Creamy scrambled eggs with cheese toast

Supplements can be as varied as the contents of your refrigerator allow. Meat, fish, vegetables, legumes, herbs - their number is limitless. We settled on a simple combination of sweet pepper and spinach.

After washing the spinach leaves, simmer them in a skillet with a little oil and chopped garlic. In less than a minute, the leaves will fade - you're done.

Chop canned peppers. You can also replace it with fresh one, having previously fried it before adding it to the dish.

Grease any suitable baking dish. You can cook a couple of eggs at once in a larger ceramic pan (like ours) or beat one egg at a time into custom muffin tins.

Place vegetables in the bottom of the dish.

Gently beat in a couple of eggs on top, being careful to keep the yolk intact. Pour in 45 ml heavy cream and sprinkle with cheese. Also add salt, dried tarragon and chili flakes.

Depending on the size of the eggs, the shape used and the desired degree of yolk doneness, the baking time can vary from 15 to 25 minutes at 190 degrees.

While the main course is cooking, you can do some cheese toast. Place a couple of thick slices of cheese between two slices of bread and send everything to a grill.

Cut the finished toast in half lengthwise.

After baking, the protein at the edges will set, and in the center it will remain creamy and mixed with cream and yolks.

You can eat eggs with a bite with toast or dipping each of them into a creamy core.