60 Ways to Put An Egg On It
You know what's better with an egg on top? Everything. If you love incorporating eggs into your daily meals, you'll swoon over these 60 recipes we dressed up with perfectly cooked eggs. From pizzas to salads to pastas and more, we've got your egg-topper to suit every taste.
Baked Eggs with Leeks and Mushrooms
Enjoy this dish hot from the oven, with crusty bread to soak up the runny yolks. For firmer yolks and whites, leave the eggs on the rimmed baking sheet for 4 to 5 minutes before serving.
Kale Buttermilk Caesar with Frizzled Eggs
Classic salads like Caesar don't go out of style, but they can certainly be updated. We swap romaine for lacinato kale and use tangy buttermilk in place of mayo. A second hit of anchovy in the hot oil gives the croutons extra savory depth as they toast in the pan.
The real kicker on this breakfast classic is the buttery, luscious hollandaise sauce. We lighten it up with a mixture of silken tofu and reduced-fat sour cream. When poaching eggs, choose the freshest possible; the white adheres to the yolk better, making for an easier, cleaner poach.
Individual Bacon-and-Egg Pizzas
These individual pizzas are the perfect way to rise and shine. With each pizza featuring an egg and plenty of strips of fresh bacon, your morning is sure to be off to a good start.
Huevos Rancheros Salad
Transform the traditional Mexican favorite, Huevos Rancheros, into a salad! Crunchy arugula pairs divinely with black beans, avocado, and topped with a runny, fried egg.
Creamy Baked Eggs with Herbs and Bacon
Serve with toasted bread and a leafy green side salad.
Farro Breakfast Bowl
This meal in a bowl takes its morning cue from soft-boiled eggs and a dollop of yogurt, and then goes savory with toasty cumin-scented farro and a creamy avocado. It’s also perfectly portioned for two. Boil the farro like pasta—in plenty of water that you’ll drain off—to cut the cook time in half. Toasting the farro in a little oil is a great way to revive any leftover cooked whole grains. Whole-milk Greek yogurt has a cool, luxurious mouthfeel that brings all the elements together. It also has more protein than reduced- or nonfat yogurt.
Eggs Poached in Tomato Sauce with Garlic Cheese Toasts
We really liked this dish with the fruity heat of Turkish Aleppo pepper, but you can substitute crushed red pepper.
Smoky Egg and Cheese Tostada
Your go-to weeknight dinner cheat just arrived. You can make a tostada out of basically any ingredients as long as you start with a crisped tortilla. Start with 6-inch whole-grain corn tortillas instead of flour, and you'll save about 30 calories and 200mg sodium. Then just top with this fun flavor combo, and crunch. They're the perfect build-your-own superfast fare--so healthy and delicious, you'll want two.
Fried Egg and Avocado Toasts
Sunny-side-up eggs, fresh sprouts, and salsa amp up avocado toast for a fast, no-fuss meal. It's a sure winner at breakfast, lunch, or dinner.
Eggs Florentine over Seared Polenta
For an elegant weekend brunch, try a twist on classic eggs benedict.
Southwestern Sweet Potato and Egg Hash
Hashes are a great way to incorporate vegetables into the first meal of the day. Here we’ve added a Southwestern spin with chili powder and cumin. Give the potatoes a head start by microwaving them until just shy of tender, then finish them off in the skillet for that coveted crispy texture. Use the leftover black beans to boost protein and fiber in salads, soups, or grain bowls.
Egg and Toast Cups
These scrumptious all-in-one breakfast muffins are pure genius and require just one muffin tin to create perfect single-serving portions.
Chilaquiles and Eggs
Do you sometimes forget to chip-clip your bag of tortilla chips after snacking? Yes? Then you'll love our chilaquiles! Chilaquiles is a delicious Mexican dish that usually includes tortillas. We use stale tortilla chips instead--that way, you can say you left that bag open on purpose. A tip: If you're making this for dinner, use shredded chicken instead of eggs. Save a little extra tomato for more color in the garnish.
Spinach, Egg, and Prosciutto Flatbreads
Cooking the eggs in a separate pan, rather than on the flatbreads, gets these pizzas on the table in record time.
Grits Cakes with Poached Eggs and Country Gravy
The Ultimate Fried Egg Sandwich with BBQ Bacon
Piled high with creamy American cheese, fresh lettuce, and crisp BBQ Bacon, this really is the Ultimate Fried Egg Sandwich.
