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  5. 34 Egg Recipes for Breakfast and Beyond

34 Egg Recipes for Breakfast and Beyond

By Food & Wine Editors Updated April 01, 2021
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Chilaquiles Rojo Recipe
Credit: Greg Dupree

Eggs have endless uses in recipes, from thickening custards to acting as a binder for meatballs. However, in these recipes, eggs are taking center stage—as a topping for breakfast sandwiches and tater tot waffles, deviled and garnished with briny caviar, and nestled in a bed of escarole and feta cheese for a twist on shakshuka. There are dishes for breakfast, lunch, and everything in between. Read on for even more of our favorite egg recipes.

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Green Eggs with Whipped Goat Cheese and Grilled Kale


Green Eggs with Whipped Goat Cheese and Grilled Kale
Credit: Bobby Fisher

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.

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Mixed Greens with Poached Eggs, Hazelnuts and Spices

Mixed Greens with Poached Eggs
Credit: © Con Poulos

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.

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Soft Scrambled Eggs with Ham and Truffles

Soft Scrambled Eggs with Ham and Truffles Recipe
Credit: Victor Protasio
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Light and fluffy, these eggs are gently seasoned and generously perfumed by fresh black truffles. For the perfect creamy, tender bite, pull the eggs off of the heat before they set; they will continue to cook after they leave the stove.

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Poached Eggs with Sunchokes and Comté Polenta

Poached Eggs with Sunchokes and Comté Polenta
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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.

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Steak and Eggs Benedict with Red Wine Hollandaise

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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Sherried Mushrooms with Fried Eggs on Toast

Sherried Mushrooms with Fried Eggs on Toast
Credit: © Tina Rupp
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For a fabulous topping for a fried egg on toast, Cindy Pawlcyn sautés mushrooms and onions with the Spanish dry sherry Oloroso.

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Grilled Asparagus Salad with Fried Eggs

Grilled Asparagus Salad with Fried Egg
Credit: © Tina Rupp

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.

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Scrambled Egg and Avocado Breakfast Sandwiches

Egg Sandwiches with Avocado
Credit: ABBY HOCKING
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This simple and satisfying breakfast sandwich recipe calls for American cheese, but it's equally as delicious with Gruyere or sharp cheddar. Feel free to use your favorite toast if you don't have English muffins. A dash of vinegary hot sauce is a great addition here.

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Mushroom Tortilla

Mushroom Tortilla
Credit: © Nicole Franzen
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This Spanish mushroom omelet from chef José Andrés is super-simple and a great make-ahead dish for brunch.

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Stovetop Asparagus Frittata

Frittata with asparagus, prosciutto and crème fraîche.
Credit: © CHRIS COURT
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For this single-serving frittata, Nancy Silverton cooks the eggs gently, then tops them with asparagus, prosciutto and crème fraîche. Since the frittata is not warmed in the oven, it's best to have the toppings at room temperature. Also, keep them near the pan so you can work quickly once the eggs are cooked.

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Quinoa Egg Bowl with Pecorino

Quinoa Egg Bowl with Pecorino
Credit: © John Kernick
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Cookbook author Melissa Clark takes inspiration from Caesar salad in this quinoa bowl, which includes a soft runny egg and a lemony, cheese-spiked dressing. It's one of the best grain bowls we've ever had.

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Tater Tot Waffles with Truffled Eggs

Tater Tot Waffles with Truffled Eggs
Credit: © Eva Kolenko

Jen Pelka makes super-crunchy and delicious waffles using Tater Tots, then tops them with poached eggs and truffles, making them ideal for brunch.

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Persian Frittata (Kuku Sibzamini)

Persian Frittata (Kuku Sibzamini)
Credit: © Con Poulos
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Kuku sibzamini is the Persian version of a frittata. Shredded carrots, onion, zucchini and potato give it excellent texture—light and airy but deeply satisfying—while saffron adds the distinct Persian flavor.

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Crispy Cheese Burritos with Chorizo and Eggs

Crispy Cheese Burritos with Chorizo and Eggs
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee
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When Richard Chang was chef and owner of Tacos La Tehuanita truck in Los Angeles, he wowed crowds with his burnt-cheese-roll taco, made by griddling cheese until crisp and rolling it up around various fillings. This version pairs chorizo-studded black beans and eggs with creamy avocado for richness.

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Potatoes Benedict with Make-Ahead Poached Eggs

Potatoes Benedict with Make-Ahead Poached Eggs
Credit: Jennifer Causey
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"In this take on eggs Benedict, crispy potato rounds are a fun, gluten-free substitute for the everyday English muffins," Justin Chapple writes. "A combination of extra-virgin olive oil and butter gives the potatoes incredible flavor and a golden, crunchy crust that provides the best-ever canvas for poached eggs."

