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Breakfasts

An egg in a basket

An egg in a basket

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This is a food that probably most Estonians know as the Birmingham egg. As much as I’ve searched, I haven’t been able to find any connection to this dish with Birmingham. In other parts of the world, this food is known by many names, from “eggs in a basket” to “pirate eye”.
Be that as it may with the name, in any case, for me it is a nostalgic childhood dish, which is a very tasty and hearty breakfast. It would be ideal to make it with good quality bread, for example, some type of sourdough farm bread, from which a sturdy slice is cut, a 4-5 cm piece is cut out from the middle so that a hole is formed in the middle of the bread slice. The bread is fried and an egg is placed in the middle so that the egg yolk remains intact. In this way, the bread is fried together with the egg on both sides until the egg reaches the desired level of doneness.

Preparation time: 15-20 minutes
Level: Easy
Serves: two

Ingredients:
Two to four slices of bread about 2.5 cm thick
Two or four larger eggs
2-3 tablespoons cooking oil for frying
Sea salt and black pepper to taste.

If desired, tomatoes, green salad, and herbs for serving.

Preparation:

  1. Cut slices about 2.5 cm thick from the dough
  2. Cut a 4-5 cm hole in the middle of each slice.
  3. Heat cooking oil in a pan to medium heat, place the bread slices in the pan with oil.
  4. Drop one egg into the hole cut in each loaf. Fry the bread and egg for about 1.5 minutes.
  5. Carefully turn the egg over so that the egg does not break.
  6. Fry the bread and egg on the other side as well.
  7. Transfer to a plate, add salad, herbs, and tomato slices if desired.
    Serve immediately.
    Ready!!
Huevos Rancheros – Farmer’s Egg Dish

Huevos Rancheros – Farmer’s Egg Dish

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A common breakfast in the Northern part of Mexico, fresh tomatoes, onions and garlic are fried in a little olive oil and when done, diggedwells in the tomato-onion mixture, into which eggs are placed, which will be cooked to the level of doneness suitable for the eater. This egg dish is served with a fresh tortilla plate, topped with cheese, avocado and seasoned with fresh cilantro.
Food that is definitely worth making.

Preparation time: 20 minutes
Level: Easy
Quantity: for four

Ingredients:
200 g of ripe tomatoes, chopped
1 large onion finely chopped
4 medium cloves of garlic, finely chopped
Salt and black pepper to taste
4 medium or smaller eggs
1 small red chili
Olive oil for frying

To make the tortillas, you need 100 g of corn flour, 100 g of wheat flour and a pinch of sea salt and about 75 ml of water, but you could add it in portions so that the dough is not too soft.

To serve, 1 avocado, cheddar cheese, Cotija or Fresco cheese or, if they are not available, feta cheese. A handful of fresh coriander.

Preparation:

  1. Finely chop the tomatoes, onion, chili and garlic, pour a little olive oil into the pan and fry the mixture on medium heat, stirring occasionally, for about 10 minutes.
  2. At the same time, make the tortillas. Prepare the dough. Mix together wheat and corn flour, sea salt, add water in portions and mix into a dough, knead for about a minute. The dough must be soft and kneadable
  3. Shape the dough into four balls of equal size. Using a tortilla press, flatten the balls. If you don’t have a tortilla press, you can do it with a rolling pin. Sprinkle some flour on the work surface and roll the dough balls into tortillas a few mm thick
  4. Fry the tortillas in a pan greased with very little oil until the tortillas are lightly browned
  5. When the tomato mixture is ready, use a tablespoon to make wells about 4-5 cm in the mixture and break the eggs into them. Use medium or smaller eggs.
  6. Cover with a lid and fry until the eggs coagulate to a level you like. I like my eggs runny and it took about 4 minutes to fry
  7. Place a tortilla plate on a plate, top it with a tomato cooked with an egg and place the avocado slices on the side. Top with cheddar and/or lightly crumbled raw cheese, e.g. Cotija or feta cheese.
  8. Sprinkle the food with chopped fresh coriander and serve immediately.
    Ready!!
Tortilla de Patatas, Spanish Omelette

Tortilla de Patatas, Spanish Omelette

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One of the most classic dishes of Spanish cuisine, which consists of potatoes, onions and eggs which is seasoned with sea salt. In some regions and in some recipes, paprika is also added to the omelette, but it is also very tasty in its classic form. The food probably originates from northern Spain, and the first recipes date back to the end of the 19th century.
This food is very easy to prepare. In Spain, it is part of the food served at the tapa table, often at room temperature.