This approach is more about timing than finesse or technique. The key is to slip the cracked eggs into the simmering water at 30-second intervals, then after each has poached for 3 minutes, remove them in the same order in 30-second intervals. As you add more eggs to the pan, the water temperature will dip—adjust the heat accordingly to maintain a gentle simmer throughout. As with swirl-poaching, a little vinegar in the water keeps the whites close to the yolk. You can shallow-poach up to 8 eggs at a time with a large skillet—just put another 30 seconds on the timer for each additional egg.
Brunch just got so much better! Green onion and a squeeze of lime add color and zing to the meatless breakfast classic.
Eggs Simmered in Tomato Sauce
This fragrant, meatless dish is inspired by Middle Eastern shakshuka. Make sure to keep plenty of crusty bread around to mop up the spiced tomato sauce.
Asparagus, Ricotta, and Egg Pizza
Arranging the dough on a hot pizza stone or skillet will get the crust nice and crisp. Keep an eye on the pizza after you add the eggs so they don't overcook.
Poached Eggs in Tomato Sauce
Comforting and easy to prepare, Poached Eggs in Tomato Sauce, also called shakshuka, fits the bill for breakfast or dinner.
Bacon-and-Egg Sandwiches with Greens
Frizzled Sunny-Side Up Eggs
These are really fun to make, if a little messy. A splatter screen would be a worthwhile investment if this is your egg style of choice. We use plenty of oil here. You don’t eat it all, but an abundance of hot oil gives the whites those delicious crisp, brown edges. Also, at higher temps, whole butter could scorch, making the eggs bitter. You’ll get slightly better results from a cast-iron pan than a nonstick pan, but as long as the pan and oil are hot enough, either will cook the eggs beautifully.
Savory Chickpea Waffles
We swap sugary pancake syrup for a poached egg and use chickpea flour in place of refined for an extra punch of protein. Enjoy for a quick breakfast or dinner.
Eggs Benedict Waffle Sandwiches
Two breakfast classics merge in this dish, perfect for weekend brunch or a light dinner. Toss any leftover hollandaise sauce; because it is made with egg yolks, it doesn't keep well.
Eggs in Jail
Outerlands restaurant in San Francisco serves this take-off on the classic eggs-in-a-frame. We borrowed the idea for camp. You'll need to pack a bread knife and a 1 1/2-in. round cutter or a tricked-out Swiss Army knife.
Cheese Grits with Poached Eggs
Grits and eggs are a great canvas for any flavor variation, such as this Tex-Mex take.
Huevos Rancheros Tacos
This is more of a knife-and-fork taco. The soft egg yolk oozes and coats the filling.
Olive Oil-Fried Eggs
The key here is to fry the eggs fast (listen for the sizzle) and baste the yolks with the hot oil until they're opaque.
Easy Baked Eggs
The eggs will continue to cook after they are removed from the oven, so don't overbake if you like them soft.
Eggs with Chickpeas, Spinach, and Tomato
If you can find them, use farm-fresh eggs to make this quick one-skillet supper really shine.
Poached Egg and Arugula Salad Bruschetta
Top toasts with bacon-y arugula salad, or break the egg and let the golden yolk run over all. For a simple side, riff on hash brown potatoes by tossing refrigerated potato wedges with olive oil, salt, and pepper. Roast until golden.
Salsa Verde Eggs Benedict
This Mexican-inspired version of a breakfast favorite, created by Terri Bryant, of Dayton, Nevada, uses fresh salsa instead of the traditional, heavy Hollandaise sauce. Serve with a side of refried beans.
Baked Eggs with Tomatoes and Parmesan
Marinara Poached Eggs
Switch up your regular breakfast routine with Marinara Poached Egg. Poaching eggs in marinara is easy since the sauce is quite thick. The sauce gives so much more flavor to the eggs compared to the normal water-poaching method. Keep some toasted Italian or French bread handy – you will want to dip.
Bacon and Jalapeño Egg Sandwich
This healthy breakfast egg sandwich, featuring turkey bacon and jalapeño peppers, is a tasty and nutritious way to fuel up in the morning
These bacon-and-egg toasts make for a fun breakfast or easy dinner.
Huevos Rancheros con Bacon
Gilbert Flores, a longtime reader from Visalia, California, shared this recipe. The sauce is easy to make, and in summer, you could double the fresh tomato and skip the canned sauce. No matter what time of year you make it, don't skip the bacon.
Slow Cooker Eggs in Purgatory
We're not entirely certain about the history of this classic recipe's name, but perhaps it has something to do with the spicy kick of the sauce. Our version is a shakshuka-like dish in which fiery harissa paste and heady spices slowly infuse a rich tomato sauce where eggs gently poach. Look for jars of harissa with the Middle Eastern foods in your supermarket; you can substitute a half to full teaspoon of crushed red pepper in a pinch. The cook time for the eggs depends on the specific heat of your slow cooker. We offer a range of 15 to 20 minutes, so start checking at 15 minutes (or a couple minutes earlier) to ensure the eggs get done to your liking. Serve with warm whole-wheat pita.
