Breakfast with porridge, eggs, cheese, and fruit

Name: Breakfast with porridge, eggs, cheese, and fruit
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 60 g oats; 60 g buckwheat; 2 pcs eggs; 100 g cottage cheese; 2 pcs whole grain bread; 30 g hard cheese; 10 g herbs; 150 g vegetable mix; 150 g fruit; 30 g dried fruit; 30 g nuts; 1 tbsp honey; 200 ml water; 1 tbsp oil; to taste salt; to taste black ground pepper

A set of dishes suitable for starting the morning, with the option to add dried fruits, nuts, and honey for dessert.

Total: 40 min
Servings: 2
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 780
Protein: 35 g
Fat: 33 g
Carbs: 89 g

Ingredients

for 2 servings

oats60 g
buckwheat60 g
eggs2 pcs
cottage cheese100 g
whole grain bread2 pcs
hard cheese30 g
herbs10 g
vegetable mix150 g
fruit150 g
dried fruit30 g
nuts30 g
honey1 tbsp
water200 ml
oil1 tbsp
saltto taste
black ground pepperto taste

Method

8 steps

For oatmeal or buckwheat porridge: cover the grain with water in a 1:3 ratio, add a pinch of salt, bring to a boil, and cook over low heat for 15-20 minutes until done. Serve on plates.
For the omelet: beat the eggs with a pinch of salt and pepper. Heat a skillet with oil, pour in the egg mixture, and fry until done.
For boiled eggs: boil the eggs until hard-boiled (about 10 minutes after boiling). Peel them.
For sandwiches: toast the whole grain bread in a toaster or on a dry skillet. Rub the bread slices with hard cheese and top with finely chopped herbs.
For stewed vegetable mixes: prepare the vegetable mix according to the package instructions or stew in a skillet with a small amount of water until soft.
For fruit salad: dice the fruit and mix.
Serve the cottage cheese separately.
Serve the dried fruits, nuts, and honey as dessert.