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Interesting meals based around eggs?

Eggs have long been my protein go-to for inexpensive meals-for-one. My old standard was a frittata with whatever veggies I had around, but recently I've been really into adding egg to soup. I've been making a totally inauthentic, pan-Asian "egg drop soup" with miso, garlic, ginger, whatever greens I have, mushrooms, and an egg scrambled in at the end, and I'm also fan of Italian "stracciatella" soup, where an egg beaten with parmesan is mixed into the broth. Recently a friend was raving about shaksuka, an Israeli dish where eggs are poached in tomato sauce, and I'm really excited to try that. I've also been inspired by recent posts about egg foo yung.

What is your favorite way to use eggs besides for scrambled eggs, omelets, frittatas, etc?

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  1. yum, i adore shakshuka. i'm also a huge frittata & omelet fan because they're so versatile, but here are some other ideas:
    - oeufs en cocotte
    - curried egg salad
    - pocket eggs

    and don't forget Pad Thai, spaghetti carbonara, quiche and soufflé!

    1. Oh, yeah! Deviled eggs (with curry).

      Boil eggs, chop and fold into white sauce (Bechamel), adding chopped roasted red pepper and a little dry mustard to the sauce. Serve on toast points. Creamed boiled eggs rise to a whole different level if served on crustless toast points, with each egg/toast pile topped with a dollop of inexpensive caviar.

      Re: egg foo young -- before I got into the Chinese restaurant business, I'd take my take-out leftovers, mix with egg and fry into patties. I'd like to say I carefully made an onion gravy each time, but sometimes I'd just thicken old won ton soup broth with corn starch and glop that onto the patties. The key to getting that restaurant-style egg foo young flavor is to have the oil really smoking when the egg mixture hits your pan (or wok).

      1. Along the lines of the soups you mentioned, I love avgolemono. My version starts with 2-3 cups homemade chicken stock. Cook some wild rice, farro or orzo in it. Then separately mix a couple egg yolks with 1/2-1c milk and 1-2 TBSP corn starch. Then stir all that into the hot broth and add fresh dill and lemon juice. Adding chicken breast works too.

        I also love savory souffles: spinach, salmon, mushroom, cheese.

        Lastly, I recommend this German dish my husband introduced me to called "Potato Pan." You basically stir-fry together boiled potatoes, leeks, carrots and sausage, then add some milk and 1-2 eggs to the pan and quickly mix it all in. Lastly, melt some feta cheese in there.

        1 Reply
        1. re: nevra

          Oh, forgot to mention zucchini pancakes! Be sure to add plenty of fresh dill, parsley and mint to the mixture. These are a great make-ahead, as they're best served at room temperature with some garlic yogurt on the side.

        2. A souffle for one might be more than you'd want to prepare, but a cheese or salmon souffle would be fun and delicious. Or cottage cheese "pancakes", which are basically little souffles too. Also, hard-boiled or poached eggs atop a bed of spinach, add a milk or cream based sauce, maybe with cheese. Can't beat a fried egg sandwich on great bread--don't forget the catsup!

          1. Eggs are marvelous!

            I love making a composed salad with a poached egg on top. Break the egg and it becomes part of the dressing.

            Dinner omelette with some spinach, red onion and feta cheese, subbing out at will.

            Baked eggs.

            Spanish tortas.

            [loving all of these ideas.]

            6 Replies
            1. re: smtucker

              Re: salad with poached egg... dont forget the French classic Frisee au Lardon - frisee lettuce with a poached egg on top, with a warm bacon vinaigarette.

              1. re: Mellicita

                oh yea. If you can find decent frisee lettuce, there is nothing like this salad. I often substitute Boston Lettuce in the winter since that is what is available.

                1. re: smtucker

                  I love frisee, but it's not easy to find, and expensive. Chicory is closely related, ubiquitous, and cheap. I look for heads with a lot of paler green interior leaves - the taste and texture is extremely close to frisee.

                  1. re: greygarious

                    Chicory is a very good idea!
                    I've done the salad with just finely chopped or shredded romaine lettuce... it works in a pinch!

                2. re: Mellicita

                  ditto with the frisee and soft egg, delicous and filling.

                  1. re: Mellicita

                    Also known as Salade Lyonnaise. Had it for dinner at a French restaurant Saturday. Mmm.... With poached egg, bacon, fried potato cubes and croutons, it's like breakfast on a salad.

