Easy Eggs Recipes

1. Cloud Eggs

This impressive dish is easier than it looks!

Total Time: 0:20 Prep: 0:15 Level: Easy Yield: 4 clouds

Ingredients

4 large eggs kosher salt freshly ground black pepper 1/2 c. freshly grated Parmesan 1/4 lb. deli ham, chopped 3 tbsp. finely chopped fresh chives, for garnish

Directions

Preheat oven to 450° and line a large baking sheet with parchment paper. Separate egg whites and egg yolks, placing the egg whites in a large bowl and the yolks in a small bowl. Season the egg whites with salt and pepper. Using a whisk or a hand mixer, beat the egg whites until stiff peaks form. Gently fold in Parmesan, ham, and chives. Create 4 mounds of egg whites on the prepared baking sheet and indent the centers of each to look like nests. Bake until slightly golden, about 3 minutes. Carefully add an egg yolk to the center of each egg white cloud. Season yolk with salt and pepper. Bake until the yolks are just set, about 3 minutes more.

2. Grab and Go Spinach and Ham Egg Bakes

Less fancy than quiche, these hearty little egg bakes are perfect for grab-and-go mornings (and cute enough for spring brunches). Looking to spice it up? Swap out ham and dill for bacon and parsley—the options are endless.

Total Time: 0:45 Level: Easy Yield: 12 servings

Ingredients

1 (14.1 oz.) package refrigerated rolled pie crust 4 large eggs 3/4 c. half-and-half 1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry 1/3 c. finely chopped smoked ham 2 Scallions, Chopped 1 tbsp. chopped fresh dill 2 tsp. Dijon mustard kosher salt and freshly ground black pepper

Directions

Preheat oven to 375°F with the rack in the lowest position. Unroll pie crust and cut into 12 (4-inch) rounds. Fit rounds into a lightly greased 12-cup muffin tin, pressing up and slightly over sides of each cup. Chill 10 minutes. Meanwhile, whisk together eggs, half-and-half, spinach, ham, scallions, dill, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spoon into crusts, dividing evenly. Bake until puffed and set, 22 to 25 minutes. Serve warm.

3. Parmesan Egg-in-a-Hole

The classic egg-in-a-hole breakfast recipe gets an easy and savory upgrade with Parmesan cheese and spicy hot sauce.

Total Time: 0:20 Level: Easy Yield: 6 servings

Ingredients

1/3 c. mayonnaise 1/4 c. grated Parmesan cheese 6 slices Texas toast-style bread 6 large eggs kosher salt and freshly ground pepper hot sauce, optional

Directions

Stir together mayonnaise and cheese in a bowl. Spread on both sides of each bread slice, dividing evenly. Cut a 3-inch circle from the center of each bread slice. Heat a large nonstick skillet over medium heat. Working in batches, cook bread until golden brown on one side, 1 to 2 minutes. Turn and immediately crack an egg into the hole of each slice; season with salt and pepper. Reduce heat to medium-low and partially cover pan. Cook until eggs are set, about 3 to 4 minutes. Repeat with remaining bread and eggs. Cook bread rounds until golden, about 1 to 2 minutes per side. Serve with hot sauce, if desired.

4. Deviled Eggs with Old Bay Shrimp

These creamy deviled eggs, topped with Old Bay seasoning and pickled shrimp, are easy to make and sure to impress.

Total Time: 0:45 Prep: 0:15 Level: Easy Yield: 24 deviled eggs

Ingredients

24 rock or bay shrimp 1 c. white wine vinegar 12 hard-boiled eggs½ c. mayonnaise 2 tbsp. dill pickle juice 1 tsp. Old Bay seasoning½ tsp. salt pinch Old Bay seasoning 24 sprig fresh dill

Directions

In a large bowl, combine 24 cooked and peeled rock or bay shrimp and 1 cup of white wine vinegar; refrigerate for 30 minutes. Meanwhile, in a food processor, blend the yolks from 12 hard-boiled eggs (halved whites reserved), 1/2 cup of mayonnaise, 2 tablespoons of dill pickle juice, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of salt until smooth. Drain the shrimp and set them aside. Distribute the filling among the reserved egg-white halves and sprinkle each with a pinch of Old Bay seasoning. Top each deviled egg with a pickled shrimp and a sprig of fresh dill. Serve immediately.