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Brock Eggs

Brock Eggs
Credit: © Abby Hocking
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At The Pig Brockenhurst in England, chef James Golding plays on classic Scotch eggs with his Brock Eggs, made by encasing little quail eggs in a tasty ham mixture, then deep-frying them.

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Ricotta and Scallion Egg Pie

Ricotta and Scallion Egg Pie
Credit: John Kernick

Ricotta makes this variation on vegetable quiche, from L.A. chef Roxana Jullapat, extra moist and light. You'll want to hang on to her winner of a pie crust recipe, made with butter and cream cheese—it's flaky, golden and crisp.

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Poached Eggs with Red Wine Sauce

Poached Eggs with Red Wine Sauce
Credit: Greg DuPree
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A rich red wine sauce adds a touch of French luxury to these perfectly poached eggs.

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Deviled Egg Toast

Deviled Egg Toast
Credit: Abby Hocking
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This twist on deviled eggs is Chef Missy Robbins' favorite way to get the salty, spicy, tangy filling all in one crunchy bite. Robbins usually tops her crostini with bottarga or tuna roe, but recommends truffles or even hot sauce, too.

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Broccoli Rabe and Avocado Salad with Lemon Dressing and Herby Molten Eggs

broccoli rabe an avocado salad
Credit: Jennifer Causey
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"Spring is the season when warm and cold ingredients ought to mingle on one plate, and this salad brings all that to life," writes Andrea Slonecker. "To serve, keep the soft-cooked eggs and the roasted rabe on the warm side, rather than cold, and compose the salad on plates with a bit of artistic flare. Then I would tell you to pour a glass of Chablis and enjoy this spring situation for lunch or dinner, whatever suits your fancy."

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Kai Jeow Moo Sab (Thai Fried Omelet with Pork)

Kai Jeow Moo Sap (Thai Pork Omelet)
Credit: Anna Stockwell
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"The first time that I ate one of these omelets was on the street in Thailand," says Leah Cohen, chef of New York's Pig & Khao. "I had never eaten a deep-fried egg and I was shocked that it was crispy but still tender. My mind was blown and [the] low-and-slow egg cooking that my French training taught me was turned on its ear." Two important tips: Whisk the eggs well until light and frothy and uniform in color, and make sure that the oil is smoking hot.

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Spicy Sesame, Bacon, and Egg Congee

Spicy Sesame, Bacon, and Egg Congee Recipe
Credit: Victor Protasio
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Taking a cue from Chef Mei Lin of Nightshade, we're adding spicy pork, creamy egg yolks, and crunchy sesame to classic rice congee. Low and slow cooking is the key to its great texture; adjust the heat as needed to maintain a gentle bubble that results in tender grains.

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Za'atar Baked Eggs

Za'atar Baked Eggs
Credit: John Kernick
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"In my teens, I spent a summer on a kibbutz in Israel working in my first professional kitchen," Gail Simmons writes. "I was assigned to breakfast duty and fell in love with scrambling, poaching, and frying eggs by the dozens. Today, one of my go-to brunches is baked eggs in a cherry tomato–pepper mix seasoned with the Mediterranean spice blend za'atar. It never fails to conjure happy memories of that magical time—and you'll find the recipe below."

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Caviar-Topped Deviled Eggs

Caviar-Topped Deviled Eggs
Credit: Caitlin Bensel
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For these deviled eggs, chef Evan Babb channels his mother's and grandmother's classic recipes for the filling, which gets a briny kick from a splash of olive juice. A dollop of sturgeon caviar on top takes these deviled eggs to the next level.

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Parsley Egg Noodles

Parsley Egg Noodles Recipe
Credit: Victor Protasio
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This basic recipe for fresh egg noodles is studded with bright green parsley. Serve the noodles simply buttered, or with this Squash-and-Tomato Sugo.

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Rolled Japanese Omelet

1660653193_5757074126001_5757073134001-vs.jpg

To make tamagoyaki, thin layers of cooked eggs are rolled together into one delicate omelet.

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Egg in a Bagel Hole

Egg in a Bagel Hole Recipe
Credit: The Ingalls
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Adding water to the skillet helps cook the eggs evenly without burning the bagel halves, resulting in a lightly toasted bagel wrapped around a perfectly runny yolk. Savory smoked salmon and creamy avocado complete this classic breakfast.

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Chilaquiles Rojos with Fried Eggs and Cotija

Chilaquiles Rojo Recipe
Credit: Greg Dupree
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Charring the tomato and onion before adding them to the red chile sauce is a quick way to create rich, slow-cooked flavor. Thick-cut fresh tortilla chips soak up the sauce and runny egg yolks without getting soggy.

