60 Ways to Put An Egg On It
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.
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.