Eggs are recognized to have plenty of nutritional benefits having Vitamin A: 6% of the Recommended Dietary Allowances (RDA). Vitamin B5: 7% of the RDA. Vitamin B12: 9% of the RDA. Vitamin B2: 15% of the RDA. Phosphorus: 9% of the RDA. Selenium: 22% of the RDA and a decent amount of Calcium and Zinc. Eggs in breakfast keep you feeling full much longer than cereal or toast and help in brain development and memory.
Every time while cooking and eating eggs as fried, scrambled, poached or in any form one asks for delicious and healthy deal and we're here to help you do just that.
Try the 10 quick & easy breakfast recipes for a good and healthy start of the day.
Ingredients (for 2 servings): 4 eggs, ¼ cup milk, 2 tsp. butter, salt and pepper as desired.
Directions: Beat eggs, milk, salt and pepper in a medium bowl until blended. Heat butter in large nonstick skillet over medium heat. Pour in the egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds. Continue cooking–pulling, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat. Serve immediately.
Ingredients (for 1 serving): 2 eggs, 2 tsp. shredded Cheddar cheese, 2 tsp. milk, salt and pepper as desired.
Directions: Coat 12-oz. Microwave-safe coffee mug with cooking spray. Add eggs and milk; beat until blended. Microwave on high 45 seconds; stir. Microwave until eggs are almost set, 30 to 45 seconds longer. Top with cheese; season with salt and pepper.
Ingredients (for 1 serving): 2 eggs, 3 tsp. vegetable or olive oil, salt and pepper as desired.
Directions: Heat oil in a 10-inch cast iron, carbon steel, or nonstick skillet over medium-high heat until shimmering. Carefully break eggs into hot oil, dropping them from right above the surface to prevent hot oil from splashing. Season with salt and pepper. Tilt the skillet toward you so oil pools against the side of the pan. Using a spoon, baste eggs with hot oil, aiming at the uncooked portions of the egg whites and avoiding the yolk. Continue basting until eggs are puffy and cooked, 45 seconds to 1 minute. Transfer to a plate and serve.
Ingredients (for 4 servings): 8 strips thick cut bacon, cut into 1/2-inch pieces, 16 ounces button mushrooms-quartered, 4 sprigs thyme, 1 pound asparagus-cut into 2- inch pieces, Kosher salt and freshly ground black pepper, 2 tsp. juice from 1 lemon, 1 tsp. vegetable oil, 4 eggs, Sliced scallions-to garnish
Directions: Cook bacon in a large cast iron or non-stick skillet over medium-high heat, stirring occasionally, until crisp. Transfer to a paper towel-lined plate with a slotted spatula. Remove all but 2 tablespoons of bacon fat from the pan and place back over high heat. Add the mushrooms and cook tossing often until the mushrooms have browned, 10 to 12 minutes. Add thyme and cook until fragrant, about 30 seconds. Add asparagus and cook, stirring, until asparagus is tender-crisp, about 6 minutes. Return bacon to pan, add lemon juice, and toss to combine. Transfer to a bowl and keep warm while you cook the eggs. Wipe out skillet, add oil, and heat over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook to desired doneness. Divide mushroom mixture between 4 plates, top each with an egg and sliced scallions and serve immediately.
Ingredients: (for 2 servings): 3 tsp. extra-virgin olive oil, 1/2 teaspoon hot paprika, 1/4 teaspoon dried oregano (optional), 1 small onion-finely diced, 3/4 cup finely diced shishito, padrón, or Chinese green long pepper, Kosher salt and freshly ground black pepper, 1/2 cup chopped fresh ripe peeled tomatoes or drained canned tomatoes, 4 eggs-lightly beaten, Minced fresh chives-for garnish (optional)
Directions: In a medium non-stick or cast iron skillet, heat olive oil over low heat until barely warm. Add paprika, oregano, onion, and peppers. Season with salt and a very generous amount of black pepper. Cook, stirring frequently, until very soft, about 8 minutes. Add tomatoes and continue to cook, stirring frequently, until deepened in color. Remove half of mixture and reserve. Return pan to heat and add eggs. Season with salt and pepper. Cook, stirring frequently, until just barely set. Immediately remove from heat and gently fold in reserved vegetable mixture. Sprinkle with chives, if using and serve immediately.
