Egg Recipe For Dinner
Egg Recipe For Dinner
Egg Recipe For Dinner
There truly isn’t an extra functional active ingredient to constantly carry hand in the fridge than eggs. Eggs aid us to begin our day of rests right as well as provide our baked items wetness and also framework. They’re additionally low-cost, packed with healthy protein, as well as a lifesaver at supper when you require to toss a fast dish with each other.
However, eggs at supper can be simply greater than simply rushed eggs; they can absolutely be the celebrity! Whether they’re mixed right into soups, baked with veggies or lentils, or fried in addition to polenta or eco-friendlies, right here are some tasty methods to consume eggs for supper tonight.
Sweet Potato Hash with Sausage & Eggs
Sweet Potato Hash with Sausage & Eggs
YIELD: Serves 8 PREP TIME: 30 minutes COOK TIME: 1 hour 10 minutes
INGREDIENTS
For the hash:
2 pounds yellow onions (about 2 large or 4 small)
4 tablespoons unsalted butter, ghee, or olive oil, divided
1 tablespoon kosher salt, plus more as needed
1 pound uncooked Italian sausage or Mexican chorizo, casings removed
3 pounds unpeeled sweet potatoes (about 3 large or 6 to 7 small), cut into 1/2-inch pieces
6 large cloves garlic, minced
Leaves from 2 long fresh rosemary sprigs, minced
Freshly ground black pepper
To finish:
8 or more large eggs
Kosher salt
Freshly ground black pepper
INSTRUCTIONS
To make the hash:
Arrange a rack in the middle of the oven and heat to 450°F. Peel the onions and cut them in half lengthwise, then cut them into thin half-moons. Cut the half-moons in half. Melt 1 tablespoon of the butter, ghee, or olive oil in a large skillet over medium-high heat. Add the onions and sprinkle lightly with 1 teaspoon of the salt. (Don’t worry if they are crammed into the pan; they will rapidly cook down.) Lower the heat to medium and cook, stirring occasionally and lowering the heat further if they seem to be burning, until they are very dark brown and caramelized, 30 to 40 minutes. Meanwhile, cook the sausage.
Place the sausage in another skillet and brown over medium-high heat, chopping it up into fine crumbles with a spatula. Cook the sausage until browned and beginning to crisp, about 10 minutes. Drain away any excess fat; set aside.
Line a rimmed baking sheet with aluminum foil or parchment paper. Place the sweet potatoes, onions, sausage, remaining 2 teaspoons salt, remaining 3 tablespoons of melted butter or oil, garlic, rosemary, and a generous helping of black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy). After this, you can either refrigerate the hash in an airtight container overnight or finish the hash now.
To continue cooking immediately:
To continue cooking immediately, lower the oven temperature to 425°F. Using the back of a large spoon, make 8 eight wells (or however many eggs you desire) in the hash. Crack an egg into each well. Season the eggs with salt and pepper. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk; baked eggs are deceptive in that the white often looks much less cooked than it really is.
Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.
To serve later:
To serve later, when you are ready to cook, arrange a rack in the middle of the oven and heat to 425°F. Spread a relatively thin layer of the sweet potato hash in a baking dish, such as a cast-iron skillet or a 13×9-inch baking dish. You can also bake in individual ramekins. Make small wells in the sweet potatoes and crack an egg into each well. Season the eggs with salt and pepper.
Bake until the sweet potatoes are hot and the eggs are baked through, 10 to 20 minutes, testing the eggs by prodding them with a fork to check the firmness of the white and the yolk (baked eggs are deceptive in that the white often looks much less cooked than it really is.)
Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.
RECIPE NOTES
Alternate method: Some of the commenters felt that roasting the sweet potatoes with the cooked sausage made the sausage too crispily and even a bit burnt. Personally, I like the sausage very crispy and dark, and I also like the flavor of the sweet potatoes when they’re cooked with the sausage. But this is up to you — you can roast the sweet potatoes separately while cooking the sausage and onions, which also speeds up the cooking process.