Eggs in Purgatory
This story originally appeared on Cookinglight.com.
Wilted Spinach and Fried Egg Wheat Berry Bowl
Start this hearty breakfast bowl with a batch of perfect wheat berries, and then add a tangy twist and some probiotics with kimchi. Round it out with spinach, peanuts, and an egg. Sprinkle with chile flakes for extra heat.
Eggs Benedict with Beet Hollandaise Sauce
There are few brunch dishes that are more classic than an eggs benedict, but that’s exactly why the team at New York City's Jack’s Wife Freda wanted to put their own spin on it. “The Eggs Benny is ubiquitous on menus, and was the perfect go-to dish to do some experimenting with," explains chef Julia Jaksic in an email. Jaksic would know—she consulted on the West Village restaurant's menu with owners Maya and Dean Jankelowitz. Jack’s Wife Freda is known for its take on American-Mediterranean cuisine that seamlessly blends Israeli, Jewish, and South African food in reimaginings of brunch favorites, and their new cookbook Jack’s Wife Freda: Cooking from New York’s West Village is full of these playful recipes, like a Madame Freda sandwich with duck bacon or rosewater waffles.
To put a spin on the eggs benedict, Jaksic swapped out the English muffins for latkes. The trick to keeping these potato pancakes from breaking apart while you fry them up? It's all in the starch. “We use matzo meal—and time,” says Jaksic, adding, “Once you mix in your matzo meal or flour, press a piece of plastic wrap on top of the mixture so that no air can get in to discolor the potatoes. I let the mixture sit covered for a few minutes, give it a stir, and use the palms of my hands to press the latke tight before cooking."
Jaksic also added beet juice to the hollandaise sauce. "It doesn't affect the flavor that much as only a small amount is used, though you may find a slightly earthy flavor to your hollandaise," she explains. "But adding the beet juice creates the most fantastic color!" Oh, and if you're panicked about making poached eggs at home, don't worry. We've got some step-by-step instructions on how to perfectly poach eggs for you.
Jack's Wife Freda's Eggs Benny
For the Potato Latkes
For the Beet Hollandaise
From Jack's Wife Freda: Cooking from New York’s West Village by Maya and Dean Jankelowitz. Recipes by Julia Jaksic. Published by Blue Rider Press, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2016 by NoamBennyLLC
Simple Baked Eggs
Texas Red Chili and Eggs
Making chili is a meditative act, particularly in the short, cold days of winter. It fills your house with the aroma of spices and browned beef, and it promises a full, warm belly at the end of a long day of work. There are all kinds of chili: vegetable, with tomatoes, without tomato, using ground beef, or heck, ground turkey. But my favorite special occasion, all-day chili is one that I make every year for the Super Bowl, a classic bowl of red. You may know the dish by other names—Texas chili, Texas-style chili, chili con carne, or Texas red—but the rules are more or less the same. No tomatoes, no onions, no beans. Just beef and spices braised long and slow until they’re coaxed into a spicy, thick bowl of chili.
I’m not from Texas and have never lived there, so this chili doesn’t qualify in the least as authentically Texan. Think of it as a loving cover band tribute to authentic Texas chili. The recipe began with one from Frank X. Tolbert, a Texan journalist and chili historian who, by all accounts, was something like a wizard when it came to his bowls of red. Over many Super Bowls spent making chili, I tweaked the original bowl of red recipe into something that’s less authentic, but extremely delicious. The best part of this chili is, like many meat braises, it’s even better the day after you make it. In fact, it’s exceptionally good as a breakfast, on, say, the cold grim Monday after the Super Bowl. Top it with a runny egg or two, add some cornbread, and it’s a brunch feast.
Tarragon Asparagus with Eggs
Choose thick asparagus instead of thin for this dish. The wider spears have an excellent sweet flavor and can stand up to the bold tarragon vinaigrette.
Cilantro and Kale Pesto Toast with a Fried Egg
Sliced bread is the perfect blank canvas, ready to be loaded up with virtuous ingredients. Here is a toast recipe from the Instagram queen of the genre, Diana Ngo (@diningwithdiana), a cook and mom in the Seattle area who is working on her RD.
Herb and Leek "Orzotto" with Fried Eggs
We give quick-cooking orzo pasta the risotto treatment—toasting the grains first, then slowly incorporating hot liquid until creamy and starchy—for a comforting "orzotto." The rich egg yolk ties it all together.
