The chef offered three unusual ways to cook eggs for breakfast

An egg baked in toast bread with extra filling can be an unusual and hearty alternative to the usual breakfast options, Konstantin Pavlov, brand-chef of the Level Kitchen service, told Izvestia's gastronomic project "Food without Borders".

For its preparation you will need two slices of toasted bread, which should be greased with olive oil and cut out the pulp in one of them, leaving a square frame of crust. Both slices of bread should then be joined and placed on a baking tray lined with parchment. In the resulting hollow, evenly lay the filling to your taste. This can be ham, lightly salted salmon, chicken or turkey fillet, as well as vegetables, mushrooms, salad leaves, sauces and seasonings. Pour the raw egg on top so that the yolk remains whole. Sprinkle with cheese and bake the dish in an oven preheated to 185-190℃ for about 12-15 minutes, until the bread is browned.

"For the base of the dish, besides toast, you can choose a croissant or a brioche bun. Carefully cut off their top part, and then take out the pulp so as not to tear the walls," advised the expert. - By the way, the cut out pulp can also be baked in the oven for 4-5 minutes and put on top of cooked dishes. The rest of the cooking steps are similar to the variant with toasted bread".

The second non-standard dish for breakfast is a layered omelet on a skillet. For it you will need three eggs, which should be combined and lightly mixed with milk or water, bringing the mixture to homogeneity. Then pour 1/3 of the resulting mass on a moderately heated skillet with vegetable oil. Allow about 1-2 minutes for the omelet to set, after which spread the ham evenly over the entire surface and in this condition, cook the omelet until cooked through or golden. Then roll the omelet twice: first in half into a half circle, then in half again into a quarter circle. Obtained from the omelet triangle leave on the pan with a sharp spout to the center. And repeat the manipulations with another third of the mixture - this time distribute the cheese on the pancake and carefully wrap it around the first triangle in the same way: in half and up to a quarter. Finally, sprinkle the remaining third with finely chopped parsley and repeat the steps in order. The finished three-layer omelet triangle can be additionally fried on both sides with butter.

"Choosing any type of filling, it is important to cut it into a thin straw two millimeters thick or a small cube of three millimeters - so it will be more convenient to wrap the pancakes," explained Pavlov.

The third unusual way to prepare an egg dish - baked under a cheese crust yolks on the airy protein mass.

Separate the yolks from the whites without damaging the yolks. Add a pinch of salt to the whites and whisk them into a stiff foam in a clean, dry bowl, otherwise they will not rise. Spread them into molds greased with a little olive oil. Portioned parchment muffin molds work well. Using a small spoon, make a funnel-shaped depression in the whites, in each of which carefully place one yolk and sprinkle with grated cheese. Bake the dish in an oven preheated to 200℃ for about 8-10 minutes. To determine the readiness, pierce the dish with a toothpick: the egg will be slightly damp inside from its own moisture, while the outside will be crispy. Serve the dish hot, either directly in the molds or without them.

Detailed recipes for these and other dishes, as well as other tips from chefs, can be read in Izvestia's zen channel "Food without Borders".