How would you like 12 of my best egg recipes to make for breakfast, cocktails and beyond dinner to desserts that are all about eggs!
There’s A Good Chance You Will Always Find Eggs In My Refrigerator
For a perfect solution to an easy finger-food brunch or an easy dinner recipe, fresh eggs are always my first go-to, simply because they are the perfect way to zero in on the protein, and build the rest of the meal around the egg.Â
Don’t forget, to consider a combination of eggs, such as:
- Duck – larger than chicken and richer in fat and protein
- Quail – higher yolk-to-white ratio, slightly richer and creamier in taste than chicken
- Turkey – larger than chicken with a richer creamier yolk
And so, it’s time I share with you my favorite egg recipes the whole family will love, even a classic cocktail that is just as delicious with or without the booze.
Egg Obsession
Why do we have an obsession with eggs? Well, at least I do, and I love that they are a good source of protein, and versatile in meals from breakfast and beyond!
But once I ventured out beyond chicken eggs, the possibilities became endless as to what could be created with eggs, beyond breakfast, and well into desserts and even a favorite egg cocktail.
Appetizer Quail Egg Tarts For Special Occasions
If you prefer whimsical, artsy, multi-option small plates, to serve your friends, that won’t take a long time to prepare, a great way is to start with quail eggs.Â
Often times, the main course is quicker to prepare than the small-plate bites we call appetizers, unless you are serving a charcuterie board.
And so, for a special dinner party these tarts are quick to prepare, look adorable, easy to pick up as finger food and only uses 3-ingredients, plus salt and pepper!
Easy Method To Open Raw Quail Eggs
Go ahead, try to tap a quail egg on the side of a bowl and open it. Nope, it doesn’t work!
Unlike a chicken eggs, the membrane around the egg is thicker and doesn’t split open simply by cracking the shell.Â
Working with a small serrated knife, much in the same way you would a paring knife, cut (saw), through the top of the fat end of the egg.Â
This technique works like a charm and the egg pops right out.
How To Make Quail Eggs and Bacon Tarts For Appetizers Or Brunch
If you enjoy having gatherings at your home, I’d suggest keeping a frozen carton of mini tart shells on hand.Â
So many easy egg recipes and impressive appetizers can be whipped up and baked in under 10-minutes in these shells
Let’s think: ‘just about anything you might make in a quiche recipe, can be made in miniature size as appetizers in phyllo tart shells’.
To make these Quail Egg Tarts, you will simple:
- Lay the phyllo tart shells out on a parchment paper lined baking tray.
- Open an egg and plop into each shell.
- Add a small piece of cooked bacon (or smoked salmon).
- Bake for about 7-minutes and they are ready to serve.
Breakfast Can Easily Be The Best Meal Of The Day
Sure, an easy breakfast can consist of scrambled eggs with a little leftover meat from last night and a side of toasted English muffins.
However, why not try something a little more upscale for a weekend breakfast that is just as decadent as classic eggs Benedict, without the time consuming, calorie ladened hollandaise sauce.Â
A Perfectly Poached egg over smoked salmon (or bacon), and a Potato Latke, my favorite Holiday Brunch Eggs!
For sure it’s a healthy way to indulge in the health benefits of eggs, the potassium of potatoes instead of toast, and a fish or meat protein for the jammy egg to trickle down.Â
Not only the best meal of the day but perhaps the most nutritionally packed of the day!
Poached Egg And Potato Latkes For The Best Weekend Breakfast
Weekend and holiday breakfast time never felt more special than with this amazing, and oh so easy recipe.
Latkes, Rosti, Hash browns are really just a big ole potato pancake. Pancake, you ask?
No, not as in, egg with all purpose flour pancakes; these are simply potato cakes sautéed to a crispy finish.Â
These fantastic additions to breakfast are nothing short of ‘down-home’ delicious, and can be prepared in advance and warmed when ready to serve.
And, depending on the time of day, you might even pour a glass of champagne and linger over breakfast until dinner time!
The Best Egg Dish For A Luncheon
Cloud Eggs are egg whites whipped to a cloud, formed into nest shapes, then baked with the egg yolks in the center which make a spectacular presentation for the pickiest of guests.
