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.

This classic version is made with two kinds of mustard and served with paprika.

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。

These baked eggs topped with melted butter are Piero Incisa della Rocchetta’s go-to breakfast.

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.

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.

来自Andrew Zimmern的这款优秀的培根和蛋沙拉是咸味和甜美，冷热，柔软，柔软和脆脆的最佳组合。

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.

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.

Light and fluffy, theseeggsare 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.

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。

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.

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.”

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.

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.

这个圆形煎蛋卷中的莳萝，鱼酱和葱似乎可能是一种过于粗体的口味组合，但结果令人惊讶地美味。它也适用：早餐或快速，小晚餐吃它。188bet博彩

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.

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.

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.

这家早餐三188bet博彩明治装满炒芥菜蔬菜，煎蛋，鳄梨和辣酱，也是午餐和深夜小吃。

这款典雅的Vidalia OnionSoufflé是一款更轻，蓬松的Vidalia洋葱布丁版本。它可以作为单独的焗或作为一个大盘制备。

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.

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.

像烩饭一样烹饪Farro使它成为坚果和耐嚼。这款金色花椰菜和流鸡蛋蛋黄的顶部是完美的。

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.

“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.”