Tip 2: How to cook scrambled eggs

Eggs with tomatoes and bacon


This tasty dish should be supplemented with toasted white bread toasts. You can use ham instead of bacon, so the dish will be less fatty.
You will need:
- 4 eggs;
- 100 g of bacon;
- 1 large tomato;
- salt;
- freshly ground black pepper.
Fry the bacon in a frying pan until crisp. Take it out and set it aside. Tomato boil the water, remove the skin. Cut the tomato into neat circles and fry on both sides in the melted fat. Release the eggs into the pan, let the squirrel grab a little and spread over the bacon strips. Salt the eggs and cook until ready. Make sure the yolk remains liquid. Sprinkle the dish with freshly ground black pepper and serve.

Fried eggs with tomatoes and smoked salmon


Smoked fish taste contrasts well with sour tomatoes. Do not forget to sprinkle greens with scrambled eggs, such as chopped chives.
You will need:
- 8 eggs;
- 4 tomatoes;
- 4 potatoes;
- 300 g smoked salmon;
- A bunch of greens;
- olive oil;
- salt;
- freshly ground black pepper.
Peel potatoes, cut into large pieces and boil in salted water until half cooked. Scald tomatoes with boiling water, peel and remove seeds. Coarsely chop three tomatoes, cut one into slices. Smooth salmon free from the bones and chop into strips.
In a bowl, beat the eggs with salt and freshly ground black pepper, add the potatoes, salmon and slices of tomatoes. Mix everything. Heat the olive oil in the pan and put the tomato mugs in it. Brown them on both sides, cover with egg mixture and cook under the lid. If you like a more crispy version, turn the scrambled eggs over to the other side and let it roast. Serve hot with rye bread toast.

Fried eggs with tomatoes and cheese


To make the dish tasty, use ripe sweet tomatoes, fleshy varieties.
You will need:
- 4 eggs;
- 150 g of Suluguni cheese;
- 1 large ripe tomato;
- vegetable oil;
- salt;
- freshly ground black pepper;
- a few sprigs of parsley.
Tomato boil water.Remove the skin, coarsely chop the flesh and fry in the heated vegetable oil until the excess liquid is evaporated. Chop the parsley, cut into large cubes. Beat the eggs lightly with salt and pepper, add the parsley and pour into the pan. Drop the suluguni there and cook for 5-7 minutes. Serve hot eggs with fresh herbs and pita bread.


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