10 Best Egg Recipes

Egg Curry

Egg curry? It's not something everyone's familiar with, though they always put an egg in the biryani in some Indian restaurants. But it's traditional in a lot of places around the world - it's how they eat their eggs. Try it: 5 hard-boiled eggs, sliced into halves 5-8 curry leaves 1/2 teaspoon mustard seeds 1 red onion, finely chopped 1 teaspoon ginger paste or about an inch of finely-chopped ginger 1/2 teaspoon garlic paste or 2 cloves chopped fine 2 teaspoons ground almonds 1 cup chicken stock a big squirt of tomato puree or a single tomato, cubed double cream a knob of butter 3 teaspoons of garam masala 1 teaspoon ground coriander Fry the onion off and then toss the almonds in for about a minute. Add the spices and tomato or squirt in the tomato puree, and wait til a paste is formed. Add the stock, turn the heat down and pop the eggs in the pan. Simmer for 5-8 minutes, and you're done!

Pappardelle with Mushrooms and Egg

Pappardelle is a kind of egg-heavy pasta. Look for a fresh kind rather than dried to get the best of it, or make your own if you're so minded. Then get your eggs and mushrooms, and assemble the other ingredients. about 4 to 6 ounces of mushrooms about 8 ounces of uncooked pappardelle pasta 3 tablespoons of salt a tablespoon of olive oil 1/4 cup finely chopped shallots 2 cloves of garlic, chopped fine or minced 2 tablespoons dry sherry 2 ounces parmigiano-Reggiano cheese 1 teaspoon finely chopped sage 1/2 teaspoon cracked black pepper 1 teaspoon truffle oil, if you have it sage leaves 6 eggs Heat a pan of water on one hob while you fry off the mushrooms, shallots, and garlic. Put them to one side and cook the eggs, turning the heat down - frying eggs over a medium heat makes them come out soft, not crispy, but too low and the yolks will harden. Boil the pasta - fresh pasta boils very fast so leave this til last. Fish the eggs out, wipe the pan and put the mushrooms back in to finish them off, along with the sherry, the truffle oil and the sage, black...

Pappardelle is a kind of egg-heavy pasta. Look for a fresh kind rather than dried to get the best of it, or make your own if you're so minded. Then get your eggs and mushrooms, and assemble the other ingredients. about 4 to 6 ounces of mushrooms about 8 ounces of uncooked pappardelle pasta 3 tablespoons of salt a tablespoon of olive oil 1/4 cup finely chopped shallots 2 cloves of garlic, chopped fine or minced 2 tablespoons dry sherry 2 ounces parmigiano-Reggiano cheese 1 teaspoon finely chopped sage 1/2 teaspoon cracked black pepper 1 teaspoon truffle oil, if you have it sage leaves 6 eggs Heat a pan of water on one hob while you fry off the mushrooms, shallots, and garlic. Put them to one side and cook the eggs, turning the heat down - frying eggs over a medium heat makes them come out soft, not crispy, but too low and the yolks will harden. Boil the pasta - fresh pasta boils very fast so leave this til last. Fish the eggs out, wipe the pan and put the mushrooms back in to finish them off, along with the sherry, the truffle oil and the sage, black pepper and remaining salt. Strain the pasta, put the mushrooms on top and the eggs on top of that and wow your friends!

Eggs Benedict

Eggs Benedict is a classic for a reason. Technically it's only eggs Benedict if it's made with ham, English muffins and poached eggs and Hollandaise sauce, but we can leave the details of whether it's eggs Hemingway (smoked salmon) or eggs Blackstone (streaky bacon) - use whatever you want, or whatever you've got! Eggs English Muffins Ham Hollandaise sauce Toast the muffins lightly, while you poach the eggs. Put the ham on top of the muffins and warm gently - traditionally this was done by putting them in the oven for a few minutes but if you happen not to live in a professional kitchen it's OK to use the microwave. Put the eggs on top, and the Hollandaise sauce on top of everything, and sit down to a hearty, health and simple snack.

Avocado Baked Eggs

A snack that's high in healthy fats, protein and vitamins and minerals, easy to make and tasty. 1 avocado, halved and stoned 2 eggs salt and pepper to taste 1 pinch of cayenne pepper (paprika will work too) 1/4 cup crumbled cooking bacon 1 tablespoon chopped fresh chives Preheat the oven to 220°C, and place each avocado half in a ramekin. Crack an egg into each avocado half. Season with salt, black pepper and cayenne pepper. Place the ramekins on a baking sheet. Bake until the eggs are cooked through, usually about 15 minutes. Sprinkle the bacon and chives on top and serve.

Scrambled Eggs on Toast with Vegetables

Scrambled eggs on toast with vegetables is another simple, easy fridge-emptier - a handful of mushrooms, a few greens, some tomatoes, it all goes in. This recipe uses mushrooms and tomatoes but use what you like or what you have. bread 6 eggs a dash of milk 2 large tomatoes, cubed 200g mushrooms, sliced 1 clove garlic, chopped fine butter 1 teaspoon vegetable oil of refined fat like lard Fry the mushrooms on a medium heat while you whisk the eggs with the milk. Heat the oil in a saucepan til it's hot, then turn the heat down and add the egg mix. You want it to hit a hot pan and cook in a warm one. Meanwhile add the tomatoes and garlic to the frying pan. Put the toast in and occasionally stir the eggs. It should all come together after about 5-7 minutes. Enjoy!

