Food Recipes Breakfast & Brunch 33 Egg Recipes for Breakfast and Beyond By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on July 10, 2023 Trending Videos Close this video player Photo: Greg Dupree Eggs have endless uses in recipes, from thickening custards to acting as a binder for meatballs. However, in these recipes, eggs are taking center stage — as a topping for salads and breakfast sandwiches, deviled and garnished with briny caviar, and nestled in a bed of escarole and feta cheese for a twist on shakshuka. There are dishes for breakfast, lunch, and everything in between. Read on for even more of our favorite egg recipes. 01 of 33 Ande Ki Bhurji (Scrambled Eggs with Cumin and Fragrant Herbs) Sarah Crowder A traditional Indian scrambled egg dish, ande ki bhurji includes an almost equal amount of fresh yellow onion to eggs. As the beaten eggs cook (until they are fully set but not browned), the onion sweetens and mellows. Topped with toasted cumin seeds, cilantro, and fresh green chiles, this meal is fragrant and savory, with a distinct vegetal crunch. Get the Recipe 02 of 33 Turmeric-Poached Eggs with Chive Biscuits and Lobster Gravy Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn This decadent brunch dish is reminiscent of crawfish étouffée, but with the West Coast vibes found all over the menu at chef Brooke Williamson's beachside restaurant complex, Playa Provisions. Lobster lends the gravy rich flavor, while the turmeric eggs add a sunny pop of color. Get the Recipe 03 of 33 Egg Bhurji (Spiced Indian Scrambled Eggs) Photo by Rachel Vanni / Food Styling by Judy Haubert Take just a few extra minutes, and plain scrambled eggs are transformed into this vibrant eggs bhurji (also spelled "bhurjee") breakfast, flavored with onions, chiles, ginger, tomatoes, and spices. Get the Recipe 04 of 33 Çilbir (Turkish Eggs) Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley This dish served at Zaytinya by José Andrés is a contemporary homage to çilbir, a classic Turkish dish traditionally made with poached eggs, yogurt, and paprika butter. This version simplifies the technique by using a sunny-side-up egg while retaining the dish’s stunning visual appeal. Get the Recipe 05 of 33 Eggs Benny Toast Photo by Greg DuPree / Food Styling by Chelsea Zimmer and Paige Grandjean / Prop Styling by Christine Keely The secret to this super-simple eggs Benedict? Cornstarch. It stabilizes the emulsion in the hollandaise, helping to prevent the sauce from breaking while it cooks over direct heat. Easier than poaching, gently steaming the eggs results in delicately tender whites and smooth, creamy yolks. Get the Recipe 06 of 33 Crispy Cheese Burritos with Chorizo and Eggs Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee When Richard Chang was chef and owner of the Tacos La Tehuanita truck in Los Angeles, he wowed crowds with his burnt-cheese-roll taco, made by griddling cheese until crisp and rolling it up around various fillings. This version pairs chorizo-studded black beans and eggs with creamy avocado for richness. Get the Recipe 07 of 33 Soft Scrambled Eggs with Ham and Truffles Victor Protasio Light and fluffy, these eggs are gently seasoned and generously perfumed by fresh black truffles. For the perfect creamy, tender bite, pull the eggs off of the heat before they set; they will continue to cook after they leave the stove. Get the Recipe 08 of 33 Broccoli Rabe and Avocado Salad with Lemon Dressing and Herby Molten Eggs Jennifer Causey "Spring is the season when warm and cold ingredients ought to mingle on one plate, and this salad brings all that to life," writes F&W Cooks contributor Andrea Slonecker. "To serve, keep the soft-cooked eggs and the roasted rabe on the warm side, rather than cold, and compose the salad on plates with a bit of artistic flare. Then I would tell you to pour a glass of Chablis and enjoy this spring situation for lunch or dinner, whatever suits your fancy." Get the Recipe 09 of 33 Boursin Omelet Victor Protasio This beautifully basic omelet is the