Easy Omelette, Feta and Lemon with Toast

 

Egg Sandwich Recipe • Egg Recipes For Breakfast • French Toast Recipe • Bread Omelette Recipe

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French toast omelette sandwich.

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French toast omelette sandwich.

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French Toast Omelette Sandwich | Egg Sandwich Hack | Egg Toast Recipe

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Ina Garten Makes Perfect Scrambled Eggs | Food Network

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Avocado on Toast 4 ways | Jamie Oliver ��

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Nigella’s dreamy Turkish Poached Eggs BBC

Video taken from the channel: BBC


Turn omelette once base has sealed and carefully remove from the pan when cooked through. Step 6 Sprinkle feta over the top, season with a little salt and pepper and serve with toast and a wedge of lemon. One key to success is to choose the right pan. Any nonstick sauté pan will do as long as it’s round with sloped sides and between 6 inches and 10 inches in diameter. The best choice for a two-egg omelet is an 8-inch omelet pan, and you’ll want to use a 10-inch omelet pan for a three-egg omelet.

Ingredients Cooking spray 1 cup chopped broccoli 2 large eggs, whisked 2 tablespoons Feta cheese, crumbled 1/4 teaspoon dried dill 2 slices rye bread, toasted. After that, all you need to do is combine the eggs, feta, and a flavor-packed spice like dried dill together in a bowl. Add the egg mixture to your pan and cook for. Ingredients Cooking spray 1 cup chopped broccoli 2 large eggs, beaten 2 tablespoons feta cheese, crumbled 1/4 teaspoon dried dill 2 slices rye bread, toasted. Add broccoli, and cook 3 minutes.

2. Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked. Instead of chives, try other fresh herbs for different flavor.Easy Omelette TipsThe keys to success in making a proper omelette are starting with a nonstick pan that is just warm enough to melt the butter before adding in the eggs, gently stirring the eggs at the beginning of the cooking process, and removing the pan from the heat when the top. Preheat oven or toaster oven to 450 degrees.

Split baguette lengthwise and lightly brush cut sides with 2 teaspoons olive oil. Bake until golden around edges, 5 minutes. Meanwhile, in a small bowl, mash together feta, 4 teaspoons oil, and lemon juice with a fork. Season the beaten eggs well with salt and pepper.

Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.. Pour. Heat 1 teaspoon of the oil in a 26 cm (10-inch) non-stick frying pan over medium heat.

Pour in one-quarter of the eggs and swirl to make an even layer. Use a spatula to draw the egg into the centre of the pan from the side as it begins to set. After about 1 minute the egg will be set around the side and underneath but moist on top.

List of related literature:

WHY THIS RECIPE WORKS: This simple open-faced egg sandwich pairs spinach, goat cheese, and tomato, along with a poached egg, on top of a toasted English muffin.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add to seven ounces of grated cheese two ounces of four, the yolks of three eggs beat up, and a little pepper and salt-all which mix together in a pan; stir this well, and add half a pint of milk.

“The Carolina Housewife” by Sarah Rutledge, Anna W. Rutledge
from The Carolina Housewife
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Sprinkle omelet with 1 tablespoon Gruyère and 2 teaspoons chives.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
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If you want to have your poached egg on toast, and at a meal other than breakfast, cut your bread especially thick, toast it, rub it with raw garlic, then top it with an egg, salt it, drizzle it with oil, and grate it with cheese and freshly cracked black pepper.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
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Sprinkle half of the tomato mixture over the omelet.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
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Once the egg begins to set, sprinkle the tomato, onion and Cheddar cheese over one side of the omelette.

“The 17 Day Diet” by Dr Mike Moreno
from The 17 Day Diet
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note: If you tolerate dairy, ¼ cup of grated Parmesan or shredded cheddar cheese would be a great addition to this frittata.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
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Using 2 spatulas, flip omelette over, then quickly arrange sautéed onion and sautéed tomato on one half of the omelette.

“Fine Haitian Cuisine” by Mona Cassion Ménager
from Fine Haitian Cuisine
by Mona Cassion Ménager
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Add the egg mixture to the pan and sprinkle with the cooked vegetables, chopped tomatoes and grated cheese.

“The Complete South African Cookbook” by Magdaleen van Wyk
from The Complete South African Cookbook
by Magdaleen van Wyk
Penguin Random House South Africa, 2018

Know that it needs to be put on top, because if you grind the cheese with the herbs and eggs, when you fry the omelet, the cheese on the bottom would stick to the pan.

