ORDAS recommend: My TOP3 Easy&Fast breakfast

Everybody wants to eat easy & fast breakfast, in the morning. We don’t want to eat every morning only sandwiches, or muesli, but we don’t have time for something more…I have a few really great recipes for you.


Cook time: 5 minutes

Cannot be frozen 

Serves: 2


2 eggs

2 tablespoons whole milk

1 tablespoon clarified butter (or whole butter)

Salt and ground black or white pepper (to taste)

Filling of your choice


  • Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
  • Heat a heavy-bottomed 6- to 10-inch nonstick sauté pan over medium-low heat (see note below on pan sizes). Add the butter and let it melt.
  • Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You’re going to want to work up a sweat here. If you’re not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you’re trying to beat as much air as possible into the eggs.
  • When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set.
  • With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
  • Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
  • Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
  • If you’re adding any other ingredients, now’s the time to do it (see below.) Spoon your filling across the center of the egg in straight line.
  • With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don’t overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don’t let it get brown.
  • Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.

Serve and enjoy!

2. Dutch Baby Pancake

Cook time: 15 minutes

Can be frozen 

Serves: 2


1/2 cup all-purpose flour

1/2 cup whole or 2% milk

2 large eggs

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon fine salt

2 tablespoons unsalted butter

Powdered sugar, maple syrup, and jam, for serving


  • Blend the batter: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidy.
  • Rest the batter: Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid. •Heat the pan and oven: Meanwhile, place the skillet you’re using on a middle rack to warm along with the oven. Heat the oven to 425°F.
  • Melt the butter: When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
  • Add the batter: Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.
  • Bake the Dutch baby: Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.
  • Serve while hot: You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar. Cut into wedges and serve with maple syrup or jam.


3. Fish and chips

Cook time: 45 minutes

Cannot be frozen 

Serves: 4


1500 ml oil, for deep-frying

1kg potatoes, peeled and cut into chips

800 g fish fillet of your choice

2 tbsp lemon juice

6-7 tbsp plain/ all pupose flour

2 eggs

100 g breadcrumbs for coating


  • Prepare the deep- fryer and heat the oil to 170 C or  heat the oil in a large saucepan. The oil is hot enough when small bubbles appear on a wooden spoon handle dipped into the oil.
  • Fry the potato chips in batches for 5 minutes until they are soft but have not changed color. Take out and drain on paper towels.
  • Turn up the temperature to 190C and fry the potatoes again in batches for 2 minutes until brown and crispy. Take out and drain thoroughly; keep warm.
  • Season the fish with salt and pepper and drizzle with lemon juice. Beat the egg and place the flour and breadcrumbs on plates.
  • Turn the fish in the flour, dip it into the egg and then coat it in the breadcrumbs. Fry in the deep-fryer (or saucepan) at 170C in batches for 4 – 5 minutes until golden brown.
  • Sprinkle the chips with salt and serve with the fish.


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