Eggscellent breakfast!

Cinnamon egg toast sticks
Ingredient 
4 eggs 
½ cup milk  
¼ tsp ground 
cinnamon
4 to 6 bread slices
1-2 tsp butter
½ cup maple syrup

Cinnamon egg toast sticks

Method 
Beat the eggs, and add milk and cinnamon. Whip well until blended.
Cut each bread slice into three to four inch wide sticks. Soak the bread sticks in egg mixture.
Heat the non-stick pan over medium heat until hot. Add the butter and roast the bread sticks. Cook over medium heat until golden brown and no visible liquid egg remains. Serve along with maple syrup.

Eggs Benedict
Ingredient 
4 English muffins
4 slices of bacon or chicken
4 eggs
1 tsp white vinegar
1 cup butter
3 egg yolks
1 tbsp heavy cream
1 tsp ground pepper
1 tbsp lemon juice
Salt to taste

Eggs Benedict

Method 
In a pan, over medium-high heat, fry the bacon or chicken on each side until evenly browned and set aside.
Fill a large saucepan with water, and bring to a simmer. Pour in the vinegar. Carefully break the eggs in the water, and cook until the whites are set but yolks are still soft. Remove the eggs and keep it in the vessel filled with ice so that they are nicely set.
Melt the butter until bubbly in a small pan. Remove from heat before butter browns. Blend the egg yolks, heavy cream, pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in as fast as you are pouring it in. Blend in the lemon juice using the same method. Then add the remaining butter.
Place open the English muffins onto serving plates. Top with one slice of bacon or chicken, and one poached egg. Drizzle with the cream, and serve.

Paniyaram Spinach omelette
Ingredient 
4 eggs, beaten
4 tbsp spinach, chopped 
1 tbsp onion, chopped 
1 tbsp tomato, chopped 
Salt and pepper to taste

Paniyaram Spinach omelette

Method 
Heat the paniyaram chetty well and apply oil. Beat all ingredients together and pour only up to half full in the holes. 
When half done, flip the semicircles over so that the egg falls over and swells up into a round.
These round omelette can be eaten just by themselves or with any chutney. Kids love them.

Eggs Florentine
Ingredient 
2 to 3 bunches spinach 
2 tsp olive oil 
50 ml white wine vinegar 8 eggs  
4 English muffins 
A pinch of freshly 
grated nutmeg 
½ tsp freshly ground black pepper  
1 tbsp butter 
for the Hollandaise 
3 egg yolks  
¼ tsp salt    
A pinch of pepper 
2 tbsp fresh lemon juice 
½ cup unsalted butter 

Eggs Florentine

Method  
Heat a pan and add the olive oil and spinach. Turn it over using tongs and cook for few minutes.
Add vinegar and cook for few more minutes. Preheat the grill.
To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering, crack the eggs and slip them into the water without breaking the yolks. Poach the eggs until the whites are set, but the yolks are still soft.
Split the English muffins and toast them on both sides with butter. Sprinkle pepper and nutmeg on it.
To prepare the hollandaise, whip the eggs yolks well, add the salt, pepper, lime juice and set aside. 
Heat the butter in a pan and melt it. Add this hot butter to yolk mixture and blend well till smooth. 
Put a portion of spinach on each muffin half, top it with poached eggs and spoon over the hollandaise. Serve hot.

Pumpkin and peas Frittatinis
Ingredient
250 gm yellow pumpkin, peeled, deseeded and chopped into small pieces
25 gm frozen peas
100 gm feta or cheddar cheese
4 large eggs
Salt to taste

Pumpkin and peas Frittatinis

Method 
Heat the oven to 2000C. Place the pumpkin in a bowl, cover with cling film and cook in the microwave on high for five minutes until tender. 
Meanwhile, line eight holes of a muffin tin with baking parchment — allow a little overhang at the top as the frittatinis will puff up.
Divide the squash, peas and cheese between the lined muffin holes. Beat the eggs in a jug with salt, then pour into the muffin holes. Put the tin in the centre of the oven and bake for 20 minutes.
It is a good treat on the go.