“The Good Wife's Guide (Le Ménagier de Paris): A Medieval Household Book” by Gina L. Greco, Christine M. Rose
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Cornell University Press, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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153 comments

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  • I am outraged. This recipe is called Panagurski eggs (eggs from Panagurishte, historic Bulgarian town). I grew up believing that it is traditional and unique Bulgarian recipe. I know turks are excellent cooks, they have plenty of lovelly recipes. No need to steal from your neighbours.

    As if it is not enough the whole world to call ‘yogurt’ the milk fermented by Lactobacillus Bulgaricus.

    I wouldn’t have them for breakfast, becasue of the garlic.

  • This poached egg has got to be much better than anything I ate when I was in Turkey. I have to say the quality of the food was utterly disappointing in Istanbul, Ankara, Izmir, Cesme and Bodrum.. it’s nothing like other places I’ve been to( Japan, Vietnam, Thailand, Morocco, Lebanon, Israel, Mexico and Italy)

  • Hi. I just happened to click on your Recipe and I discovered you, I could watch you cook all day,Everyday! You are amazing to watch and listen too. You have a new Subscriber. I look forward to watching more of your videos. I didn’t know what Aleppo pepper flakes were 10 mins ago, I just ordered some.

  • I’m so so late but I just feel the need to say something about the magical moment at the end of this video. Around 4:25 the music comes on, and it may come from a radio( that is how i feel ) which gives it a vintage vibe, along with the playful melody put a smile on my face for how beautiful the shot is. Then comes the note at 5:01 / 5:02 where it appears to be intentionally played that way. Simultaneously, Nigella looks up and straight into the camera as if to say: There, a meal and I feel happiness. Care to join?? Just beautiful.

  • Ur going wrong making french toast without cinnamon in the mix and powered sugar at the end���� how my dad always made it when I was younger

  • I’m absolutely convinced that these Turkish Poached Eggs are really a dream, but I had to watch the video three times to see something other than Nigella.

  • I love scrambled egg but these are far too sloppy and undercooked. Nothing worse than sloppy scrambled eggs. They needed another 3 minutes.

  • The recipe itself looks interesting and I will definitely try it but… Am I the only one highly irritated by this woman? Don’t even know why…

  • This recipe is a winner Nigella.Alredy prepared it 4 times this month by demand from children..I loved ur technique of poaching.I find the vortex method too difficult to maintain shape of egg.

  • Good lord!!! So much work, not to mention the amount of dishes, pan, pot and utensils just to make a poach egg with toast dish ������

  • I used to have the worst time poaching eggs. Then, I found the “Julia Child dip in the pool” method. Take your egg, in shell, place in water that’s been boiled and turned off, for exactly ten full seconds. Pull it out and then crack into your poaching liquid. Works perfect every single time. One extra pot, no cling film…no strainers…no vinegar…no lemon juice. Love Nigella, but Julia is still the queen.

  • What is that kind of pepper she uses in the sauce? Just standard pepper flakes like you find in a pizza restaurant or is it something else?

  • best breakfast is tanduri roti with beef bone and marrow broth with lemon. trust me it will change your perspective of what a breakfast can be.

  • If it gets too hot…. It will just spit at you!…. This woman could tell anyone to go to hell!, and it would be smooth enough…., She’d send he, or she packing….. with the most refined Parisian truffles, wrapped in a Vuitton satchel!…… lol….!

  • Whole grain toast, spread with small amount of coconut oil, smashed avocado, sprinkle on Trader Joe’s Everything Bagel Seasoning. Delish.

  • I actually tried this out immediately. It went pretty well considering my track record with omelettes is mostly bad. I could’ve added more salt and definitely more cheese. Once I find out what works, I might have a new main breakfast.

  • You guys act like you discovered avocados when we been eating this for Years in Mexico… is like posting videos of how to Cook rice and Saying here are some recipes how to prepare rice..��‍♂️

  • Can you write down the ingredient while you are cooking. 4 many people who speak another language is not that easy to understand.

  • This is NOT a French rolled omelette! I would know, I made them for six years at a French restaurant. A true one is made with clarified butter, one ounce per omelette, non stick pan is a must. There is no scrambling of eggs, it is entirely done by tipping the pan forward and springing it back towards yourself an a continuous motion for at least a minute if not two. The omelette will form a very tight spiral, not a flaccid tube. When properly executed, it is a thing of beauty, tightly rolled, ovaline in shape with a generous dome. Ingredients may be added during the initial sauté, before the eggs are added. Never ever season eggs before cooking.
    I do like your channel, but as a chef with more than 35 years experience, I just couldn’t let this go.
    Cheers!

