Elegant, Fast, and Juicy: How to Master the French Brizol When You’re Bored of Routine

A good breakfast can become a real boost for your entire day, but it’s unlikely to happen if you’ve suddenly become bored with simple omelet and fried eggs. Instead, some suggest trying the French brizol made with eggs and whatever filling you like the most.

Apart from the fact that it’s certainly more intriguing than common fried eggs, the brizol is quite easy to prepare — though make sure you have at least 30 minutes before work to cook this delicious breakfast.

Here’s what you need (for 6 portions):

For the crepes: 6 eggs, 80 ml of milk, 60 g of butter for frying, 1/4 teaspoon of Provençal herbs, salt and pepper to taste.

For the filling: 400 g of homemade mixed ground meat (pork and beef), 150 g of hard cheese, 3 cloves of garlic, 2 sprigs each of fresh basil and cilantro, 1 large tomato, salt and pepper to taste.

Start with the minced meat: season it with salt and pepper, add Provençal herbs, and mix thoroughly. Divide it into 6 equal portions and roll them into balls; wet your hands with warm water to prevent sticking.

For the filling, grate the cheese using a large grater, press the garlic through a garlic press, finely chop the herbs, and mix everything together.

Cut the tomato into small cubes. Place each meatball between two sheets of plastic wrap and roll it out with a rolling pin into a thin patty. Now take a skillet and melt a piece of butter. In a separate bowl, gently whisk one egg with milk, a pinch of salt, pepper, and Provençal herbs — this is for one serving (there will be 6 in total).

Pour the egg mixture into the pan and let the omelet set slightly. Remove the film from the meat patty and carefully place it on top of the still-raw omelet. Cook over medium heat until the omelet is browned on the bottom, then flip it over and cook the meat mixture on low heat, covered, for 5–7 minutes.

Place the finished brizol on a plate with the omelet side down. Spread the cheese mixture on one half, then top with tomato slices. Cover with the other half, press down lightly with a spatula, and let it sit for 15 seconds so that the cheese melts.

Repeat the same process with the remaining portions.