Spicy Hungarian Omelet

This is a wonderful, easy-to make hearty breakfast or early lunch.

Ingredients:

·         2 tbs. olive oil

·         1 onion, sliced in rings

·         ½ red bell pepper, sliced

·         8 eggs

·         ½ c milk

·         salt and pepper

·         ½ c shredded cheddar

·         1 spicy sausage (i.e. salami, chorizo), sliced

·         6 black olives, pitted and chopped

·         1 tbs. fresh Oregano, chopped or ¼ tsp. dry Oregano

Preheat the oven to 325º F (150°C).

In an oven-proof frying pan heat half the oil. Sauté the onion rings and the bell pepper at medium heat until soft. Then remove the vegetables from the pan.

In a bowl whisk together the eggs, milk, salt and pepper.

Heat the remaining oil in the pan. Pour the egg mixture into the pan and tilt to coat evenly. Cook for 1 minute on high heat without stirring.

Remove the skillet from the heat.

Layer the omelet with the onions, bell pepper, cheese, sausage and olives. Sprinkle with oregano.

Put the skillet in the preheated oven and bake for a couple of minutes until the eggs are puffy and the cheese is bubbly.

Serves four

Croque Monsieur

Croque Monsieur is a classic french dish and can be served at any time of the day. 
One of the reasons it is such a favourite might be that it is so easy to prepare, yet tastes so good.
In this version, which is from the wonderful Nigella Lawson's 'Nigella Express', you do a little preparing in the evening, and the rest is baking in the oven the next morning and voilà: a wonderful breakfast or brunch for the family without any effort! 

• 6 slices multigrain brown bread
• Dijon mustard
• 125g or 6 slices of Gruyère
•  70g or 3 slices ham
• 6 eggs
• 1/2 tsp. salt
• 80 ml milk
• 4 tbsp. grated Gruyère, Emmental or Cheddar
• Worcestershire sauce

Spread each slice of bread with mustard. Make sandwiches by putting each slice of cheese against the mustardy bread, with a slice of ham between them. Cut each sandwich in half to make triangles. 
Put the sandwiches into an ovenproof dish (approx. 27x21x6 cm) and squish them together. 
Beat together the eggs, salt and milk and then pour this over the breads. 
Cover the dish with clingfilm and leave in the fridge overnight. 
Sleeeeep!
The next morning, all you have to do is preheat the oven to 200°C, take the dish out of the fridge and remove the clingfilm. 
Sprinkle with the grated cheese and a good dose of Worcestershire sauce and bake for 25 minutes.  
You will be the hero as everyone will think that you have been up early in order to prepare breakfast! Enjoy!!
Serves 4-6

Omelet with Herbs and Goat Cheese

This tasty omelet serves two and there is no better way to start your day then to make a quick and yummy egg dish, then climb back into bed to share it with your loved one.
You can vary this omelet by taking whatever herbs you like and if you prefer feta cheese to goat cheese, go ahead. 

Ingredients:

• 3 eggs
• 1,4 oz. (40g) Gruyère cheese
• 1,4 oz. (40g) Parmesan 
• 2 tsp. each of 4 different herbs (like chives, parsley, chervil, tarragon), all finely chopped
• 2 tbsp. butter 
• 1 oz. (30g) goat cheese

Preheat the oven to grill. 
Heat a pan, but keep it on low temperature. 
Separate the eggs. Mix the egg yolks together with the Gruyère and the Parmesan and the herbs. Season with salt and freshly milled black pepper. 
Beat the egg whites with a pinch of salt until soft peaks form, then carefully fold it into the egg yolk mixture. 
Raise the temperature of the pan to medium and put in the butter. As soon as the butter is melted and turns foamy, evenly pour in the egg mixture. Let it cook for a minute, then carefully loosen the edges from the pan and put it into the prepared oven. Let it bake for a minute until the mixture is set. 
Cut the goat cheese into small pieces, remove the pan from the oven and cover it with the cheese. Fold the omelet into half and serve hot (best with a fresh baguette)!

Eggs in Flames - Spain

Breakfast in Spain is usually a simple thing. Mostly a simple coffee and toast with jam (peach jam!). 

But there are always the exceptions, like churros served with chocolate (a recipe will follow later) or the following spicy egg dish. 

Ingredients:

• 2 tbsp. olive oil
• 1 small onion, chopped
• 1 red bell pepper
• 1 tsp. ground chili powder
• 1 can peeled tomatoes 
• 2 tbsp. tomato paste
• 6 eggs
• 12 slices pepperoni
• 2 tbsp. fresh parsley, chopped

Preheat the oven to 350°F (160°C)

Heat the oil in a medium skillet. Sauté the onions until soft and slightly brown. 

Add the bell pepper and chili powder and cook for a couple of minutes. 

Add the tomatoes and tomato paste and let simmer for 10 minutes over low heat. Stir frequently. 

Pour the tomato mixture into a shallow baking dish. With the back of a big spoon make 6 holes for the eggs. Carefully crack one egg over each hole and place it in there. 

Cover with the pepperoni. Bake for about half an hour or until the egg white is done. 

Garnish with parsley and serve with fresh bread.

Serves 4 to 6

Breakfast Taco - Mexico

Hmmm, Mexican food in the morning, that is a very good beginning of the day! This dish is perfect for a late breakfast or brunch, and can be very easily prepared ahead. Just follow all the steps (without the eggs), keep everything warm and scramble the eggs right before you want to serve!

Ingredients:

• 1 red bell pepper
• 1 onion
• 2 garlic cloves
• 3 tbsp. olive oil
• 3 spicy sausages
• 6 tortillas
• 12 eggs
• 1 ¼ c cream
• 3 tbsp. butter
• salt
• 2 limes (preferably organic), washed

Preheat the oven to 350°F (180°C).

Cut the bell pepper in strips and the onion in little cubes. Peel the garlic and mince it.

Heat the oil in a skillet at medium heat and fry the vegetables until they are soft and slightly brown. That should take about 10 minutes.

Cut up the sausages and add to the vegetables. Fry everything for 5 more minutes, and then set aside.

Wrap the tortillas in aluminium foil and put them in the oven until you are ready to serve.

If you could not find organic limes, wash them thoroughly with hot water and rub them dry with a kitchen towel. Grate the zest and mix together with the eggs, the cream and the salt.

Melt the butter in another skillet at medium heat. Add the egg mixture and let it cook, stirring constantly, for a couple of minutes, then fold in the vegetable and sausage mixture.

Fill the tortillas with the mixture, garnish with some more limes and enjoy!