They’re So Delicious I Make Them Every Week! A New Way to Make Breakfast

They’re So Delicious I Make Them Every Week! A New Way to Make Breakfast

They’re So Delicious I Make Them Every Week! A New Way to Make Breakfast

This video shows two easy breakfast recipes made with bread and eggs.
With the same simple ingredients, you can make one savory egg sandwich and one sweet French toast.

The savory version is baked with tuna, cheese, and egg yolk, while the sweet version is pan-fried French toast, soft inside and golden outside.
No complicated steps, no special equipment, just simple homemade breakfast ideas.

These bread and egg recipes are perfect for busy mornings, family breakfast, or when you want something quick and comforting.
You can use any bread you have at home, and adjust the toppings to your taste.

🥪🥪Ingredients and recipe:
Crack 3 eggs into a large bowl and carefully remove 2 egg yolks, set the yolks aside.
Add 60 ml milk, ¼ tsp cinnamon, ¼ tsp vanilla extract, and a small pinch of salt.
Mix well and set aside.

Prepare 2 slices of bread. I’m using healthy multigrain bread, but any bread works.
Spread ½ tbsp mayonnaise evenly on one slice of bread, add one slice of ham, then grate mozzarella cheese and sprinkle some on top.

Take the second slice of bread and carefully cut off the crust, like this.
Set the center piece aside for later. Place the bread frame on top of the first slice, then transfer it to a baking tray lined with parchment paper. Repeat the same steps to make the second sandwich and place it on the tray.

Open a can of tuna, drain most of the liquid, and transfer it to a bowl.
Add 1 tbsp mayonnaise, 30 g finely diced red bell pepper, 1 chopped green onion, and ¼ onion, finely chopped. Season with salt, black pepper, and paprika, then mix well.

Spoon the tuna mixture into the bread frames on the baking tray.
Gently press it down and make a small indentation in the center.
Repeat with the second sandwich.

Place one egg yolk into the center of each sandwich.
Sprinkle mozzarella cheese around the yolk, then season the yolk lightly with salt and black pepper.

Bake in a preheated oven at 180°C (350°F) for 15 minutes.

While the sandwiches are baking, heat a non-stick pan over medium heat and melt 1 tbsp unsalted butter.

Dip one slice of bread into the egg and milk mixture, coating both sides well, then place it in the pan.
Dip the two bread pieces you cut earlier into the egg mixture, coating all sides, and add them to the pan as well.

Pour the remaining egg mixture over the bread and spread it gently with a spatula.
Cook over medium-low heat for 3–5 minutes, or until golden brown.

I’m using multigrain bread here, but you can use any bread you have at home, it will still be delicious.

Remove the thinner slice first.
The thicker slice will need a bit more time to cook through.

With these four pieces of bread, I made two recipes:
one savory egg sandwich, and one sweet French toast.

Stand the bread edges upright and toast them until golden brown.
Serve the French toast with maple syrup or honey — both are delicious.
It’s also great without any syrup, simple and healthy.

After 15 minutes, the baked egg sandwiches are ready.
Finish with sprinkle parsley, and enjoy.

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#frenchtoast
#breakfastsandwich
#quickbreakfast
#toast

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