The whipped and baked egg whites, with their fluffy texture, resemble puffy clouds that surround a sun (the runny yolk), which explains how cloud eggs got their name.
Lucky for you, I’ve got an easy recipe and technique to follow, that will take a simple recipe and make it look as though it came from a five-star restaurant!
Origin Of Cloud Eggs
Leave it to the French to create something so whimsical in the culinary world; and we thought we knew every possible way to serve the humble egg.
Apparently these eggs first appeared in the 17th century in France as it was published the the cookbook ‘Le Cuisinier Francois’ though now with social media’s quest for eye-catching foods, the cloud egg has made a comeback!
The recipe for oeufs à la neige (eggs in snow, though I prefer cloud eggs), is one that is served as a savory dish, however another cloud-like egg recipe, called Floating Islands, is a classic dessert with the egg whites served as a meringue in custard.
Classic Egg Souffle
The classic egg soufflé has always made for a quick weeknight dinner with perhaps a salad or sautéed vegetables on the side.Â
I like to think of an egg soufflé as a crustless quiche because it can have many of the ingredients of a quiche without the added work and calories of the crust.Â
While it is one of the first French dishes I learned to make, I have since made it my own by adding a variety of ingredients, changing its ‘French-ness’ into whatever I love with eggs and cheese!
So many of the great dishes, sauces and techniques, have found their origin in French cuisine and gosh am I happy about that!
Have You Ever Had Turkey Eggs?
While in the mood to prepare a lovely spring egg soufflé for an early dinner with a friend, this friend had gifted me a half dozen turkey eggs from her farm.
What better way to celebrate her hard work and my gratitude for the gift than to turn her giant turkey eggs into a gorgeous soufflé meal!
Cheesy Turkey Egg Soufflé Recipe is a baked, puffed up, impressive egg dish that couldn’t be easier to make for brunch, luncheons or a springtime dinner.Â
Cilbir Turkish Eggs Over Garlicky Yogurt
That’s right, Cilbir is a perfectly poached egg over garlicky yogurt, with Aleppo red pepper flakes and your best olive oil.Â
It is served for a protein packed breakfast, and often as part of a Meze alongside other Mediterranean small plates.
This recipe tops them all in the ‘healthy egg recipes’ category simply because both homemade (pure), yogurt and poached eggs are high in protein, no oils needed for cooking and no carbs.
How To Make Perfectly Poached Eggs
The key to this recipe is knowing how to make the perfect poached egg, whether for one person or ten at a time, without fancy equipment.
With a big pot, the kind you might boil pasta in, a slotted spoon, a splash of vinegar in the water and a timer, you’ve got the perfect poached eggs in under 4-minutes.
Mediterranean Taste Buds
This Mediterranean style of cooking and serving eggs, dates back to the time of the Ottomans, known as Cilbir.Â
As Turkish cuisine goes, this protein and flavor rich dish, is known throughout the Middle East as a delicious Turkish breakfast.
While there are various dishes you can serve alongside Cilbir, no other suits it more perfectly than Simit, a round sesame bread resembling a bagel.
This traditional Turkish sesame bread is perfect for dipping into the center of the jammy poached egg yolk.
Savory Herb Crepes For Wraps
For a speedy breakfast or easy weeknight dinners, Savory Egg Crepes, for an omelettes or tapas meal, will become your favorite, easy to make, homemade wrap for a variety of favorite fillings.Â
So many cuisines around the world make some type of a thin dough to wrap around ingredients or fill with a mixture of ingredients.
Crepes, originally from France, are thought of as a very thin pancake, and though the texture of a crepe appears thin and delicate, the dominance of eggs in the batter makes it very strong and resilient as a wrapper.
What Makes An Egg Crepe Batter Best?
If you are wondering what makes a savory crepe batter special, it is simply the smooth batter made predominantly of eggs, a little whole milk, with a light dusting of flour.
Using an egg batter crepe as a wrap, is a sure way to fill and wrap without the leakage that happens in wheat or corn wraps.