Spinach Egg Drop Soup

This is a super-simple recipe that's great when you're feeling a bit under the weather, or when you've just got back from the gym. 5 cups chicken stock or broth 1 3-inch piece of fresh ginger: slice 2 inches fine and Julienne the final inch 1 teaspoon white pepper 2 large eggs, beaten 2 cups packed spinach leaves with stems Salt to taste Boil the sliced ginger in the stock in a medium saucepan. cover, simmer for 5 minutes and strain, then return the stock to the saucepan. Add the Julienned ginger to the saucepan and return to the boil, then cut the heat and gently stir the eggs in, making long strands. Add the spinach, season with the salt and pepper and serve.

Fried Egg and Mushroom Sandwich

This light and easy classic gives you some protein, some carbs, some fibre - and no hassle. 4 teaspons extra virgin olive oil 1 cup thinly sliced shallots 12 ounces mushrooms 2 tablespoons dry white wine or chicken broth 1/2 teaspoon black pepper 1/4 teaspoon salt 8 teaspoons pesto 4 slices farmhouse brown bread 1/2 cup grated fresh Parmigiano-Reggiano cheese 4 large eggs 8 slices beef tomatoes 3 tablespoons chopped fresh basil Heat 2 teaspoons of the oil and 2/3 of a cup of shallots in a frying pan, and cook for three minutes. Add the mushrooms to the pan and cook for 4-5 minutes. Add the wine and 1/4 teaspoon pepper, add the salt and bring to the boil, evaporating most of the moisture away. Take the mixture from the pan and sautee the remaining shallots in the remaining oil for 5-7 minutes. Remove them from the pan and keep them warm. Put about 2 teaspoons of pesto on each bread slice, add about 2 tablespoons of cheese and put under the grill for about 2 minutes. Fry the eggs in the remaining teaspoonful of oil, then layer on the bread and serve...

This light and easy classic gives you some protein, some carbs, some fibre - and no hassle. 4 teaspons extra virgin olive oil 1 cup thinly sliced shallots 12 ounces mushrooms 2 tablespoons dry white wine or chicken broth 1/2 teaspoon black pepper 1/4 teaspoon salt 8 teaspoons pesto 4 slices farmhouse brown bread 1/2 cup grated fresh Parmigiano-Reggiano cheese 4 large eggs 8 slices beef tomatoes 3 tablespoons chopped fresh basil Heat 2 teaspoons of the oil and 2/3 of a cup of shallots in a frying pan, and cook for three minutes. Add the mushrooms to the pan and cook for 4-5 minutes. Add the wine and 1/4 teaspoon pepper, add the salt and bring to the boil, evaporating most of the moisture away. Take the mixture from the pan and sautee the remaining shallots in the remaining oil for 5-7 minutes. Remove them from the pan and keep them warm. Put about 2 teaspoons of pesto on each bread slice, add about 2 tablespoons of cheese and put under the grill for about 2 minutes. Fry the eggs in the remaining teaspoonful of oil, then layer on the bread and serve.

Baked Potato Egg

This is a good way to use potatoes you've already baked. When you make baked potatoes for dinner, throw a few extra in the oven and freeze or refrigerate them. Then you can use them for a snack like this. 2 medium-to-large baked potatoes (sweet potatoes wok fine too) 1 medium yellow onion, diced 4 small eggs 3 or 4 cloves of garlic, chopped fine 100g grated cheese 2 tablespoons of olive oil, or one tablespoon butter Fresh chives, chopped Salt and black pepper to taste Sautee the onion and garlic for about 4-5 minutes, until soft, and scoop out the potatoes, leaving about a quarter-inch of flesh still adhering to the skin. Add this to the pan with the cheese and the salt and pepper and cook for a minute or so, stirring well. Add this mixture back into the potato skins and put them on a baking tray. Make a depression in the middle of each potato and crack an egg into each, then bake for about 10-15 minutes, or until the egg is set. Enjoy!

Sweet Potato Sprout and Egg Fry

Brussels sprouts add a touch of crunch and a surprising amount of flavour to this classic breakfast dish. It's also the perfect way to use up leftovers and get a healthy snack or meal. 4 tablespoons butter, plus a little extra for frying 3 tablespoons olive oil 1 yellow onion 500g brussels sprouts, chopped fine 375g potatoes, diced 2 teaspoons fresh thyme leaves Salt and black pepper 1 cup chicken or vegetable broth 4 eggs In a large frying pan, melt 3 teaspoons of butter over a medium-high heat with the oil. Add the onion and soften it in the pan, then add the sprouts, potatoes and thyme. Add salt and pepper and stir over the heat until the vegetables begin to caramelize. That's normally about 15 minutes. Then add the broth and cook until the liquid is absorbed and the vegetables are tender, about 5 minutes. Fry the eggs in another pan and serve them on top of the hash.