Make ahead: You can cook the sausage and onions a day ahead of time and refrigerate or even freeze them until you are ready to cook the sweet potatoes. The baked hash can also be refrigerated for up to 1 day before adding the eggs.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Kimchi Fried Rice with Extra Greens
Kimchi Fried Rice with Extra Greens
YIELD: Serves 2
INGREDIENTS
2 tablespoons vegetable oil
1 cup Napa cabbage kimchi, drained and coarsely chopped
1 teaspoon gochujang
2 cups cold cooked white or brown rice
2 cups thinly sliced tender greens, such as baby bok choy, spinach, or Swiss chard
4 medium scallions, thinly sliced
1 to 2 teaspoons tamari or soy sauce
2 large eggs, lightly beaten
1/2 teaspoon Asian toasted sesame oil
INSTRUCTIONS
Heat the vegetable oil in a wok or large frying pan over medium-high heat until shimmering. Add the kimchi and gochujang and stir-fry until hot and fragrant, 30 seconds to 1 minute. Add the rice and stir-fry until heated through, 1 to 2 minutes. Add the greens, scallions, and 1 teaspoon of the tamari or soy sauce, and stir-fry until greens are wilted. Taste and add more tamari or salt if needed.
Push the rice over to one half of the pan and pour the egg in the other half. Stir and scramble the egg into soft curds with a rubber spatula, then mix into the rice. Drizzle with the sesame oil and serve immediately.
RECIPE NOTES
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Make ahead: This dish is best made with day-old rice that has been refrigerated.
Variations: Instead of vegetable oil, cook 1 or 2 pieces of bacon in the pan first, then use the bacon fat for stir-frying. Garnish the finished fried rice with the crumbled, cooked bacon. Instead of scrambling the eggs, poach or fry and serve on top of the rice instead. If you want to skip the sesame oil, sprinkle with crumbled, toasted nori and sesame seeds at the end instead.
Egg and Avocado Salad on Toast
Egg and Avocado Salad on Toast
YIELD: Serves 4
INGREDIENTS
4 slices of hearty sandwich bread (about 3/4-inch thick), such as peasant bread, sourdough, whole-wheat, or multi-grain
6 hard-boiled eggs, peeled
2 avocados, halved and pitted
1/4 cup plus 1 tablespoon coarsely chopped fresh basil leaves, divided
1/4 cup thinly sliced scallions
3 tablespoons whole-milk plain Greek yogurt
1 teaspoon lemon juice
Kosher salt
Freshly ground black pepper
1 clove garlic, peeled
INSTRUCTIONS
Toast the bread. Meanwhile, cut the eggs into quarters, chop into pieces, and place them in a medium bowl. Scoop out the avocado flesh and add it to the bowl. Mash the eggs and avocado together lightly with a fork, still keeping the mixture chunky.
Add 1/4 cup of the basil, scallions, yogurt, lemon juice, a big pinch of salt, and a few grinds of pepper. Gently mix until the mixture comes together. Taste and adjust seasonings as needed.
Rub the clove of garlic all over one cut side of each slice of bread. Divide the egg salad among the slices and spread into an even layer. Garnish with the remaining 1 tablespoon of basil and serve.
RECIPE NOTES
Make ahead: The eggs can be hard-boiled up to 1 week ahead and stored in the refrigerator.