                3. I just posted this on another budget eating post, but a favorite meal is steamed/roasted/sauteed/grilled asparagus w/ a poached/fried/soft boiled egg over it, topped w/ parmesan and black pepper and maybe a touch of lemon. We pretty much do soft (usually poached or soft boiled) egg over anything--other hearty veggies (roasted brussel sprouts, garlicky spinach or kale, etc.), homemade black beans with salsa, and even potatoes or a root veggie hash for a breakfast-as-dinner approach. I add a crusty piece of bread (or a second egg) if I'm particularly hungry.

                  3 Replies
                  1. re: sholli

                    >>I just posted this on another budget eating post, but a favorite meal is steamed/roasted/sauteed/grilled asparagus w/ a poached/fried/soft boiled egg over it, topped w/ parmesan and black pepper and maybe a touch of lemon.

                    This is a ridiculously, mind-blowingly good dish! I love it, especially when the egg yolk is still a bit runny and you mix it in with everything else. Usually served in my house as an appetizer, but if you're a light eater, it could be a meal.

                    1. re: cimui

                      Dan Barber does a salad of haricot verts with a poached egg on top. Keep meaning to try it.

                      1. re: Gman

                        I've had his soft boiled egg (then rolled in panko and deep fried) over greens w/ mushrooms and pistachios at Blue Hill at Stone Barns. It was my favorite course of the evening, although a little too ambitious for me to try at home most nights.

                  2. I love to braise french lentils in red wine and serve a poached egg on top.

                    1 Reply
                    1. re: ziggylu

                      I love this and make it all the time and add a few slices (cut diagonally) of some broiled kielbasa, which can sort of stand in for garlicky Lyonnaise sausage.

                    2. Love eggs. Love egg drop soup - but only a really good one. Big fan of French Toast, and I love-love-love sous vide eggs!

                      1 Reply
                      1. re: brooklynkoshereater

                        well if we're gonna count french toast, then bring on the matzo brei!

                      2. Similar to shakshuka is eggs diavolo/diablo/in purgatory/in tomato sauce/in piperade/brodetto. You're probably seen recipes for it before, some have you start the tomato sauce on the stovetop, crack the eggs in, then bake, others have you simply cover the pan. Do some googling for this! Try it served on top of creamy polenta instead of the ciabatta that's most often recommended.

                        Really, you can poach eggs in almost anything! Wine, soup, it's wonderful.

                        Tamagoyaki, Japanese rolled omelette, and a similar Korean version.

                        Mote pillo, hominy cooked in milk, fried with onions or leek, garlic, achiote, cumin, scrambled with eggs (of course, add salt and pepper, etc.), with queso fresco, cilantro, cherry tomatoes.

                        Migas, either with soaked bread or old tortilla/tortilla chips.

                        Egg masala, egg curry.

                        2 Replies
                        1. re: gwendolynmarie

                          More thoughts!
                          I remembered once making a stuffed eggplant dish, with an egg baked on top rather than mixed into the flesh, and doing the same with bell peppers, pattypan and winter squash. For the life of me, I can't figure out where the recipe has gone, but I highly encourage experimentation along these lines!

                          Eggs in a cloud are easily adaptable to your tastes, as is this similar recipe for cloud souffle:

                          Tunisian brik a l'oeuf - phyllo/brik with a whole egg cracked into its belly sprinkled with herbs and onion, capers, tuna and cheese, wrapped into a half-circle or triangle, quickly fried. I skip the tuna and capers, and add well-seasoned potatoes and harissa, pumpkin or squash with caramelized onions...whatever is lingering in my fridge.

                          A friend recommends Parsi egg preparations, like Sali per eda- eggs in spiced shoestring potatoes (for an example, see here for a rough recipe: http://spicythali.blogspot.com/2008/0...
                          )And more Parsi eggs: http://forums.egullet.org/index.php?/...

                          1. re: gwendolynmarie

                            When I saw the title of this thread, I immediately thought to myself "Haven't made Eggs In Purgatory in a long time....". When I serve them on Italian bread, I call it a San Gennaro sandwich, because it's like the best street food in the world. I make a simple marinara sauce, uncovered, about 15 minutes, then break the eggs in, spoon a little sauce over the top, cover and simmer another 10 minutes.

