Ten delicious breakfast egg recipes. Enjoy!

Sunday, March 28, 2010
I present you with 10 delicious, beautiful (presentation is always 50% of the success) and extremely yummy egg breakfast dishes. I hope you will try a few and let me know which are your favourites. Have a look :)

1.(photo from smittenkitchen.com)

1. Baked Eggs with Spinach and Mushrooms
(Gourmet, June 2004 via smittienkitchen.com)

10 oz baby spinach leaves
1/4 cup finely chopped onion
1 garlic clove, finely chopped
2 tablespoons unsalted butter
5 oz mushrooms, thinly sliced (2 cups)
1/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 large eggs
2 tablespoons finely grated parmesan

Put oven rack in upper third of oven and preheat oven to 450°F. Bring 1/2 inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, and then coarsely chop.

Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer. Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, and then sprinkle with cheese.

2.(photo from smittenkitchen.com)

2. Breakfast Pizza
(Adapted from The Big Sur Bakery Cookbook via an earlier version of it via smittenkitchen.com)

Makes 2 (12-inch) pizzas

1/2 teaspoon dry active yeast
2 cups plus 2 tablespoons bread flour, plus more for dusting
Kosher salt
6 strips bacon
1/2 cup grated Parmesan
2 cups grated mozzarella
6 large eggs
Freshly ground black pepper
2 tablespoons minced flat-leaf parsley
2 tablespoons minced chives
2 scallions, thinly sliced
1 shallot, minced

The night before, prepare the dough: Place 3/4 cup lukewarm water in the bowl of an electric mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Turn the dough onto a lightly floured surface, divide into two equal pieces and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic garbage bag, tie the bag loosely and refrigerate overnight.
One to two hours before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees 30 minutes before you are ready to bake the pizza.
Prepare the dough and toppings: Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.
Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.
Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.
Bake the pizza: Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.

            3.(photo from smittenkitchen.com)

3. Poached Eggs in Tomato Sauce
(Inspired by the Martha Show adapted via Smittenkitchen.com)

1 can (14 ounces) tomato puree
1 tablespoon olive oil
1 clove garlic, minced
Big pinch of sugar
Pinch of crushed red pepper flakes
Coarse salt and freshly ground pepper
Glug of red wine (optional)
4 large eggs
4 slices toasted country bread, for serving
Freshly grated Parmesan cheese, for serving

In a small skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute. Add tomato sauce and bring to a boil; season with sugar, salt and pepper. Reduce heat to a simmer and cook for 10 to 20 minutes. A few minutes before it’s done, I like to add a glug of red wine and let it simmer for a moment.
Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.
Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.

4.(photo from goodfood)

4. Scramble Egg Muffin
(Adapted from goodfood.com)

2 eggs
Few sun dried tomatoes
Fresh basil, torn
English muffins

Scramble eggs without butter or cream. Stir in chopped sun dried tomato and torn fresh basil and pile on a toasted English muffin halves. That’s it…Very simple and delicious!!!!

5.(photo from simplerecepies.com)

5. Breakfast Egg Casserole
(Adapted from simplerecepies.com)

6-10 eggs
2-3 cups grated cheddar cheese
6 slices bread, cut into cubes
2 cups milk

1 cup corn (cooked or frozen)
1/2 cup chopped broccoli (cooked or raw, raw will turn out crunchier)
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 cup cubed ham and/or cooked Italian sausage
A few slices cooked bacon, chopped
1 teaspoon herbs de province or other dried herbs, or a Tbsp of fresh chopped herbs such as basil, rosemary, or thyme
13 x 9 inch casserole dish


Preheat oven to 350°F. Beat the eggs in a large bowl. Mix in the milk and cheese. Add the bread and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate). Add additions. Add salt and pepper to taste (if using Italian sausage, you won't need either.) Butter a 13 x 9 inch casserole dish. Pour mix into casserole dish. Bake in oven for 50 minutes to an hour, until the top is browned and the center springs back when touched. Remove from oven and let cool for 10 minutes before serving.