5. Egg-Salad-and-Caramelized-Onion Sandwiches

There's nothing plain about this lunchtime favorite, upgraded with fresh mayo, buttery Bibb lettuce, and slow-cooked sweet onions.

Total Time: 1:20 Prep: 0:30 Level: Moderate Yield: 6

Ingredients

¼ c. olive oil 4 medium sweet onions 2 tbsp. balsamic vinegar 1¼ tsp. salt ½ tsp. Freshly ground pepper 12 slice country white bread12 large hard-boiled eggs 2 celery ribs ½ medium yellow onion ¾ c. Mayonnaise ½ head Bibb lettuce

Directions

In a large skillet over medium-low heat, heat olive oil. Add sweet onions and cook, stirring occasionally, until soft and translucent, about 40 minutes. Increase heat to medium and cook, stirring, until onions begin to turn golden brown, about 15 minutes. Stir in vinegar, 3/4 teaspoon salt, and pepper, and cook, stirring occasionally, until onions are deep brown, about 10 more minutes. Transfer onions to a plate and set aside to cool.Lightly toast bread. In a large bowl, combine chopped eggs, celery, yellow onion, mustard, and remaining salt. Add mayonnaise and gently stir to mix. Season with pepper to taste. On each of 6 slices of bread, place a couple of lettuce leaves, then the egg salad and reserved caramelized onions, both divided evenly. Top each with one of the remaining bread slices, and cut each sandwich in half with a serrated knife. Serve immediately.

6. Spanish Tortilla with Manchego and Green Olives

Dense with onions, potatoes, olives, and cheese, this homey, one-skillet wonder hits the spot at breakfast, lunch, or dinner. Serve it hot or at room temperature, sliced into wedges.

Total Time: 1:25 Prep: 0:25 Level: Moderate Yield: 6

Ingredients

¼ c. olive oil 3 tbsp. olive oil 1 medium yellow onion 1½ tsp. salt 1½ lb. red potatoes ½ tsp. Freshly ground pepper 8 large eggs ½ c. chopped green olives ¼ lb. aged manchego cheese

Directions

Preheat oven to 350 degrees F. In a 10- or 12-inch oven proof nonstick skillet over medium heat, heat 2 tablespoons oil. Add onion and 1/2 teaspoon salt, and cook, stirring occasionally, until onion is soft and translucent, 8 to 10 minutes. Transfer onion to a large bowl and set aside. In the same skillet over medium heat, heat 2 tablespoons oil. Working in batches, add half of potatoes in an even layer and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until potatoes begin to soften, 8 to 10 minutes. Add eggs and olives to reserved onion-potato mixture, and gently stir to combine. Wipe the skillet clean. Over medium heat, heat remaining olive oil. Add half of reserved potato-onion-egg mixture to skillet, smoothing with the back of a spoon to create an even layer. Top with cheese; then cover with remaining potato mixture, smoothing with the back of a spoon to create an even layer. Cook for 10 minutes on stove top, then transfer skillet to oven. Bake until eggs are set and potatoes are tender, 25 to 30 minutes. Adjust oven to broil and cook tortilla until top is lightly browned, about 3 minutes. Transfer pan to a wire rack and let cool for 5 minutes. Invert onto a serving plate and cut into 6 or 12 wedges. Serve hot or at room temperature.

7. Egg-Drop Noodle Soup

Use quick-cooking ramen and store-bought chicken broth to get this hearty rendition of the Chinese-restaurant classic on the table in a jiffy. Fortune cookies optional.