Preparation time: 20-30 min
Level: Easy
Serves: two

Ingredients:
500 g potatoes, peeled and thinly sliced
200 g of spring onions, thinly sliced
6 eggs
150 ml of olive oil, not all of which remains in the food
Sea salt for seasoning
Freshly ground black pepper

Preparation:

  1. Peel the potatoes and onions and cut them into thin slices with a sharp knife.
  2. Pour 150 ml of oil into a pan, pour potatoes and onions into the oil and fry on low heat until the potatoes are soft. Stir them often, as the potatoes should ideally not brown, but cook until tender in the olive oil.
  3. Pour the cooked potatoes and onions on a sieve placed in a bowl and drain most of the olive oil and use it in the future to prepare other foods and to fry the omelette until browned.
  4. Beat 6 eggs into an omelette, lightly season with salt and carefully mix the potato-onion mixture into the egg. Try not to break the potatoes.
  5. Heat 3 tablespoons of olive oil in a pan and pour the potato-onion-egg mixture into the pan, reduce the heat to low after about 30 seconds, cover the pan with a lid and fry for about 6-7 minutes. During this time, the omelet almost freezes.
  6. Place a plate on the pan and carefully turn the pan over so that the omelette falls on the plate. Slide the omelet back from the plate to the pan, turn the temperature to medium and fry the tortilla until golden brown on the other side.
    Serve with salad, herbs or tomato. Tortilla de Patatas tastes good even without the toppings!!
    Done!!
Soft Scrambled Eggs

Soft Scrambled Eggs

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Soft scrambled eggs are a part of classic Estonian cuisine. In Estonian language, the direct translation of soft scrambled eggs is egg porridge. My grandmother prepared scrambled eggs or egg porridge in the same way as I describe here, and this is also how my mother prepares it.
A dish that works well for breakfast and is especially delicious with green herbs and crispy bacon. The secret to making a very soft and tasty scrambled egg is a relatively small amount of flour, a low cooking temperature and that this food should not let to boil – the water boils out and the silky softness dissapears.

Preparation time: 15 min
Level: Easy
Serves: two

Ingredients:
4 eggs
0.5 tsp wheat flour
350 ml of milk
Sea salt to taste

It is suitable to serve with well-fried bacon.

Preparation:

  1. Beat eggs with milk and flour until smooth, season lightly with sea salt. Salt can be added later at any time if necessary.
  2. Pour the mixture into a thick-bottom saucepan and cook on a very low heat, occasionally stirring the mixture from the bottom with a spoon mixture until it thickens slightly. Do not let the mixture boil to avoid water separation.
  3. At the same time, brown the bacon on a temperature higher than medium.
    Mix the bacon into the scrambled eggs or place on plate separately. Transfer the scrambled eggs to a plate, add herbs if desired.
    Serve immediately.
    Ready!!
Turkish cornbread (Mısır ekmeği)

Turkish cornbread (Mısır ekmeği)

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A special cornbread from the Black Sea region of Turkey. This bread is made there in a cast iron pan. It differs from American cornbreads in terms of taste. Spices, including cumin, peppers, sometimes chili, yogurt, parsley, green onions or chives, and feta-type cheese are used in this bread.

Preparation time: 60 min
Level: average
Quantity: for four

Ingredients:
10 tablespoons olive oil
220 g cornmeal
160 g of wheat flour
1 teaspoon baking powder
2 teaspoons of cumin
1 teaspoon paprika powder
1 tablespoon sugar
240 ml of milk
180 g Greek or Turkish yogurt
2 large eggs
1 tablespoon lemon juice
7-8 green onion stalks chopped
140 g of feta cheese, crumbled
1 handful of chopped parsley
salt and black pepper for seasoning

Preparation:
1. Mix corn and wheat flour and baking powder, sugar, add oil, eggs, yogurt, and milk, mix
2. Roast the cumin in a dry pan and then grind finely and add to the dough with the paprika powder
3. Add lemon juice, crushed feta cheese, chopped green onions, and chopped parsley. Season with black pepper and salt
4. Carefully mix into the dough so that the feta cheese remains in pieces and does not homogenize
5. Preheat the oven to 200 degrees C, grease the cast iron pan with oil, and pour the dough into the pan.
6. Bake until the cornbread starts to brown
7. Allow to cool slightly to serve. The bread tasted good with fresh butter
Done !!!

Philipino eggplant omelet (Tortang talong)

Philipino eggplant omelet (Tortang talong)

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I am posting here two versions of one dish from Philippine national cuisine. The name of the dish is Tortang talong and its variation is Rellenong talong. Tortang talon means eggplant omelet in translation and rellenong talong means stuffed eggplant omelet. This food is very common in the Philippines, both as home food and also as street food.
I like eggplants in any form and I have tried to find different ways to cook these vegetables. I have made Philippine eggplant omelet many times and it always tastes good. The stuffed version of this dish is much more difficult to prepare because the eggplant tends to be soft and a little difficult to handle. But even if it doesn’t turn out perfect in form, the taste is still great.
It can be prepared in a simplified way by boiling the eggplant for about half an hour until it is soft and sinks into the loess. In a classic way, it can be prepared on charcoal grills or in the oven. In the latter cases, the eggplant retains its warmth or the smell of the grill, which makes the food even better, but I have done it by cooking the eggplant, and this is how the food is delicious.

Preparation time: 30 min baking and preparation of eggplant, 10 min preparation of omelet
Level: average
Quantity: for two

Ingredients:
Tortang talong
2 medium eggplant
2 eggs
Black pepper and salt for seasoning
Herbal decoration
3-4 tablespoons olive oil for frying

Rellenong talong

2 medium eggplant
2 eggs
Black pepper and salt for seasoning
Herbal decoration
3-4 tablespoons olive oil for frying
100 g of minced beef
A handful of cherry tomatoes or half a 400 ml canned tomatoes
1 small onion

Preparation:
1. Boil the aubergines in hot water or bake on charcoal or oven until the aubergines are soft and the peel comes off lightly
2. Peel the eggplant. For easier handling, if you plan to make a stuffed eggplant omelet, peel on one side only. The cream on the other side holds the eggplant together better.
3. Beat the eggs and season with warm and pepper
4. For stuffed eggplant omelet, chop onions and tomatoes, fry minced meat and onions and tomatoes for about 5 min
5. Press the eggplant flat with a fork, but make sure that you do not break the flesh and that it remains in the piece.
6. Place the eggplant in the egg mixture and then in a hot pan. When making the stuffed eggplant, place the side with peel of the eggplant below on the pan and cover the top with the minced meat, onion, tomato mixture, cover the pan and let the egg clot.
7. To make a regular eggplant omelet, fry the eggplant dipped in the egg on both sides over medium heat until the egg turns golden brown. If necessary, add additional omelet mixture with a spoon.
8. It is difficult to turn around a stuffed version. I did it by sliding the omelet onto a plate, placing it on the plate pan, and turning the plate upside down with a sharp motion so that the omelet fell back into the pan. Fry the omelet until golden brown.
9. In the case of a regular eggplant omelet, handling is easy and the eggplant can be turned over very easily with a pan spatula or fingers grasping the eggplant stalk, which I always attach
10. When the omelets are ready, place them on a plate, garnish with herbs
Ready!!

Moroccan omelette

Moroccan omelette

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I can’t name this food differently. It was served in the Marrakech medina in Riad Itrane for breakfast. I remember the great taste of this food and I have tried several times to imitate it. I believe that it has finally succeeded. Try this recipe, it’s a kind of taste experience.

Preparation time: 15 – 20 min
Difficulty: easy
Serves: for two

Ingredients:
6-7 large eggs, beaten properly
One big ripe tomato or a large handful of ripe cherry tomatoes
1 smaller garlic clove chopped
1 small onion finely chopped
0.5 teaspoons ground cumin
0.5 teaspoons ground turmeric
0.25 teaspoon ground cardamom powder
If desired, a pinch of saffron
Few sprigs of fresh coriander
3-4 tablespoons frying oil for frying

Preparation:
1. Cut the tomatoes into pieces about 1 cm in size. Using cherry tomatoes, cut them into four sectors
2. Chop the onion and garlic, heat the oil in a pan, and fry the onion, garlic, and tomatoes until soft, do not burn or brown
3. Add the spices and fry with the tomato mixture for about 1 min
4. Beat the eggs, chop the coriander leaves, and add with the eggs to the tomato mixture. Mix everything thoroughly with a spatula, lower the temperature and simmer under the lid until the egg is ready
5. Sprinkle with parsley or fresh coriander. Fresh mint, a Moroccan classic, used for garnish does not harm food. Eat hot for breakfast or at any time
Ready !!!