  • He actually has no idea what he’s talking about in terms of nutrition.
    The rye bread, “fake salad” isn’t that great, the calories are irrelevant too, considering there is only around 150cal in one avocado, he keeps going on about Vitamin E, not even the most important thing. The best thing about them are the healthy fats, nothing to do with unsaturated.

    Anyway, putting avocado on any type of bread aint the best, but it’s better than jam and bread

  • Here after rewatching Graham Stephan’s video about 90¢ avocado toast. Restaurants sell it for $12-15, I want to make a killer avo toast for maybe $3.50 since I’m fancy like that and like my health food. Maybe add an egg maybe and Trader Joe’s Everything But The Bagel seasoning. Add some paprika, parmesan, chili sauce, arugula or other veg or sprouts, cream cheese, crushed walnuts, and cherry tomatoes. Some good tips in this video, thanks.

  • Watching you on Create tv your food looks so damn good. I’ts how you treat your food. How you season it and throw it into the frying pan. Sticky lamb chops in one pan with carrots and orange peel etc. The slow motion editing of you squeezing the juice out of the orange right over the lamb and into the sizzling hot pan. I’m not a fan of lamb and I would devour that dish. Last night I watched you make the gnarly peanut chicken. I love food and I love to cook. Watching cooking shows is one of the things I do when I have some downtime and I have to say that your show is up there with the best of them. Your cooking show is the most appetizing to watch.

  • Would it be possible to let any cruelty stuff away just one time?.. OMG yesterday kitchen.

    Go vegan ��

    I know you love sunburning but not 365 days ; /

  • …and without ham it’s vegetarian. That’s great for me ��. And without ham and cheese, it’s vegan. Thats’s great fore my nice and nephew. �� Maybe we’ll add some vegan stuff for that. Thanks, Jamie!

  • Was hooked until we got to the `striped` 3 coloured cheese……????! WTAF? Will give it a go but with cheddar, looks tasty….apart from the cheese choice.

  • So called superfoods like avocado are one of the reasons companies are burning down precious rainforests for farmland.
    Especially avocadoes completely ruin the soil after a few crops, because the need such an enormous amount of water which leads to erosion. This is catastrophic for biodiversity as well.
    Its an example whats wrong with the world and I really do not appreciate you posting videos like this, driving up avocado consumption.

  • I would’ve made the same jokes about raw eggs until I actually tried making them this way (just butter and eggs though, no cream or WTF truffle butter??). They taste so much better when you stop cooking at this point. I even eat the eggs as well as the toast!

  • There are two types of scrambled eggs that are fundamental opposing forces of nature: runny/curdled like here, and fluffy/crumbly. I prefer mine crumbly, but still with plenty of moisture. The goopy consistency is not for me.

  • Scrambled Egg is my favorite b’fast, especially in the weekend and when can get up early and I use to add with some grated cheese, chopped smoked beef and sausage, yummm…:D

  • I can make bolognese, I can make an English breakfast, I can make cake, I can make ANYTHING…. but I can’t make Eggy bread. Last time I fried everything fell apart, smelt gross and wouldn’t cook

  • Poor Ina They won’t give you a break I saw you have some of the eggs you are just lovely charming lady we need more like you in the world thanks for your lessons I’m a terrible cook but I’m trying to learn from you tell Jeffrey to hold you and love you she is fabulous lady

  • Ina. What a charming lovely lovely lady you are with such a cute personality you’re a fabulous cook and I’m trying my best to pick up on some of your recipes thank you so much

  • I’ve apparently been doing this for years without even realizing it. Not exactly step for step, but basically with the same end result. I absolutely cannot stand brown spots on any form of scrambled eggs.

  • I can make bolognese, I can make an English breakfast, I can make cake, I can make ANYTHING…. but I can’t make Eggy bread. Last time I fried everything fell apart, smelt gross and wouldn’t cook

  • Using a stainless skillet? Mine stick if I don’t use non stick. And I’ll skip the truffle butter and maybe use a good cultured butter. Saving about $12 a pound.

  • I love scrambled egg but these are far too sloppy and undercooked. Nothing worse than sloppy scrambled eggs. They needed another 3 minutes.

  • I just tried making this. I’m not a skilled cook by any stretch of the imagination, but this was surprisingly simple and turned out great! I added ham to mine, it’s definitely in the rotation now.

  • Looks great yumm tks for sharing but honey invest in a spatchula you can get more scrambled eggs juice out of the bowl and flip it much better.Great video I will try it ��

  • I don’t think she like eggs. She likes oatmeal. If you add salt to eggs in the beginning it makes them watery, so add near end. Also, there are many chefs that will not eat truffle oil and/or butter.

