5 easy egg breakfast ideas

Alica HEVEROVA will show you the best recipes with eggs you will want to try!

Are you bored of eating the same breakfast every single morning? Don’t have an inspiration for making a new recipes? That’s why we came up with a new artcle about easy but not classic and boring breakfast tips.

Omelette with brocolli and salmon

INGREDIENTS (per 2 servings):

  •  1 tbsp olive oil / butter
  •  100g broccoli
  •  3 eggs
  •  1 small onion
  •  40g low-fat cream cheese / curd
  •  1 tbsp chopped chives
  •  Salt and pepper
  •  50g smoked salmon, cut into strips

INSTRUCTIONS: Heat the olive oil or butter in a frying pan. Sauté onion and broccoli until it becomes golden. Than turn down the heat and cook. While waiting, mix together cream cheese or curd with chopped chives. Season with salt and pepper. Break the eggs into a bowl and whisk together with a fork. Season with salt and pepper. Place another pan on the hob and add butter. Once the butter is bubbling, add eggs and swirl around the pan. Cook until the the surface of the eggs is with just a little liquid on it. Put the onion and broccoli on the one half of the omelette. Add the cream cheese or curd and finally lay over the salmon. Fold over the other half of the omelette.

Guacamole toast with an smooth egg in the middle

INGREDIENTS ( per 1 serving ) :

  •  1 tbsp olive oil / butter
  •  ½ ripe avocado
  •  1 egg
  •  1 slice of wholegrain bread
  •  salt and pepper
  •  lime juice
  •  parsley

INSTRUCTIONS: Mash the avocado in a bowl with lime juice, salt and pepper. Heat the butter in a frying pan,when boiling, break the egg and add it directly on a pan. If you want the yolk to leak out fry it only for a minute. Than add salt, pepper and persay. Meanwhile put the toast into the toaster. After that spread the avocado mash on the toast and add the egg on the top.

5 min egg mug with a cheese and spinach


  •  1/2 cup chopped frozen spinach, thawed and drained
  • 1 egg
  •  1/3 cup milk
  •  1/3 cup shredded cheddar cheese
  •  1 slice ham or bacon
  •  salt and pepper

INSTRUCTIONS: Crack the egg into the mug and mix it with the spinach. Add the milk, cheese, ham and season it with salt and pepper. Mix until thoroughly combined. Cover with a baking paper and put it in a microwave for about 3 minutes or until fully cooked.

Cloud eggs

INGREDIENTS (per 8 clouds) :

  •  8 large eggs
  •  1 cup grated Parmesan
  •  1/2 lb. ham
  •  salt
  •  black pepper
  •  chopped chives, for garnish

INSTRUCTIONS: Preheat oven to 450° and grease a large baking sheet with cooking spray. Separate egg whites and yolks. Place egg whites in a large bowl and yolks in a small bowl. Whisk egg whites about 3 minutes until they’re stiff. Gently fold in Parmesan and ham and season with salt and pepper. Spoon 8 mounds of egg whites onto prepared baking sheet and indent centers to form nests. Bake until lightly golden, about 3 minutes. Carefully spoon an egg yolk into center of each nest and season with salt and pepper. Bake until yolks are just set, about 3 minutes more. Garnish with chives before serving. You can serve it with a beans on a toast or only with vegetables.



  •  1 tsp. oil
  •  1/4 cup chopped onion
  •  1 small garlic clove, minced
  •  2 cups canned black beanps, rinsed and drained
  •  3/4 cup salsa
  •  1 tsp. ground cumin
  •  1 tbsp. fresh lime juice
  •  12 small tortillas, warmed
  •  1 tbsp. butter
  •  8 large EGGS, beaten
  •  1/2 cup shredded cheese
  •  1/2 cup prepared guacamole

INSTRUCTIONS: Heat oil in a pan. When boiling, add onion and garlic and cook until golden. Stir in beans and salsa. Reduce heat to medium-low. Simmer bean mixture for 3 to 5 minutes. Remove pan from heat, stir in lime juice and cover to keep warm. Melt the butter in a skillet and pour in eggs. After half of a minute begin to form large soft curds and cook until there’s no visible liquid on the top. FILL warm tortillas with equal amounts bean mixture and eggs. Top filled tortillas with cheese and guacamole. Serve immediately.


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