Breakfast Bowl with Tomato, Avocado, and Egg
This is the kind of breakfast that's worth waking up for--and enjoying again for lunch or dinner. If you want a starchy component, add precooked farro or quinoa.
Egg and Chorizo Sandwich
Tyler Kord, the chef/owner of No. 7 Restaurant and multiple No. 7 Sub Shops in New York City, does not make emotionally neutral sandwiches, generally speaking. The recipes in his new book, A Super Upsetting Cookbook About Sandwiches, will make you feel, heal, and be a more nuanced and sated person. Plus they just taste madly good. Perhaps you can convince your insurance company to cover the cost of a copy.
Sometimes I wake up feeling like the worst person in the world. More often I go to bed feeling like the worst person in the world. Look, I know that you’re not my therapist. In fact, you are essentially paying me to write this, so if anything, it’s more like I should be your therapist, and in that regard I guess I’m not doing a great job. And with this newfound understanding of my role in your universe, let me prescribe this sandwich the next time you are about to go to bed feeling like the worst person ever. It’s spicy and meaty and delicious, and it always makes me feel better about things. It helps if you look up at the stars while you eat this sandwich and think about how unfathomably large the universe is and how small your problems must be in the history of the entire, potentially limitless and timeless universe, and then remember that everybody will eventually forget whatever it is that you’re stressed out about. Unless you killed a bunch of people on purpose, because they will probably remember that.
Perfect Scrambled Eggs
Sort-of Mexican Chorizo
I love fresh Mexican chorizo. It is one of the best sausages, and if you’ve never had it, don’t make this version. Go ahead and get Charcuterie: The Craft of Salting, Smoking & Curing and make that version because it is perfect and delicious. Don’t get me wrong, this sausage is also delicious, but it’s like putting bacon on your first hamburger or pepperoni on your first pizza. Those things taste so different from their original forms, and you should know what the perfect originals taste like. To be honest, I don’t understand why anybody would ever put bacon on a hamburger unless they hate the taste of hamburgers and are trying to mask the hamburger with the most aggressive non-hamburger flavor of all time. Francis, agree or disagree? [L L L —Ed.] I sent this recipe to my mom for testing purposes, and she commented that maybe this makes it sound like you shouldn’t make this sausage because it’s not as good as the Ruhlman one. Betty Kord’s words cut like a knife.
Pickled jalapeños are so stupid and delicious and easy that you should make them all of the time! And I’m not even talking about making a brine or anything; I’m talking about soaking jalapeños in vinegar and putting them on things. They’ll add a pop to anything that needs a pop! I know a dude who needs a pop. He is a restaurant owner, and he is super nice to my face but apparently can’t stop the flow of hate when my back is turned. I suspect it is because he has some issues, but I can’t imagine that it’s jealousy, as his restaurants are very successful and he’s clearly very talented. Anyway, he said some horrible things about me to the ex-boyfriend of a girl that I was seriously in love with. We were dating until ex-boyfriend related the information to her. We got back together later, but that’s another story entirely that we can talk about in some other cookbook, because this book is about sandwiches, so back to the topic at hand. See, restaurant-owner dude took everything out of context and made me look like a colossal jerk. I have been guilty of being a jerk, but really not this time. Anyway, sometimes I want to give him a pop of jalapeño juice in the eyes because he could at least have said what he had to say to my face. I even gave him a chance! I called him to say that I was super sorry if I had ever done anything to offend him, and he just acted like everything was cool! I don’t understand people like that. (For the record, I wrote that intro in 2012 when I was pitching this book around. I’ll leave it there for posterity’s sake, but for the record, I am totally over that whole situation. I so totally don’t even think about it anymore. Like ever.)
Courtesy of Clarkson Potter. Cover photo copyright © 2016 by Noah Fecks
Reprinted from A Super Upsetting Cookbook About Sandwiches. Copyright © 2016 by Tyler Kord. Photos copyright © 2016 by Noah Fecks. Artwork copyright © 2016 by William Wegman. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
Creamy Kale Caesar Salad with Soft-Boiled Eggs
We leave out the anchovies for a kid-friendly take on classic Caesar salad. Instead of romaine, we use dark, bumpy lacinato kale leaves; a quick massage makes them perfectly tender. And instead of adding raw egg to the dressing, we add a soft-boiled egg to each serving so the yolk can run over all. A grill pan is a worthy addition to your kitchen for getting quick, chargrilled flavor without having to cook outdoors. Use it to toast the baguette slices and mellow the fresh red onion wedges.
