:
1 pound cherry tomatoes
1 bunch scallions, cut into 2-inch lengths
1 tsp olive oil
kosher salt and black pepper
1 tsp white vinegar
8 large eggs
1 cup quick-cooking grits
2 tsp unsalted butter
(Serves 4 people)
Heat oven to 400° F, on a rimmed baking sheet, toss the tomatoes and scallions with the oil, then season with ½ tsp salt and ¼ tsp pepper and roast until soft, 18 to 22 minutes.
In a large deep skillet, add the vinegar to 3 inches of barely simmering water.
In 2 batches, crack the eggs into the water and cook until the whites are set to 2 to 3 minutes.
Meanwhile, cook the grits according to the package directions and stir in the butter.
Serve the grits topped with the eggs and vegetables.
Simple Scramble egg ideas:
(All these ideas serve up to 2 people with a serving of 2 eggs per person).
Spinach and mushrooms
(Can add bacon and cheese or without)
Place a little olive oil in saucepan and add spinach with chopping mushrooms, stirring occasional for 3-4 minutes and then add 4 eggs in saucepan and stir for 5 minutes or so until cooked
If you rather the traditional Full English affect, eggs can be great when accompanied by sausages to vegetarian sausages, grilled tomatoes, hash browns and bacon and baked beans, whether scrambled for the healthier option than fried.
But take note that consuming too many eggs per day can lead to cholesterol, so minimise your intake to 1-2 eggs per day to lower your chances of getting cholesterol.
Here are some other healthy breakfast options.