Boiled or fried? Try out these tasty, easy egg recipes
Tired of cooking eggs in the same old method? Don’t worry these eggsquisite recipes will make you a fine chef and if not, you will at least have some egg puns to laugh at.
Looping between omelettes & scrambled eggs can get boring but we can’t give up on our wholesome, protein-filled eggs. Switch up your breakfasts, brunches, or even dinners (we’re not judging) with new & eggciting recipes to get your egg fill for the day.
Get ready to enter the egg heaven with these eggcellent recipes.
Avocado devilled eggs
Since normal devilled eggs are overrated and we want to put a healthy twist on them, we present you with avocado devilled eggs.
6 hard-boiled peeled eggs, ½ diced avocado, ¼ cup greek yogurt, ½ tablespoon mustard, 1 ½ teaspoons lemon juice, salt, pepper, paprika (optional).
- Cut each egg in half and remove the yolk. Place the yolks in a medium bowl, and refrigerate the whites while you prepare the filling.
- In a large bowl, mix together the avocado, Greek yogurt, mustard, lemon juice, salt, and pepper.
- Add the egg yolks and mash with a fork to incorporate. For a smoother filling, add the ingredients to a food processor and pulse to combine.
- Transfer the filing to a piping bag fitted with a round tip or a zip-top bag with a corner snipped off.
- Pipe the filling into the egg whites. Sprinkle with paprika and enjoy!
Cloud eggs are visually pleasing, little fluffs of egg whites that taste crispier than they look. All you need are eggs & seasoning for a gourmet looking dish.
2 eggs, salt, and pepper to taste.
- Preheat the oven to 450° Fahrenheit.
- Separate the egg yolks from the egg whites. Save the yolks for later.
- Using an electric hand whisk, whisk on a high speed until soft peaks form.
- Fold in salt & pepper.
- Spoon the egg whites onto a baking tray and make a well in the middle, for the yolks to go in later. Bake for eight to ten minutes.
- Drop the yolks into the whites and bake further for three minutes.
- Serve on toast or with sides of your choice and enjoy!
Heard about this classic North African & Middle Eastern dish but never had it? Try it for yourself using this delicious recipe. Shakshuka literally means “a mixture” and the traditional version uses tomatoes, onions, and spices as the base with eggs poached on top. According to egg connoisseurs, poached eggs on a tomato sauce makes for a hearty meal.
1 ½ tablespoons oil, 3 cloves garlic (minced), 1 small onion chopped, 2 cups crushed tomato, 1 tablespoon worcestershire sauce, ½ teaspoon cayenne pepper, ½ teaspoon cumin, ½ teaspoon paprika, 1 diced tomato, ¼ cup fresh parsley, 3 eggs at room temperature, chopped parsley, feta cheese.
- Heat oil over medium heat, add garlic & onions and cook until onions have softened and garlic is fragrant.
- Add the crushed tomatoes, Worcestershire sauce, cayenne pepper, cumin, and paprika. Stir to incorporate.
- Add diced tomato and cook until sauce has thickened.
- Using a spoon, create wells for the eggs, crack an egg into each well.
- Cover and cook for another five to eight minutes, until the egg whites are cooked but the yolk is still a bit runny.
- Garnish with fresh parsley & feta cheese and enjoy your dish!
Using a waffle-maker to give your standard omelette a twist might not be the most original idea but we can’t miss the bite of a waffle omelette is supremely satisfying – particularly the crispy edges.
2 beaten eggs, salt & pepper to taste, nonstick cooking spray.
Favorite toppings: Diced tomatoes, onions, peppers, mushrooms, bacon, grated cheddar cheese, etc.
- In a medium bowl, add the beaten eggs, any of your favorite toppings, salt, and pepper. Mix well.
- Grease a waffle iron with nonstick spray. Add the egg mixture and cook according to machine instruction or for two minutes until the eggs are fully set and slightly browned.
- Remove the egg from the waffle iron and serve.
Don’t forget to make your mornings sunny-side up with these versatile egg recipes.