Both breakfast and eggs are an important part of my diet. Most days, I cannot imagine breakfast without eggs. Therefore, breakfast eggs are super special to me.
I love trying them in different forms like hard boiled, soft boiled, poached, sunny-side up, scrambled, omelet and so on and so forth. But of all these forms, scrambled and omelet are two of my favorites as I can add anything and everything to them to enhance their taste and nutritious value. At times, I load up my omelet so much with greens, veggies, cheese etc., that the omelet becomes a wholesome meal in itself.
So here’s a simple yet filling breakfast recipe which when eaten as the first meal of the day, will ensure a smile on your face and happy tummy throughout the day.
Ingredients: (Serves 1)
- 1 French baguette, sliced up
- Butter at room temperature
- 2 garlic cloves, finely chopped
- 4-5 chives, finely chopped
For scrambled eggs:
- 2 large eggs
- 2 tablespoons of mayonnaise
- 10-12 baby spinach leaves
- Shredded cheddar cheese
- 8-10 chives, finely chopped
- Chilli flakes as per taste
- Salt and Pepper
- Butter at room temperature for cooking
Making the Crostini:
Preheat oven to 350 F.
Line a baking tray with aluminium foil.
Add the chopped garlic, chives, salt and pepper to the butter.
Spread the butter over the bread slices.
Place the buttered bread slices on the balking tray and bake for 10-12 minutes. You may one to bake a couple minutes more for making it crispier.
Preparing the spinach:
Boil salted water in a saucepan and add the spinach leaves to it.
After 2-3 minutes, take them out and dip them in cold water. This will prevent them from being overdone.
Making the scrambled egg:
Whisk together the eggs, mayonnaise, salt and pepper.
Add butter to a non-stick pan. Keep the flame to the lowest position.
Add the egg mixture to the pan. Make sure that the flame is still in the lowest position.
Add the wilted spinach, shredded cheddar to the egg.(You can add anything of your choice to the egg at this point. For example, mushrooms, bacon, scallions etc.)
Take a rubber spatula and move over the egg before it starts to solidify. Move the spatula from the sides to the center as the egg starts curdling.
Once the egg has almost curdled up, remove the pan from the heat to get the right consistency. Otherwise it may get overdone and hard.
Sprinkle chilli flakes over the scrambled eggs.
Assembling the crostini:
Spoon in the scambled eggs over the crisp garlic crostini.
Top it with serrano ham or proscuitto. Skip this step if you are a vegetarian.
Serve it warm on a bed of mixed green for a wholesome breakfast.