41 Impeccable Egg Recipes for Any Time of Day
Some may say there’s little use for an entire collection of egg recipes. You already know how to scramble eggs, how to fry them—maybe even how to poach eggs. But the incredible, edible, and extremely versatile egg can be transformed into all kinds of dishes, sweet or savory. Have you perfected flan? Do you know how to construct the ideal make-ahead breakfast sandwich? We all have a few things to learn. So go ahead and hard-boil a big batch of eggs (you’re gonna need a snack, after all), and read on for our favorite ways to turn a fresh dozen into a delicious meal.
Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson2/41Classic Eggs Benedict With Blender Hollandaise
Don’t let Hollandaise malaise get you down. This version, made entirely in the blender, couldn’t be easier. Just make sure you grab the good English muffins. You deserve it.
Photo by Travis Rainey, Prop styling by Gerri Williams, Food styling by Liberty Fennell4/41Easy Ham and Cheese Quiche
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by John Bjostad6/41Crème Brûlée French Toast Casserole
More like bread pudding than typical French toast, this recipe is highly adaptable but does require some advanced planning. Whatever bread you use, the end result will be eggy and creamy, having soaked in the crème brûlée–like custard overnight, with sweet, floral hints of vanilla and orange.
Photo by Travis Rainey, Styling by Joseph De Leo7/41Classic Deviled Eggs
This Gourmet favorite is our best and most elemental recipe for deviled eggs. Garnish with chopped chives right before serving at your next brunch.
Photo by Joseph De Leo, Food Styling by Sean Dooley8/41Shakshuka
Shakshuka—a dish of eggs poached in tomato-pepper sauce—gains concentrated acidity from tomato paste and whole peeled canned tomatoes; avoid pre-diced tomatoes or cherry tomatoes, which won’t break down in the sauce. This shakshuka recipe is built entirely on the stovetop for ultimate ease. You’ll know the dish is ready when the egg whites have set, but a pale cast spreads over the yolks, indicating that they’re just jammy.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne10/41Apple-Cheddar Dutch Baby
A classic Dutch baby is an eggy thing, for sure. But this extra-thick version is made with eight whole eggs for something heartier. It’s also stuffed with sautéed apples and cheddar cheese and couldn’t be easier.
Photo by Joseph De Leo11/41Classic Mayonnaise
Homemade mayo is worth the effort. Start by separating the yolk from one whole egg and let it come to room temperature. Adding a little Dijon to the mix gives the mayo a sharp backbone, cutting its richness. The success of any homemade mayonnaise recipe rides on the emulsion of egg and oil, and it’s best not to rush it.
Photo by Joseph De Leo, Food Styling by Erika Joyce12/41Soft-Boiled Tea Eggs
Eggs marinated in tea leaves and soy are a beloved Taiwanese snack. This version features a soft-boiled egg with a slightly oozy center that’s simmered in a comforting blend of oolong tea, soy sauce, and aromatics that will fill your kitchen with fragrance.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne16/41Hong Kong Egg Tarts
With a shatteringly crisp laminated pastry (frozen puff pastry makes an acceptable shortcut, but really doesn’t compare) and an eggy filling that’s enriched with custard powder and evaporated milk, these cute little tarts are a labor of love but very worth the effort.
Photo by Chelsea Kyle, Food Styling by Anna Stockwell17/41Classic Omelette
Turn this French-style omelet into a bistro-style dinner with a simple watercress salad dressed in a mustardy vinaigrette.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton18/41Egg Salad With Grilled Broccoli and Chili Crisp
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich19/41Lemon Curd
While some curds rely on just yolks, this one uses whole large eggs. Keeping the whites in results in a spread with a lighter texture and brighter lemon flavor.
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson20/41Noodles With Chilled Tomato Broth
Floating in a sea of cold tomato broth, find delicate noodles, crunchy cucumbers, and ribbons of egg, which are bound to be your next obsession.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Stockwell22/41Diner-Style Western Omelet
Photo by Joseph De Leo, Food Styling by Susan Ottaviano and Stevie Stewart23/41Chilaquiles Rojos
This chilaquiles recipe is a great way to use up tortillas (or tortilla chips) that are past their prime, as well as leftover roast chicken or carnitas. The best part about making chilaquiles is their versatility; there’s no wrong time to serve them. For brunch, add sliced avocado and scrambled or fried eggs.
Photo by Joseph De Leo, Food Styling by Lillian Chou25/41Omelette des Oignons et des Frites
A budget staple on Rwandan diner menus, this oniony omelet with fried potatoes is hard to beat—especially when accompanied by homemade aioli.
26/41Spinach and Egg Dumplings
Eggs provide all the protein and fat that a dumpling demands. Scramble the eggs on low heat just until they form custardy curds since they’ll continue to firm up when the dumplings are boiled or steamed.
Photo by Joseph De Leo, Food Styling by Pearl Jones27/41One-Skillet Orzo With Tomatoes and Eggs
This one-pot recipe is punchy from tomatoes, creamy from starchy orzo pasta and melty mozzarella, and ready in under an hour. It makes great leftovers, and you don’t even need to turn on your oven.
Photo by Joseph De Leo, Food Styling by Anna Stockwell29/41Torshi Tareh
Made with braised spinach and a host of herbs, this Persian stew gets its vibrancy from lime juice. The egg yolks are broken and marbled throughout the greens until gently set.
30/41Ros Omelette
Photograph by Isa Zapata. Food Styling by Susan Ottaviano. Prop Styling by Maeve Sheridan33/41Turkish-Style Poached Eggs With Brown Butter Garlic Chips
Photo by Hetty McKinnon35/41Miso Oats With Egg and Avocado
Savory oats are the perfect lunch-for-one staple, quickly thrown together and topped with an egg (marinated in soy or tea or beet-pickled if you prefer), avocado, or kimchi.
Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Gerri Williams39/41Spanakopita Baked Eggs
These baked eggs take the flavors of a traditional spanakopita (spinach, phyllo, herbs, alliums, and feta cheese) and reimagine them into a shakshuka-like breakfast recipe. Let the oven do most of the work until the whites are set and the yolks are delightfully jammy.