sleeper hit of chef Michael Tusk's French-inflected bar à vin menu at Verjus in San Francisco. An homage to his love of dairy, spreadable garlic-herb cheese melts richly into the creamy center of the tender eggs. While it makes for a delicious and satisfying breakfast, this omelet is best with some crusty baguette, a crisp salad, and a glass of Chardonnay. Get the Recipe 10 of 33 Gyeranjjim (Korean Steamed Eggs) Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee Eunjo Park, a 2020 F&W Best New Chef, turns to the microwave to make gyeranjjim, a fluffy and luxurious dish of Korean steamed eggs, in just a few minutes. The eggs are infused with flavorful broth and topped with all kinds of optional garnishes, like a drizzle of toasted sesame oil or hot chile oil, or a sprinkle of scallions, sesame seeds, or cod roe. Get the Recipe 11 of 33 Caviar-Topped Deviled Eggs Caitlin Bensel For these deviled eggs, chef Evan Babb channels his mother's and grandmother's classic recipes for the filling, which gets a briny kick from a splash of olive juice. A dollop of sturgeon caviar on top takes these deviled eggs to the next level. Get the Recipe 12 of 33 Rustic Pepper Stew with Jammy Eggs Photo by Linda Xiao / Food Styling by Kate Buckens / Prop Styling by Maeve Sheridan F&W editor in chief Hunter Lewis' Spanish-style stew is an easy summer vegetarian dinner recipe for when peppers are in high season at the farmers market. To make it, slices of mild, sweet peppers are gently stewed over medium-low heat. Once the peppers are done, a splash of vinegar, fresh herbs, and a topping of halved soft-cooked eggs and croutons transform the stewed peppers into a fine light dinner. Get the Recipe 13 of 33 Egg in a Bagel Hole The Ingalls Adding water to the skillet helps cook the eggs evenly without burning the bagel halves, resulting in a lightly toasted bagel wrapped around a perfectly runny yolk. Savory smoked salmon and creamy avocado complete this classic breakfast. Get the Recipe 14 of 33 Escarole Shakshuka Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Eggs poached in a savory sauce are livened up with the addition of silky, sweet escarole and tangy feta. A deliciously bright addition to your breakfast or brunch spread, serve with crusty bread or toast for sopping. Get the Recipe 15 of 33 Basted Egg Tartines with Creamed Mustard John Kernick Sour cream adds milky richness to both Dijon and whole-grain mustards with a splash of lemon juice for brightness. This simple, creamy sauce pairs with lightly bitter greens and rich, runny egg yolks for a beautiful breakfast. Try leftover sauce on baked salmon. Get the Recipe 16 of 33 Breakfast Egg Cups with Parsley Gremolata and Mushrooms Photo by Antonis Achilleos / Food Styling by Rishon Hanners These surprisingly elegant, savory herb-topped eggs bake up in a muffin pan, so it's easy to make breakfast or brunch for a few days — or for more than a few people. Serve any leftover breakfast egg cups sandwiched between buttered, toasted English muffins or brioche slices. Get the Recipe 17 of 33 Chilaquiles Rojos with Fried Eggs and Cotija Greg Dupree Charring the tomato and onion before adding them to the red chile sauce is a quick way to create rich, slow-cooked flavor. Thick-cut fresh tortilla chips soak up the sauce and runny egg yolks without getting soggy. Get the Recipe 18 of 33 Kai Jeow Moo Sab (Thai Fried Omelet with Pork) Anna Stockwell "The first time that I ate one of these omelets was on the street in Thailand," says Leah Cohen, chef of New York's Pig & Khao. "I had never eaten a deep-fried egg and I was shocked that it was crispy but still tender. My mind was blown and [the] low-and-slow egg cooking that my French training taught me was turned on its ear." Get the Recipe 19 of 33 Parsley Egg Noodles Victor Protasio This basic recipe for fresh egg noodles is studded with bright green parsley. Serve the noodles simply buttered or with this Squash-and-Tomato Sugo. Get the Recipe 20 of 33 Spicy Sesame, Bacon, and Egg Congee Victor Protasio Taking