Zondagochtend ontbijt

Good morning friends, it's Sunday again, so time for a nice breakfast in bed, at the table, on your sunny balcony or in the garden. And what is a Sunday without a nice egg? Today four times scrambled eggs for you and your loved one. Now let's see who is the first in the kitchen. Enjoy your meal.

1. Smoked salmon and spring onion on sourdough bread

• 2 slices of sourdough bread
• 4 eggs
• 3 sprigs of spring onion
• 150 grams of smoked salmon

Grease the bread with a little olive oil and toast it in the pan, in the oven, or in a toaster.

1. Slice the spring onion into rings and chop the salmon.
2. Beat the eggs.
3. Mix the eggs, the salmon, and the spring onion and add some freshly ground black pepper.
4. Grease a pan with olive oil and add the egg mixture.
5. Stir the egg occasionally.
6. Let the egg cook gradually, but don't cook it too long.
7. Serve with a wedge of lemon.

2. Spinach, parmesan, and chili flakes on seed bread

• 2 slices of seed bread
• 4 eggs
• 150 grams of spinach
• piece of fresh parmesan
• 1 tsp chili flakes

Grease the bread with a little olive oil and toast it in the pan, in the oven, or in a toaster.

1. Grease a pan with a little olive oil and add the spinach.
2. Beat the eggs and add them to the spinach once it has wilted.
3. Grate a handful of parmesan and stir the egg in.
4. Serve on the bread and add chili flakes and some extra parmesan shavings.

3. Tomato, Gruyère cheese, and basil on rye bread

• 2 slices of rye bread
• 4 ripe tomatoes
• handful of basil
• piece of Gruyère cheese

Grease the bread with a little olive oil and toast it in the pan, in the oven, or in a toaster.

1. Grease a pan with a little olive oil, cut the tomatoes into wedges, and place them in the pan.
2. Season with salt and pepper and also add the basil.
3. Push the tomato mixture to the side of the pan and top with some slices of Gruyère.
4. Beat the eggs, add them to the pan, and stir.
5. Mix in the tomato mixture with the egg at the last moment, when the cheese has melted.
6. Serve on bread with some extra basil.

4. Mushrooms, sage, and Pecorino on rustic bread

• 2 slices of rustic bread
• container of mixed mushrooms
• handful of sage
• piece of Pecorino

Grease the bread with a little olive oil and toast it in the pan, in the oven, or in a toaster.

1. Grease a pan with a little olive oil and add the mushrooms.
2. Season with salt and pepper.
3. Add the sage, push the mushrooms to the side, and place the mushrooms in a bowl.
4. Beat the eggs, grease the pan again with some olive oil, and stir the egg in.
5. Serve the egg on bread, top it with the mushroom mixture, freshly grated Pecorino, and black pepper.