Starting your culinary journey with eggs is like unlocking a treasure chest of simplicity and flavor! Whether you’re whipping up a quick breakfast, a cozy brunch, or a light dinner, eggs are your versatile best friend. In this roundup, we’ve cracked open 18 deliciously simple egg recipes perfect for beginners. Get ready to transform the humble egg into mouthwatering meals that’ll impress with minimal effort. Let’s get cracking!
Scrambled Eggs with Cheese
Good morning, or should I say, good any time of the day! There’s something incredibly comforting about a plate of scrambled eggs with cheese that just hits the spot. Whether it’s a lazy Sunday brunch or a quick weekday breakfast, this dish has saved me more times than I can count.
Ingredients
- 4 large eggs (I swear by room temperature eggs for fluffier results)
- 1/4 cup shredded cheddar cheese (sharp cheddar is my go-to for that extra punch)
- 1 tbsp unsalted butter (because everything’s better with butter, right?)
- Salt and pepper to taste (I’m generous with the pepper for a bit of kick)
Instructions
- Crack the eggs into a medium bowl and whisk them until the yolks and whites are fully combined.
- Heat a non-stick skillet over medium-low heat and add the butter, letting it melt completely but not brown.
- Pour the whisked eggs into the skillet. Let them sit for a few seconds before gently pushing them around with a spatula.
- Continue to cook, stirring occasionally, until the eggs are mostly set but still slightly runny, about 3-4 minutes.
- Sprinkle the shredded cheddar cheese over the eggs and fold gently until the cheese is melted and evenly distributed.
- Season with salt and pepper to taste, then remove from heat immediately to avoid overcooking.
Now, the texture should be creamy with just the right amount of fluffiness, and the flavor? Rich and comforting with that beautiful cheese pull we all love. Try serving it on a toasted bagel for an extra satisfying meal.
Boiled Eggs with Soldiers
Many mornings, I find myself craving something simple yet comforting, and that’s when I turn to boiled eggs with soldiers. It’s a dish that reminds me of lazy weekends and the joy of dipping buttery toast into a perfectly soft yolk.
Ingredients
- 4 large eggs (I prefer room temp eggs here for even cooking)
- 4 slices of whole wheat bread (or your favorite bread, but whole wheat adds a nice nuttiness)
- 2 tbsp unsalted butter (extra creamy butter makes all the difference)
- 1/2 tsp salt (I like to use sea salt for its subtle crunch)
- 1/4 tsp black pepper (freshly ground, if you have it)
Instructions
- Fill a medium pot with enough water to cover the eggs by about an inch. Bring to a boil over high heat.
- Once boiling, gently lower the eggs into the water using a spoon to avoid cracking. Tip: Adding a pinch of salt to the water can help prevent the eggs from cracking.
- Reduce the heat to maintain a gentle boil and set a timer for 6 minutes for soft-boiled eggs. Tip: For firmer yolks, cook for 7-8 minutes.
- While the eggs cook, toast the bread until golden and crisp. Spread each slice with 1/2 tbsp of butter while still warm.
- Cut the toasted bread into long, thin strips—these are your ‘soldiers’. Tip: A serrated knife works best for clean cuts without squashing the bread.
- Once the eggs are done, transfer them to an ice bath for 1 minute to stop the cooking. This also makes them easier to peel.
- Carefully peel the eggs and place them in egg cups. Sprinkle with salt and pepper to taste.
- Serve the eggs with the buttered soldiers on the side for dipping.
Zesty and satisfying, the creamy yolk paired with the crisp, buttery soldiers is a match made in breakfast heaven. Try adding a sprinkle of smoked paprika or chili flakes for an extra kick.
Egg Fried Rice
Over the years, I’ve found that egg fried rice is my go-to comfort food on busy weeknights. It’s incredibly versatile, and I love how it comes together in minutes, especially when I’m raiding the fridge for leftovers. Here’s how I make my version, with a few personal twists that I swear by.