Ingredients: (for 2 to 3 servings): 2 tsp. olive oil, 1 small zucchini, split in half lengthwise, and cut into 1/4-inch slices (about 1 1/2 cups), 1 small red bell pepper, finely diced, Kosher salt and freshly ground black pepper,1 tsp butter, 4 eggs-beaten, 1 cup homemad or store-bought salsa verde, 4 soft flour or corn tortillas, warm, 1 avocado, sliced, Queso cotija or feta cheese, sour cream or Mexican crema, and lime wedges for serving
Directions: Heat oil in a medium non-stick or cast iron skillet over medium-high heat until shimmering. Add zucchini and bell pepper, shake to get it in a single layer, and cook without moving until well charred on first side, about 3 minutes. Toss vegetables and continue to cook, tossing occasionally, until well-charred on all sides, abut 3 minutes longer. Season to taste with salt and pepper and transfer to a bowl. Set aside and wipe out skillet. Melt butter in now-empty skillet over medium heat. Add eggs and cook, stirring constantly, until no longer watery but still moist, about 1 minute. Season to taste with salt and pepper and transfer to a plate. Spread salsa over each tortilla and divide eggs evenly between them. Top with charred zucchini and red peppers. Serve immediately with avocado, crumbled cotija or feta cheese, sour cream or Mexican crema, and lime wedges.
Ingredients: (for 1 serving): 3 large eggs, beaten, 1/8 tsp. kosher salt, 1/2 tsp. unsalted butter, 2 tsp. milk (optional, see note above), Freshly ground black or white pepper
Directions: In a nonstick skillet, stir together eggs, salt, butter, and milk, if using. Set over medium heat and cook, stirring with a silicone spatula, until eggs are moist and just beginning to set. Remove from heat and continue to cook, stirring, until eggs have just set into soft curds; return to heat briefly if eggs need to cook slightly more. Season with pepper and serve right away.
Ingredients: (for 4 servings): 8 large eggs, beaten, Kosher salt, 2 plum tomatoes-diced, 16 corn tortillas, 8 cut into 1 1/2- by 3/4-inch strips, 8 left whole and warm in a dry hot skillet just before serving, vegetable, canola, or peanut oil for frying, 1 medium poblano pepper, stemmed, seeded, and finely chopped, 2 serrano chilies or 1 jalapeño, stemmed and finely chopped, 1 medium yellow onion, finely chopped, Freshly ground black pepper, Mexican hot sauce, for serving, Refried beans and sliced avocado, for serving.
Directions: In a large bowl, whisk eggs with 2 generous pinches of salt and set aside. In a medium bowl, toss tomato with a generous pinch salt, then transfer tomatoes to a strainer and set over bowl to drain. Heat about 2 inches of oil in a medium saucepan to 350°F. Add tortilla strips and cook, agitating and flipping them constantly with a wire mesh spider until bubbles slow to a trickle and chips are pale golden brown, about 2 minutes. Transfer to a paper towel-lined plate, season with salt, and set aside. (See note above). Heat 3 tablespoons oil in a large cast iron or non-stick skillet over medium heat until shimmering. Add poblano, Serrano, and onion, and cook, stirring, until fully softened but not browned, about 5 minutes. Lower heat to medium-low, add eggs and cook, stirring constantly, until curds are just starting to form throughout, about 3 minutes. Add 3/4 of the tortillas chips and continue to cook eggs until eggs are still soft but nearly cooked, about 5 minutes longer. Add tomato and remaining tortilla chips and cook until eggs are softly scrambled and just cooked through, about 2 minutes. Season with salt and pepper. Transfer immediately to a bowl to halt cooking. Serve right away on top of warmed whole tortillas with hot sauce, refried beans, and avocado.