Brown Rice Bowl with Lentils, Caramelized Onions & Fried Egg
Brown Rice Bowl with Lentils, Caramelized Onions & Fried Egg
YIELD: Serves 4
INGREDIENTS
For the mujadara:
1 cup brown basmati rice
1 cup brown lentils
4 1/2 cups low-sodium vegetable broth
3 tablespoons olive oil, divided
2 large yellow onions, thinly sliced
1 clove garlic, minced
1 teaspoon ground cumin
1/2 cup fresh parsley leaves, finely chopped
Salt
For the bowls:
Cooking or olive oil spray
4 large eggs
Salt
Freshly ground black pepper
Paprika
2 1/2 tablespoons spicy or mild harissa
1/4 cup toasted pine nuts
INSTRUCTIONS
Bring the broth to a boil in a large saucepan over medium-high heat. Add the rice, lentils, and a big pinch of salt, and return to a boil. Cover and reduce the heat to a simmer. Cook until the rice and lentils are tender, about 40 minutes, adding more liquid a little at a time if all of it is absorbed before the rice and lentils are cooked. Meanwhile, cook the onions.
Heat 2 tablespoons of the oil in a large skillet over medium heat until shimmering. Add the onions and cook until deeply browned and beginning to caramelize, about 20 minutes (add small amounts of water as needed to prevent the onions from burning; you can also continue cooking the onions for as long as the rice and lentils cook for a deeper caramelization). Add the garlic and cook for 2 minutes more.
When the rice and lentils are ready, remove from the heat and let sit covered for 10 minutes. Add 1/2 of the onion mixture, cumin, chopped parsley, and remaining 1 tablespoon of olive oil and gently fold to incorporate. Reserve the remaining onions for serving.
Wipe the skillet used to cook the onions clean, lightly grease with cooking spray, and return to medium heat until the pan is hot. Crack the eggs into the pan and cook to your desired doneness. Season the eggs with salt, pepper, and a dash of paprika.
Divide the rice and lentil mixture equally between 4 bowls. Place a fried egg on each bowl. Garnish with the remaining caramelized onions, harissa, and toasted pine nuts.
RECIPE NOTES
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Crispy White Beans with Greens and Poached Egg
Crispy White Beans with Greens and Poached Egg
YIELD: Serves 4
INGREDIENTS
3 tablespoons olive oil, divided
1 (15-ounce) can cannellini beans, drained and rinsed
1 teaspoon kosher salt, divided
2 teaspoons za’atar, divided
1 medium bunch Swiss chard (about 10 ounces), stems removed and leaves thinly sliced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes, plus more for serving
1 tablespoon freshly squeezed lemon juice
4 large eggs, poached
INSTRUCTIONS
Heat 2 tablespoons of the oil in a large frying pan over medium-high heat until shimmering. Add the beans, spread into an even layer, and cook undisturbed until the beans are lightly browned on the bottom, 2 to 4 minutes. Add 1/2 teaspoon of the salt and 1 teaspoon of the za’atar, and stir to combine. Spread the beans out again and cook, stirring as needed, until golden-brown and blistered on all sides, 3 to 5 minutes more.
Add the remaining 1 tablespoon oil to the pan. Add the chard, remaining 1/2 teaspoon salt, remaining 1 teaspoon za’atar, garlic, and red pepper flakes. Cook, stirring occasionally until the chard is wilted, 3 to 5 minutes. Remove the pan from the heat, add the lemon juice, and toss to combine.
Divide the beans and greens among 4 bowls, and top each with a poached egg and more red pepper flakes. Serve warm.
RECIPE NOTES
Storage: Leftover beans and chard can be stored in a covered container in the refrigerator for up to 4 days.
French Onion Frittata
French Onion Frittata
YIELD: Serves 6
INGREDIENTS
2 tablespoons unsalted butter, divided
2 cups diced day-old bread
1 tablespoon olive oil
2 large yellow onions, thinly sliced
1 1/2 teaspoons kosher salt, divided
1 tablespoon balsamic vinegar
8 large eggs
1/4 cup whole or 2% milk
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/2 cup diced Gruyère cheese (2 ounces)
1 tablespoon finely chopped fresh chives
INSTRUCTIONS
Arrange a rack in the middle of the oven and heat to 400°F.
