Cilantro is used in most Colombian dishes. This staple herb gives Colombian recipes their unique aromatic taste. Scrambled eggs with cilantro is a creamy dish that you will enjoy. Eat it as a side to sausages or with bread.You may add milk or half and half to make the eggs fluffier if desired.

Serves 4

Ingredients:

8 large eggs

2 tablespoons butter

1/3 cup fresh cilantro finely chopped

5 tablespoons cream cheese

Salt and ground white pepper to taste

Place the eggs in a medium sized bowl and beat them. Fold in the cream cheese. Season it with salt and ground pepper.

Next, melt the butter in a frying pan over medium heat. Be careful not to burn the butter. Reduce the heat if needed. Place the eggs in the pan. Cook it for 2 minutes or until set but a bit runny. Stir occasionally.

Add the cilantro and cook the eggs for another 3 minutes or until it is done the way you like it. Transfer it to a serving plate or individual plates. Serve immediately.

Photo Courtesy Of:  Tiny Red Kitchen

“Breakfast is the most important meal of the day.” This is something that has been drilled into us by our parents ever since we were young. Breakfast really is very important because it serves as the fuel that will power your body through all of your activities for the day. A hearty breakfast makes a difference and even scientific studies on nutrition show that a heavy breakfast has more of a beneficial effect on your body than eating a larger lunch to compensate for a light breakfast or not taking breakfast at all.

Personally, I love breakfast. It’s my favorite meal of the day, to be honest. I always see breakfast as a treat and a good breakfast is enough to  cheer me up all day. A hearty breakfast doesn’t have to be unhealthy. It just has to be well thought out. A bowl of muesli with some soy milk is already a great start to the day. Muesli provides fiber, carbohydrates and a lot of vitamins and minerals. You can even make it extra special by including sliced fresh fruits, berries or dried fruits. A piece of toast with a poached egg and tea is also a great day-starter. It’s light enough not to make you feel bloated but substantial enough to give you enough energy until lunch.

The more lavish breakfasts are the ones that are really to die for though. Anyone who has had Eggs Benedict for breakfast will know how absolutely scrumptious a great breakfast spread is. It’s no wonder breakfast buffets are so popular.

The most enjoyable breakfast buffets are the ones that actually offer different breakfast staples from different regions/countries. A continental breakfast may be delicious, but you have to admit it can get boring and predictable. A hash brown is a hash brown, and a sausage is a sausage. The best breakfast buffets are the ones that actually give you a glimpse into what people in other countries eat before they go out for work or school. For example, Korean breakfast staples are quite spicy. A steaming bowl of noodles called “Jiampong” can get so fiery it can literally clear your sinuses. They even sometimes pair their Jiampong with kimchi, the traditional pickled vegetables that is also quite spicy. Indians have their roti and chai tea. The roti is often paired with a vegetable curry that is very pungent with masala spices. Eating the breakfast staples of other countries make you feel that you’ve traveled to their countries and experienced their culture in the span of cleaning up your dish. And that’s an experience worth keeping.

This gastronomic dish was named after Arnold Bennett a well-known English novelist in the 1900’s. Chefs at the Savoy Hotel in London perfected a haddock omelette and named it after him. The original recipe contained hollandaise and béchamel which are very rich and quite tasking to do at home. Smoked haddock is easily available in supermarkets but feel free to use other types of fish if desired.

Serves 2

Ingredients:

100g smoked haddock fillets

60g butter

1/4 cup cream

4 eggs, separated

1/2 cup Gruyere cheese, grated

Salt and freshly ground black pepper to taste

Place the haddocks in a saucepan half filled with water. Set the heat to high and bring it to a boil. Simmer it for another 5 minutes or until the fish is cooked. Drain well and flake it.

Melt half of the butter in a skillet over medium heat. Add the flaked haddock and two tablespoons of cream. Cook it for 2-3 minutes and then remove from heat and let it cool.

Put the egg yolks in a small bowl and beat them. Add 1 tablespoon of cream.  In a separate bowl, beat the egg whites until soft peaks form. Fold in the egg yolks, the haddock mixture and half of the grated cheese.

Melt the remaining butter in a non-stick frying pan. Pour in the egg mixture and cook it for 4-6 minutes. When it is almost set, pour the remaining ream over it. Season it with salt and pepper and sprinkle it with the remaining cheese. Cook it for another 5 minutes or until it the eggs and cream are fully set. Transfer to a plate and slice. Serve with lime wedges and salad or toast.

Photo Courtesy Of: GimmeFood

Potato and carrot omelette is a healthy breakfast recipe that you can eat with toasted bread and some jam. Here we tried to reduce the fat by using low fat cheese. I prefer it greasier, so I use Cheddar or any type of American cheese and I cook it in butter instead of oil. Baking the omelette to turn it into a quiche is also a great idea.

1 Serving

Ingredients:

1/4 cup grated potato

1/4 cup grated carrot

2 tablespoons low fat cheese

1/2 teaspoon dried or fresh chives

1 egg, lightly beaten

1/4 teaspoon oil

Salt and freshly ground white pepper to taste

Place the grated potato on a cheese cloth and squeeze out the excess moisture.

Combine the potatoes, carrots, cheese, chives and egg in a small bowl. Season it with salt and freshly ground white pepper. Mix well.

Heat the oil in a non-stick frying pan over medium heat. Pour in the egg and vegetable mixture. Cook it for 3-5 minutes on each side or until it is set. Transfer it to a plate and serve warm.

Photo Courtesy Of:    ginnerobot

Piperada or Basque-style eggs is a Spanish tapas dish that makes filling brunch as well. Try it with buttered bread or as a filling in a baguette for a more delectable experience.

Unlike the usual omelette we want the eggs light and fluffy just like scrambled eggs. It is easier to achieve this by adding some milk or half and half to the eggs before cooking them.

Serves 3-4

Ingredients:

4 tablespoons olive oil

2 tablespoons butter

2 small onions, finely diced

1 medium sized green bell pepper, seeded and sliced into thin strips

1 medium sized red bell pepper, seeded and sliced into thin strips

3 cloves garlic, minced

1 slice cured ham, cut into strips

2 large tomatoes, seeded and chopped

Salt and pepper to taste

4 eggs

Chopped parsley for garnish

Heat the oil in a skillet over medium heat. Sauté the garlic and onions for 1-2 minutes or until fragrant and the onions are soft. Melt the butter in the pan and add the bell peppers, ham and tomatoes. Cook it for another 2-3 minutes or until the vegetables are soft and the ham is slightly browned. Season it with salt and pepper.

While cooking the ham and the vegetables, beat the eggs in a medium sized bowl.  Pour the eggs into the skillet and cook it for another 2-3 minutes or until the eggs are soft and fluffy. Transfer it to a serving plate and garnish it with parsley. Serve warm.

Photo Courtesy Of:  Gnawme