6.(photo from westvillagekitchen.com)

6. The “Smoke-um If You Got-um” Omelette
(Adapted from Eastvillagekitchen.com)

3 eggs, beaten (less if it’s just you, more if you have additional people)
salt and fresh ground pepper
olive oil

Potential ingredients:
Beans – red, black, pinto, refried, even lentils or chickpeas
Cheese – really any will do, it’s your preference
Veggies Рtomatoes, saut̩ed spinach, onions (caramelized or raw), green peppers, cooked broccoli, asparagus, roasted red peppers, garlic
Fresh herbs – dill, cilantro, parsley, basil, oregano, rosemary
Meat – chorizo, proschutto, salami, sausage, ham, bacon, pancetta, smoked turkey
Other: olives, capers, hot sauce, ketchup

Squeez the lime over the avocado halves (for flavor and to prevent them from turning brown) and chop them into small pieces. Slice the onion and put it in a saucepan over low to medium heat with a little sugar to make quick caramelized onions. Top the egg base of an omelette with all of the ingredients, allow them to get hot, and there you have it. A perfect Sunday brunch!

7.(photo from Martha Stewart)

7. Eggs Benedict
(Adapted from Martha Stewart Living)

• 1 tablespoon white vinegar
• 8 large eggs
• Hollandaise Sauce
• 1/2 pound (16 slices) Canadian bacon
• 4 English muffins, split in half, toasted


1. Fill a large saucepan with about 4 inches of water, add vinegar, and bring to a boil. Fill a shallow dish or pie plate with warm water. Reduce heat under saucepan to medium, so water is just barely simmering. Break 1 egg at a time into a small heat-proof bowl. Gently tip bowl into water; carefully slide egg into water. Repeat with remaining eggs.
2. When eggs begin to become opaque, remove them from the saucepan with a slotted spoon in the order in which they were added. Transfer the eggs to the dish of warm water. This process should take about 3 minutes.
3. Prepare the hollandaise sauce, and set aside, keeping it warm.
4. Heat a medium skillet over medium heat. Add Canadian bacon, and cook until well browned on both sides. Divide bacon among the English-muffin halves. For each serving, use a slotted spoon to remove one egg from warm water; set spoon and egg briefly on a clean cloth or paper towel to drain. Gently place the egg on a bacon-topped muffin, and spoon the reserved warm hollandaise sauce over the top.

8.(photo from Jamie Oliver.com)                                   
8. Baked eggs

• 40g unsalted butter
• 50g parmesan, finely grated
• 500g spinach
• Extra-virgin olive oil
• 4 tbsp single cream
• Freshly grated nutmeg
• 200g undyed smoked haddock
• 4 large free-range eggs

1 Preheat oven to 180C/gas 4. Butter 4 ramekins or ovenproof tea cups and coat with grated parmesan.
2 Cook the spinach in a little butter and extra-virgin olive oil over a medium heat for 2–3 minutes. When wilted, spoon into a colander and press out any liquid. Finely chop, then mix in a bowl with the cream, a good grating of nutmeg, salt and freshly ground black pepper. Mix in the haddock.
3 Divide the spinach between the ramekins, then crack an egg into each, and pour around a little of the extra cream. Sprinkle with salt and black pepper, then bake on a tray for about 20 minutes, until the whites are set and yolks are done to your liking. Serve with buttered soda-bread toast.

9.( photo from Martha Stewart)
9. Asparagus with Poached Egg
(From Martha Stewart Living, May 2009)

A poached egg on a pile of tender steamed asparagus is a fine meal; a shaving of hard aged cheese, such as Parmesan, is an added treat -- and don't forget freshly ground pepper.

• 1 pound asparagus, trimmed and peeled
• 4 large eggs
• Extra-virgin olive oil, for drizzling
• 1 ounce Parmesan cheese, thinly shaved
• Fine sea salt and freshly ground pepper

1. Tie asparagus into a bundle using kitchen twine. Place in the basket of an asparagus pot filled with 1 inch water. Cover, and bring water to a boil. Steam asparagus until tender, 2 to 6 minutes.
2. Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.
3. Divide asparagus among 4 plates, and top each with an egg. Drizzle with oil, sprinkle with Parmesan, and season with salt and pepper.

10.(photo from Martha Stewart Living, May 2009)

10. Protein Packed Breakfast scramble
(Martha Stewart Living, May 2009)

• 1 large egg, plus 3 large egg whites
• 4 ounces soft silken tofu, drained
• Coarse salt and ground pepper
• 1 teaspoon olive oil
• 1 bell pepper (ribs and seeds removed), chopped
• 1 scallion, white and green parts separated and thinly sliced

 In a bowl, whisk together egg, egg whites, and tofu; season with salt and pepper.
 In a small non-stick skillet, heat oil over medium-high; add bell pepper and scallion whites. Cook until  scallion has browned, 3 to 5 minutes; transfer to a plate. Add egg mixture to skillet; cook, stirring occasionally with a rubber spatula, just until set, 2 to 3 minutes. Top with bell-pepper mixture and scallion greens.

Bon Appetit,


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