Heat 1 tablespoon of the butter in a 10-inch cast-iron skillet over medium heat until bubbling. Add the bread cubes to the pan, toss to coat with the butter, and arrange in a single layer. Toast the bread, tossing every minute or so, until the bread cubes are golden-brown on all sides, about 5 minutes total. Transfer the croutons to a bowl; set aside.
Reduce the heat to low. Add the oil, onions, and 1/2 teaspoon of the salt to the same skillet. Cook, stirring every 5 to 10 minutes and scraping any browned build-up from the bottom of the pan until the onions are soft and deeply browned, about 40 minutes total. Add the vinegar and scrape up the browned bits at the bottom of the pan.
Whisk together the eggs, milk, mustard, remaining 1 teaspoon salt, and pepper in a large bowl. Stir the remaining butter and croutons into the skillet, then spread in an even layer. Pour the egg mixture over the top. Tilt the pan to make sure the eggs settle evenly. Top with the cheese. Cook until the eggs at the edges of the skillet begin to set, 2 to 4 minutes.
Bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven.
Cool in the pan for 5 minutes, top with chives, then slice into wedges and serve warm.
RECIPE NOTES
Make ahead: The croutons can be made up to 1 week in advance and stored in an airtight container at room temperature. The caramelized onions can be made up to 3 days in advance and stored in an airtight container in the refrigerator, or up to 3 months in advance and stored in the freezer.
Storage: Leftovers can be stored in a covered container in the refrigerator for up to 5 days.
3-Ingredient Pesto Zoodle Bowl
3-Ingredient Pesto Zoodle Bowl
YIELD: Serves 1
INGREDIENTS
2 tablespoons olive oil, divided
1 medium zucchini (about 6 ounces), ends trimmed and spiralized, or 1 heaping cup of store-bought zucchini noodles
1 tablespoon basil pesto
1 large egg
Kosher salt
Freshly ground black pepper
Red pepper flakes or hot sauce, for serving (optional)
INSTRUCTIONS
Heat 1 tablespoon of the oil in a medium nonstick skillet over medium heat until shimmering. Add the zucchini noodles and sauté until just tender, about 2 minutes. Add the pesto and toss until the noodles are well-coated. Transfer the noodles to a plate or shallow bowl.
Heat the remaining 1 tablespoon oil in the skillet until shimmering. Add the egg, season with salt and pepper, and cook undisturbed until the outer white edges are opaque about 1 minute. Cover and cook until the yolk is set but still runny, 2 to 3 minutes.
Gently slide a spatula under the egg and place it on top of the zoodles. Sprinkle with a pinch of red pepper flakes or finish with a little hot sauce, if using.
Egg Curry with Cherry Tomatoes
Egg Curry with Cherry Tomatoes
YIELD: Serves 4
INGREDIENTS
8 large eggs
2 tablespoons neutral oil
1 small yellow onion, finely diced
1 clove garlic, crushed
1 (1/2-inch) piece ginger, grated
1/4 teaspoon ground turmeric
1/4 teaspoon garam masala
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
1 pound cherry tomatoes, sliced in half
Salt, to taste
Small handful fresh cilantro, chopped, to garnish
Rice, to serve
INSTRUCTIONS
Place the eggs in a medium pot and cover with water. Bring to a boil, then turn off the heat, cover, and let stand for 10 minutes to hard-boil. Transfer to a bowl of cold ice water to cool, then peel the eggs and slice them in half. (See how: How To Boil Eggs Perfectly Every Time)
Warm the oil in a heavy sauté pan over medium heat, and add the onion. Fry gently for 5 minutes, until softened, then add the garlic and ginger. Sauté for 30 seconds, until the garlic is fragrant.
Add the turmeric, garam masala, coriander, cumin, and cayenne pepper. Stir together for 2 minutes, then tip in the halved cherry tomatoes. Cook together, for about 7 minutes, until the tomatoes begin to wilt and release their juices. Season with salt to taste.