a cue from Top Chef alum Mei Lin, we're adding spicy pork, creamy egg yolks, and crunchy sesame to classic rice congee. Low and slow cooking is the key to its great texture; adjust the heat as needed to maintain a gentle bubble that results in tender grains. Get the Recipe 21 of 33 Scrambled Egg and Avocado Breakfast Sandwiches ABBY HOCKING This simple and satisfying breakfast sandwich recipe calls for American cheese, but it's equally delicious with Gruyère or sharp cheddar. Feel free to use your favorite toast if you don't have English muffins. A dash of vinegary hot sauce is a great addition here. Get the Recipe 22 of 33 Steak and Eggs Benedict with Red Wine Hollandaise © Andrew Purcell Classic hollandaise sauce is prepared with butter, egg yolks, and lemon juice. Here, chef 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. Get the Recipe 23 of 33 Mushroom Tortilla © Nicole Franzen This Spanish mushroom omelet from chef José Andrés is super-simple and a great make-ahead dish for brunch. Get the Recipe 24 of 33 Potatoes Benedict with Make-Ahead Poached Eggs Jennifer Causey "In this take on eggs Benedict, crispy potato rounds are a fun, gluten-free substitute for the everyday English muffins," F&W culinary director at large Justin Chapple writes. "A combination of extra-virgin olive oil and butter gives the potatoes incredible flavor and a golden, crunchy crust that provides the best-ever canvas for poached eggs." Get the Recipe 25 of 33 Stovetop Asparagus Frittata © CHRIS COURT For this single-serving frittata, chef Nancy Silverton cooks the eggs gently, then tops them with asparagus, prosciutto, and crème fraîche. Since the frittata is not warmed in the oven, it's best to have the toppings at room temperature. Also, keep them near the pan so you can work quickly once the eggs are cooked. Get the Recipe 26 of 33 Quinoa Egg Bowl with Pecorino © John Kernick Cookbook author Melissa Clark takes inspiration from Caesar salad in this quinoa bowl, which includes a soft runny egg and a lemony, cheese-spiked dressing. It's one of the best grain bowls we've ever had. Get the Recipe 27 of 33 Deviled Egg Toast Abby Hocking This twist on deviled eggs is Chef Missy Robbins' favorite way to get the salty, spicy, tangy filling all in one crunchy bite. Robbins usually tops her crostini with bottarga or tuna roe but recommends truffles or even hot sauce, too. Get the Recipe 28 of 33 Poached Eggs with Red Wine Sauce Greg DuPree A rich red wine sauce adds a touch of French luxury to these perfectly poached eggs. Get the Recipe 29 of 33 Za'atar Baked Eggs John Kernick "In my teens, I spent a summer on a kibbutz in Israel working in my first professional kitchen," Gail Simmons writes. "I was assigned to breakfast duty and fell in love with scrambling, poaching, and frying eggs by the dozens. Today, one of my go-to brunches is baked eggs in a cherry tomato–pepper mix seasoned with the Mediterranean spice blend za'atar. It never fails to conjure happy memories of that magical time." Get the Recipe 30 of 33 Steak and Eggs Greg DuPree 2018 F&W Best New Chef Kevin Tien fries a dozen quail eggs for a rich and playful pairing with seared steak. Nuoc cham — the Vietnamese power chord of lime, chiles, and fish sauce — dresses crunchy greens. Letting mushrooms and kombu soak in soy sauce for 24 hours yields a deeply savory sauce — a drizzle of it cranks up the steak’s umami. Get the Recipe 31 of 33 Kuku Sabzi (Persian Herb Frittata) © Con Poulos Kuku sibzamini is the Persian version of a frittata. Shredded carrots, onion, zucchini and potato give it excellent texture — light and airy but deeply satisfying — while saffron adds the distinct Persian flavor. Get the Recipe 32 of 33 Sherried Mushrooms with Fried Eggs on Toast © Tina Rupp For a fabulous topping for a fried egg on toast, chef Cindy Pawlcyn sautés mushrooms and onions with the Spanish dry sherry oloroso. Get the Recipe 33 of 33 Poached Eggs with Sunchokes and Comté Polenta © John Kernick 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit