Different types of eggs - a traditional breakfast in the culinary customs of many countries. But do not think that this is a boring habit: such a start to the day can be very tempting if you approach it creatively. For example, fried eggs in French are unlikely to seem like a primitive dish. And if you accompany the process of its creation with a flight of fantasy, then it will never (well, or for a very long time) get bored.
Classic Paris fried eggs
Let's start with the traditional version. One serving will require a medium-sized onion, either salad white or red. We recommend taking the white variety, since when fried, red is not very attractive in appearance. The onion is finely chopped and browned in olive oil. Then pour the cubes of one tomato; when its juice ceases to evaporate, the straw (or again the cubes) of the white loaf is laid. Two eggs are driven into the pan, salted and mixed. Please note: fried eggs in French should not be fried, but you should not beat the main ingredient in advance. The dish is covered with a lid, and the dish is left on a quiet fire until cooked. When laid out on a plate, food is necessarily sprinkled with spicy greens.
Variations on a Theme
If only eggs with bread and onions are not very interesting for you, you can supplement your scrambled eggs with good low-fat ham. Her cubes are laid right after the onion, before the tomatoes - they should be crispy, and after pouring the tomatoes will rather be stewed.
A radically different taste will turn out if the bread is dried or fried in a separate pan and added at the same time as eggs. With this approach, fried eggs in French will be pleasantly crunchy when eaten.
Before planting on the pan, you can sprinkle the dish with grated cheese - this will add taste richness and piquancy.
Eggs in bread
A very unconventional and original solution that makes breakfast even more appetizing. We can say that this is the only scrambled eggs in French (the photo is presented in the article), where the “eyes” must be kept intact. For her, it is better to take two slices of bread, which is used for toast: they are already cut to the desired thickness, in addition, they have a structure that is ideally suited to the plan. The crumb is taken out of them in such a way that along the crust it remains somewhere about a centimeter. These frames are fried to a blush on one side; at the same time ham cubes are fried. When the bread is turned on its other side, the sausage is inserted into the cutouts, and an egg is driven on top. Scrambled eggs french in French, you can pepper. You need to fry before setting the protein, and when serving, season with chopped herbs: parsley, onion, feather and basil.
Fried Egg Envelope
Many mistakenly consider this dish an omelet. However, in reality it is fried eggs in French. The recipe differs from the standard omelet in that there is no milk in it. For frying, it is advisable to use butter. If you prefer lean, take olive. Four eggs are beaten with salt, poured onto a hot skillet and fried to a beautiful crust. When even a little liquid remains on the surface, cubes of four tomatoes without skin, a couple of spoons of finely chopped walnuts and a grated piece of cheese are laid out on it. The vessel is covered. When the fried eggs in French are ready, it is curled up or folded in an envelope. You can just collapse in half. Some greens - and on the table.
Original fillings
It’s not necessary to bake “the insides” into the fried eggs. You can fry omelet omelettes on both sides and then after wrapping something interesting in it. Of all the approved options, we can offer:
- canned peas (can be supplemented with pickled mushrooms);
- fresh fried champignons with your favorite sauce;
- mashed potatoes with grated cheese;
- simply chopped greens - for lovers of aromatic dishes;
- small croutons with cubes of smoked meats, as they can be used as a good sausage, and smoked chicken;
- fish - boiled, fried, salted - with parsley and capers or pickles in company with spicy herbs.
In general, imagination and ingenuity can enrich you with a mass of unforgettable recipes.