Egg Breakfast Recipes

By Food & Wine
Updated January 30, 2018
Packed with nourishment, the egg is one of nature’s perfect foods. One large egg has varying amounts of 13 essential vitamins and minerals all for around 70 calories, which make them a great option for breakfast. Here are Food & Wine’s best egg breakfast recipes which include fluffy omelets, perfectly poached eggs and inventive frittatas.
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Soft-Boiled Scotch Eggs

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A common picnic and party dish in the UK, Scotch eggs were likely first inspired by the Indian and Pakistani dish nargisi kofta, which encases a hard-boiled egg in spicy ground meat. This soft-boiled approach presents an unexpectedly tender egg yolk within a crispy exterior.

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Breakfast Banh Mi Sandwiches

CON POULOS
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This outstanding Vietnamese banh mi includes duck pâté and spicy pickles along with, less conventionally, five-spice-flavored bacon and a fried egg.

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Phoenicia Diner's Breakfast Skillet

© Cedric Angeles
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Phoenicia Diner in Phoenicia, New York, offers an impressive list of breakfast “skillets.” This creamy egg scramble studded with smoked trout is meant for one, but it can be easily doubled or quadrupled.

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Spinach Shakshuka


© Con Poulos
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Instead of making shakshuka with red tomatoes, as is customary, Portland, Oregon, chef Jenn Louis opts to make hers with a mix of Malabar spinach and tomatillos, along with jalapeños, cilantro and spices. The result is a bright, tangy and spicy brunch dish that’s ideal with slabs of rich, toasty challah.

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Bacon and Egg Breakfast Enchiladas

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Enchiladas aren’t just for dinner! Your brunch party guests will love this morning time twist.

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Open-Face Egg and Griddled Ham Breakfast Sandwiches

© Nicole Franzen
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F&W’s Justin Chapple poaches a dozen eggs at once in a muffin pan in the oven, making his cute and tasty breakfast sliders extraordinarily easy to prepare for entertaining.

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Scrambled Eggs with Herbed Croutons

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Grace Parisi creates a witty take on a breakfast staple by stirring delicious herbed croutons right into her soft, creamy scrambled eggs—eliminating the need for a side of toast.

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Steak and Eggs Benedict with Red Wine Hollandaise

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Classic hollandaise sauce is prepared with butter, egg yolks and lemon juice. Here, Neal Fraser adds a red wine–and–port reduction to the rich sauce, which is delicious with the juicy tenderloin steak that accompanies the poached eggs.

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Wild Mushroom and Goat Cheese Omelets

John Kernick
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The idea for this creamy-tangy omelet comes from a fish dish that includes some of the same ingredients here: shiitake mushrooms and delicate fresh pea shoots.

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Three-Cheese-and-Herb Frittata Sandwiches

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Adding parsley, chives and cheese creates a fresh-tasting, creamy frittata that is terrific warm, at room temperature or chilled.

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Bacon, Tomato and Cheddar Breakfast Bake with Eggs

FREDRIKA STJÄRNE
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This breakfast bake topped with runny eggs by F&W’s Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, “I worship the crisp bottom and the chewy, moist bread.”

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Baked Eggs with Chorizo and Potatoes

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Chef David Kinch loves to say that this hearty combination of crumbled chorizo, chunks of crispy potatoes and eggs—all cooked together in a big cast-iron skillet—is his Mexican-Californian twist on rösti, the classic Swiss fried-potato breakfast.

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Eggs Baked in Roasted Tomato Sauce

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Studies have shown that people who eat eggs for breakfast tend to lose weight. Here, eggs are cooked in an antioxidant-rich tomato sauce.

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Omelet with Pressed Caviar and Sour Cream

PHOTO © ELLIE MILLER
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In a superlative combination of fish eggs and chicken eggs, Jacques Pépin stuffs a classic French omelet with sour cream, chives and diced pressed caviar. For an extra indulgence, he also drapes the omelet with long, thin strips of pressed caviar.

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Bacon, Cheese and Scrambled Egg Sandwiches with Hollandaise

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This decadent take on eggs Benedict includes scrambled eggs “with anything and everything,” Greg Lindgren says: Canadian bacon, cheese and jalapeños, all covered with hollandaise sauce.

