Home Recipes 35 Best Egg Recipes

35 Best Egg Recipes

These delicious recipes include classic deviled eggs and an incredible BLT fried egg-and-cheese sandwich.

44
0

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.

GO TO RECIPE
Classic Deviled Eggs
2 of 35 

Classic Deviled Eggs

This classic version is made with two kinds of mustard and served with paprika.

GO TO RECIPE
Yukon Gold Potato, Leek and Fromage Blanc Frittata
3 of 35 

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.

GO TO RECIPE
Baked Eggs en Cocotte with Basil
4 of 35 

Baked Eggs en Cocotte with Basil

These baked eggs topped with melted butter are Piero Incisa della Rocchetta’s go-to breakfast.

GO TO RECIPE
Mixed Greens with Poached Eggs, Hazelnuts and Spices
5 of 35 © Con Poulos

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.

GO TO RECIPE
Poached Eggs with Bacon Crumbs and Spinach
6 of 35 Fredrika Stjärne

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.

GO TO RECIPE
One-Eyed Salad with Brown Sugar-Bacon Vinaigrette
7 of 35 

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.

GO TO RECIPE
Asparagus and Bok-Choy Frittata
8 of 35 

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.

GO TO RECIPE
Deviled Eggs with Country Ham
9 of 35 

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.

GO TO RECIPE
Green Beans with Eggs, Chiles & Cilantro
10 of 35 

Green Beans with Eggs, Chiles & Cilantro

This Georgian dish, called lobio (bean dish), is typically served cool, but with its buttery scrambled eggs and tender green beans, it’s equally delicious hot. It’s great as part of a family-style menu and also makes an unusually tasty, light main course.

GO TO RECIPE
BLT Fried Egg-and-Cheese Sandwich
12 of 35 

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.

GO TO RECIPE
Poached Eggs with Sunchokes and Comté Polenta
13 of 35 

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.

GO TO RECIPE
Steak and Eggs Benedict with Red Wine Hollandaise
14 of 35 

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.

GO TO RECIPE
Eggs Baked Over Sautéed Mushrooms and Spinach
15 of 35 

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.”

GO TO RECIPE
Curried-Egg Tea Sandwiches
16 of 35 

Curried-Egg Tea Sandwiches

Cookbook author Martha Hall Foose says that in the early 1960s, The Time Life Picture Cook Bookinspired Mississippi ladies to “go exotic” by adding ingredients like curry powder and orange zest to egg-salad tea sandwiches.

GO TO RECIPE
Italian Ramen
17 of 35 

Italian Ramen

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.

GO TO RECIPE
Pickled Vegetable Salad with Soft-Boiled Eggs
18 of 35 

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.

GO TO RECIPE
Lao Omelet with Dill, Scallion and Thai Chile
19 of 35 

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.

GO TO RECIPE
Spinach, Feta, and Tarragon Frittata
20 of 35 

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.

GO TO RECIPE
Chilean Chorizo and Herb Tortilla
21 of 35 

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.

GO TO RECIPE
Umbrian Lentil Stew with Olive-Oil-Fried Eggs
22 of 35 

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.

GO TO RECIPE
Sherried Mushrooms with Fried Eggs on Toast
23 of 35 

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.

GO TO RECIPE
Creamy Buckwheat Pasta with Wild Mushrooms
24 of 35 

Creamy Buckwheat Pasta with Wild Mushrooms

Chef Matthew Accarrino tosses buckwheat pasta with creamy mascarpone, silky mushrooms and runny eggs.

GO TO RECIPE
Egg Sandwich with Mustard Greens and Avocado
25 of 35 

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.

GO TO RECIPE
Vidalia Onion Soufflés
26 of 35 

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.

GO TO RECIPE
Grilled Asparagus Salad with Fried Eggs
28 of 35 

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.

GO TO RECIPE
Bacon, Cheese and Scrambled Egg Sandwiches with Hollandaise
29 of 35 

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.

GO TO RECIPE
Toasted Farro and Scallions with Cauliflower and Egg
30 of 35 

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.

GO TO RECIPE
Salami-Egg Canapés
32 of 35 

Salami-Egg Canapés

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.

GO TO RECIPE
Spinach and Egg-Drop Pasta Soup
33 of 35 

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.”

GO TO RECIPE
Spinach Shakshuka
34 of 35 © Con Poulos

Spinach Shakshuka


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.

GO TO RECIPE
Bacon Fried Rice with Avocado and Fried Eggs
35 of 35 © Con Poulos

Bacon Fried Rice with Avocado and Fried Eggs

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.”

LEAVE A REPLY

Please enter your comment!
Please enter your name here