Baked avocado-eggs

Baked avocado-eggs

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An appetizer or breakfast that is so simple that it often doesn’t even come up with the idea of making it. If you happen to have avocados like a real Estonian and if you have access to the excellent eggs of Linnu Talu or eggs of another origin, you could consider the preparation of this food for Sunday morning breakfast.

Preparation time: 10 minutes preparation, 15 minutes cooking
Level: easy
Quantity: Serves four

Ingredients:
Four ripe avocados. Avocados purchased from supermarkets become properly edible in a few days at room temperature.
8 medium eggs
Salt and black pepper
If desired, fried bacon, cherry tomatoes, lemon or lime juice can be added to the food

Preparation:
1. Cut the avocado in half lengthwise, remove the stone. Use a spoon to dig a slightly larger cavity left from the stone. From removed avocado, you can easily use to make guacamole
2. Place the avocado halves in a baking dish and beat one egg in each avocado
3. Bake at 200 degrees for 15 minutes or until the egg white has clotted and the egg yolk is still soft, or if you like a hard egg yolk, bake for 20 minutes or more.
4. Serve with black bread. Sprinkle over with either fried bacon pieces or cherry tomato sectors, squeeze lemon juice, lime juice or eat without additives.
Done!!

Apricot and almond bars

Apricot and almond bars

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I made my first attempt to prepare breakfast bars. The source of the recipe is BBC Books book GoodFood 101 Cakes and bakes. The recipe is slightly modified. The result was good, not too sweet breakfast bars.

Preparation time: 20 min preparation, 40 min baking
Level: very easy
Serves: 20 bars

Ingredients:
100 g blanched almonds
250 g ready-to-eat dried apricots
85 g porridge oats
85 g plain flour of gluten-free flour
0.5 tsp baking powder
250 ml applesauce
2 tbsp sunflower oil
1 egg
1 tsp vanilla sugar
3 tbsp apricot jam

Preparation:
1. Roughly chop the almonds and finely chop the apricots
2. Add flour, porridge oats, baking powder, and vanilla sugar
3. Add applesauce, oil, egg and mix well everything
4. Heat oven to 180 degrees C, spoon mixture into an oiled mold, level the surface
5. Bake for 40 min
6. Allow to cool for a couple of minutes, mix apricot jam with a small amount of water and brush over the surface.
7. With sharp knife cut into 20 bars

Bars are relatively sticky and juicy but it is possible to wrap separately in baking paper for serving.
Valmis!!!

Shakshouka

Shakshouka

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Classical and historic food from the Mediterranean countries, which dates back to Ottoman Empire. Shakshouka is classical food in Turkey, Egypt, Tunisia, the Moroccan region, Israel and the Balkan countries. It is baked with tomatoes, peppers, garlic and fried eggs. Fast-cooked and delicious food is suitable for breakfast, lunch or dinner. In the Arabic lands and other regions, it is made in iron-cast pan, while Morocco uses the classic tagine mold. In my recipe, I reduced the amount of peppers, classically thir recipe uses peppers about twice as much as tomatoes, but the this option seems for me better better because tomato flavors will be more dominant.

Preparation time: preparation for 10 min, preparation for 30 min
Level: easy
Serves: four

Ingredients
1 red pepper
200 g cherry tomatoes
1 medium onion
Olive oil for frying
2-3 garlic cloves
A handful of parsley or basil for adding to the foor and garnish
Black pepper, salt and a pinch of sugar
6 eggs
Optional: 0,25 tsp of grpund cinnamon

Preparation
1. Chop the garlic, pepper and onion finely, cut the cherry tomatoes into sectors
2. Heat the oil in the season pan, add vegetables and stew at medium heat for 10 min until the liquid formed is partially evaporated and the mixture becomes drier.
3. Season with salt, black pepper and, if necessary a little sugar (cinnaon), so that the mixture is not too sour
4. Make 6 cavities with a spoon to the vegetable mixture and add the eggs. 4. Cover with lid and cook until egg white is just set, but yolk is still soft. Sprinkle over the black pepper and if necessary salt and greens. Serve with bacon, or rice, or eat just with bread
Ready!

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