Total Time: 0:25 Prep: 0:10 Level: Easy Yield: 6

Ingredients

½ tsp. salt 3 package ramen noodles 10½ c. chicken broth 1 piece of ginger 3 cloves garlic, lightly smashed 1 tbsp. soy sauce 3 medium carrots, peeled and sliced 1 tbsp. sesame oil 3 large eggs 6 small scallions

Directions

In a large pot over high heat, bring 6 cups salted water to a boil. Add noodles and cook for 3 minutes. Drain noodles and set aside. Rinse pot. In the same pot over medium-high heat, bring chicken broth, ginger, garlic, and soy sauce to a simmer. Add carrots and all but 2 tablespoons scallions, and cook until vegetables are tender, about 3 minutes. Use a slotted spoon to remove ginger and garlic. In a medium bowl, lightly beat together eggs, sesame oil, and salt. Gently stir broth, then pour seasoned eggs into pot. Let sit undisturbed until eggs are cooked, 40 to 60 seconds. Stir with a wooden spoon to break up eggs. Return noodles to pot and cook for 1 minute. Divide soup among 6 bowls and garnish with remaining scallions. Serve immediately.

8. Huevos Rancheros Salad

A bright, sunny-side-up fried egg steals the show on this Southwestern salad topped with queso fresco, cilantro, and a citrusy black-bean-and-tomato salsa.

Total Time: 0:25 Level: Easy Yield: 6

Ingredients

1 can black beans 3 large plum tomatoes½ medium red onion¾ c. extra-virgin olive oil½ c. fresh lime juice 3 tbsp. roughly chopped fresh cilantro¾ tsp. Hot sauce¾ tsp. salt12 c. mixed spring greens 6 corn tortillas 6 large eggs½ c. Crumbled queso fresco

Directions

In a medium bowl, gently stir black beans, tomatoes, onion, 1/2 cup oil, lime juice, cilantro, hot sauce, and salt to combine to create a fresh salsa. Set aside. Divide greens among 6 dinner plates and set aside. With 1 tablespoon olive oil, lightly brush all 6 tortillas and sprinkle lightly with salt to taste. Toast tortillas directly under broiler or over an open flame, 1 minute per side. Cut tortillas into quarters and wrap in foil to keep warm. Evenly divide all but 1/2 cup of the salsa among the plated greens. Divide remaining oil between 2 large nonstick skillets over medium-high heat. Crack 3 eggs into each pan and reduce heat to medium. Season eggs with salt and pepper to taste, and cook, lightly splashing tops of eggs with pan oil, until whites are opaque and yolks are deep golden, about 3 minutes. Transfer 1 egg onto each plate. Sprinkle eggs with queso fresco and remaining salsa; garnish with cilantro. Serve salads immediately with reserved tortillas.

9. Baked Eggs with Spinach and Tomato

A flavorful breakfast or brunch (or even easy dinner) dish sure to impress anyone in attendance.

Total Time: 0:40 Prep: 0:20 Level: Moderate Yield: 4

Ingredients

2 tbsp. olive oil 1 medium onion 5 oz. fresh baby spinach 1 can whole tomatoes 1 tsp. ground cumin 1 tsp. salt 1 tsp. Freshly ground pepper½ tsp. sweet paprika 2 tsp. Hot sauce 4 large eggs¼ c. Crumbled feta

Directions

Preheat oven to 400 degrees F. Meanwhile, in a medium saucepan, heat oil over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add spinach and sauté until just wilted, about 2 minutes. Remove from heat. In a medium bowl, stir together tomatoes, cumin, salt, pepper, paprika, and, if desired, hot sauce. Add onion-spinach mixture and stir to combine. Divide among 4 oiled 10-ounce ramekins. Crack an egg into the center of each ramekin, then sprinkle on feta. Bake until whites are set but yolks remain soft, 12 to 15 minutes.

10. Herbed Popovers

Astonishingly easy to prepare, these fluffy herbed rolls aptly accompany any manner of soup or salad.