Trust me on this, because I’ve made my Beef Wellington with egg crepes as the barrier between the puff pastry and meat, and without the crepe. Without; the juices from the meat leak through the pastry every time. Not so with the egg crepe.Â
Once the batter is made, it can also be cooked in a waffle maker instead of a crepe pan for other unique creations!
Next Time You’re In Search Of An Easy Do Ahead Brunch – QUICHE!
Whether it’s a healthy breakfast you’re after or a lazy brunch gathering, quiche can be made in advance, warmed and served the next day, or when needed.
Potato Crust Herb Quiche is a recipe I wowed the judges with on PBS, with my grated potato and onion crust, filled with fresh herbs, spring onions and fresh veggies.
Think of it as a savory pie, not saucy like an egg casserole, sliceable and transportable!
I’m so glad I ventured out to try this because a potato crusted quiche checks all the boxes for me and it’s a great way to have a gluten-free crust.
Hard-Boiled Eggs Never Looked So Delicious
What are your favorite things to stuff in the center of a hard-boiled egg once cut open, you know… your favorite egg salad, deviled egg filling?
Well mine, without a doubt, is Beet Hummus Deviled Eggs, which are not only a magnificent magenta color when made, but probably the healthiest quick snack you can make.Â
A couple of eggs boiled to perfection, a boiled beet with all the ingredients that go into a beet hummus – chickpeas, garlic, lemon juice and olive oil – a sprinkle of black sesame seeds across the top and you’ve got the most memorable hard-boiled egg you’ll ever eat.Â
Unless, that is, if you choose to top some of those beet hummus eggs with a creamy avocado puree, a squeeze of lime and lots of garlic.
The Most Trending Middle Eastern Dish For Eggs – SHAKSHUKA
Easy tomato and peppers sautéed in a cast iron pan with a fried egg and smoked paprika on top, is a recipe for all seasons and reasons!
Loaded with lots of vitamin C from the tomatoes and peppers, easy to digest protein from eggs and lots of medicinal qualities from fresh herbs all simmered in a one-skillet pan.
Shakshuka, when made with fresh ingredients, is a delicious well-rounded healthy meal for breakfast, lunch or dinner.
Serve with crusty bread for dipping in that perfectly cooked egg and this will fast become a favorite egg recipe.Â
Ever Had An EGG Cocktail?
Of course you have; Eggnog! Only this recipe for eggnog is the best you will ever have because the eggs are not served raw.Â
I am not a fan of raw eggs and so I created a creamier eggnog, simmered on low with only the creamy yolks.
Once chilled, the eggnog is doused with Licor 43 (or a favorite eggnog liquor), and topped with a nutmeg dusted meringue.
Did you say a meringue? Yes, both egg whites and yolks are cooked separately and used in two places in this drink, and you don’t need to wait for Christmas to serve it either.
Macarons Are Simply An Egg White Cookie!
Coffee Mocha Macarons are clouds of whipped egg whites, almond flour, coffee with mocha whipped cream filling for Chocolate Coffee Lovers! Â
A macaron is basically a meringue confection cookie with a filling of your choice.
I can’t think of a cookie (if you can call these cookies), more heavenly than these!
Whipped egg whites are so versatile in cooking, simply because the volume of air they hold, once whipped, creates a cloud in appearance and airy in flavor.
The Best Egg Dessert Is A Creme Brulee
Not just any boring vanilla creme brûlée, but Sage Juniper Winter Forest Creme Brûlée with the essence of a forest, using sage and juniper berries steeped before adding to the yolk and cream custard.
A rich cream custard (dairy or non), with a burnt sugar topping flavored with juniper and sage, dusted with mastic sugar.
All three flavors are known for their winter forest scent and flavor, and since sage grows in my garden all year I am always looking to create new recipes with it.
Want to flip this winter dessert into a summer ice cream? Simply simmer its ingredients on top of the stove on low until it reaches 165 degrees, cool and pop into your ice cream maker and serve with spun sugar on top!
Egg Humor
Not everyone eats eggs, and of course for those who prefer an egg substitute, several of these recipes can accommodate your need to substitute.
However, there is no substitute for a little ole fashioned humor, and so for those who have read all the way to the bottom of this page, I have a little something special just for you, with much thanks to my hubby for painting these little guys for my Egg Humor!
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.