35 Best Egg Recipes
F&W Best New Chef 2017 Jay Blackinton, of Hogstone’s Wood Oven on Orcas Island, Washington, takes just a few humble ingredients and turns them into a magical dish. Case in point: this “green” egg, which is soft-boiled and dusted in dried kale, then served on creamy arugula-laced goat cheese and surrounded by crispy grilled kale. It looks like a nest—and tastes like heaven.
Classic Deviled Eggs
This classic version is made with two kinds of mustard and served with paprika.
Yukon Gold Potato, Leek and Fromage Blanc Frittata
This recipe gets its extra-creamy texture fromfromage blanc，一个极其柔软的牛奶奶酪，酸奶油状汤。
Baked Eggs en Cocotte with Basil
These baked eggs topped with melted butter are Piero Incisa della Rocchetta’s go-to breakfast.
Mixed Greens with Poached Eggs, Hazelnuts and Spices
At L'Arcangelo restaurant in Rome, chef Arcangelo Dandini makes this simple salad with whichever wild greens happen to be in season at the moment.
Poached Eggs with Bacon Crumbs and Spinach
This starter was inspired by thetorta pascualina(Easter tart), an Italian spinach-and-hard-cooked-egg tart that’s popular in Argentina. Marcelo Betancourt serves poached eggs over sautéed spinach, with bacon-flecked bread crumbs standing in for the crust.
One-Eyed Salad with Brown Sugar-Bacon Vinaigrette
Asparagus and Bok-Choy Frittata
When making an Italian frittata, don’t limit yourself to traditional ingredients. The Asian flavors that fill this version offer a real change of pace. Cook the eggs on top of the stove or in the oven—but be sure to use moderate heat so they don’t turn rubbery.
Deviled Eggs with Country Ham
Ford Fry’s deviled eggs get their terrific flavor from goat cheese, Dijon mustard and cornichons, plus a topping of country ham from Benton’s in Madisonville, Tennessee.
Mini Herb Frittatas with Smoked Salmon
BLT Fried Egg-and-Cheese Sandwich
Thomas Keller的美味食谱结合了世界上最受欢迎的三明治 - 培根，生菜和番茄;煎鸡蛋;和烤奶酪。
Poached Eggs with Sunchokes and Comté Polenta
Chef David Bouley serveseggs en cocottewith 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.
Steak and Eggs Benedict with Red Wine Hollandaise
Classic hollandaise sauce is prepared with butter, egg yolks and lemon juice. Here, 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.
Drinking wine with eggs at lunch always feels so French to Kristin Donnelly, likely thanks to Elizabeth David’s famous essay, “An Omelette and a Glass of Wine.”
Curried-Egg Tea Sandwiches
Cookbook作者Martha Hall Foose说，在20世纪60年代初，The Time Life Picture Cook Bookinspired Mississippi ladies to “go exotic” by adding ingredients like curry powder and orange zest to egg-salad tea sandwiches.
This is a delicious cross-cultural take on chicken soup. The angel hair pasta represents Italy; the soft-boiled egg and chile oil evoke Japan. The recipe is from Gerard Craft, an F&W Best New Chef 2008.
Pickled Vegetable Salad with Soft-Boiled Eggs
This elegant, crunchy salad includes vitamin-and-mineral-packed beets, turnips and fennel, plus protein-rich eggs. Barbara Lynch tosses the shaved vegetables with vinegar and olive oil until they're slightly pickled.
Lao Omelet with Dill, Scallion and Thai Chile
Spinach, Feta, and Tarragon Frittata
The combination of flavors here is pure genius. Tarragon is classic with both spinach and eggs, and a touch of sharp feta cheese accents the trio beautifully. Use these same ingredients to make superb omelets.
Chilean Chorizo and Herb Tortilla
In South America, flat omelets or frittatas are called tortillas; this one is made with spicy chorizo sausage, parsley and cilantro and sweet caramelized onion.
Umbrian Lentil Stew with Olive-Oil-Fried Eggs
Matt Molina simmers Umbrian lentils—a small, brownish-green variety grown in Castelluccio—slowly until they were exquisitely creamy. “They have a rich, buttery flavor that’s so comforting,” he says.
For a fabulous topping for a fried egg on toast, Cindy Pawlcyn sautés mushrooms and onions with the Spanish dry sherry Oloroso.
Chef Matthew Accarrino tosses buckwheat pasta with creamy mascarpone, silky mushrooms and runny eggs.
Egg Sandwich with Mustard Greens and Avocado
Vidalia Onion Soufflés
Deviled Crab Omelets
Grilled Asparagus Salad with Fried Eggs
Chef Mark Broadbent upgrades the standard lemony arugula salad by topping it with grilled asparagus, butter-fried eggs—duck eggs, when available—and freshly shaved Parmigiano-Reggiano.
Bacon, Cheese and Scrambled Egg Sandwiches with Hollandaise
This decadent take on eggs Benedict includes scrambled eggs “with anything and everything,” Greg Lindgren says: Canadian bacon, cheese and jalapeños, all covered with hollandaise sauce.
Toasted Farro and Scallions with Cauliflower and Egg
Egg Salad Crostini with White Anchovies
Gustav Klimt and strudel are two icons in chef Kurt Gutenbrunner and food writer Jane Sigal'sNeue Cuisine, which celebrates Austrian art and recipes like this.
Spinach and Egg-Drop Pasta Soup
“In our house,stracciatellawas a catch-all,” Tom Valenti says about this simple, rustic soup. “We started with good homemade stock and added whatever was around: beans, leftover sausage, shredded chicken.”
Instead of making shakshuka with red tomatoes, as is customary, Portland, Oregon, chef Jenn Louis opts to make hers with a mix of Malabar spinach and tomatillos, along with jalapeños, cilantro and spices. The result is a bright, tangy and spicy brunch dish that’s ideal with slabs of rich, toasty challah.
Chef Ed Kenney uses both white and brown rices in this terrific bacon-studded dish that he serves at his casual Honolulu spot, Kaimuki Superette. “In Hawaii, we call it hapa rice; it’s more interesting and flavorful than plain white rice,” he says. “In Hawaiian, hapa means ‘partial’ and is often used as a term of endearment to describe people of mixed ethnic backgrounds.”