1. Cut the bagel lengthwise. 2. Toast the bagel until lightly golden. 3. Heat butter in a small skillet over medium heat. 4. Place a slice of cheese on one half of the bagel. 5. Add a slice of ham, if using. 6. Fry the egg to your preference (usually slightly runny yolk). 7. Place cheese on the egg during the last 30 seconds so it melts. 8. Put the egg with melted cheese on the bagel half with cheese (and ham). 9. Season with salt and pepper and close the sandwich. Optional additions: bacon, tomato slice, spinach leaves.

   Serves: 2–3 | Time: ~25 minutes 1. Peel shrimp and remove shells. Devein if needed. Rinse under cold water and pat dry. 2. Peel and finely chop the garlic. 3. Wash and finely chop the parsley. 4. Melt butter in a pan over medium heat. Add shrimp in a single layer. Cook for about 30 seconds on each side until just turning pink. Remove shrimp and set aside. 5. In the same pan, add chopped garlic. Cook for about 1 minute until fragrant. 6. Pour champagne into the pan. Let it simmer for about 3 minutes to reduce slightly. 7. Pour in heavy cream. Stir and let it gently simmer for about 1 minute. 8. Return shrimp to the pan. Add salt to taste. Add lemon juice. Stir gently. 9. Add chopped parsley. Cook for 1–2 minutes until shrimp are fully cooked and sauce is slightly thickened. Remove from heat. SERVING IDEAS: - Transfer shrimp to a plate. - Spoon the sauce over the top. - Serve with sliced fresh tomatoes and cucumbers on the side. TIPS: - Do not overcook shrimp—they become tough very quickly. - Use dry champagne for best flavor. - You can substitute champagne with dry white wine.