Total Time: 0:50 Prep: 0:10 Cook: 0:40 Level: Easy Yield: 8 popovers

Ingredients

3 whole eggs 1 egg white 1â…“ c. milk 1â…“ c. flour 2 tsp. sugar½ tsp. salt 1 tbsp. finely chopped fresh chives 1 tbsp. finely chopped parsley

Directions

Heat a popover pan in an oven set to 350 degrees F. Whisk the eggs and egg white and slowly add the warm milk. Whisk in the flour, sugar mixture, and herbs. Liberally brush the hot popover pan with butter, pour in the batter, and bake immediately — increasing oven temperature to 450 degrees F — for 20 minutes. Reduce heat to 350 degrees F and continue to bake until the popovers are deep brown and pull away from the pan sides, about 20 more minutes. Pierce popovers with a knife to allow the steam to escape. Serve immediately. Makes 8 popovers.

11. Soft-Boiled Eggs and Toast

An egg, cooked to soft-boiled perfection, offers a comforting start to the day. Buttery sticks of salt-and-pepper-seasoned toast allow you to soak up every golden drop of yolk.

Level: Easy Serves: 6

Ingredients

6 slice firm white bread 1½ tbsp. unsalted butter ½ tsp. salt ¼ tsp. fresh-ground black pepper 6 large eggs

Directions

Prepare the bread: Preheat oven to 400 degrees F. Place bread slices on a baking sheet in a single layer. Brush the bread with 1/2 the butter and sprinkle with 1/2 the salt and pepper. Turn the bread slices over and repeat with the remaining butter, salt, and pepper. Place the baking sheet in the oven and bake for 3 minutes, turn slices over, and continue baking until golden -- about 3 more minutes. Remove bread from oven, cut into 3/4-inch strips, and keep warm. Cook the eggs: Fill a medium saucepan with 3 inches of water and bring to a boil over high heat. Using a spoon, lower the eggs into the water. Cover the pan, turn off the heat, and let the eggs sit for five minutes. Using a spoon, remove eggs from the water. Using a paring knife, slice 1/2 inch off the tops of the narrow end of each egg and serve alongside toast strips.

12. Easy Pantry Pasta

Rustle up a fantastic weeknight dinner without a trip to the supermarket. Egg yolks add a gourmet gloss to this perky pasta dish.

Total Time: 0:30 Cook: 0:30 Level: Moderate Serves: 4

Ingredients

2 slice country bread 6 tbsp. olive oil ½ large yellow onion 2 clove garlic ¾ tsp. crushed red pepper ¼ tsp. Sea Salt 3 tbsp. Chopped parsley 2 tbsp. chopped capers 1 large lemon ¾ lb. spaghetti or linguine 3 egg yolks ½ c. grated Parmigiano-Reggiano

Directions

Heat oven to 350 degrees F. Cut the bread into 1/3-inch cubes. Toss with 1 tablespoon oil and spread in a single layer on a baking pan. Bake until golden -- 2 to 3 minutes. Fill a medium stockpot with water and bring to boil. Heat 4 tablespoons oil in a large skillet over medium heat. Add the onion, garlic, red pepper, and salt, and cook until onion is golden brown. Remove skillet from heat and add the parsley, capers, and lemon zest. Add about 2 tablespoons coarse salt to the boiling water, add the pasta, and cook until al dente -- about 8 minutes. Drain, reserving 3 tablespoons of the cooking water. Slowly whisk the reserved pasta water into the egg yolks and remaining tablespoon of oil. Add the egg mixture and spaghetti to the skillet. Toss to combine and cook over low heat until warmed through -- 1 to 2 minutes. Transfer to a serving bowl. Top with Parmigiano-Reggiano and the croutons and serve immediately.

13. Challah

This traditional Jewish egg bread is quite versatile — it makes for fluffy French toast, tender bread pudding, or a variety of outstanding sandwiches. Challah's gorgeous golden hue is attributed to a generous egg wash before baking.

