Fantastic ideas for breakfast

Let's start with two all time favorites when it comes to breakfast, dishes which are made quickly and allow you to use up left overs.

Pain Perdu
It is an easy and delicious way of using one-day old white bread and you can make it either sweet or savory.
The base:
Mix one egg, milk and a pintch of salt in a small bowl.

For the sweet pain perdu, slice the bread into 1 inch slices and soak in the mix for 10 seconds.
Put into a hot pan and fry from both sides.
Mix jam of your choice with a bit of lemon juice and powder sugar.
Place bread on a plate and garnish with jam.

For the savory pain perdu, slice red onions in a pan with sugar until caramelized and golden brown. Add sliced mushrooms, season with salt and pepper and finely chopped chilli.
Pile mushrooms and onions on top of the bread and sprinkle with chives.

Another great savory starter is toast with chorizo sausage.
Dice chorizo sausage and fry in a pan, without any oil, until crisp. Add beans, canned or soaked in water over night. Wash and half cherry tomatoes and squash them before adding to the pan. This will release the flavor of the cherries into the pan-fry. Stir, add a pintch of sugar and season with rosemary, reduced balsamic vinegrette, salt and pepper.
In another pan, put some butter and a glove of garlic and roast the sliced bread until crisp.
Pile up the pan-fry onto the bread and top with basil.

Eggies in a basket
This classic recipie will garantee you a great breakfast for you and your favorite hot guy.
Buy medium sized, free-range eggs and large, sliced white bread.
Place the bread on a wooden board and cut out a square from the middle, removing about half of the bread's volume.
Heat pan and put in butter. Bread into the pan and roast on one side for a moment, then break one egg into each square of your bread slices. Wait until you can see through the egg that the side on the pan is turning white. Carefully use a stainless steel turner to gently slide under the bread and in one smooth and fast motion, flip the bread with the egg. Cook for another minute, touch the egg yolk slightly to insure that it stays soft and runny inside. Sprinkle salt pepper and chillis or cayenne pepper on top and serve immediately with freshly pressed oranje juice.