Ingredients
- 2 cups of day-old rice (trust me, fresh rice just doesn’t fry as well)
- 3 large eggs (I prefer room temp eggs here for even cooking)
- 2 tbsp extra virgin olive oil (my go-to for its fruity note)
- 1/2 cup frozen peas and carrots (no need to thaw, they cook quickly)
- 2 cloves garlic, minced (because garlic makes everything better)
- 1 tbsp soy sauce (I like the low-sodium version to control saltiness)
- 1/2 tsp sesame oil (for that nutty aroma at the end)
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Push the garlic to one side, crack the eggs into the skillet, and scramble them until just set, about 2 minutes.
- Add the frozen peas and carrots, stirring to combine with the eggs, and cook for another 2 minutes.
- Crumble the day-old rice into the skillet, breaking up any clumps with the back of a spoon.
- Drizzle the soy sauce over the rice and stir-fry everything together for 3-4 minutes, ensuring the rice is evenly coated and heated through.
- Finish by drizzling the sesame oil over the top and give it one final stir to incorporate.
You’ll love how the sesame oil ties all the flavors together, giving the dish a rich, nutty finish. Serve it straight from the skillet for a rustic touch, or top with a fried egg for extra indulgence. Yum, just thinking about it makes me hungry again!
Omelette with Mushrooms
Unbelievable how a simple omelette can transform your morning, especially when it’s packed with earthy mushrooms. I remember the first time I added mushrooms to my omelette; it was a game-changer, and now it’s a staple in my breakfast rotation.
Ingredients
- 3 large eggs (I prefer room temp eggs here—they just seem to fluff up better)
- 1/2 cup sliced mushrooms (cremini are my favorite for their deep flavor)
- 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1/4 tsp salt (just enough to enhance the flavors without overpowering)
- A pinch of black pepper (freshly ground, if you have it)
- 1 tbsp unsalted butter (for that rich, golden finish)
Instructions
- Heat a non-stick skillet over medium heat and add the olive oil, swirling to coat the pan evenly.
- Add the sliced mushrooms to the skillet, sautéing until they’re golden and have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
- In a bowl, whisk the eggs with salt and pepper until well combined. Tip: A fork works great here—no need for fancy tools.
- Push the mushrooms to one side of the skillet and add the butter to the other side, letting it melt.
- Pour the egg mixture into the skillet, tilting to spread evenly. Let it cook undisturbed for about 30 seconds. Tip: The edges should start to set but the center remains slightly runny.
- Using a spatula, gently fold the omelette in half over the mushrooms, then slide it onto a plate.
Absolutely delightful, this omelette is fluffy with a rich, buttery exterior and a savory mushroom filling. Try serving it with a sprinkle of fresh herbs or a side of avocado for an extra touch of luxury.
Poached Eggs on Toast
How many times have I found myself staring into the fridge, hungry but indecisive, only to settle on the comforting simplicity of poached eggs on toast? It’s my go-to when I need something quick, nutritious, and utterly satisfying. The runny yolk mixing with the crisp toast is a texture combo I’ll never tire of.
Ingredients
- 2 large eggs (I swear by room temperature eggs for easier poaching)
- 2 slices of sourdough bread (the tangier, the better in my book)
- 1 tbsp white vinegar (a splash in the water makes all the difference)
- 1 tbsp extra virgin olive oil (my go-to for a drizzle)
- Salt and freshly ground black pepper (to finish, because seasoning is key)
Instructions
- Fill a medium saucepan with about 3 inches of water, add the vinegar, and bring to a gentle simmer over medium heat. The vinegar helps the eggs hold their shape.
- Crack each egg into a small bowl or ramekin. This prevents any shell fragments and makes for a cleaner poach.
- Once the water is simmering (look for small bubbles at the bottom of the pan), gently slide each egg into the water. Tip: Swirl the water with a spoon to help the egg whites wrap around the yolks.
- Set a timer for 3 minutes for a perfectly runny yolk. Adjust by 30 seconds for firmer yolks.
- While the eggs poach, toast your sourdough slices until golden and crisp. Drizzle with olive oil for extra flavor.
- Use a slotted spoon to lift the eggs out of the water, letting excess water drip off, then place them on the toast.
- Season with salt and pepper to taste. Tip: A pinch of flaky sea salt on top adds a nice crunch.
But what makes this dish truly stand out is the contrast between the creamy yolk and the crunchy toast. For an extra kick, I sometimes add a sprinkle of chili flakes or a handful of arugula for a peppery bite. It’s a simple dish that’s endlessly adaptable to whatever you’re craving.
Egg Salad Sandwich
Last week, I found myself staring at a dozen eggs in my fridge, wondering how to turn them into something both comforting and quick. That’s when the classic egg salad sandwich came to mind—a simple yet satisfying meal that never fails to hit the spot.
Ingredients
- 6 large eggs (I prefer room temp eggs here for easier peeling)
- 1/4 cup mayonnaise (Duke’s is my go-to for its tangy flavor)
- 1 tbsp yellow mustard (adds a nice zing)
- 1/4 cup finely chopped celery (for that perfect crunch)
- 2 tbsp finely chopped red onion (I love the slight bite it adds)
- Salt and pepper to taste (I’m generous with the pepper)
- 8 slices of whole wheat bread (toasted lightly for extra texture)
Instructions
- Place the eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over high heat.
- Once boiling, cover the pan and remove from heat. Let the eggs sit for 12 minutes for perfectly hard-boiled yolks.
- Drain the hot water and fill the saucepan with cold water to cool the eggs quickly. Tip: Adding ice cubes helps speed up the process.
- Peel the eggs under running water for smoother removal—this little trick saves so much frustration.
- Chop the eggs into small pieces and transfer to a mixing bowl.
- Add the mayonnaise, mustard, celery, red onion, salt, and pepper to the bowl. Mix gently until everything is well combined. Tip: Don’t overmix to keep the texture nice and chunky.
- Toast the bread slices until golden brown for that irresistible crunch.
- Spread the egg salad evenly on 4 slices of bread, then top with the remaining slices.
- Cut the sandwiches in half diagonally for easy eating and serve immediately.
Freshly made, this egg salad sandwich is creamy with a delightful crunch from the celery and onions. For a twist, try adding a slice of avocado or a sprinkle of paprika on top for extra flavor and color.
Deviled Eggs
Unbelievably simple yet irresistibly delicious, deviled eggs are my go-to appetizer for any gathering. I remember my grandma making them for every family event, and now, I carry on the tradition with my own little twist.
Ingredients
- 6 large eggs (I prefer room temp eggs here for easier peeling)
- 1/4 cup mayonnaise (Duke’s is my secret for extra creaminess)
- 1 tsp yellow mustard (just a dash for that tangy kick)
- 1/2 tsp white vinegar (apple cider vinegar works wonders too)
- Salt and pepper to taste (I like a generous pinch of each)
- Paprika for garnish (smoked paprika adds a nice depth)
Instructions
- Place the eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over high heat.
- Once boiling, cover the pan and remove from heat. Let sit for 12 minutes for perfectly hard-boiled eggs.
- Transfer the eggs to a bowl of ice water to cool for at least 5 minutes. This stops the cooking and makes peeling a breeze.
- Peel the eggs carefully under running water to help remove any stubborn shells.
- Cut each egg in half lengthwise and gently remove the yolks to a bowl.
- Mash the yolks with a fork, then mix in mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture back into the egg white halves. Tip: For a fancy touch, use a piping bag with a star tip.
- Sprinkle lightly with paprika for color and flavor.
Velvety smooth filling with a slight tang pairs perfectly with the tender egg whites. Try topping with crispy bacon bits or a slice of jalapeño for an extra kick at your next brunch.
Egg Drop Soup
After a long day, there’s nothing quite as comforting as a bowl of warm egg drop soup. It’s my go-to when I need something quick, soothing, and utterly delicious. I remember my first attempt at making it was a bit of a disaster, but now, it’s a recipe I’ve perfected and love sharing.
Ingredients
- 4 cups chicken broth (homemade if you have it, but store-bought works just fine)
- 2 large eggs (I find room temperature eggs blend more smoothly)
- 1 tablespoon cornstarch (this is my secret for the perfect thickness)
- 1 teaspoon sesame oil (a dash adds such depth)
- 1/2 teaspoon ground ginger (fresh is great, but I always have ground on hand)
- 2 green onions, thinly sliced (for that fresh crunch)
- Salt, just a pinch (to enhance all the flavors)
Instructions
- In a medium pot, bring the chicken broth to a gentle boil over medium-high heat.
- While waiting, whisk together the cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Tip: This prevents lumps in your soup.
- Once the broth is boiling, reduce the heat to low and slowly stir in the cornstarch mixture. Tip: Stir continuously to ensure it integrates smoothly.
- In another bowl, lightly beat the eggs. Then, slowly drizzle them into the soup while stirring in a circular motion. Tip: This creates those beautiful, silky ribbons.
- Add the sesame oil, ground ginger, and a pinch of salt. Stir gently to combine.
- Remove from heat and sprinkle with green onions before serving.
The soup should be silky with delicate egg ribbons, offering a comforting warmth with every spoonful. Try serving it with a side of crispy wonton strips for an added texture contrast.
Shakshuka
Unbelievably simple yet bursting with flavor, shakshuka has become my go-to brunch dish for lazy weekends. It’s a one-pan wonder that combines eggs poached in a spicy tomato sauce, and I love how versatile it is—perfect for feeding a crowd or just treating yourself.
Ingredients
- 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1 medium onion, diced (I like yellow for sweetness)
- 1 red bell pepper, diced (adds a nice crunch)
- 3 garlic cloves, minced (because more garlic is always better)
- 1 tsp cumin (toasted and ground for maximum aroma)
- 1 tsp smoked paprika (for that smoky depth)
- 1 can (28 oz) crushed tomatoes (I prefer San Marzano for their sweetness)
- 4 large eggs (room temp eggs blend better into the sauce)
- Salt and freshly ground black pepper (to taste, but don’t skimp)
- Fresh cilantro or parsley for garnish (adds a fresh pop of color)
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add diced onion and bell pepper, cooking until soft, about 5 minutes.
- Stir in minced garlic, cumin, and smoked paprika, cooking for 1 minute until fragrant.
- Pour in crushed tomatoes, season with salt and pepper, and simmer for 10 minutes until slightly thickened.
- Make 4 small wells in the sauce and crack an egg into each well.
- Cover the skillet and cook for 5-7 minutes, until eggs are just set but yolks are still runny.
- Garnish with fresh cilantro or parsley before serving.
Velvety tomato sauce cradling perfectly poached eggs makes this dish a textural dream. Serve it straight from the skillet with crusty bread to sop up every last bit of sauce, or get creative by topping with crumbled feta for a salty contrast.
French Toast
Remember those lazy Sunday mornings when the aroma of cinnamon and vanilla would waft through the house? That’s exactly what this French toast recipe brings to mind—a cozy, comforting start to the day that’s both simple and indulgent.
Ingredients
- 4 slices of thick-cut brioche bread (day-old works best for soaking up the custard)
- 2 large eggs (I prefer room temp eggs here for a smoother mixture)
- 1/2 cup whole milk (for richness, though any milk will do)
- 1 tbsp granulated sugar (just enough to sweeten the deal)
- 1 tsp pure vanilla extract (the real stuff makes all the difference)
- 1/2 tsp ground cinnamon (for that warm, spicy note)
- 2 tbsp unsalted butter (my go-to for that golden, crispy exterior)
Instructions
- In a shallow dish, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until fully combined. Tip: A fork works better than a whisk for breaking up the eggs thoroughly.
- Heat a large non-stick skillet over medium heat and add 1 tbsp of butter, letting it melt and coat the pan. Tip: Wait until the butter stops foaming to add the bread—this ensures the perfect cooking temperature.
- Dip one slice of brioche into the egg mixture, letting it soak for about 20 seconds per side. The bread should be saturated but not falling apart.
- Transfer the soaked bread to the skillet, cooking for 2-3 minutes per side until golden brown. Tip: Resist the urge to move the bread around—letting it sit ensures an even crust.
- Repeat with the remaining slices, adding more butter to the pan as needed.
The result? French toast with a custardy center and a crisp, buttery crust. Serve it stacked high with a drizzle of maple syrup and a dusting of powdered sugar, or get creative with fresh berries and a dollop of whipped cream for a summer twist.
Egg and Bacon Pie
This morning, as I scrambled to figure out what to make for brunch, I remembered my grandma’s Egg and Bacon Pie—a dish that’s as comforting as it is delicious. It’s the perfect blend of crispy bacon and fluffy eggs, all encased in a buttery crust that’s just begging to be devoured.
Ingredients
- 1 1/2 cups all-purpose flour (I always sift mine for a lighter crust)
- 1/2 cup unsalted butter, chilled and diced (cold butter is key to flakiness)
- 4 large eggs (room temp eggs mix better, in my experience)
- 6 slices thick-cut bacon (because everything’s better with bacon)
- 1/4 cup whole milk (for that rich, creamy texture)
- 1/2 tsp salt (I like to use sea salt for a bit of crunch)
- 1/4 tsp black pepper (freshly ground, if you have it)
Instructions
- Preheat your oven to 375°F (190°C)—this ensures a perfectly golden crust.
- In a large bowl, combine the flour and salt. Add the diced butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add 3-4 tbsp of ice water, mixing until the dough comes together. Tip: Don’t overwork the dough, or it’ll be tough.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges, then prick the base with a fork. Chill for 15 minutes.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes.
- While the crust bakes, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels, then chop into bits.
- In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the bacon bits.
- Pour the egg mixture into the pre-baked crust. Bake for 25-30 minutes, or until the filling is set and the top is lightly golden. Tip: Check at 25 minutes to avoid overcooking.
- Let the pie cool for 5 minutes before slicing. Tip: A sharp knife dipped in hot water makes cleaner cuts.
Rich and savory, this Egg and Bacon Pie is a crowd-pleaser with its creamy filling and crisp crust. Serve it warm with a side of fresh greens for a brunch that’ll have everyone asking for seconds.
Quiche Lorraine
First off, let me tell you, there’s nothing quite like the comforting embrace of a freshly baked Quiche Lorraine. It’s the kind of dish that brings back memories of lazy Sunday brunches with my family, where the only agenda was to enjoy good food and each other’s company.
Ingredients
- 1 9-inch pie crust (I swear by homemade, but store-bought works in a pinch)
- 6 slices of bacon, chopped (because everything’s better with bacon)
- 1 cup heavy cream (the secret to that luxurious texture)
- 3 large eggs (I prefer room temp eggs here for a smoother mix)
- 1/2 teaspoon salt (just enough to enhance all the flavors)
- 1/4 teaspoon black pepper (freshly ground, if you please)
- 1 cup shredded Gruyère cheese (it melts like a dream)
- 1 tablespoon unsalted butter (for greasing the pie dish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with the unsalted butter to prevent sticking.
- Lay the pie crust into the greased dish, pressing gently against the bottom and sides. Trim any excess dough hanging over the edges.
- In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Drain on paper towels and let cool slightly.
- In a large bowl, whisk together the heavy cream, eggs, salt, and black pepper until well combined. Tip: Whisk gently to avoid incorporating too much air.
- Sprinkle the cooked bacon and shredded Gruyère cheese evenly over the bottom of the pie crust.
- Pour the egg mixture over the bacon and cheese. Tip: Pour slowly to ensure even distribution.
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
- Let the quiche cool for at least 10 minutes before slicing. This allows the custard to set properly.
Absolutely divine when served warm, the Quiche Lorraine boasts a creamy interior with a crispy, buttery crust. Pair it with a simple green salad for a light lunch, or enjoy a slice as part of a lavish brunch spread.
Egg Curry
Unbelievably comforting and packed with flavor, this egg curry has become my go-to dish for busy weeknights. It’s a simple yet satisfying meal that reminds me of the cozy dinners my mom used to whip up when I was a kid.
Ingredients
- 6 large eggs (I prefer room temp eggs here for even cooking)
- 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1 large onion, finely chopped (the sweetness balances the spices perfectly)
- 3 garlic cloves, minced (because more garlic is always better)
- 1 tbsp ginger, grated (adds a lovely warmth)
- 1 can (14 oz) diced tomatoes (I love the convenience and consistency of canned)
- 1 tsp turmeric powder (for that golden hue and earthy flavor)
- 1 tsp cumin powder (a must for depth)
- 1 tsp coriander powder (adds a subtle citrusy note)
- 1/2 tsp chili powder (adjust to your heat preference)
- 1 cup coconut milk (for creaminess that’s just irresistible)
- Salt to taste (I start with 1/2 tsp and adjust from there)
- Fresh cilantro for garnish (because it’s not just about taste but also presentation)
Instructions
- Heat the olive oil in a large pan over medium heat until shimmering, about 2 minutes.
- Add the chopped onions and sauté until golden brown, stirring occasionally, about 5 minutes. Tip: Don’t rush this step; caramelized onions are key to the flavor base.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the diced tomatoes, turmeric, cumin, coriander, and chili powder. Cook, stirring frequently, until the tomatoes break down and the mixture thickens, about 5 minutes.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for about 3 minutes to meld the flavors. Tip: If the curry seems too thick, add a splash of water to reach your desired consistency.
- Gently add the eggs to the curry, spooning some of the sauce over them. Cover and simmer on low heat for 5 minutes, or until the eggs are heated through. Tip: For runny yolks, reduce the cooking time by 2 minutes.
- Season with salt to taste and garnish with fresh cilantro before serving.
Aromatic and rich, this egg curry is a delightful mix of creamy and spicy, with the eggs adding a comforting protein punch. Serve it over steamed rice or with warm naan for a meal that’s sure to impress.
Frittata with Vegetables
Breakfast in our house isn’t complete without something hearty and packed with veggies to kickstart the day. This frittata is my go-to because it’s versatile, easy, and always a hit with the family. Plus, it’s a great way to use up whatever veggies are lurking in the fridge!
Ingredients
- 6 large eggs (I swear by room temperature eggs for a fluffier texture)
- 1/4 cup whole milk (or any milk you have on hand)
- 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
- 1/2 cup diced bell peppers (I love the color and crunch they add)
- 1/2 cup chopped spinach (fresh or frozen, no one will know the difference)
- 1/4 cup diced onions (because what’s a frittata without onions?)
- 1/2 cup shredded cheddar cheese (because cheese makes everything better)
- Salt and pepper to taste (I’m generous with the pepper for a little kick)
Instructions
- Preheat your oven to 350°F (175°C). A properly heated oven is key to a perfectly set frittata.
- In a bowl, whisk together the eggs and milk until well combined. Tip: A fork works just fine, no need for fancy tools.
- Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Swirl it around to coat the bottom evenly.
- Add the onions and bell peppers to the skillet, sautéing until they’re soft, about 5 minutes. Tip: Don’t rush this step; softened veggies mean better flavor.
- Stir in the spinach until just wilted, about 1 minute. It’s amazing how much spinach shrinks down!
- Pour the egg mixture over the veggies, tilting the pan to ensure even distribution. Sprinkle the cheese on top.
- Cook on the stove for 2 minutes without stirring to let the bottom set, then transfer to the oven.
- Bake for 15-20 minutes, until the eggs are fully set and the top is lightly golden. Tip: The frittata will puff up beautifully in the oven.
- Let it cool for a couple of minutes before slicing. This helps it hold together better.
Perfect for any meal, this frittata comes out fluffy and packed with flavor. I love serving it with a side of avocado or a fresh salad for a complete meal. The leftovers? They’re just as good cold the next day, straight from the fridge!
Egg Benedict
Every time I think about the perfect brunch, Eggs Benedict instantly comes to mind. There’s something about that creamy hollandaise sauce dripping over a perfectly poached egg that just makes my morning.
Ingredients
- 2 English muffins, split (I always toast them a bit extra for that crunch)
- 4 large eggs (room temperature eggs poach more evenly)
- 4 slices of Canadian bacon (thick-cut gives a better bite)
- 1/2 cup unsalted butter (melted, but not too hot)
- 2 egg yolks (freshness is key for a smooth hollandaise)
- 1 tbsp lemon juice (freshly squeezed, please!)
- 1/2 tsp salt (I like to use sea salt for its mild flavor)
- 1/4 tsp cayenne pepper (just a pinch adds a nice warmth)
- 1 tbsp white vinegar (for poaching, it helps the eggs hold their shape)
Instructions
- Fill a large saucepan with 3 inches of water, add vinegar, and bring to a gentle simmer over medium heat.
- While the water heats, toast the English muffins until golden brown and crisp.
- In a blender, combine egg yolks, lemon juice, salt, and cayenne pepper. Blend for 30 seconds until light in color.
- With the blender running, slowly drizzle in the melted butter until the sauce is thick and creamy. Tip: If the sauce is too thick, add a teaspoon of warm water to thin it.
- Poach the eggs in the simmering water for 4 minutes for a runny yolk or 5 minutes for a firmer yolk. Tip: Use a slotted spoon to gently stir the water in a circular motion before adding the eggs to help them form perfect shapes.
- While the eggs poach, heat the Canadian bacon in a skillet over medium heat until lightly browned, about 2 minutes per side.
- Assemble the Eggs Benedict by placing a slice of Canadian bacon on each toasted muffin half, followed by a poached egg. Tip: Pat the poached eggs dry with a paper towel before placing them on the muffin to prevent the muffin from getting soggy.
- Drizzle hollandaise sauce over each egg and serve immediately.
Oh, the joy of cutting into that poached egg and watching the yolk mix with the hollandaise! For an extra touch, sprinkle some chopped chives or a dash of paprika on top for color and flavor.
Scotch Eggs
Over the years, I’ve fallen in love with the rustic charm of Scotch Eggs, a delightful combination of soft-boiled eggs wrapped in savory sausage meat, then breaded and fried to golden perfection. It’s a dish that reminds me of picnics in the park with friends, where these portable treats were always the star of the show.
Ingredients
- 6 large eggs (I prefer room temp eggs here for even cooking)
- 1 lb ground pork sausage (a spicy variety adds a nice kick)
- 1 cup all-purpose flour (for that perfect breading base)
- 2 cups breadcrumbs (I love using panko for extra crunch)
- 1 tsp salt (just enough to enhance the flavors)
- 1/2 tsp black pepper (freshly ground is my go-to)
- 1 quart vegetable oil (for frying, though extra virgin olive oil is my go-to for a healthier option)
Instructions
- Place 4 eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 6 minutes for soft-boiled eggs.
- Transfer the boiled eggs to an ice bath to cool for 5 minutes, then carefully peel them.
- Divide the sausage into 4 equal portions. Flatten each portion into a thin patty in your hand.
- Wrap each peeled egg in a sausage patty, ensuring the egg is completely covered and sealed.
- Set up a breading station with three bowls: one with flour, one with the remaining 2 beaten eggs, and one with breadcrumbs mixed with salt and pepper.
- Roll each sausage-wrapped egg in flour, dip in beaten egg, then coat thoroughly with breadcrumbs.
- Heat oil in a deep fryer or large pot to 350°F. Fry the Scotch Eggs in batches for about 5-6 minutes, until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
Now, these Scotch Eggs are a masterpiece of textures—crispy on the outside, juicy and flavorful in the middle, with a soft, creamy yolk that’s simply irresistible. Serve them sliced in half with a side of tangy mustard or a spicy aioli for dipping, and watch them disappear before your eyes.
Egg Noodles
Today, I’m sharing my go-to egg noodles recipe that’s been a staple in my kitchen for years. There’s something incredibly comforting about the simplicity and versatility of egg noodles, whether tossed in a buttery sauce or swimming in a hearty stew.
Ingredients
- 2 cups all-purpose flour (I always sift mine for extra fluffiness)
- 3 large eggs (room temperature eggs blend better, in my experience)
- 1 tablespoon olive oil (extra virgin is my favorite for its fruity notes)
- 1/2 teaspoon salt (I like to use sea salt for its subtle crunch)
- 1/4 cup water (adjust as needed for the perfect dough consistency)
Instructions
- In a large mixing bowl, combine the sifted flour and salt, making a well in the center.
- Crack the eggs into the well, add the olive oil, and gently beat them with a fork, gradually incorporating the flour.
- Slowly add water, a tablespoon at a time, mixing until the dough comes together. Tip: The dough should be smooth but not sticky.
- Knead the dough on a floured surface for about 10 minutes until elastic. Tip: If the dough sticks, dust with a little more flour.
- Cover the dough with a damp cloth and let it rest for 30 minutes. This relaxes the gluten, making it easier to roll.
- Divide the dough into 4 pieces. Roll each piece into a thin sheet, about 1/8 inch thick, on a floured surface.
- Fold the rolled dough loosely, then slice into strips of your desired width. Tip: For even noodles, use a pizza cutter.
- Unfold the strips and toss them with a bit of flour to prevent sticking.
- Bring a large pot of salted water to a boil and cook the noodles for 3-4 minutes until al dente.
Just like that, you’ve got homemade egg noodles that are tender yet chewy, perfect for soaking up any sauce or broth. Try serving them with a sprinkle of fresh herbs or a drizzle of truffle oil for an extra touch of luxury.
Egg Tart
Ah, the egg tart—a delightful treat that brings back memories of my first bite in a bustling Chinatown bakery. Its creamy custard and flaky crust won me over instantly, and I’ve been perfecting my homemade version ever since.
Ingredients
- 1 cup all-purpose flour (I swear by King Arthur for consistent results)
- 1/4 cup unsalted butter, chilled and cubed (European-style butter adds a richer flavor)
- 3 tbsp ice water (just enough to bring the dough together)
- 3 large eggs (room temp eggs blend smoother into the custard)
- 1/2 cup granulated sugar (I sometimes reduce this to 1/3 cup for a less sweet version)
- 1 cup whole milk (for the creamiest custard, don’t skimp on the fat)
- 1 tsp vanilla extract (pure vanilla makes all the difference)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a muffin tin. Tip: An oven thermometer ensures accurate temperature.
- In a food processor, pulse the flour and butter until crumbs form. Gradually add ice water until the dough just comes together. Tip: Overworking the dough makes it tough.
- Roll out the dough on a floured surface to 1/8-inch thickness and cut into circles to fit your muffin tin. Press gently into each cup.
- In a bowl, whisk eggs, sugar, milk, and vanilla until smooth. Strain through a fine sieve to remove any lumps. Tip: Straining ensures a silky custard.
- Pour the custard into the dough shells, filling each 3/4 full. Bake for 20-25 minutes until the custard is set and the crust is golden.
When these tarts come out of the oven, the custard is jiggly yet firm, with a golden top that’s slightly caramelized. Serve them warm with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent treat.
Conclusion
Cooking with eggs has never been easier or more exciting! Our roundup of 18 simple egg recipes is perfect for beginners looking to expand their culinary skills. From fluffy omelets to savory frittatas, there’s something for everyone to enjoy. We’d love to hear which recipes you try and adore—drop us a comment below! Don’t forget to share your favorites on Pinterest to spread the egg-citement. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.