Total Time: 3:00 Prep: 0:40 Cook: 0:40 Level: Moderate Yield: 2 loaves

Ingredients

3 tsp. active dry yeast ¼ c. sugar 4 c. all-purpose flour 4 egg yolks 1 whole Egg ¼ c. butter 1 tsp. salt

Directions

Stir the yeast, sugar, and 3/4 cup warm water (110 degrees F) together and let sit for 5 minutes until bubbly. Place the flour in a large mixing bowl. Beat 3 egg yolks, the egg, butter, and salt together. Stir the yeast and egg mixtures into the flour until a shaggy dough forms. (Add up to 1/4 cup more water if needed.)Turn the dough onto a floured surface and knead until smooth and supple. Form into a ball, place in a lightly oiled bowl, cover with a clean towel, and let rise in a warm, draft-free space until doubled in volume, about 40 minutes. Punch down the dough and evenly divide into 6 pieces. Roll each into a 12-inch-long rope. (Keep all other pieces covered with a clean towel while working.) Loosely braid 3 ropes together, pinch the ends to seal, and transfer to a lightly oiled baking pan. Repeat. Cover with towel and let rise in a warm, draft-free space for 1 hour. Heat oven to 400 degrees F. Beat the remaining egg yolk with 1 teaspoon water and lightly brush each loaf with the mixture. Place loaves in oven, reduce temperature to 350 degrees F, and bake until loaves sound hollow when tapped and are golden brown, 35 to 40 minutes. Cool completely on wire racks.

Note: Nutrition information given is for one slice.

14. Tortilla Española

Boasting sweet sautéed onions and velvety Yukon Gold potatoes, tortilla is one of the most popular tapas dishes in Spain. Cut this egg dish into wedges and serve with a glass of chilled white wine to elevate cocktail hour to an epicurean experience.

Total Time: 0:50 Prep: 0:10 Cook: 0:40 Level: Moderate Yield: 12 Serves: 12

Ingredients

¾ c. olive oil 1½ lb. Yukon gold potatoes 2 c. sliced yellow onions 1½ tsp. salt 6 whole eggs 1 tsp. pimenton ½ tsp. Freshly ground pepper

Directions

Heat the oil in a 10-inch nonstick skillet over medium-low heat, add the potatoes, and cook, turning frequently, for 10 minutes. Stir in the onions and 1/2 teaspoon salt. Continue to cook for 25 more minutes until vegetables are tender. Drain all but 2 tablespoons of the oil and transfer the vegetables into a bowl. Wipe the skillet clean. Beat the eggs, pimento, and remaining salt and pepper together and stir in the vegetables. Heat 1 tablespoon reserved oil in the skillet over medium-low heat. Pour the egg mixture into the skillet. Cook until just set -- 5 to 7 minutes. Loosen the sides with a spatula, place a heat-proof plate facedown over the skillet, and invert the tortilla. Heat remaining oil in the skillet over low heat. Slide in tortilla, cooked side up. Cook for 3 more minutes. Slide tortilla onto a plate. Cool slightly before serving.

15. Bedeviled Eggs

We revised this summer picnic favorite by adding a touch of the Middle Eastern spices fenugreek and coriander. Cayenne pepper and a dash of hot sauce give these eggs an extra kick.

Level: Moderate Yield: 24 egg halves Serves: 12

Ingredients

12 large hard-cooked eggs ½ c. mayonnaise 2 tbsp. mayonnaise ½ tsp. Tabasco sauce 2 tbsp. finely diced cornichon or dill-pickle relish 4 tbsp. finely diced onion 2 tbsp. finely chopped fresh parsley 2 tsp. ground coriander 1 tsp. ground fenugreek 1 tsp. salt¼ tsp. ground red pepper

Directions

Make the filling: Slice eggs in half lengthwise and remove yolks; set egg whites aside. In a medium bowl, use a fork to mix the yolks, mayonnaise, and Tabasco together. Stir in the cornichon, onion, parsley, coriander, fenugreek, salt, and red pepper. Fill the eggs: Fill a large zip-top plastic bag with the yolk mixture. Cut one corner of the bag to make a small hole (about 1 inch in diameter). Squeeze about 1 tablespoon of the filling into each egg-white half. Cover and chill until ready to serve.