  • Love Ina.
    I don’t eat anything with truffles because the way truffles are collected is very sad. They use dogs to sniff them out & the dogs don’t have a good quality of life & they wear a face mask when they sniff for the truffles. So they’re confined & it just looks inhumane.
    Something to think about.

  • I love Ina. She’s my favorite food network chef BUT I would rather be turned over to ISIS than I eat those eggs! So runny and nasty looking!!! ����������

  • Ugh every chef who does a scrambled eggs video calls theirs the “perfect scrambled eggs”. There’s no such thing, everyone likes them just a little bit differently.

  • After seeing a video similar on social media, I went looking for it this morning and this was the first one to show up. I made it just like the video, substituting shredded cheese. It came out perfect and my family LOVED them. Easy, filling breakfast. Thanks.

  • Um Hard No and pass, so sorry Ina. I prefer my scrambled eggs as follows: Spray pan with olive oil, pre heat pan on medium low heat. I do not under any circumstances add butter, milk, cream, truffle butter, bacon fat, water, salt or pepper to my eggs before i scramble them. I whip the eggs vigorously with a fork til they form tiny to medium air pockets. I pour the scrambled eggs into preheated pan and cook them til they are no longer runny and form large close to firm but not tough dried out curds and the pan is visibly dry from runny egg liquids. this should take no more than 5 to 6 minutes. Then once plated, I season with salt and pepper. You can try to call me basic, but I am. That’s how I roll. LOL

  • I actually tried this out immediately. It went pretty well considering my track record with omelettes is mostly bad. I could’ve added more salt and definitely more cheese. Once I find out what works, I might have a new main breakfast.

  • Can you make the video faster? I am starving!
    And the eggs… good God! Get some real eggs for crying out loud, preferably some that were not locked upp in a dungeon without seeing the light of day for months… Those babies are pale as f.

  • I typically do my French toast with a batter that included milk and flour. Anyone know if this concept would still work with that?

  • Only problem I have with these recipes is pre seasoning the eggs. That breaks down the protein and makes the eggs tougher. There’s no reason not to let the eggs cook a bit in the pan first, THEN season. Your eggs, preferably, should be around halfway cooked or more before seasoning.

  • This not a hack at allll……������������
    This bread & omelette has been the cheapest street food in India since decades…..
    This is nothing new….

  • I like your recipe so much, like ppl can make it easier and faster because it’s so simple. At first I watch your channel I felt like “what? Just use this & that?” And then I realize that you don’t have to buy many ingredients to make food. Again, your channel is good especially for ppl who want to try to learn how to cook something it’ so easy to follow ��

  • Ur going wrong making french toast without cinnamon in the mix and powered sugar at the end���� how my dad always made it when I was younger

  • I made the same thing with one slice of bread cut in half. Like in similar video. Put a slice of ham and sprinkle powdered sugar to make a Monte Cristo.

  • Jamie, we need more Gennaro videos. I wan’t to see him just making stuff to eat at his house. He has been trying on IG God Bless Him, but get a camera man in there once a week and just film him making dinner.

  • I made the same thing with one slice of bread cut in half. Like in similar video. Put a slice of ham and sprinkle powdered sugar to make a Monte Cristo.

  • Looks great yumm tks for sharing but honey invest in a spatchula you can get more scrambled eggs juice out of the bowl and flip it much better.Great video I will try it ��

  • yo lo hice como desayuno pero igual necesito probar el de usteddd le habra salido riquisimo a mi no me salio tan bien capaz porque no soy tan fan de huevo

  • I just tried making this. I’m not a skilled cook by any stretch of the imagination, but this was surprisingly simple and turned out great! I added ham to mine, it’s definitely in the rotation now.

  • oooh im thinking of adding some curried fried rice inside to make omurice, a more substantial meal, any one suggest this to chef jon?

  • I love watching it. ������
    I also love cooking. Thank you for the ideas �� I want to try this next time to my small channel. Fan of your Kusina ❤��☺

  • I have watched this sandwich being made a few times on social media and wanted to try. Found your video via Pinterest… Amazing detail in real time SUBSCRIBE!

  • That’s not a perfect omelette. That would have been thrown back at me as a commis. Pay your staff a decent wage and try to learn how to cook. Bell.