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Poached Eggs with Baked Feta and Olives

PHOTO © MARTIN MORRELL
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Defne Koryürek created this recipe, a.k.a. Eggs alla Kortun, when she and her husband, Vasif Kortun, were living in New York City in the ’90s. He loved the combination of toasted bread, poached eggs, sizzling feta and olives, so she decided to name the dish after him.

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Eggs Benedict with Bacon and Arugula

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In her version of eggs Benedict, Tara Lazar swaps in applewood-smoked bacon for the usual Canadian bacon, because she prefers its rich flavor and crisp texture.

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Corned Beef Hash with Fried Eggs

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Colby Garrelts brines expensive wagyu for the homemade corned beef he uses in his tomato-rich, chunky hash. Home cooks can buy corned beef from the deli counter and cut it into thick pieces for this hash.

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Salmon Hash with Poached Eggs

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Hash is a such a great way to use leftovers, like the cooked salmon called for here. Any other cooked or smoked fish—or diced ham—could be used in place of the salmon.

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Banger & Egg Sandwiches

PHOTO © WENDELL T. WEBBER
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Here Christopher Keating serves bangers (British slang for sausages) and eggs, on toast with sharp cheddar.

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Potato, Salami, and Cheese Frittata

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Fortified with sautéed potatoes, strips of salami, and bits of goat cheese, this robust egg dish makes a fine dinner too. Add a salad and you're all set. Though we like them warm, frittatas are traditionally served at room temperature.

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Poached Scrambled Eggs with Goat Cheese Sauce

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Chef Daniel Patterson’s ingenious scrambled eggs are cooked for seconds in a vortex of boiling water, then topped with a creamy cheese sauce.

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Ratatouille Toasts with Fried Eggs

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This luscious ratatouille is perfect for brunch because it tastes even better when made the day before, making it quick and easy for a mid-morning meal.

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Eggs Florentine with Smoky Mornay Sauce

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This recipe for eggs Florentine is based on eggs Benedict: Poached eggs rest on toasted English muffins and a bed of garlicky spinach, topped with a light cheese sauce.

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Breakfast Burrito

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“How many lunchrooms have disgusting Taco Tuesdays?” asks chef Spike Mendelsohn. As an alternative, he stuffs burritos with scrambled eggs (lightened with egg whites), feta, turkey bacon and spinach.

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Omelet Soufflé

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Here, Aki Kamozawa and H. Alexander Talbot share their method for creating a fluffy omelet from their book, Ideas in Food.

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Breakfast Biscuit Sandwiches

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A giant step up from fast-food, this breakfast sandwich is topped with eggs, cheese and country ham, jam optional. The tender biscuits have a salty edge. If you prefer, decrease the amount of salt in the recipe to 1 1/2 tablespoons.

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Broccoli Frittata

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This simple, garlicky frittata is great for a healthy brunch or lunch.

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Poached Eggs with Cubanelle Pepper Puree

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Cubanelles are long, sweet peppers that are usually light green (you can occasionally find red ones as well) and sometimes have a slight kick. After chef Tony Maws (an F&W Best New Chef 2005) chars the peppers, he blends them with green hot sauce and serves the puree with meaty mushrooms and runny poached eggs.

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Brioche with Prosciutto, Gruyère and Egg

© JOHNNY MILLER
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Star Los Angeles chef Suzanne Goin has perfected this outstanding open-faced sandwich—a cross between a frisee salad and a croque monsieur—topped with a sunny-side-up egg.

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Poached Eggs with Parmesan and Smoked Salmon Toasts

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Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life’s great pleasures. Here, Jean-Georges Vongerichten wraps smoked salmon around half of the toasts and sprinkles the rest with grated Parmigiano-Reggiano, so it melts and forms a salty crust when baked.

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Pea Tortilla with Mint and Yogurt

© John Kernick
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A Spanish tortilla is like a frittata. Francis Mallmann makes a lovely spring version with yogurt, fresh mint and sweet peas, baked in an oven (preferably a wood-fired oven) until just set. It’s delicious served warm or at room temperature.

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Scrambled Egg and Swiss Chard Tacos

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These delicious vegetarian breakfast tacos are packed with scrambled eggs, sautéed Swiss chard and tomatoes, then topped with salsa verde and sour cream.

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Shakshuka with Fennel and Feta

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F&W’s Gail Simmons eats these eggs cooked in a tomato and bell pepper sauce for any meal of the day.

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