Ok, so I love eggs! They are cheap, have protein which I love, and they are easy to make. But I'm running out of new ideas of what I can make with them, so I am looking for new fun recipes here on 3FC!

I've quiched, baked, fritattad, scrambled, hard-boiled, over-easied, and omeleted them. Is there anything I've missed? What are you absolute favorite egg recipes? I usually eat them as a whole meal, and not only for breakfast. Send me your faves and maybe we can get a recipe swap going!

Here are some I really like:

Brown butter in skillet. (I use unsalted butter.) Start cooking eggs sunny-side up with cover on. When whites turn white and yolks start to firm up, drizzle heavy cream over the top. Put cover back on and cook to desired doneness.

I really like these with a sprinkle of black pepper on them.

Does anyone know the name of this recipe? This dish has one of those fancy names, might even be a French name, and I can't think of it.


Here's another, which is similar:

Heat some bacon fat in a skillet. Start cooking eggs with cover off, to brown the bottoms of the eggs. When whites are white and yolks start to firm, put a tablespoon or two of water on them and cover. Cook to desired doneness.


Another favorite: scrambled with bacon:

Cut up a piece of bacon, and cook lightly, so that it's more like ham, not at all so that it would be crispy when cool. Pour in eggs and cook to desired doneness. These are nice with sliced tomatoes on the side.

N. B. I use my kitchen shears to cut bacon. I find it easier than using a knife.

It sounds a lot like oeufs en cocotte, although those are usually done in a ramekin and then baked in the oven.

Fressca, they are a bit similar. The ramekin eggs are lovely, too. I remember seeing the recipe I described in a French cookbook, done in a skillet. I didn't pay attention to the name. I like doing eggs in a skillet because it doesn't heat up the kitchen as much, and costs much less than heating the oven.

I like the sound of yours, SilverLife; will be trying them for sure. I love eggs - they're like the perfect food.

Eggy muffins:

About 10 eggs, whisked with 1 tsp of salt
Finely chopped green onion
Finely chopped Canadian bacon
Finely chopped red peppers
Tex-mex shredded cheese

Line a muffin tin with silicone muffin cups. Add a heaping teaspoon of the veggies and meat to each; top with a sprinkle of cheese. Pour in the whisked eggs. Bake at 375 for 30 minutes.

Keep in the fridge, or freeze. Nuke for 20 seconds before eating.

You can switch up the veg and meat to whatever you like, or whatever you have on hand. The silicone muffin cups are pretty important here; I've found the eggs stick like crazy even if I spray the tin.

Fressca, I, too, think eggs are wonderful.


I am going to try your recipe, too.

Is Tex-Mex cheese a mixture of shredded cheeses or the Monterey Jack with jalapeno peppers? I'm not familiar with it.

I'm going to try a stove-top adaptation of your recipe. I'm a no-microwave cook, and it's much too hot to heat an oven until October, at least here.

Or I might try that in the crockpot.

The Tex-Mex I use is by Kraft and it's a blend of mozzarella, cheddar and Monterey Jack with jalapenos.

And I was thinking - of course it's not necessary to use that kind of cheese, but I like the little kick it gives.

Fressca, thanks for the cheese info. A few jalapenos are nice sometimes.

Fressca, that sounds fantastic! I will have to give that a try. Seems like would be nice to make a bunch and freeze them? Thanks much!

Yes - I usually make two panfuls at a time, just because if you're chopping etc. you might as well do a bunch, then I freeze 12 and put 12 in a Tupperware in the fridge. DH has two every morning for breakfast. They're also good for a snack - high protein and filling.

I make egg cups alot, chop up what ever vegs you have on hand, add cooked meat if you want, a little cheese, fill muffin cup half full with this then you top off with scrambled up egg, seems it takes about one egg per med sized cup as long as you have alot of filling.

I also make sunnyside eggs, start in a hot pan with a little butter,once the white start to set you put a couple tablespoons of water in and put a lid on the pan...I just put a couple splashes of water into the lid and flip it on there and lid it real quick. then as soon as the whites are cooked and the yolk is still runny I put it on top of last nights left overs, or a salad, or all kinds of things. my favorit is over the top of cooked greens like swiss chard or something.

OR this is great over ricotta cheese on a piece of dry grainey toast too. We used to have that alot when I still ate grains, we would mash the ricotta with some garlic and parsley and cracked pepper, top the toast with the cheese and then the sunnyside egg on top! YUM

My favorite eggs are a mexican version. I chop tomato, onion & jalapeno. I saute these (in corn or olive oil) and then add the beaten egg(s) (I use 2). then I put them on some warmed up corn tortillas with a slice of avacado and mexican cheese (Queso fresco). It usually makes 3 or 4 tortillas depending on how much egg you put on them. If you don't want the jalapenos, then I use a little bit of hot sauce when i put the tacos together.

I make eggs all the time lately, for any meal of the day, and just throw whatever meat and veg I've got in the fridge in with them. Tonight I made a mixture for lunch tomorrow, and I think it's my favorite yet. I cooked two servings of egg whites (egg beaters) in a pan (kind of scrambled), then set those aside. Then I cooked up 4 sliced mini red and orange peppers, a few Tbs. of sliced leeks, and about 10 grape tomatoes sliced in half until the veg were cooked, then added a large handful of spinach and wilted it at the end. I weighed out one ounce of fat free ricotta cheese and mixed in some onion salt, garlic powder, dried oregano and basil, then added the ricotta mixture to the vegetables. Added it all to the egg, and stirred in one sliced turkey italian sausage. 283 calories, 9g fat, 4g fiber, 32g protein, and 19g carbs. Delicious. I can't wait to have it for lunch tomorrow.

My best friend is Guyanese and makes curried eggs, so I started too. Basically it's a simple curry (onion, garlic, curry powder(s), turmeric), spinach, chickpeas, and cut up hard boiled eggs. She serves it with roti or bake, but I make mine plain or with a little bit of rice.

If you google it, you'd find a lot of recipes.

I also just went to a restaurant and ate poached eggs and wild mushrooms over polenta. It was amazing, but at home I usually fold fresh spinach into my polenta or grits.

There is the old standby that I love - eggs over rice. My college boyfriend started me on that



Other egg dishes that come to mind are eggs in purgatory, huevos rancheros, huevos divorciados, and eggs over pasta.

Oh, and noodle bowls!

Has anyone tried this website? It's really great, she creates her own recipes and adapts others to fit the WW points plus system.

The pictures of the food are beautiful - food porn! And the recipes are different - meatloaf muffins, zuccini tots, etc. You can search or browse by meal, breakfast, desserts etc.

emilybites dot com

There are several recipes I'm going to try, I'll post the results.