                          2. Just posted this recipe on a pizza thread, but this pizza w/a fried egg on top looks so good to me . . . might have to make it this weekend:



                            1 Reply
                            1. re: gansu girl

                              I like this pizza recipe from Bon Appétit.
                              Pizza With Eggs, Roasted Red Peppers, & Arugula

                            2. I am not an egg eater, but my Husband loves them. I will make eggs in purgatory when I have left over spagetti sauce, Heat it, crack eggs into the sauce, cover and cook, sprinkle with parmesean, eat. He also like eggs cooked in salsa the same way. Plate a sliced avocado, cook the eggs in salsa, top with sharp cheddar, slide the whole thing onto the avocado and eat.

                              1. All this talk about "Eggs in Purgatory" is making me hungry.

                                Tomato Sauce for Poached Eggs

                                3 Tbs. Olive Oil
                                2-3 shallots, minced
                                2-3 cloves garlic, smashed
                                pinch thyme
                                pinch rosemary
                                1 can Pastene "Kitchen Ready" Ground Tomatoes. No, do not use "low salt."

                                Saute all ingredients except tomatoes briefly in olive oil, do not brown. Add tomatoes and bring the mixture to a simmer, and simmer it for about 20 minutes.

                                TO SERVE:

                                Boil water for pasta. Make fazzoletti (little "handkerchiefs") either by rolling dough out into thin 4" squares, or cheat like I do and just boil up store-bought won ton wrappers. If you don't want to buy fresh pasta you can make some fettucine if necessary.

                                Poach eggs in the sauce by placing each egg in a teacup and then into the sauce. Simmer until cooked to your liking.

                                Retrieve the eggs with a slotted spoon and serve atop the pasta with a grating of Pecorino or Asiago cheese. Mince flat parsley for garnish, if you like.

                                For a fancy serving, I make a Bechamel and add a whisper of nutmeg, and the cheese, and top the dishes with a dollop of the Bechamel instead of the cheese. Pass under the broiler for a superb effect.

                                Serve the eggs with a dark green vinaigrette salad.

                                1. Cilbir: poached eggs in garlic yogurt with aleppo pepper brown butter
                                  Crisp fried eggs with oyster sauce, chilies and scallions
                                  Oyster/mussel omelets
                                  Chinese tomato eggs
                                  Soy sauce eggs
                                  Scotch eggs
                                  Egg curry

                                  1. egg tacos are a staple for a quick meal (bfast/lunch/dinner) in the Gordeaux household. Cok the eggs however you like em - warm corn tortilla , salsa, cheese, guacamole, done.

                                    2 Replies
                                    1. re: gordeaux

                                      Egg tacos are big in my house, too - we like potatoes in them. So much so that I'll throw an extra baked potato on so we have extra for tacos the next day.

                                      1. re: jeanmarieok

                                        Mmmmm. How exactly do you make these?

                                    2. Learn to do souffles. They are not that hard at all (if you can whip egg whites and do a bechamel, you can do a souffle) - it's just a dish that rewards immensely the mise-en-place approach.


                                      1. souffle. see my avatar. lol

                                        1. Middle Eastern potato & egg salad
                                          Hard boiled eggs (cut into eighths)& boiled ptatoes (large dice)
                                          dressed w/ oil, lemon & allspice, S&P to taste.

                                          1 Reply
                                          1. re: Rmis32

                                            How about akoori, Parsi style spicy scrambled eggs. Eat with (I think) matchstick potatoes and chapatis.

                                            Several Parsi egg recipes here:


                                            and here:

                                            the eggs with lentils sound very good. I've had some others, but not this.

                                          2. I don't know if this qualifies as a meal based around eggs, but I love fried rice, and I like a couple of eggs in it. Truly satisying.

                                            and egg foo yung, the best!

                                            5 Replies
                                            1. re: chef chicklet

                                              Mmm... My favorite fried eggs are really, really basic: leftover white rice + a few eggs + chives and a sprinkle of sesame seeds or drizzle of toasted sesame oil just before serving. Good stuff, chef c.

                                              1. re: cimui

                                                Here's another variation of fried rice with eggs.

                                                Make your typical fried rice (with or without scrambled eggs). Spoon it into a soup bowl, then plate it by turning the soup bowl onto a plate so you end up with a nice round mound of fried rice.

                                                Then fry up an egg, over easy. Top the bowl shaped fried rice with the fried egg, sunny side down, so that the gooey egg yolk coats the rice while the cooked egg white acts like a heat shield.

                                                Let it rest for about 1 minute, then serve.

                                                Yum ... think I'm gonna make some tonight.

                                                1. re: ipsedixit

                                                  Very nice, Sir 'dixit. I'm convinced at this point that runny yolk eggs are the next bacon: Everything is better with it.

