How to prepare a delicious breakfast at home: 5 simple recipes that anyone can master

The key to a good day is a calm morning and a delicious breakfast. And if you cannot always influence the first, then the second point definitely depends only on you. In general, preparing breakfast on the weekend is a kind of therapy that allows you to focus on yourself. Well, imagine this ideal picture: You get enough sleep, drink coffee slowly, and cook a nice breakfast that looks like a photo from Pinterest. We know from personal experience that it will be very difficult to ruin the rest of your day.

All that’s left is to choose what to cook. And the main thing is to find an understandable recipe. We will help you with this. We asked the chefs of our favorite Moscow restaurants to share their secrets of preparing simple but beautiful and delicious breakfasts. Keep it to yourself so you don’t lose it.

Shakshuka, Buro. Tsum (conductor Egor Makarov)

What do you want:

Onion – 40 g
Bell pepper – 40 g
Pelatti tomatoes in their own juice – 200 g
Because to taste
cumin to taste
olive oil

To send:
Eggs – 3 pieces
coriander to taste
Garlic oil to taste
Smoked for greenhouse taste

Cooking method:

  1. Chop the onion, pepper and garlic into cubes and fry them in olive oil.
  2. Chop the pelatti tomatoes in their own juice into cubes, add them and cook.
  3. Add cumin, salt and sugar at the end to taste.
  4. Pour the eggs into the base and cook until desired consistency, adding coriander, garlic oil and smoked paprika.

Boss’s comment:

Before preparing the shakshuka, grill all the vegetables to saturate them with smoke. It is important that all vegetables and tomatoes are of good quality. You can also use ramiro pepper – it is sweeter.
In our restaurant, we make Moscow-style shakshuka with butter. And everything needs to wait a day to become even more delicious.

Wild berry cheesecakes, Futurist (chef Alexey Alekseev)

What do you want:

Cottage cheese – 325 g
Ricotta cheese – 125 g
Yolk – 2 pieces
Powdered sugar – 35 g
Lemon juice – 3 g
Rice flour – 25 g
Sour cream – 40 g

For the jam:

Fresh frozen pitted cherries – 1 kg
Water – 200 g
Sugar – 200 g

Cooking method:

  1. We rub the cottage cheese through a sieve, add all the ingredients to the cottage cheese, mix until smooth. Form cheesecakes and fry.
  2. Prepare the jam: Take fresh frozen pitted cherries, add water and sugar to a pot. Cook over low heat for 30 minutes until caramelized.
  3. Serve the cheesecakes with ranch sour cream and jam on top.

Tomato, mozzarella and basil frittata, Londri (chef Alexander Shtepa)

What do you want:

Chicken eggs – 2 pieces
Sweet tomato – 1 piece (medium size)
Mozzarella cheese (preferably pickled) – 30 g
Green basil – 3-4 leaves
Salt, olive oil, grated Parmesan to taste

Cooking method:

  1. Break the egg into a bowl, beat into a homogeneous, not fluffy mass.
  2. Boil the tomatoes, remove the skin and cut into medium-sized cubes.
  3. Cut or tear the mozzarella into small pieces, slightly smaller than the tomatoes.
  4. Roughly chop or tear the basil.
  5. Then add tomatoes, mozzarella, basil and a pinch of salt to the eggs. Mix gently and pour into a small non-stick pan.
  6. Leave it in a preheated 180°C oven for 7-10 minutes.
  7. Transfer to a plate and sprinkle with good olive oil and Parmesan.

French toast, Buro. Tsum (conductor Egor Makarov)

What do you want:

Eggs 2-3 pieces
Cream – 100 ml
tasting sugar
salt to taste
Vegetable oil for frying

Cooking method:

  1. Get brioche (make your own or buy ready-made). Cut it 1.5 – 2 cm wide.
  2. Mix 2-3 eggs, cream – beat until smooth.
  3. Add sugar and some salt to taste.
  4. Dip the pastry into the prepared mixture and fry in vegetable oil until golden brown on both sides.
  5. You can serve it with anything: cottage cheese cream, maple syrup, jam, berries, sprinkle with powdered sugar, etc.

Zucchini pancakes, Eno bistro (Brand Chef Evgeniy Tsyganov)

What do you want:

Zucchini – 400 g
Spinach – 30 g
Parsley – 150 g
Soy sauce – 13 ml
Basil – 5 g
Flour – 20 g
Yolk – 1 piece
Baked garlic – 10 g
Starch – 5 g
Semolina – 15 g


Sour cream – 50 g
Pike caviar – 20 g
Green oil – 5g
Potato pie – 10g (optional)

Cooking method:

  1. Grate the zucchini on a coarse grater and carefully squeeze out the liquid.
  2. Blanch the spinach and parsley in boiling water for 20 seconds and transfer them to ice water. Chop the greens and mix with grated zucchini.
  3. Add soy sauce, basil, egg yolk, garlic, semolina. Bring it to taste and make crepes. Roll in flour and starch.
  4. Fry the potato pancakes for 4 minutes on each side over medium heat or 1 minute on each side over high heat, and then place them in the oven preheated to 200 degrees for 5 minutes.
  5. Serve the zucchini pancakes with sour cream, pike caviar, potato pie if desired and some green butter.

Source: People Talk

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