I know that this is quite the trivial answer, but my preferred instant breakfast is an oatmeal porridge. This isn't really cooking, but as it's a warm breakfast it sure feels like cooking (much better than the usual cereals & milk).

Ingredients:

• 2 Tbsp White Oats
• 1-2 tsp Honey/Molasses
• 1/2 tsp Ground Cinnamon
• 1 handful Raisins
• 4-8 Tbsp Boiling Water

Preparation:

• Just mix everything together and let rest for 2 minutes.

You can replace the honey with sugar, the cinnamon with dark cocoa powder and the raisins with chocolate chunks.

Hi, this is my favorite breakfast:

Cheese omlet, take 5 min to make and very healthy: • 1/3 cup Parmesan Cheese (grated) • 1 tbsp Parsley (finely chopped) • 1 tbsp Fresh Mint (finely chopped) • 4 Eggs • Salt and black pepper to taste • 1/4 cup Milk • 1/4 cup Scallions (finely chopped) • 2 tbsp Butter

n a mixing bowl beat the eggs with the salt and pepper until it starts bubbling. • Beat in the milk, mint, parsley, scallions, and cheese. In a heavy skillet melt the butter over moderate heat. • Pelt in the egg mixture and spread it out evenly. • Reduce the heat to low and cover it fully and cook until the edges of the omelet begin to get firm. • Uncover and run a spatula around the edges to keep it from sticking to the pan. • When the center of the omelet is almost firm, place a plate over the skillet and invert, dropping the omelet onto the plate. • Gently slide it back into the pan, cover, and cook for a few minutes longer until the underside is lightly browned. • Slide out onto a serving plate, cut into wedges, and serve at once.

French food is the best, here are some french recipes for breakfast:

Eggs with Black Truffles Recipe - Brouillade de Truffes

•8 large eggs

•1 ounce black truffles, finely chopped or shaved

•6 tablespoons butter, softened

•3/4 teaspoon salt

•1/2 teaspoon ground white pepper

Preparation: Heat water to simmering in a double boiler. Whisk together the eggs and truffles in the top portion of the double boiler and add the butter. Continue whisking the eggs over the simmering water until they form small curds resembling cottage cheese. Remove the eggs from the heat, season with the salt and pepper, and then serve immediately, while hot.

This recipe makes 4 servings. Cook’s note: Take care to continue whisking the eggs as they cook to produce this recipe’s signature curd-like texture. If you allow the eggs to cook without stirring, they will produce a scrambled egg texture - not the intended result.

French Breakfast Crepes

(5 servings)

3 eggs 1 and 3/4 cups milk 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt Solid shortening Fresh slices of strawberries maple syrup (best if warm) Combine flour, baking soda, and salt. In a separate bowl, beat eggs and milk with a wire whisk and add to flour mixture. Wisk until lumps are smooth.

Melt 1 tablespoon of shortening in a pan over moderately high heat. When shortening begins to smoke, it's time to add the batter. Place 2 serving spoons of batter in a circular direction. Using the back of the spoon, quickly spread the batter to cover the bottom of your pan (cast iron pans work best) and fill any holes.

Flip when underside browns and sides begin to curl. Brown this side and serve immediately. Repeat with rest of batter. Garnish with fresh fruit and serve with warm maple syrup. This makes about 10 crepes. 2 crepes make a nice serving.

French Breakfast Puffs recipe

Ingredients: 1 ½ cups of flour. 1 ½ teaspoons of baking powder. ½ teaspoon of salt. ¼ teaspoon of nutmeg. 1/3 cup of sweet butter, cubed. ½ cup of sugar. 1 medium egg. ½ cup of milk. ¼ lb of butter, melted. ½ cup of sugar. 1 teaspoon of cinnamon.

Preparation Instructions: Combine the butter, sugar and egg in a food processor; mix thoroughly.

Sift together flour, baking powder, salt and nutmeg. Gradually add this dry mixture and the milk to the mixture in the food processor, with the last addition being milk.

Fill greased muffin tin two-thirds full.

Preheat your oven to 350°F (180°C).

Bake for 20-25 minutes, until golden brown.

Remove from muffin tin and roll in melted butter, then in a mixture of the remaining ½ cup of sugar and the cinnamon.

Serve hot.

French Toast

Ingredients:

• Eggs
• Bread--nearly any kind will do.
• Milk
• Butter
• Maple syrup
• Cinnamon

Directions:

1. Start by preheating a griddle on medium heat. Place a tablespoon of butter onto the griddle.

2. Reduce the heat to medium-low. Mix 2 eggs with 1/4 cup of milk. Whisk until the yolk is throughly mixed.

3. Dip the bread into the milk-egg mixture, coating both sides, then place onto the griddle.

4. Sprinkle cinnamon onto each slice. Cook each side until golden brown. Serve with maple syrup immediately. Enjoy!

Traditional-style confit of porc

Ingredients : Traditional-style confit of pork for 6 to 8 persons :

2 kg (4 lb) boneless pork filet 8 garlic cloves, degermed and cut in long sticks 3 shallots, peeled and cut in 2 thyme and bay leaves (2) 100 grams (3 oz) coarse sae salt 10 grams (1/3 oz) crushed black pepper beans 500 grams (2 lb) lard (pork fat)

Direction : 1/pre-heat the oven at 290°F 2/pour the lard into an ironcast deep pan and melt it down. Add the crushed pepper and the 2 bay leaves, a little thyme and the shallots 3/in the meantime, prick the pork filet, insert the garlic sticks in it and roll the filet into the salt and put it into the pan. Cover with a lid, make the fat sligntly boiling and put the pan into the oven during 3 hours 4/take the pork out of the pan with care using a skimmer, put it in a large bowl, filter the fat and pour it onto the pork to cover it. Let it cool down and keep it into the fridge for at least 2 full days before heating it.

It it cold on roasted bread or in slices with a salad or roast the porc slices and serve it with potatoes browned in the pork fat.