Farmer’s breakfast. The best recipes for weekend mornings

Farmer’s breakfast. The best recipes for weekend mornings

If you want to enjoy a delicious breakfast, we recommend the farmer’s version. This is the best!


– 800 grams of potatoes
– salt
– 2 onions
– 100 grams of pork ham
– 2 tablespoons of oil
– pepper
– 5 eggs
– 3 tablespoons of milk
– 3/4 teaspoon paprika
– 1 tip nutmeg knife
– 2 pickled cucumbers
– 1 bunch of spring onions

How was the preparation?

Wash the potatoes and boil for 25-30 minutes over low to medium heat. Once cool, cut into rounds. Onions and ham are diced and then grilled. Add potatoes and fry a little. Separately beat eggs, milk, salt, pepper, paprika and nutmeg, writes Pour the mixture over the potatoes and let it simmer over low heat until the eggs are cooked. Cut the cucumber into strips and the scallion into rings and sprinkle on top.

BONUS: Omelet with mushrooms and cheese. A sensational recipe for a successful breakfast


2 eggs
2 teaspoons of water
2 champignon mushrooms
1 tablespoon grated cheese
1 tablespoon oil
a little chopped parsley
salt, black pepper powder

How was the preparation?

Remove the hat from the feet. The hat is wiped with a wet napkin. Cut very thin slices. Grate cheese. Beat eggs well with water, salt and pepper to taste. Heat the oil in a small skillet (about 16 cm in diameter). Gradually add the mushroom slices to the skillet and fry for about 30 seconds, as they are thin they cook quickly. Beat the eggs a few more times and pour over the mushrooms. Immediately, with a spoon, pull the mushrooms towards the center, as they tend to go towards the edges, according to

After a few seconds, you will notice that the edges of the omelette are frozen. Begin to pull the edges in so that the raw egg flows over the edges. Repeat all around the pan, until you’ve used up all the raw eggs. At some point you’ll notice that the raw egg doesn’t flow over the edge on its own and you’ll have to tilt the pan to force it to flow. If there are only a few raw eggs on top, sprinkle some cheese over the omelet. Now you can move on to the next step, but if you prefer the omelet to be cooked and browned more, cover the pan and let it sit for 1/2 minute. Transfer the omelet from the pan directly to a plate. Move the pan so that the omelette folds in half. Sprinkle with parsley and serve immediately.

Or maybe you prefer? Dutch omelette with cream cheese, cherry tomatoes and parsleyhe.


1 piece of glue
2 eggs
1 onion
1 pepper
1 bunch parsley
50 gr cream cheese
2 cherry tomatoes
3 teaspoons olive oil
1 pinch of salt
1 pinch of black pepper

How was the preparation?

Clean and cut the onion into 2 equal parts. Half of the onion is very finely chopped, and the other half we will make thin slices. Heat a skillet, add 3 teaspoons of olive oil and sauté the onions over low heat, according to

Meanwhile, cut the pepper into thin slices, which we add on top of the half-hard onions. The onions will simmer for about 10 minutes and after 10 minutes we add the red pepper for 3-4 minutes. Beat the eggs very well and add the onions and peppers. We mix very well until cubes form from the omelet. Until they separate from each other.

Spread cream cheese in one corner. Place the omelette and cherry tomatoes. Add the parsley and start rolling the pasta from the corner opposite the cream cheese to stick. Cut the lipia into 2 equal parts in the middle and it is ready to serve.

But maybe you prefer German or Turkish breakfast.


2 tablespoons olive oil
5 peeled potatoes, diced and boiled
100 grams of pressed ham
1 medium onion, chopped
1 red bell pepper, diced
3 eggs beaten like an omelet

How was the preparation?

Saute onion and pepper. Push them to the edge and add the boiled potatoes and a spoonful of oil. Chocolate for a few minutes. Add ham, salt and pepper, paprika and sauté for 2-3 minutes. Mix all the vegetables in a pan and add the parsley, writes Add the eggs, stir, and when they begin to cook, remove the pan from the heat. Eggs should have a creamy consistency. Serve immediately with tomato sauce.

This version Turkish Breakfast:


– 2 potatoes

– 2 tomatoes

– paprika

– dill – to taste

– 5 eggs

– 50 ml of oil

– 100 ml milk

– a teaspoon of salt

– a teaspoon of baking powder

– 200-250 gr wheat flour

-100 gr melted cheese

– cheese, to taste

How was the preparation?

Crack the eggs into a deep bowl. Add potatoes cut into very small cubes and chopped dill, according to Add diced tomatoes and pepper. Add oil and milk. Mix very well.

Add the sifted flour, baking powder and salt. Mix until you completely incorporate it into the composition. Transfer the resulting composition to a deep tray. Spread evenly. Lay the diced melted cheese on the surface, dipping part of it.

Sprinkle grated cheese on the next serving. Bake for 20-25 minutes in an oven preheated to 180 ° C. Cut into pieces and serve.

Google News icon Stay up to date with the latest news. Follow DCNews on Google News too

Leave a Comment

Your email address will not be published. Required fields are marked *