If You are Alone how to Cook Breakfast ?

You can’t skip your first meal of the day, especially if you spend most of your time working from home. Here are some quick and easy ways to get your breakfast done, including healthy egg recipes that will help you feel and look good.

1. Recipe for French toast with eggs and an egg-free option. French toast is a Classic breakfast made with bread slices, eggs, milk, cinnamon, vanilla and a sweetener. French toast can be prepared in a variety of ways around the world, including savory versions with salt and pepper. This recipe shares the most common and popular version where bread slices are dipped in a custard mixture and then toasted with butter. These deliciously crisp French toast are ready in just ten minutes. #Blend cashews with warm water until smooth for vegan French toast. Make the custard by stirring it with corn starch, sugar and flavoring ingredients. Then dip the bread slices in it and toast them.

2. A brunch made from eggs, kale, garlic, mushrooms, and one pan Slice the mushrooms and crush the garlic clove. Heat the olive oil in a large non-stick frying pan, then fry the garlic over a low heat for 1 min. Cook the mushrooms until soft by adding them. Then include the kale. If the kale won’t all fit in the pan, add half and stir until wilted, then add the rest. Season the kale after it has all wilted. Then crack in the eggs and keep them cooking gently for 2-3 mins. Then, cover with the lid to for a further 2-3 mins or until the eggs are cooked to your liking. Serve alongside bread.

3. Eggs benedict pancakes. Whisk all of the pancake ingredients together with some seasoning until smooth. Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan, you may be able to get 2 or 3 pancakes to cook at the same time. On the first side, cook for 2 to 3 minutes, then flip and cook for 1 minute more. Heat oven to its lowest setting. Stack up the cooked pancakes on a baking tray and keep them warm in the oven while you cook the rest. Bring a large pan of water to the boil. Crack each egg into a ramekin, then carefully lower into the water. Poach for two to three minutes, or until the yolks are still runny and the whites are set. Repeat with the remaining eggs after draining. Warm the hollandaise according to the pack directions. To serve, stack the pancakes with a layer of hollandaise, the ham and spinach leaves in between them, then top with a poached egg. Sprinkle with chives and black pepper and top with additional hollandaise sauce.

4. Curried rice & egg salad. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Pour enough boiling water from the kettle to cover the rice by 12 centimeters (approximately 1 liter) over the stock cube. Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice. In the meantime, boil another pan of water and cook the eggs for 7 minutes. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve. Tip the rice into a container and chill for at least 1 hr, or up to two days. When you’re ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.

5. Salmon egg-fried rice. Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.