  • Ingredients:
    Egg yolk 20%
    Oil 20%
    Butter 30%
    Cheese -30%
    & That’s called Omlette? ��
    You’re eating mostly cheese & butter, not the Omlette

  • You have to put butter and oil in? It comes out so greasy and wet! Is there no way to enjoy an omelette without it absolutely dripping with fats and oils?

  • Is he actually using a fork to move the omelette around the pan? You should never use metal utensils on pans etc cuz it scrapes the bottom of your pan especially if you have non-stick pans

  • Less salt and way more pepper for me Jamie. lol Chefs never put enough pepper and way too much salt. I make my omlet differently because I don’t like them wet in the middle. Gotta be dry and then Swiss cheese, asparagus and lots of pepper….oh, and peppers.

  • Britain had such a bad reputation for cooking.and now the supermarkets have got food from all over the World.
    Think because of war time rationing,we did have cheap tasteless food.

  • Make sure to use that Metal fork on the teflon ladies and gents. I personally enjoy a wee bit of teflon into my omlet’s, my naturopath told me it strengthens my immune system. I rarely get sick as a result.

  • I never knew there was a French omelette style… I’ve made mine like this since 8th grade home economics! I do tend to grate in a small amount of nice, dry, mildly salty cheese before the rolling/folding.

  • that’s neither classic french style nor country french style omelette. You are getting rusty or there wasn’t much to begin withyour technique sucked for chef level

  • I tried making this for the first time: my stove thinks that it’s medium low is your medium high, so I was kinda rushed in going through the steps.

    Still turned out pretty well, tomorrow I’ll turn down the heat

  • you have no idea how it should-be done. THis thing is ridiculous. You need to SOAK the bread in egg, and then just fry the bread. You just fired the eggs with a bread on top.

  • Only problem I have with these recipes is pre seasoning the eggs. That breaks down the protein and makes the eggs tougher. There’s no reason not to let the eggs cook a bit in the pan first, THEN season. Your eggs, preferably, should be around halfway cooked or more before seasoning.

  • I like to pile up eggs to have a nice pillow which then I turn on another side just for a moment. In the end, i have super soft aired scrambled egg pillow with a bit of salt and fresh grounded black pepper on top (plus toasts ofc.):D

  • Poor Ina They won’t give you a break I saw you have some of the eggs you are just lovely charming lady we need more like you in the world thanks for your lessons I’m a terrible cook but I’m trying to learn from you tell Jeffrey to hold you and love you she is fabulous lady

  • The comments made me think he used a whole stick of butter or something. It’s not that much butter people, you will survive if you eat it.

  • Whole grain toast, spread with small amount of coconut oil, smashed avocado, sprinkle on Trader Joe’s Everything Bagel Seasoning. Delish.

  • Love the shape lol does it remind you of something else maybe?
    In all seriousness thanks for this recipe and keep up the good work.

  • For 27 years I didn’t eat omelettes, although I love eggs, because of its taste. In the army we had “omelette in the oven” ones a week. It was awful. We used to call it SpongeBob for obvious reasons. For the last year I have been making the french omelette stuff with Feta cheese and some herbs. now is one of my best food to make and eat. Chef John is it true that you have Greek origins?

  • This morning I tried to follow your advices. 1., I couldn’t remove the seed with a knife. 2., I could not remove avocado with a spoon 3., I could not cut nice slices. I guess the avocado wasn’t ripe enough yet. You could come for take a course in Budapest, you have a restaurant in the Castle.:))

  • Very good and easy �� I like something easy in the morning. Im always to fucked up in the morning to make a big some high-tec food

  • I add finely grated cheese during the folding process, before each folding move. The cheese melts inside with the heat. Tastes great, I recommend to everyone…

  • I’ve apparently been doing this for years without even realizing it. Not exactly step for step, but basically with the same end result. I absolutely cannot stand brown spots on any form of scrambled eggs.

  • Shouldn’t you not add salt to eggs right away? I’ve heard that it starts some kind of chemical reaction that breaks down the eggs and gives them a slimy texture.

  • Some lady on another channel made one with: bread, cottage cheese base, avocado slices and a fried egg on top, it looked delicious.

  • Those eggs are not you should have waited at least another 30 seconds and don’t flip the spatula so much a good scrambled egg should have nice big chunks but I guarantee the eggs were not at temperature that can give you a really bad tummy ache

  • Can you write down the ingredient while you are cooking. 4 many people who speak another language is not that easy to understand.

