Egg‑citing twist: Simple and quick egg spread recipe

Egg-based breakfasts are among my favorites. My top three choices are soft-boiled, scrambled, and egg spread. Recently, I decided to make the latter in a different way than usual. It turned out surprisingly well!

Eggs are so delicious on their own that I don't like to add too many ingredients to them. Chives and salt are usually more than enough. However, I recently prepared an egg spread for a larger group of people and had some extra ingredients I wanted to use, so I decided to break from my usual habits.

Egg spread is a classic among breakfast spreads, but adding unconventional ingredients can elevate it to a whole new level. You must always balance the flavors so that the eggs remain the star and are not overshadowed by other ingredients. This composition worked out perfectly.

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
• 7 ounces of chunk ham
• 7 ounces 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 and mix well.