There are many egg dishes, but you won't surprise anyone with an omelet with different dressings, poached egg and shakshuka. These options are on the menu of almost every cafe and restaurant, and methods for their preparation can be easily found on the Internet. We share recipes for not so commonplace, but no less tasty and healthy breakfasts. Egg burgers, scrambled eggs in muffin tins or in a bun, egg rolls or egg pate - choose what you like!
Egg cutlets
Ingredients
- 3 eggs
- 2 tbsp semolina
- 2 tbsp croutons for breading
- 1 tbsp vegetable oil
- Dill, green onions to taste
- Salt to taste
- Sour cream optional
Preparation
1. Finely chop hard-boiled eggs, dill and green onions.
2. Cook semolina in water. Without waiting for it to cool, add eggs and herbs to it, salt and mix.
3. Form cutlets from the resulting mass, roll them in breadcrumbs and fry on both sides until golden brown.
4. Serve the cutlets hot with sour cream.
Scrambled eggs in tins
Ingredients
- 3 eggs
- 150 g hard cheese
- 150 g sour cream
- Greens to taste
- Vegetable oil
- Salt to taste
- 3 muffin tins
Preparation
1. Grate cheese, chop greens.
2. In a bowl, stir 1/2 part of the cheese, but all the herbs and sour cream. Add salt and any other spices of your choice, mix thoroughly.
3. Lubricate the muffin tins with vegetable oil. Add the mixture to each mold, and break one egg into each mold. Sprinkle the remaining grated cheese on top.
4. Put the molds in an oven preheated to 200 degrees and bake until tender (about 10-15 minutes).
Egg in a bun
Ingredients
- 1 egg
- 1 round bun
Preparation
1. Cut off the top of the bun and remove some of the pulp in the middle. Break the egg in there.
2. Place the egg roll in an oven preheated to 200 degrees and bake for about 10-15 minutes.
Egg rolls with rice and cucumber
Ingredients
- 3 eggs
- 2 tbsp flour
- 2 tbsp mayonnaise
- 70 g rice
- 1 cucumber
- Vegetable oil
- Salt to taste
Preparation
1. Boil rice, rinse it under cold water.
2. Cut the cucumber into thin strips.
3. Break eggs into a bowl, add flour, mayonnaise, salt. Mix well.
4. Pour the resulting mass into a frying pan, heated and oiled with vegetable oil. Fry on both sides until golden brown (like a regular pancake).
5. Transfer the finished pancake to a plate without folding it. Place rice and cucumber strips on the edge of the pancake. Gently roll the filled pancake into a tube (or roll shape).
6. Cut the stuffed roll into rolls.
Egg pate
Ingredients
- 3 eggs
- 50 g butter
- 1 tbsp olive oil
- Bunch of green onions
- 50 g walnuts
- 1-2 cloves of garlic
- Salt and pepper to taste
Preparation
1. Boil hard-boiled eggs, cool them.
2. Finely chop the onion, fry it in a pan with butter and olive oil.
3. Whisk eggs, onions, nuts and garlic in a blender. Add salt and pepper and stir again.
4. Cool the pate in the refrigerator. Serve with whole grain breads or croutons.