Gently lower the eggs into the cherry tomato sauce, and stir carefully. Garnish with fresh cilantro, and serve with rice.
Hot and Sour Soup
Hot and Sour Soup
YIELD: Serves 4
INGREDIENTS
6 dried shiitake mushrooms
1-quart chicken stock, fresh or canned
1 teaspoon salt
1 tablespoon soy sauce (or tamari, if making gluten-free)
1/2 cup canned bamboo shoots, drained and sliced into matchsticks
1/4 pound boneless pork cutlet
3/4 cup firm tofu, sliced into matchsticks
1/4 teaspoon ground white pepper
4 tablespoons white vinegar
3 tablespoons cornstarch mixed with 4 tablespoons cold water
1 large egg, lightly beaten
Sesame oil
1 scallion, finely chopped
INSTRUCTIONS
Place the mushrooms in a small bowl and cover with hot water. Let stand about 15 minutes to rehydrate.
Meanwhile, combine the chicken stock, salt, and soy sauce in a soup pot and bring to a boil. While waiting for the liquid to heat, trim any fat off the pork and cut it in strips 1/2-inch long and 1/4-inch thick.
Remove the mushrooms from the hot water. Strain any grit from the mushroom water, then pour it in the soup pot. Slice the mushrooms thinly.
Add the bamboo, sliced mushrooms, and sliced pork to the now-boiling soup. Reduce heat, cover, and simmer for 3 minutes. Add the tofu, pepper, and vinegar to the pot. Bring to a boil again. Stir in the cornstarch mixed with water to the pot, and continue stirring until the mixture is thickened about 2 to 3 minutes. Turn off the heat and add the egg, stirring gently.
Ladle the hot soup in bowls and garnish with a teaspoon of sesame oil and some chopped scallions.
RECIPE NOTES
This could easily be made vegetarian or vegan by substituting kombu dashi or vegetable broth for the chicken stock and omitting the pork and/or the egg.
If you want more sourness, try another tablespoon of vinegar.
If you want an even thicker soup, add another tablespoon of corn starch mixed with water.
Scrambled Egg Tacos
Scrambled Egg Tacos
YIELD: Serves 4
INGREDIENTS
6 large eggs
2 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon pepper
8 small corn tortillas
2 to 3 cups cooked vegetables, such as potatoes, zucchini, corn, or any other leftover vegetables
1 cup cooked meat, like chicken, pulled pork, or any other leftover meat, optional
Fresh cilantro and hot sauce, for serving
INSTRUCTIONS
Whisk the eggs until the whites and yolks are fully combined. Melt the butter in a medium saucepan over medium heat. Once melted, reduce heat to medium-low and pour in the eggs. Stir often until the eggs reach your desired level of softness. Remove from heat and stir in salt and pepper, then move to a big serving platter. (Read more: How To Make Soft, Creamy Scrambled Eggs)
Meanwhile, warm the leftover vegetables in the microwave or in a skillet over low heat. Transfer the warmed vegetables to the serving platter with the eggs.
To warm the tortillas on a gas stove, heat the remaining burners to medium to warm and toast the tortillas briefly on both sides. If you have an electric stove, select another method to heat the tortillas. Wrap the warm tortillas in a clean dish towel to keep them warm.
Bring the platter of taco toppings to the table with the tortillas, cilantro, and hot sauce. Let everyone build their own tacos at the table.
Crustless Quiche
Crustless Quiche
YIELDS:
6 SERVINGS
PREP TIME:
0 HOURS 20 MINS
TOTAL TIME:
0 HOURS 40 MINS
INGREDIENTS
1 tbsp. butter
8 oz. cremini mushrooms, thinly sliced
1 shallot, minced
2 c. loosely packed spinach
Kosher salt
Freshly ground black pepper
8 large eggs
1/4 c. whole milk
1/4 c. oil-packed sun-dried tomatoes, finely chopped
1/4 c. freshly grated Parmesan
INSTRUCTIONS
Preheat oven to 375°. In a medium skillet over medium heat, melt butter. Add mushrooms and let cook, undisturbed, for 2 minutes. Stir and continue to cook until mushrooms are tender and golden, 5 to 6 minutes. Add shallot and cook until fragrant, 1 minute. Add spinach and cook until wilted, 1 minute more. Season with salt and pepper and remove from heat.
