Breakfast Plate Recipe

Preparing the Scrambled Eggs

Begin by cracking two eggs into a bowl. Whisk them together with a pinch of salt and pepper until well combined. Heat a non-stick skillet over medium heat and add a teaspoon of butter or oil. Once the butter has melted, pour in the eggs. Let them sit without stirring for a few seconds until they begin to set around the edges. With a spatula, gently push the eggs from the edges towards the center, allowing the uncooked eggs to flow to the edges. Continue to cook, stirring gently, until the eggs are softly set. Remove from heat and transfer to a plate.

Preparing the Vegetables

While the eggs are cooking, slice half of a red bell pepper and a few slices of cucumber. Aim for thin slices that are easy to eat and aesthetically pleasing on the plate. Arrange them nicely around the scrambled eggs.

Serving the Meal

Toast two slices of rye bread until they are crispy and golden brown. Place the toast on the plate alongside the scrambled eggs and sliced vegetables. Add a lemon wedge for a refreshing zesty flavor. Prepare a cup of coffee to your liking and serve it with the meal. Enjoy your balanced and flavorful breakfast!