  • This morning I tried to follow your advices. 1., I couldn’t remove the seed with a knife. 2., I could not remove avocado with a spoon 3., I could not cut nice slices. I guess the avocado wasn’t ripe enough yet. You could come for take a course in Budapest, you have a restaurant in the Castle.:))

  • He actually has no idea what he’s talking about in terms of nutrition.
    The rye bread, “fake salad” isn’t that great, the calories are irrelevant too, considering there is only around 150cal in one avocado, he keeps going on about Vitamin E, not even the most important thing. The best thing about them are the healthy fats, nothing to do with unsaturated.

    Anyway, putting avocado on any type of bread aint the best, but it’s better than jam and bread

  • Here after rewatching Graham Stephan’s video about 90¢ avocado toast. Restaurants sell it for $12-15, I want to make a killer avo toast for maybe $3.50 since I’m fancy like that and like my health food. Maybe add an egg maybe and Trader Joe’s Everything But The Bagel seasoning. Add some paprika, parmesan, chili sauce, arugula or other veg or sprouts, cream cheese, crushed walnuts, and cherry tomatoes. Some good tips in this video, thanks.

  • Watching you on Create tv your food looks so damn good. I’ts how you treat your food. How you season it and throw it into the frying pan. Sticky lamb chops in one pan with carrots and orange peel etc. The slow motion editing of you squeezing the juice out of the orange right over the lamb and into the sizzling hot pan. I’m not a fan of lamb and I would devour that dish. Last night I watched you make the gnarly peanut chicken. I love food and I love to cook. Watching cooking shows is one of the things I do when I have some downtime and I have to say that your show is up there with the best of them. Your cooking show is the most appetizing to watch.

  • Would it be possible to let any cruelty stuff away just one time?.. OMG yesterday kitchen.

    Go vegan ��

    I know you love sunburning but not 365 days ; /

  • …and without ham it’s vegetarian. That’s great for me ��. And without ham and cheese, it’s vegan. Thats’s great fore my nice and nephew. �� Maybe we’ll add some vegan stuff for that. Thanks, Jamie!

  • I like your recipe so much, like ppl can make it easier and faster because it’s so simple. At first I watch your channel I felt like “what? Just use this & that?” And then I realize that you don’t have to buy many ingredients to make food. Again, your channel is good especially for ppl who want to try to learn how to cook something it’ so easy to follow ��

  • So called superfoods like avocado are one of the reasons companies are burning down precious rainforests for farmland.
    Especially avocadoes completely ruin the soil after a few crops, because the need such an enormous amount of water which leads to erosion. This is catastrophic for biodiversity as well.
    Its an example whats wrong with the world and I really do not appreciate you posting videos like this, driving up avocado consumption.

  • Scrambled Egg is my favorite b’fast, especially in the weekend and when can get up early and I use to add with some grated cheese, chopped smoked beef and sausage, yummm…:D

  • There are two types of scrambled eggs that are fundamental opposing forces of nature: runny/curdled like here, and fluffy/crumbly. I prefer mine crumbly, but still with plenty of moisture. The goopy consistency is not for me.

  • I would’ve made the same jokes about raw eggs until I actually tried making them this way (just butter and eggs though, no cream or WTF truffle butter??). They taste so much better when you stop cooking at this point. I even eat the eggs as well as the toast!

  • DISGUSTING. I’ve lost all faith in this woman’s cooking, seeing her serve eggs that aren’t cooked. I think people who like runny yolks in fried eggs are those who convert to scrambled, and still want them “yolky.” I have always ONLY done scrambled eggs, and they need to be solid, not runny.

  • i love eggs… i love omelets but i still dont like runny eggs…. the inside of the omelete is still runny and i dont care if its the right way or a 5 star Michelin recommendation.. aside from that, everything was great.. i would just cook it longer

  • Ina. What a charming lovely lovely lady you are with such a cute personality you’re a fabulous cook and I’m trying my best to pick up on some of your recipes thank you so much

  • Oh lord people are so judgmental!
    Too runny? Cook it more! To your taste! Lol besides, who in the world doesn’t know how to make scrambled eggs??

  • Um Hard No and pass, so sorry Ina. I prefer my scrambled eggs as follows: Spray pan with olive oil, pre heat pan on medium low heat. I do not under any circumstances add butter, milk, cream, truffle butter, bacon fat, water, salt or pepper to my eggs before i scramble them. I whip the eggs vigorously with a fork til they form tiny to medium air pockets. I pour the scrambled eggs into preheated pan and cook them til they are no longer runny and form large close to firm but not tough dried out curds and the pan is visibly dry from runny egg liquids. this should take no more than 5 to 6 minutes. Then once plated, I season with salt and pepper. You can try to call me basic, but I am. That’s how I roll. LOL

  • Using a stainless skillet? Mine stick if I don’t use non stick. And I’ll skip the truffle butter and maybe use a good cultured butter. Saving about $12 a pound.

  • Nigella love your shows.what stands out in your shows is that you are so passionate about cooking and you make it look so easy and enjoyable

  • Eggs are NOT done!! Truffle butter, yuck, plus it is expensive, not enough pepper. Why no cheese? How does she know if the eggs are good? She only tasted the toast!!

  • I love watching it. ������
    I also love cooking. Thank you for the ideas �� I want to try this next time to my small channel. Fan of your Kusina ❤��☺

  • I don’t think she like eggs. She likes oatmeal. If you add salt to eggs in the beginning it makes them watery, so add near end. Also, there are many chefs that will not eat truffle oil and/or butter.

  • Love Ina.
    I don’t eat anything with truffles because the way truffles are collected is very sad. They use dogs to sniff them out & the dogs don’t have a good quality of life & they wear a face mask when they sniff for the truffles. So they’re confined & it just looks inhumane.
    Something to think about.

  • I love Ina. She’s my favorite food network chef BUT I would rather be turned over to ISIS than I eat those eggs! So runny and nasty looking!!! ����������

  • Ugh every chef who does a scrambled eggs video calls theirs the “perfect scrambled eggs”. There’s no such thing, everyone likes them just a little bit differently.

  • After seeing a video similar on social media, I went looking for it this morning and this was the first one to show up. I made it just like the video, substituting shredded cheese. It came out perfect and my family LOVED them. Easy, filling breakfast. Thanks.

  • DISGUSTING. I’ve lost all faith in this woman’s cooking, seeing her serve eggs that aren’t cooked. I think people who like runny yolks in fried eggs are those who convert to scrambled, and still want them “yolky.” I have always ONLY done scrambled eggs, and they need to be solid, not runny.

  • Some lady on another channel made one with: bread, cottage cheese base, avocado slices and a fried egg on top, it looked delicious.

  • Can you make the video faster? I am starving!
    And the eggs… good God! Get some real eggs for crying out loud, preferably some that were not locked upp in a dungeon without seeing the light of day for months… Those babies are pale as f.

  • I typically do my French toast with a batter that included milk and flour. Anyone know if this concept would still work with that?

  • Is that the di Oro Living silicone spatula? I’ve been wanting one since I saw it on America’s test kitchen, but don’t have a good enough reason to buy it.

  • This not a hack at allll……������������
    This bread & omelette has been the cheapest street food in India since decades…..
    This is nothing new….

  • Jamie, we need more Gennaro videos. I wan’t to see him just making stuff to eat at his house. He has been trying on IG God Bless Him, but get a camera man in there once a week and just film him making dinner.

  • I was really excited to try this and I thought it was delicious..my boyfriend on the other hand forced himself to eat it and then vommed it all up…ugh.

  • I thought that french omelette is one made over a steam bath (kind of a part of Benedict sauce but an omelette). Oh nevermind it’s scrambled eggs french way. But it really almost the same thing.

  • Was hooked until we got to the `striped` 3 coloured cheese……????! WTAF? Will give it a go but with cheddar, looks tasty….apart from the cheese choice.

  • Very good and easy �� I like something easy in the morning. Im always to fucked up in the morning to make a big some high-tec food

  • Those eggs are not you should have waited at least another 30 seconds and don’t flip the spatula so much a good scrambled egg should have nice big chunks but I guarantee the eggs were not at temperature that can give you a really bad tummy ache

  • yo lo hice como desayuno pero igual necesito probar el de usteddd le habra salido riquisimo a mi no me salio tan bien capaz porque no soy tan fan de huevo

  • I like chanells which shows in less than two minutes without much explanation. Anything in less than two minutes, I will watch. Maximum I can tolerate 4 minutes…I do watch with X2 speed. I liked your preparation… simple and fast. No unnecessarily talking.

  • you have no idea how it should-be done. THis thing is ridiculous. You need to SOAK the bread in egg, and then just fry the bread. You just fired the eggs with a bread on top.

  • You guys act like you discovered avocados when we been eating this for Years in Mexico… is like posting videos of how to Cook rice and Saying here are some recipes how to prepare rice..��‍♂️

  • I have watched this sandwich being made a few times on social media and wanted to try. Found your video via Pinterest… Amazing detail in real time SUBSCRIBE!

  • That’s not a perfect omelette. That would have been thrown back at me as a commis. Pay your staff a decent wage and try to learn how to cook. Bell.