In a large bowl, whisk together eggs, milk, tomatoes, and Parmesan. Fold in the mushroom mixture and season again with salt and pepper. Pour into an 8″ to 9″ pie dish and bake until eggs are just set, 18 to 20 minutes. Let cool 3 minutes before slicing and serving.
Eggs Benedict Bake
Eggs Benedict Bake
YIELDS:
6
PREP TIME:
0 HOURS 20 MINS
COOK TIME:
1 HOUR 10 MINS
TOTAL TIME:
2 HOURS 30 MINS
INGREDIENTS
Butter, for skillet
8 English muffins, torn into small pieces
1 lb. deli-sliced ham, chopped
8 large eggs
2 c. whole milk
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper
FOR THE HOLLANDAISE
4 large egg yolks
Juice of 1/2 lemon
1/2 c. (1 stick) melted butter
Pinch cayenne pepper
Paprika, for garnish
INSTRUCTIONS
Butter a large oven-safe skillet. Alternate layers of English muffins and ham in the skillet until they’re both used up.
In a large bowl, whisk together eggs, milk, and garlic powder and season generously with salt and pepper. Pour mixture over ingredients in the skillet and cover with plastic wrap. Refrigerate at least 1 hour or up to overnight.
When ready to bake, preheat oven to 375°. Bake until bread is golden and eggs are cooked through 1 hour. (Cover with foil if the top is getting too brown.) Let cool.
MAKE HOLLANDAISE
Bring 2 inches of water to a boil in a small saucepan, then reduce heat to maintain a low simmer. In a medium heatproof bowl, whisk together egg yolks with lemon juice. Place over the saucepan (be the sure bottom of the bowl doesn’t touch the water) and, while whisking vigorously, slowly add melted butter and whisk until thickened, about 2 minutes. Remove from heat and season with cayenne and salt.
Drizzle hollandaise over bakes and sprinkle with paprika before serving.
Bean Chilaquiles with Avocado & Queso Fresco
Bean Chilaquiles with Avocado & Queso Fresco
YIELD
Serves 1, but can easily be multiplied for any number of people
INGREDIENTS
1/2 tablespoon vegetable oil
3 small corn tortillas, cut into triangles
1/2 cup salsa
1/4 cup pinto beans, black beans, or other leftover beans
1 large egg
1/4 avocado, cut into slices
2 tablespoons crumbled queso fresco (or substitute your favorite cheese)
Hot sauce, optional
Roughly chopped cilantro
INSTRUCTIONS
Pour the oil into a cast iron or stainless steel skillet and warm over medium-high heat until shimmery. Add tortilla triangles and fry, stirring and flipping constantly, until browned and crisp, 3 to 4 minutes.
Pour the salsa over the tortillas, and cook, stirring, until the tortillas soak up most of the salsa, about 1 minute. Add the beans and stir to heat.
Push the chilaquiles to one side of the pan and lower the heat to medium. Crack the egg toward the middle of the pan. Partially cover the pan and cook until the egg whites are set and the yolk is as done as you like it. Alternatively, whisk the egg in a bowl before adding it to the pan and make scrambled eggs instead.
Use a thin spatula to carefully scoop the fried egg and the chilaquiles onto a plate. Garnish with the avocado slices, queso fresco, hot sauce, and cilantro. Eat immediately.
RECIPE NOTES
Chilaquiles are a great way to use up any little leftover bits in your fridge, like shredded chicken or pork, crumbled bacon, roasted vegetables, and tofu.