3 Delicious Egg Hacks To Liven Up Breakfastbr Bookmark Article: br Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks! You can find these recipes and the full instructions on our website or below ↓↓.br br ******************************************************br br For most people, the morning cup of joe is a must. But it can be nice to enjoy a proper breakfast on the weekends when you have a bit more time to really enjoy your meal. Actually, the following three egg recipes are so good, you might just find yourself becoming an early bird in no time.br br You'll Need:br br Egg Gridbr br - 2 eggsbr - salt to tastebr - zucchinibr - spring onionsbr br Mini Omeletsbr br - 2 eggsbr - salt & pepper to tastebr - 4 oz cooked ricebr - 3 tbsp paprikabr - 2 tbsp chivesbr - crème fraîchebr br Fried Scrambled Eggsbr br - 3 eggsbr - salt & pepper to tastebr - oil for fryingbr - cherry tomatoesbr - bell peppersbr - spring onionsbr br Here's How:br br 1. Egg Grid br br For the first egg recipe, beat two eggs, season with salt, and pour the mixture into a piping bag. Grease the pan and slowly heat it. Make a grid shape with the piping bag directly in the pan and let it cook for about 5 minutes. Remove from the pan, roll it up, and garnish with a few steamed zucchini slices and fresh spring onions.br br br 2. Mini Omeletsbr br For the egg ravioli, whisk and season two eggs. Cook the rice, dice a pepper, and mix in the chives, salt, and pepper. Grease a ladle with oil, add 3-4 tbsp of the egg mixture to the hot spoon, and swirl the mixture around slightly. Fill the mini omelet with the rice mixture and fold it over. Add a dollop of crème fraîche to the plate.br br br 3. Fried Scrambled Eggsbr br Season three eggs with salt and pepper and froth them with a hand mixer. Pour some oil in a pan and heat it to about 350°F. Pass the egg mixture through a sieve into the hot oil. Use a chopstick to stir the mixture in the pan. Serve the fried scrambled eggs with cherry tomatoes, peppers, and spring onions.