Red Beans and Rice with Fried Eggs
Red beans and rice is a tried and true standby for good reason—at it’s simplest, the dish is hearty, tasty, comes together fast, and can be whipped up with ease, even during those hectic weeks you can’t seem to make it the grocery store. We amped up this largely pantry staple-based recipe with a runny yolked fried egg and a package of frozen “seasoning blend,” which includes chopped bell pepper, onion, and celery. If you have fresh onions, peppers, etc. on hand and a few extra minutes for chopping, feel free to go that route instead! Microwaveable rice keeps the dinner super speedy to prep, but you can use traditionally cooked rice here just as well.
Creamy Poached Egg Pots
Dinner: Tuck into these low-cal feasts, and you'll forget you're even on a diet! 250 calories & under. This healthy, quick and easy recipe is featured in the dinner section of the new 5:2 Starter's Guide to The 2-Day Diet. The book provides a selection of over 100 tasty recipes to help you meet the daily 500 calorie allotment for the 2 days of intermittent fasting, as required by the 5:2 Diet.
Fried Egg Arepas
Chef Andrew Zimmern uses the twice-fried method for traditional Colombian arepas. The first fry turns the masarepa dough into tender corn cakes. Once stuffed, a second fry gets the sandwiches extra crispy while cooking the egg until just set. Slideshow: More Fried Egg Recipes
2-Ingredient Egg Clouds
Eggs and chives—that’s all you need whip up eggs in clouds that’s as easy as an omelet but as impressive as a soufflé. (Salt and pepper are freebies in our book.) The idea is to beat egg whites into an airy, cloud-like consistency and form little nests to hold the yolks. Simple, right? It’s possible that you might be daunted by the idea of making egg clouds for a crowd, but once you master our technique for separating eggs like a boss, the sky’s the limit. If you don’t feel like breaking a sweat whisking all those egg whites, you can just throw them in the bowl of a stand mixer and use the whisk attachment to whip up stiff peaks. Feel free to fold in your favorite ingredients—bacon, cheese, jalapeños, whatever. Then, spoon the mounds of egg whites onto a baking sheet, place the yolk in the center of the fluffy nest, and bake. In just a few minutes, you’ll be on cloud nine.
2-Ingredient Egg Clouds
Sous Vide Eggs Benedict
You can keep the finished eggs for up to five days, cool them in an ice water bath for 10 minutes; refrigerate in an airtight container. Reheat at 140°F for 15 minutes.
Simple Baked Eggs
Eggs Florentine Breakfast Pizza
If you go out to brunch on the regular, odds are you’re probably tired of classic dishes like eggs Florentine. While you love a good hollandaise sauce over spinach, sometimes you want to shake things up. That’s where this breakfast pizza comes in. It’s like your classic eggs Florentine studied abroad in Italy and came back with a new outlook on life—and would not stop talking about how magical Italy is.
Grab a premade pizza dough from your grocery store or local Italian market and coat it with a thick layer of hollandaise sauce. And before you bemoan the hassle of hollandaise, check this out: We made it in the blender, so there’s no need to strain your wrist or your patience. Dot the pizza with spinach, tomato slices, and plenty of cheese—creamy mozzarella and salty parmesan to be exact. Is that your stomach growling I hear?
Eggs Florentine Breakfast Pizza
Eggs Benedict and Totchos
Food hybrids are so popular, even your great-grandfather knows that if he wants to eat a legit Cronut—and not one of those soggy knock-offs—he’d have to wait in line for three hours with the rest of the masses. Foods—like this sushi donut we find totally suitable for breakfast—are being fused together more than ever. To further your love for frankenfoods and nachos, cook the ultimate eggs Benedict totchos. Replace chips with tater tots, poach some eggs, and let ‘em mate with Canadian bacon and hollandaise.
Eggs Benedict Totchos
Egg-Topped Breakfast Salad
Michelle Babb, author ofAnti-Inflammatory Eating for a Happy, Healthy Brain, swears by breakfast salads. “I know what you’re thinking… salad for breakfast? You’ve gotta be kidding me!” she said. “To that I would say, don’t knock it till you try it.” Babb loves the simplicity of throwing a fistful of greens in a bowl and using a rich, delicious egg yolk as the dressing. When she’s feeling more ambitious, she might put some sautéed vegetables like leeks, mushrooms, and peppers on top of the greens, but most days it’s just her, the greens, and two eggs having a wake-up party.
Breakfast Salad Sunny-Side Up
Yields: 1 serving
Excerpted from Anti-Inflammatory Eating for a Happy, Healthy Brain by permission of Sasquatch Books. Copyright © 2016 by Michelle Babb. All rights reserved.