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Boursin Omelet

Boursin Omelet Recipe
Credit: Victor Protasio
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This beautifully basic omelet is the sleeper hit of chef Michael Tusk's French-inflected bar à vin menu at Verjus in San Francisco. An homage to his love of dairy, spreadable garlic-herb cheese melts richly into the creamy center of the tender eggs. While it makes for a delicious and satisfying breakfast, this omelet is best with some crusty baguette, a crisp salad, and a glass of Chardonnay.

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Breakfast Egg Cups with Parsley Gremolata and Mushrooms

Prosciutto Egg Cups with Parsley Gremolata Recipe
Credit: Photo by Antonis Achilleos / Food Styling by Rishon Hanners
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These surprisingly elegant, savory herb-topped eggs bake up in a muffin pan, so it's easy to make breakfast or brunch for a few days—or for more than a few people. Serve any leftover breakfast egg cups sandwiched between buttered, toasted English muffins or brioche slices.

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Basted Egg Tartines with Creamed Mustard

Basted Egg Tartines with Creamed Mustard Recipe
Credit: John Kernick
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Sour cream adds milky richness to both Dijon and whole-grain mustards with a splash of lemon juice for brightness. This simple, creamy sauce pairs with lightly bitter greens and rich, runny egg yolks for a beautiful breakfast. Try leftover sauce on baked salmon.

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Scrambled Eggs with Cumin and Fragrant Herbs (Ande Ki Bhurji)

Julie Sahni Ande Ki Bhurji | Scrambled Eggs with Cumin and Fragrant Herbs Recipe
Credit: Sarah Crowder
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A traditional Indian scrambled egg dish, ande ki bhurji includes an almost equal amount of fresh yellow onion to eggs. As the beaten eggs cook (until they are fully set but not browned), the onion sweetens and mellows. Topped with toasted cumin seeds, cilantro, and fresh green chiles, this meal is fragrant and savory, with a distinct vegetal crunch.

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Escarole Shakshuka

Escarole Shakshuka
Credit: Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
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Eggs poached in a savory sauce are livened up with the addition of silky, sweet escarole and tangy feta. A deliciously bright addition to your breakfast or brunch spread, serve with crusty bread or toast for sopping.

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Eggs Benny Toast

Eggs Benny Toast
Credit: Photo by Greg DuPree / Food Styling by Chelsea Zimmer and Paige Grandjean / Prop Styling by Christine Keely
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The secret to this super-simple eggs Benedict? Cornstarch. It stabilizes the emulsion in the hollandaise, helping to prevent the sauce from breaking while it cooks over direct heat. Easier than poaching, gently steaming the eggs results in delicately tender whites and smooth, creamy yolks.

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    1 of 34 Green Eggs with Whipped Goat Cheese and Grilled Kale

    2 of 34 Mixed Greens with Poached Eggs, Hazelnuts and Spices
    3 of 34 Soft Scrambled Eggs with Ham and Truffles
    4 of 34 Poached Eggs with Sunchokes and Comté Polenta
    5 of 34 Steak and Eggs Benedict with Red Wine Hollandaise
    6 of 34 Sherried Mushrooms with Fried Eggs on Toast
    7 of 34 Grilled Asparagus Salad with Fried Eggs
    8 of 34 Scrambled Egg and Avocado Breakfast Sandwiches
    9 of 34 Mushroom Tortilla
    10 of 34 Stovetop Asparagus Frittata
    11 of 34 Quinoa Egg Bowl with Pecorino
    12 of 34 Tater Tot Waffles with Truffled Eggs
    13 of 34 Persian Frittata (Kuku Sibzamini)
    14 of 34 Crispy Cheese Burritos with Chorizo and Eggs
    15 of 34 Potatoes Benedict with Make-Ahead Poached Eggs
    16 of 34 Brock Eggs
    17 of 34 Ricotta and Scallion Egg Pie
    18 of 34 Poached Eggs with Red Wine Sauce
    19 of 34 Deviled Egg Toast
    20 of 34 Broccoli Rabe and Avocado Salad with Lemon Dressing and Herby Molten Eggs
    21 of 34 Kai Jeow Moo Sab (Thai Fried Omelet with Pork)
    22 of 34 Spicy Sesame, Bacon, and Egg Congee
    23 of 34 Za'atar Baked Eggs
    24 of 34 Caviar-Topped Deviled Eggs
    25 of 34 Parsley Egg Noodles
    26 of 34 Rolled Japanese Omelet
    27 of 34 Egg in a Bagel Hole
    28 of 34 Chilaquiles Rojos with Fried Eggs and Cotija
    29 of 34 Boursin Omelet
    30 of 34 Breakfast Egg Cups with Parsley Gremolata and Mushrooms
    31 of 34 Basted Egg Tartines with Creamed Mustard
    32 of 34 Scrambled Eggs with Cumin and Fragrant Herbs (Ande Ki Bhurji)
    33 of 34 Escarole Shakshuka
    34 of 34 Eggs Benny Toast

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