Eggspread reimagined: Easy breakfast upgrade with surprising flair

Egg-based breakfasts are among my favourites. The top three are soft-boiled eggs, scrambled eggs, and egg spread. Recently, I decided to make the latter different than usual. It turned out surprisingly well!

Eggs are so delicious on their own that I don't like adding too many ingredients. Chives and salt are more than enough. However, I recently made an egg spread for a larger group of people, and I had some ingredients that I wanted to use up, so I decided not to stick to my habits.

Egg spread is a classic among breakfast spreads, but adding unconventional ingredients can elevate it to a new level. You always need to do it in a balanced way so that the eggs remain the star and are not overshadowed by other flavours. In this composition, it worked out.

To prepare egg spread, set aside some time in the morning. First, boil the eggs. After cooling, chop them finely, season, add greens, and mix with mayonnaise. If you decide to add a few more ingredients, it will take a bit more time. However, you can still confidently say it's an easy and simple recipe. Even kids can handle it. The spread pairs excellently with traditional sourdough bread.

Ingredients:              

• 6 eggs,
• 200 grams of chunk ham,
• 200 grams of chunk yellow cheese,
• a few radishes,
• a bunch of chives,
• 3 tablespoons of Greek yogurt,
• 1 tablespoon of mayonnaise,
• salt and pepper to taste.

Directions:        

1. Boil the eggs until hard, cool, and peel them. Grate them on a coarse grater or chop finely.
2. Grate the yellow cheese, ham, and radishes.
3. Chop the chives finely.
4. Mix the yogurt with the mayonnaise and season with salt and pepper.
5. Add the sauce to the ingredients, mix well.

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