35 Best Egg Recipes
Green Eggs with Whipped Goat Cheese and Grilled Kale
F&W Best New Chef 2017 Jay Blackinton, of Hogstone’s Wood Oven on Orcas Island, Washington, takes just a few humble ingredients and turns them into a magical dish. Case in point: this “green” egg, which is soft-boiled and dusted in dried kale, then served on creamy arugula-laced goat cheese and surrounded by crispy grilled kale. It looks like a nest—and tastes like heaven.
Classic Deviled Eggs
This classic version is made with two kinds of mustard and served with paprika.
Yukon Gold Potato, Leek and Fromage Blanc Frittata
This recipe gets its extra-creamy texture from fromage blanc, an extremely soft cow’s-milk cheese with a sour cream-like tang.
Baked Eggs en Cocotte with Basil
These baked eggs topped with melted butter are Piero Incisa della Rocchetta’s go-to breakfast.
Mixed Greens with Poached Eggs, Hazelnuts and Spices
At L'Arcangelo restaurant in Rome, chef Arcangelo Dandini makes this simple salad with whichever wild greens happen to be in season at the moment.
Poached Eggs with Bacon Crumbs and Spinach
This starter was inspired by the torta pascualina (Easter tart), an Italian spinach-and-hard-cooked-egg tart that’s popular in Argentina. Marcelo Betancourt serves poached eggs over sautéed spinach, with bacon-flecked bread crumbs standing in for the crust.
One-Eyed Salad with Brown Sugar-Bacon Vinaigrette
This terrific bacon-and-egg salad from Andrew Zimmern is the best combination of salty and sweet, hot and cold, soft and crunchy.
Asparagus and Bok-Choy Frittata
When making an Italian frittata, don’t limit yourself to traditional ingredients. The Asian flavors that fill this version offer a real change of pace. Cook the eggs on top of the stove or in the oven—but be sure to use moderate heat so they don’t turn rubbery.
Deviled Eggs with Country Ham
Ford Fry’s deviled eggs get their terrific flavor from goat cheese, Dijon mustard and cornichons, plus a topping of country ham from Benton’s in Madisonville, Tennessee.
Soft Scrambled Eggs with Ham and Truffles
Mini Herb Frittatas with Smoked Salmon
BLT Fried Egg-and-Cheese Sandwich
Thomas Keller’s scrumptious recipe combines three of the world’s most popular sandwiches—bacon, lettuce and tomato; fried egg; and grilled cheese.
Poached Eggs with Sunchokes and Comté Polenta
Chef David Bouley serves eggs en cocotte with three purees—fennel, sunchoke and polenta—plus Comté foam. Home cooks can pair baked eggs with cheese polenta, evoking Bouley’s Comté foam with polenta puree.
Steak and Eggs Benedict with Red Wine Hollandaise
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.
Eggs Baked Over Sautéed Mushrooms and Spinach
Drinking wine with eggs at lunch always feels so French to Kristin Donnelly, likely thanks to Elizabeth David’s famous essay, “An Omelette and a Glass of Wine.”
Curried-Egg Tea Sandwiches
Cookbook author Martha Hall Foose says that in the early 1960s, The Time Life Picture Cook Book inspired Mississippi ladies to “go exotic” by adding ingredients like curry powder and orange zest to egg-salad tea sandwiches.
This is a delicious cross-cultural take on chicken soup. The angel hair pasta represents Italy; the soft-boiled egg and chile oil evoke Japan. The recipe is from Gerard Craft, an F&W Best New Chef 2008.
Pickled Vegetable Salad with Soft-Boiled Eggs
This elegant, crunchy salad includes vitamin-and-mineral-packed beets, turnips and fennel, plus protein-rich eggs. Barbara Lynch tosses the shaved vegetables with vinegar and olive oil until they're slightly pickled.
Lao Omelet with Dill, Scallion and Thai Chile
The dill, fish sauce and scallions in this round omelet may seem like an overly bold combination of flavors, but the result is surprisingly delicious. It’s also adaptable: Eat it for breakfast or as a quick, light supper.
Spinach, Feta, and Tarragon Frittata
The combination of flavors here is pure genius. Tarragon is classic with both spinach and eggs, and a touch of sharp feta cheese accents the trio beautifully. Use these same ingredients to make superb omelets.
Chilean Chorizo and Herb Tortilla
In South America, flat omelets or frittatas are called tortillas; this one is made with spicy chorizo sausage, parsley and cilantro and sweet caramelized onion.
Umbrian Lentil Stew with Olive-Oil-Fried Eggs
Matt Molina simmers Umbrian lentils—a small, brownish-green variety grown in Castelluccio—slowly until they were exquisitely creamy. “They have a rich, buttery flavor that’s so comforting,” he says.
Sherried Mushrooms with Fried Eggs on Toast
For a fabulous topping for a fried egg on toast, Cindy Pawlcyn sautés mushrooms and onions with the Spanish dry sherry Oloroso.
Creamy Buckwheat Pasta with Wild Mushrooms
Chef Matthew Accarrino tosses buckwheat pasta with creamy mascarpone, silky mushrooms and runny eggs.
Egg Sandwich with Mustard Greens and Avocado
This breakfast sandwich, filled with sauteed mustard greens, fried egg, avocado and hot sauce, is also good for lunch and a late-night snack.
Vidalia Onion Soufflés
This elegant Vidalia onion soufflé is a lighter, fluffier version of Vidalia onion pudding. It can be prepared as individual gratins or as one big dish.
Deviled Crab Omelets
Grilled Asparagus Salad with Fried Eggs
Chef Mark Broadbent upgrades the standard lemony arugula salad by topping it with grilled asparagus, butter-fried eggs—duck eggs, when available—and freshly shaved Parmigiano-Reggiano.
Bacon, Cheese and Scrambled Egg Sandwiches with Hollandaise
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.
Toasted Farro and Scallions with Cauliflower and Egg
Cooking farro like risotto makes it nutty and chewy. It’s perfect with golden cauliflower and a runny egg-yolk topping.
Egg Salad Crostini with White Anchovies
Gustav Klimt and strudel are two icons in chef Kurt Gutenbrunner and food writer Jane Sigal's Neue Cuisine, which celebrates Austrian art and recipes like this.
Spinach and Egg-Drop Pasta Soup
“In our house, stracciatella was a catch-all,” Tom Valenti says about this simple, rustic soup. “We started with good homemade stock and added whatever was around: beans, leftover sausage, shredded chicken.”
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.
Chef Ed Kenney uses both white and brown rices in this terrific bacon-studded dish that he serves at his casual Honolulu spot, Kaimuki Superette. “In Hawaii, we call it hapa rice; it’s more interesting and flavorful than plain white rice,” he says. “In Hawaiian, hapa means ‘partial’ and is often used as a term of endearment to describe people of mixed ethnic backgrounds.”