EGGS IN SOUR CREAM
Hard-boiled eggs are cut into large pieces, placed in a greased skillet, seasoned with salt, covered with sour cream, and baked in the oven for 20 minutes.
For 8 eggs, use 1 cup of sour cream, ½ tablespoon of butter, and salt to taste.
OMELET WITH MEAT FILLING
Whisk together eggs, milk, and salt, then fry the omelet in butter.
Thinly slice ham, sausage, cooked liver, or beef, sauté in oil, place on top of the omelet, and fold the edges over.
For 4 eggs, use 3-4 tablespoons of milk, 2 tablespoons of butter, 100g (about 3.5 oz) of sausage or ham, cooked liver, or beef, and salt to taste.
SCRAMBLED EGGS WITH POTATOES
Peel and boil the potatoes, drain the water, then mash the potatoes well. Add milk, melted butter, salt, and mix until smooth.
Transfer the mashed potatoes to a greased dish sprinkled with breadcrumbs, smooth it out, create indentations, place a pat of butter in each, crack the eggs on top, and bake in the oven.
For 4 eggs, use 500g (about 1.1 lbs) of potatoes, 2.5 tablespoons of butter, ½ cup of milk, 1 tablespoon of breadcrumbs, and salt to taste.