EGGS MADE EASY

Eggs are a staple in my household and here I will list a few of my favourite recipes to make eggs for those Sunday morning breakfasts!

Here I will be combining my two favourite breakfast ingredients: Zaatar and Eggs! Enjoy

Recipe for Fried Eggs with Zaatar

The difference with these eggs: they are fried in olive oil, which makes for crispy and golden edges. Slice tomatoes alongside and eat with pieces of soft, thin lebanese bread or flat bread to scoop up the eggs and tomatoes.

Ingredients

2 eggs

1 tablespoon extra-virgin olive oil

1 tablespoon zaatar

Instructions

Heat the olive oil in a small frying pan over medium heat until hot but not smoking.

Cook one egg at a time to crisp the edges completely, and be careful here because the oil spatters and spews. Long sleeves help. Crack one egg into the oil and cook until bubbling and beginning to crisp around the edges. To cook the top of the yolk, cover the pan briefly. Lift the lid every 30 seconds or so, cooking the yolk until desired doneness. Transfer the egg to your plate. Repeat with the second egg, adding another teaspoon of oil if you’ve poured off the oil with the egg onto the plate.

Sprinkle the za’atar over the eggs, and eat.

Recipe for Scrambled Eggs

Do your scrambled eggs turn out differently every single time - from soupy to rubbery? Here's how to get soft, creamy curds, every time. The trick? Using a simple wooden paddle that pushes the eggs around the pan as they cook, allowing them to build up into a fluffy mousse.

Ingredients

4 large eggs

100 ml milk or cream

1 tsp butter

Instructions

Break the eggs into a bowl, add the milk or cream, salt and pepper, and gently whisk.

In a ho pan with melted butter, slowly pour the whisked eggs and push the eggs around as they cook allowing them to build up to a fluffy mousse then serve.

Bon Appetite!