Ingredients: (for 2 to 4 servings): 7 large eggs, 110g flour (3 3/4 ounces; about 3/4 cup), 130g milk (4 1/2 ounces; about half cup plus 1 tablespoon), 22g water (3/4 ounce; 1 1/2 tablespoons), Kosher salt and freshly ground black pepper, 8 ounces bacon, diced (see note above), 2 ounces grated Parmesan or other hard cheese (optional), 1 tsp. unsalted butter, 2 tsp. chopped fresh chives.
Directions: Combine 3 eggs, flour, milk, water, and 1/2 teaspoon salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days. Remove from refrigerator while you preheat the oven. Adjust oven rack to center position and preheat oven to 450°F (230°C). Divide bacon evenly between two 7-inch or one 10-inch cast iron or oven-safe non-stick skillets. Cook over medium heat, stirring frequently, until bacon is crisp and browned, about 8 minutes. Pour batter into skillet(s) and immediately transfer to the oven. Bake until puffed and deep brown and crisped all over, 20 to 25 minutes, sprinkling edges and center with cheese for last 5 minutes if using. Several minutes before puddings come out of the oven, fry remaining 4 eggs in butter over medium heat until desired texture is reached. Season to taste with salt and pepper. Serve Yorkshire puddings immediately with eggs placed inside, sprinkled with chives.
Ingredients: (for 3 to 4 servings): 6 large eggs, Kosher salt and black pepper, 1 tablespoon extra-virgin olive oil plus more for serving, 1/4 cup pine nuts, toasted (see note above), 1 teaspoon ground sumac, 2 tablespoons chopped fresh parsley leaves, Flatbread such as pita or lavash, warm
Directions: Gently beat eggs with a big pinch of salt and some pepper in a medium bowl with a fork. Heat oil in a medium non-stick or cast iron skillet over medium heat until shimmering. Add eggs and cook, stirring constantly with a rubber spatula, until barely set and still slightly runny (eggs will continue to cook after removing from pan), about 1 minute. Immediately transfer to a serving dish. Sprinkle with pine nuts, sumac, and parsley. Drizzle with olive oil and serve immediately with flatbread.
Every time while cooking and eating eggs as fried, scrambled, poached or in any form one asks for delicious and healthy deal and we're here to help you do just that.
Try the 10 quick & easy breakfast recipes for a good and healthy start of the day.
FLUFFY SCRAMBLED EGGS
Directions: Beat eggs, milk, salt and pepper in a medium bowl until blended. Heat butter in large nonstick skillet over medium heat. Pour in the egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds. Continue cooking–pulling, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat. Serve immediately.
MICROWAVE
EGGS IN A CUP: COFFEE CUP SCRAMBLE
Ingredients (for 1 serving): 2 eggs, 2 tsp. shredded Cheddar cheese, 2 tsp. milk, salt and pepper as desired.
CRISPY FRIED EGGS
Ingredients (for 1 serving): 2 eggs, 3 tsp. vegetable or olive oil, salt and pepper as desired.
Directions: Heat oil in a 10-inch cast iron, carbon steel, or nonstick skillet over medium-high heat until shimmering. Carefully break eggs into hot oil, dropping them from right above the surface to prevent hot oil from splashing. Season with salt and pepper. Tilt the skillet toward you so oil pools against the side of the pan. Using a spoon, baste eggs with hot oil, aiming at the uncooked portions of the egg whites and avoiding the yolk. Continue basting until eggs are puffy and cooked, 45 seconds to 1 minute. Transfer to a plate and serve.
MUSHROOMS, BACON, AND ASPARAGUS TOPPED WITH EGGS
Ingredients (for 4 servings): 8 strips thick cut bacon, cut into 1/2-inch pieces, 16 ounces button mushrooms-quartered, 4 sprigs thyme, 1 pound asparagus-cut into 2- inch pieces, Kosher salt and freshly ground black pepper, 2 tsp. juice from 1 lemon, 1 tsp. vegetable oil, 4 eggs, Sliced scallions-to garnish
Directions: Cook bacon in a large cast iron or non-stick skillet over medium-high heat, stirring occasionally, until crisp. Transfer to a paper towel-lined plate with a slotted spatula. Remove all but 2 tablespoons of bacon fat from the pan and place back over high heat. Add the mushrooms and cook tossing often until the mushrooms have browned, 10 to 12 minutes. Add thyme and cook until fragrant, about 30 seconds. Add asparagus and cook, stirring, until asparagus is tender-crisp, about 6 minutes. Return bacon to pan, add lemon juice, and toss to combine. Transfer to a bowl and keep warm while you cook the eggs. Wipe out skillet, add oil, and heat over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook to desired doneness. Divide mushroom mixture between 4 plates, top each with an egg and sliced scallions and serve immediately.
Menemen (Turkish-Style Scrambled Eggs With Tomatoes, Onions, and Chilies)
Ingredients: (for 2 servings): 3 tsp. extra-virgin olive oil, 1/2 teaspoon hot paprika, 1/4 teaspoon dried oregano (optional), 1 small onion-finely diced, 3/4 cup finely diced shishito, padrón, or Chinese green long pepper, Kosher salt and freshly ground black pepper, 1/2 cup chopped fresh ripe peeled tomatoes or drained canned tomatoes, 4 eggs-lightly beaten, Minced fresh chives-for garnish (optional)
Directions: In a medium non-stick or cast iron skillet, heat olive oil over low heat until barely warm. Add paprika, oregano, onion, and peppers. Season with salt and a very generous amount of black pepper. Cook, stirring frequently, until very soft, about 8 minutes. Add tomatoes and continue to cook, stirring frequently, until deepened in color. Remove half of mixture and reserve. Return pan to heat and add eggs. Season with salt and pepper. Cook, stirring frequently, until just barely set. Immediately remove from heat and gently fold in reserved vegetable mixture. Sprinkle with chives, if using and serve immediately.
Breakfast Tacos With Charred Zucchini and Red Pepper RecipE
Ingredients: (for 2 to 3 servings): 2 tsp. olive oil, 1 small zucchini, split in half lengthwise, and cut into 1/4-inch slices (about 1 1/2 cups), 1 small red bell pepper, finely diced, Kosher salt and freshly ground black pepper,1 tsp butter, 4 eggs-beaten, 1 cup homemad or store-bought salsa verde, 4 soft flour or corn tortillas, warm, 1 avocado, sliced, Queso cotija or feta cheese, sour cream or Mexican crema, and lime wedges for serving
Directions: Heat oil in a medium non-stick or cast iron skillet over medium-high heat until shimmering. Add zucchini and bell pepper, shake to get it in a single layer, and cook without moving until well charred on first side, about 3 minutes. Toss vegetables and continue to cook, tossing occasionally, until well-charred on all sides, abut 3 minutes longer. Season to taste with salt and pepper and transfer to a bowl. Set aside and wipe out skillet. Melt butter in now-empty skillet over medium heat. Add eggs and cook, stirring constantly, until no longer watery but still moist, about 1 minute. Season to taste with salt and pepper and transfer to a plate. Spread salsa over each tortilla and divide eggs evenly between them. Top with charred zucchini and red peppers. Serve immediately with avocado, crumbled cotija or feta cheese, sour cream or Mexican crema, and lime wedges.
Soft-Scrambled Eggs Recipe
Directions: In a nonstick skillet, stir together eggs, salt, butter, and milk, if using. Set over medium heat and cook, stirring with a silicone spatula, until eggs are moist and just beginning to set. Remove from heat and continue to cook, stirring, until eggs have just set into soft curds; return to heat briefly if eggs need to cook slightly more. Season with pepper and serve right away.
Tex-Mex Migas With Scrambled Eggs, Tortilla Chips, and Chilies Recipe
Ingredients: (for 4 servings): 8 large eggs, beaten, Kosher salt, 2 plum tomatoes-diced, 16 corn tortillas, 8 cut into 1 1/2- by 3/4-inch strips, 8 left whole and warm in a dry hot skillet just before serving, vegetable, canola, or peanut oil for frying, 1 medium poblano pepper, stemmed, seeded, and finely chopped, 2 serrano chilies or 1 jalapeño, stemmed and finely chopped, 1 medium yellow onion, finely chopped, Freshly ground black pepper, Mexican hot sauce, for serving, Refried beans and sliced avocado, for serving.
Directions: In a large bowl, whisk eggs with 2 generous pinches of salt and set aside. In a medium bowl, toss tomato with a generous pinch salt, then transfer tomatoes to a strainer and set over bowl to drain. Heat about 2 inches of oil in a medium saucepan to 350°F. Add tortilla strips and cook, agitating and flipping them constantly with a wire mesh spider until bubbles slow to a trickle and chips are pale golden brown, about 2 minutes. Transfer to a paper towel-lined plate, season with salt, and set aside. (See note above). Heat 3 tablespoons oil in a large cast iron or non-stick skillet over medium heat until shimmering. Add poblano, Serrano, and onion, and cook, stirring, until fully softened but not browned, about 5 minutes. Lower heat to medium-low, add eggs and cook, stirring constantly, until curds are just starting to form throughout, about 3 minutes. Add 3/4 of the tortillas chips and continue to cook eggs until eggs are still soft but nearly cooked, about 5 minutes longer. Add tomato and remaining tortilla chips and cook until eggs are softly scrambled and just cooked through, about 2 minutes. Season with salt and pepper. Transfer immediately to a bowl to halt cooking. Serve right away on top of warmed whole tortillas with hot sauce, refried beans, and avocado.
Eggy Puds (Breakfast Yorkshire Puddings With Bacon and Fried Eggs) Recipe
Ingredients: (for 2 to 4 servings): 7 large eggs, 110g flour (3 3/4 ounces; about 3/4 cup), 130g milk (4 1/2 ounces; about half cup plus 1 tablespoon), 22g water (3/4 ounce; 1 1/2 tablespoons), Kosher salt and freshly ground black pepper, 8 ounces bacon, diced (see note above), 2 ounces grated Parmesan or other hard cheese (optional), 1 tsp. unsalted butter, 2 tsp. chopped fresh chives.
Directions: Combine 3 eggs, flour, milk, water, and 1/2 teaspoon salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days. Remove from refrigerator while you preheat the oven. Adjust oven rack to center position and preheat oven to 450°F (230°C). Divide bacon evenly between two 7-inch or one 10-inch cast iron or oven-safe non-stick skillets. Cook over medium heat, stirring frequently, until bacon is crisp and browned, about 8 minutes. Pour batter into skillet(s) and immediately transfer to the oven. Bake until puffed and deep brown and crisped all over, 20 to 25 minutes, sprinkling edges and center with cheese for last 5 minutes if using. Several minutes before puddings come out of the oven, fry remaining 4 eggs in butter over medium heat until desired texture is reached. Season to taste with salt and pepper. Serve Yorkshire puddings immediately with eggs placed inside, sprinkled with chives.
Scrambled Eggs with Sumac, Pine Nuts, and Parsley Recipe
Ingredients: (for 3 to 4 servings): 6 large eggs, Kosher salt and black pepper, 1 tablespoon extra-virgin olive oil plus more for serving, 1/4 cup pine nuts, toasted (see note above), 1 teaspoon ground sumac, 2 tablespoons chopped fresh parsley leaves, Flatbread such as pita or lavash, warm
Directions: Gently beat eggs with a big pinch of salt and some pepper in a medium bowl with a fork. Heat oil in a medium non-stick or cast iron skillet over medium heat until shimmering. Add eggs and cook, stirring constantly with a rubber spatula, until barely set and still slightly runny (eggs will continue to cook after removing from pan), about 1 minute. Immediately transfer to a serving dish. Sprinkle with pine nuts, sumac, and parsley. Drizzle with olive oil and serve immediately with flatbread.