  • Im 17 and I’ve never made anything. Did this step by step dad loved it. Quarantine got me feeling some type of way. Great tutorial

  • Ingredients:
    Egg yolk 20%
    Oil 20%
    Butter 30%
    Cheese -30%
    & That’s called Omlette? ��
    You’re eating mostly cheese & butter, not the Omlette

  • Is he actually using a fork to move the omelette around the pan? You should never use metal utensils on pans etc cuz it scrapes the bottom of your pan especially if you have non-stick pans

  • Less salt and way more pepper for me Jamie. lol Chefs never put enough pepper and way too much salt. I make my omlet differently because I don’t like them wet in the middle. Gotta be dry and then Swiss cheese, asparagus and lots of pepper….oh, and peppers.

  • Britain had such a bad reputation for cooking.and now the supermarkets have got food from all over the World.
    Think because of war time rationing,we did have cheap tasteless food.

  • Make sure to use that Metal fork on the teflon ladies and gents. I personally enjoy a wee bit of teflon into my omlet’s, my naturopath told me it strengthens my immune system. I rarely get sick as a result.

  • I never knew there was a French omelette style… I’ve made mine like this since 8th grade home economics! I do tend to grate in a small amount of nice, dry, mildly salty cheese before the rolling/folding.

  • that’s neither classic french style nor country french style omelette. You are getting rusty or there wasn’t much to begin withyour technique sucked for chef level

  • I tried making this for the first time: my stove thinks that it’s medium low is your medium high, so I was kinda rushed in going through the steps.

    Still turned out pretty well, tomorrow I’ll turn down the heat

  • I thought that french omelette is one made over a steam bath (kind of a part of Benedict sauce but an omelette). Oh nevermind it’s scrambled eggs french way. But it really almost the same thing.

  • Is that the di Oro Living silicone spatula? I’ve been wanting one since I saw it on America’s test kitchen, but don’t have a good enough reason to buy it.

  • I like to pile up eggs to have a nice pillow which then I turn on another side just for a moment. In the end, i have super soft aired scrambled egg pillow with a bit of salt and fresh grounded black pepper on top (plus toasts ofc.):D

  • i love eggs… i love omelets but i still dont like runny eggs…. the inside of the omelete is still runny and i dont care if its the right way or a 5 star Michelin recommendation.. aside from that, everything was great.. i would just cook it longer

  • The comments made me think he used a whole stick of butter or something. It’s not that much butter people, you will survive if you eat it.

  • Shouldn’t you not add salt to eggs right away? I’ve heard that it starts some kind of chemical reaction that breaks down the eggs and gives them a slimy texture.

  • Love the shape lol does it remind you of something else maybe?
    In all seriousness thanks for this recipe and keep up the good work.

  • For 27 years I didn’t eat omelettes, although I love eggs, because of its taste. In the army we had “omelette in the oven” ones a week. It was awful. We used to call it SpongeBob for obvious reasons. For the last year I have been making the french omelette stuff with Feta cheese and some herbs. now is one of my best food to make and eat. Chef John is it true that you have Greek origins?

  • This is NOT a French rolled omelette! I would know, I made them for six years at a French restaurant. A true one is made with clarified butter, one ounce per omelette, non stick pan is a must. There is no scrambling of eggs, it is entirely done by tipping the pan forward and springing it back towards yourself an a continuous motion for at least a minute if not two. The omelette will form a very tight spiral, not a flaccid tube. When properly executed, it is a thing of beauty, tightly rolled, ovaline in shape with a generous dome. Ingredients may be added during the initial sauté, before the eggs are added. Never ever season eggs before cooking.
    I do like your channel, but as a chef with more than 35 years experience, I just couldn’t let this go.
    Cheers!

  • oooh im thinking of adding some curried fried rice inside to make omurice, a more substantial meal, any one suggest this to chef jon?

  • I add finely grated cheese during the folding process, before each folding move. The cheese melts inside with the heat. Tastes great, I recommend to everyone…

  • Eggs are NOT done!! Truffle butter, yuck, plus it is expensive, not enough pepper. Why no cheese? How does she know if the eggs are good? She only tasted the toast!!

  • I am going to try it,,wish me luck guys!!
    the only thing that I’m scared of is the smell anytime I make eggs the whole house smells like egg and butter ��

  • I am very senior Bank executive…now in COVID doing my own cooking…can you guide me as to why my boiled eggs don’t peel smoothly…what is the right way to do it.

  • Oh lord people are so judgmental!
    Too runny? Cook it more! To your taste! Lol besides, who in the world doesn’t know how to make scrambled eggs??