Classic Breakfast for Two

Do you want to prepare a delicious and simple breakfast after Easter that makes use of leftover holiday treats? Toasted bread with pieces of hard-boiled Easter eggs, a bit of butter or avocado, and a pinch of salt and pepper is a quick yet nutritious choice.

Breakfast: Toast and Easter Eggs

This is a simple yet delicious breakfast that combines crispy toast with hard-boiled eggs (Easter eggs) naturally dyed with onion skins. The combination offers a perfect balance between the crunchiness of the bread and the soft texture of the eggs while adding a traditional touch to the meal.

How to Prepare the this breakfast:

Toast:

Lightly toast slices of bread (white, whole grain, or toast bread) in a toaster or on a dry pan until golden brown and crispy.

Optionally, spread with butter, honey, jam, or avocado.

Easter Eggs (Dyed with Onion Skins):

Ingredients:

4 eggs

Brown onion skins (the more you use, the deeper the color)

1 tablespoon vinegar

Water

Instructions:

Place the onion skins in a pot and cover them with water. Bring to a boil and let simmer for about 10–15 minutes to release the color.

Carefully add the eggs to the onion skin broth and add vinegar to help the color stick to the shells.

Simmer on medium heat for another 10 minutes.

Once the eggs are cooked, leave them in the water for a deeper color (you can let them sit for a few hours or overnight for a richer shade).

Remove the eggs from the water and rub them with a drop of oil for a beautiful shine.

Serving:

Peel the eggs or serve them unpeeled as decoration on the plate. Pair them with toasted bread and optionally add butter, cheese, or fresh vegetables.

This is a perfect breakfast that combines tradition and simplicity.

Other ideas like this for breakfast: