Eggs
1930 recipes found
Bacon and Egg Pizza
If you’ve ever had a hankering for pizza for breakfast, this recipe is exactly what you need. With a topping of creamy ricotta, runny eggs and plenty of crisp bacon, this white pizza doesn’t need tomato sauce to give it pizazz. The flavors are a little like a carbonara, with the mozzarella and ricotta making it extra creamy.
MJ’s Egg Casserole
Crisp Pork With Scrambled Eggs and Yellow Chives
This recipe came to The Times from Charles Phan, chef at the Slanted Door in San Francisco. You can substitute green Chinese chives for yellow Chinese chives (which are available at Asian markets), but you will lose some of the spiciness.
Scrambled Eggs with Chicken Livers
French Lasagne
Nigella Lawson's recipe for savory baked croissant pudding, which goes by the name of French lasagne in her house, uses up stale croissants by having the cook split and stuff them with ham and cheese, sprinkle more cheese over the top and douse them in eggs beaten with garlic-infused milk. Your croissants need not be stale to achieve wonderfully eggy, cheesy results, but if they are fresh, consider leaving them on the counter to dry out first, or even toasting them briefly in the oven.
Banana-Walnut Bread Pudding
This unapologetically rich special-occasion dessert is adapted from one served at the Blue Ribbon Bakery and Cafe, a working bakery in Greenwich Village known for its eclectic American cuisine. It counts four cups of heavy cream and 11 egg yolks among its list of ingredients, but we promise you won't regret the indulgence. In his 2003 article accompanying the recipe, Jonathan Reynolds said, “The banana-walnut bread pudding with banana caramel sauce puts most bread puddings out of the game, and I've had roughly 10,000 bread puddings.” Did we mention that's it's a cinch to put together? It is, and it's perfect for a crowd. (Here are some ideas for what to make with all of those leftover egg whites.)
Silky Scrambled Eggs With Pancetta, Pepper and Pecorino
Keeping the heat low and steady is the key to these soft scrambled eggs. Pancetta adds a brawny bite, but you can leave it out to make the dish vegetarian. Do add lots of freshly ground black pepper, though: It’s what gives the custardy eggs a spicy snap.
Breakfast Udon
This bowl of udon is inspired by the delicate noodle dishes often served as the first meal of the day in Japan. A light, savory broth of dashi, soy sauce and mirin provides a gentle kickstart to your morning. Dashi, a simple seaweed-based stock, is foundational to many Japanese dishes, bolstering the umami flavors of the ingredients and providing balance to the overall dish. If you have 10 minutes and a piece of dried kombu in your pantry, make a quick kombu dashi (see Tip), but in a pinch, a lightly seasoned vegetable stock works, too. The jammy seven-minute egg and wilted spinach are enough to make this dish feel substantial, though you could also add slices of pan-fried tofu, tempura vegetable, seaweed or other hearty toppings to transform this into a complete weeknight dinner.
Soft White Dinner Rolls
Getting supper on the table quickly makes you feel efficient. Baking a batch of soft dinner rolls makes you feel cozily competent. This may be an unfashionable virtue, but it is also a deeply satisfying one.
Bacon, Egg and Cheese Breakfast Casserole
Falling somewhere between a frittata and a tortilla española, this breakfast casserole has everything you love about a classic bacon, egg and cheese sandwich: smoky bacon, perfectly set eggs, sharp Cheddar and, if you want (and you definitely do), tangy hot sauce. Thinly sliced potatoes are added for structure and heft, and cooking them will be the most time-consuming part of this whole dish. The great news is that it’s as delicious (if not more so) the next day, rewarmed or not. If you like, you can bake the casserole the night before and refrigerate, covered, when cool. To reheat, cover with foil and place in a 325-degree oven until warmed through, 25 to 30 minutes.
Marion Cunningham’s Lemon Pancakes
These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it. Serve with blueberries or raspberries and a dollop of plain yogurt.
Kimchi Omelet With Sriracha Syrup
The ingredient list is short and the cooking method quick and unfussy — so much so that this kimchi omelet doesn’t seem like a restaurant recipe at all. But then you bite in. There is a delicate balance of flavors — sweet, salty, spicy — and textures — soft, crunchy, sticky — that only a skilled chef could so precisely devise. That the ingredients are not expensive and the technique not daunting only makes it more appealing. The premise is simple: you sauté chopped store-bought kimchi in a pan, then add beaten eggs. What elevates this from your standard brunch is the sriracha syrup, made from simmered rice vinegar and sugar spiked with thick red hot sriracha chili sauce (or any other hot sauce). Combined with the kimchi, there’s just enough heat to make your tongue tingle but not burn. For that you can add more sriracha on the side if you like. Or serve it with more kimchi. It makes a hearty breakfast, an unusual lunch or a light dinner. And a simple one, too.
Green Chilaquiles With Eggs
This comforting Mexican dish is made with fried tortillas and salsa. Frying tortillas is easy, but you can use store-bought chips if you’d like; just be sure that they are thick, the type sold in bags at Mexican groceries or tortillerías.
Greek Scrambled Eggs
For a fresh and bright variation on your morning eggs, try strapatsatha, a simple Greek dish of scrambled eggs with tomatoes. It's as simple as can be: The best, freshest tomatoes you can find are grated on a box grater and reduced a bit, then scrambled with eggs, a little olive oil and garlic. A handful of tangy feta crumbles finishes it off.
Hot-Cross Buns
The hot-cross bun has been a Good Friday treat, eaten to mark the end of Lent, for centuries. It is a sweet yeast roll, fragrant with warm spices, studded with dried and candied fruit, and decorated with a cross on top. Bakers traditionally created the cross by slashing the dough or by laying strips of pastry across the crown of the bun; modern bakers usually use white icing to make the cross. While these are at their best when served warm, preferably soon after they have been baked, a quick toasting a slather of butter would more than salvage a day-old bun.
Classic Diner Breakfast
The beauty of a diner breakfast is that it’s different for everybody, but many consider this the most classic incarnation: eggs, bacon (or sausage) and crisp, salty hash browns. The trick to good hash browns at home: use a very hot, well-seasoned skillet or griddle, since potatoes have a tendency to stick if using stainless steel. Do not worry or fuss over trying to make them too perfect; good hash browns should always look a little unruly — it’s part of their charm. Here, the eggs here are prepared sunnyside up, but over easy, scrambled or poached would be great, too.
Tofu Mushroom Soup
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.
Spanish French Toast
There is French toast, and then there are torrijas, the Spanish version. The origins of both are undoubtedly the same: yet another way to make good use of bread that’s no longer fresh. Though torrijas, like French toast, can be served at breakfast, they can also be a knockout dessert.
Greens Frittata With Mozzarella and Prosciutto
This savory frittata will take about 15 minutes, including the cooking time, putting weeknight dinner on the fast track. Add ribbons of raw greens to beaten eggs, then proceed to make the frittata, flipping it like a big pancake. The greens are cooked in the process, and the flavor is phenomenal.
Beet Greens Frittata
The New York City Greenmarket Web site has a handy table that shows what’s available during each month of the year. It tells me, for example, that fresh beets are available from June through November, but that you can count on the greens only through September. Use whatever color beet you choose for this recipes. The red ones will be higher in anthocyanins, the pigment-based phytonutrients that are believed to have strong antioxidant properties. But yellow and pink beets have a lot going for them nutritionally as well. All beets are rich in folates, potassium and the B-complex vitamins niacin, pantothenic acid and pyridoxine. This is one of the most versatile dishes you can make with beet greens. Cut the frittata into wedges and serve as a main dish or into smaller diamonds and serve as an hors d’oeuvre. It packs well in a lunchbox, too.
Herb-and-Olive Frittata
In this recipe, herbs are the focus, but to use herbs on a grand scale, it helps to know which ones work in that role and which ones don’t. Parsley, obviously, works in abundance: it’s clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs — chervil, chives, cilantro, dill, shiso — by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it.) I put most other herbs — epazote, lavender, marjoram and oregano, rosemary, sage, tarragon and thyme — in the category of strong herbs, which must be used more sparingly than mild herbs. You usually don’t want to use more than a tablespoon or so of strong herbs in a dish. This frittata uses generous amounts of both parsley and basil and lesser amounts of dill, mint, rosemary or thyme.
Antoni Porowski’s French Omelet With Cheese and Chives
There’s nothing quite like a classic omelet. On Netflix’s “Queer Eye,” Antoni Porowski, the food-focused member of the Fab 5, teaches the people he helps make over how to nourish themselves in an accessible way. This simple but sophisticated recipe, adapted from his cookbook, “Antoni in the Kitchen,” follows in that vein. It requires few ingredients and a dextrous hand: You’ll want to consider your ingredients carefully, and take care to not overmix the eggs. Keep it simple, or add mix-ins. Serve it alone, or pair it, as he suggests, with a favorite salad.
Egg-in-a-Hole
Unsalted butter, a thick slice of really good white or whole wheat country bread, and a sunflower-yellow, pastured egg is all you need for this utterly perfect meal.
Crème Brûlée French Toast
With a crackling, caramelized brown sugar topping, these custardy slices of French toast resemble crème brûlée. Start them soaking the night before, then pop them in the oven in the morning for one of the most decadent brunches imaginable. Even better, you can bake a pan of bacon at the same time. Just keep your eye on it; depending upon its thickness, the bacon might be done a few minutes sooner than the French toast. Then serve the French toast with more of the pan syrup spooned on top. But skip the maple syrup, which would be overkill.