Breakfast recipes: super silky scrambled eggs and Sicilian omelet

Breakfast is the most important, and arguably the most fun, meal of the day. Switch up your eggs with these two must-try recipes.

Once you try this dish, you may never want your eggs any other way. Cream cheese gives the eggs a delicate, smooth texture that drapes your palate in irresistible silkiness.

Prep time: 5 min

Cook time: 5 min 

Serves 2

• 30 g (2 tbsp) unsalted butter
• 50 g (1/4 c) cream cheese
• 4 eggs, lightly beaten
• 1 g (1/4 tsp) salt
• Pinch of freshly ground black pepper

1. Melt the butter in a small nonstick skillet over medium heat. When the butter foam subsides, add the cream cheese and cook, stirring until melted, about 45 seconds.
2. Stir in the eggs, salt and pepper and cook, stirring, until the eggs are soft and set, about one and a half minutes.

For added flavour and a nice contrast, stir in 10 grams (two teaspoons) finely chopped fresh chives with the eggs.

The typical omelet contains predictable add-ins like ham, peppers, tomatoes and onions. This version is special: spaghetti takes the starring role, supported by eggs, bacon, cheese and sun-dried tomatoes. It's great for breakfast and hearty enough to serve for dinner!

Prep time: 10 min

Cook time: 35 min 

Serves 6

• 175 g (6 oz) spaghetti
• 8 slices bacon
• 8 large eggs, lightly beaten
• 75 g (3 oz) sharp provolone cheese, shredded
• 75 g (1/3 c) chopped oil-packed sun-dried tomatoes
• 75 g (1/3 c) grated Parmesan cheese
• 2 g (1/2 tsp) salt
• 1 g (1/4 tsp) freshly ground black pepper
• 375 ml (1 1/2 c) prepared tomato sauce

1. Preheat the oven to 200°C (400°F). Bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package directions. Drain the spaghetti in a colander and run under cold water to stop the cooking. Drain again.
2. Heat a large ovenproof nonstick skillet over medium heat and add the bacon slices. Cook the bacon, turning occasionally, until crisp, about four minutes per side. Transfer the bacon to a paper–towel lined plate to cool. Chop the bacon and reserve. Discard all but 30 millilitres (two tablespoons) of the bacon fat in the skillet.
3. In a large bowl, combine the eggs, bacon, provolone, tomatoes, Parmesan, salt and pepper, mixing well. Stir in the spaghetti.
4. Return the skillet to the stove and heat the bacon fat over medium-high heat until hot. Add the egg mixture to the skillet and cook until the eggs begin to set, two to three minutes. Transfer the skillet to the oven and bake until completely set, 11 to 12 minutes. If desired, lightly brown the top of the omelet under the broiler.
5. Meanwhile, heat the tomato sauce in a small pot over medium heat until hot.
6. To serve, cut the omelet into six wedges and top each with 50 millilitres (1/4 cup) of the tomato sauce.

Pull out all the stops: sauté some minced garlic and onion in olive oil and stir it, along with some pitted chopped calamata olives, into the egg mixture.

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