                                                  Why do you let it rest for a minute? Is it to let the yolk trickle down?

                                                  1. re: cimui

                                                    Letting it rest a bit allows for the egg to trickle down (as you aptly noted) but it also allows the yolk to set a bit and bind the rice -- so that it gives the rice the same type of mouthfeel that you get say from Spaghetti Carbonara.

                                              2. I do so love a good Chinese tea or marinated egg -- but that's more of a snack or side than a meal. I also make a highly inauthentic migas, sometimes with stale corn chips (chilaquiles style). It's actually probably just safer to call it a tortilla chip, egg and salsa sautee, topped with cotija.

                                                If you've an adventurous palate, how 'bout a sliced thousand year egg with congee?

                                                1. Three more Asian ideas: Bibim bap, chawan mushi, or soy sauce-braised eggs. Plenty of recipies online for the first two. An easy shortcut for the third is to hard-cook and peel a bunch of eggs, then simmer in one part water to one part Lee Kum Kee or similar brand "chicken marinade" (you can find this in most Asian markets) to cover until dark brown, then eat over rice.

                                                    1. re: visciole

                                                      Menemen is the elixir of life! It is our go to hangover food.

                                                    2. I got this from the Barefoot Contessa and can't stop making it!!! It's very rich, creamy, eggs with Parmesan/Herb crust..
                                                      Prepare crust: 1/3 c. parmesan cheese, tbsp fresh chopped rosemary, tbsp fresh chopped thyme, salt/pepper
                                                      Put oven to broil..
                                                      -in an about 4inch ramekin, put tbsp butter and dollop heavy cream under broiler until melted.
                                                      -remove ramekin and add 3 eggs and top with herb topping
                                                      -broil for 10 minutes
                                                      -let set 5 minutes and serve with crusty bread

                                                      1 Reply
                                                      1. re: burlgurl

                                                        That sounds really good. I might have to try that soon.h

                                                      2. Ouefs Plats
                                                        Eggs Baked in White Bean "Cassoulet"
                                                        with Seasonal Mushrooms, Lardons and Tarragon Cream
                                                        (This is Flip’s version of the dish served at Café Campagne, downtown Seattle)

                                                        To serve six:

                                                        2 cups white (navy) beans
                                                        2 bottles beer
                                                        ½ pound or so lardons*
                                                        1 cup heavy cream
                                                        2 tablespoons fresh tarragon, chopped
                                                        Coulis* of red pepper, onion and tomato
                                                        ½ pound of seasonal mushrooms, brushed free of debris and sliced thinly
                                                        12 eggs

                                                        • “Lardons”, or “lardoons” in English, is the French term given small pieces of fat slipped into slits on the surface of a large cut of meat for roasting – this is called “larding” - but is also applied to bacon which has been diced, blanched and fried crisp. Any fatty meat will do here – the chef at Café Campagne uses pancetta, I like thin slices of kielbasa or other good sausage. Regular bacon would work as well.

                                                        • “Coulis” originally referred to the juices of pan-roasted meats, but can now refer to any thick, puréed sauce, especially fruit or vegetable combinations. To prepare a coulis for this dish, roast peel and chop a red bell pepper, sauté chopped onion in a little butter until transparent. Add red pepper. Blanch, skin, seed and rough chop a few tomatoes and add to the pan. Sauté a few minutes then pour into a blender and purée, adding a little stock if necessary for a smooth, thick sauce.

                                                        Two days before:
                                                        Wash beans and soak overnight.

                                                        The day before:
                                                        Drain, rinse and put beans into a stock pot with 1 bottle beer - domestic or imported, German or Mexican, fresh or flat, makes no difference – and enough water to cover by an inch or two. Add a couple grinds fresh pepper, and a few pieces of whatever you’ve chosen as lardons. Bring to a boil, reduce heat and simmer 2 hours or so, until beans are tender.

                                                        Drink the other beer while beans cook.

                                                        The morning of the brunch:
                                                        Scald cream with tarragon and keep warm.

                                                        Preheat oven to 400 F.

                                                        Heat 6 small (6”) cast iron skillets and divide lardoons among them, frying until brown. Add mushrooms and sauté quickly until they release their juices. Add a healthy spoonful or two of the coulis to the skillets and sauté to warm. Put a ladleful or two of beans in each skillet, stir to mix slightly and top with 1/6th of the cream.

                                                        Break two eggs into each skillet and bake until eggs are set (about 6 minutes for easy/medium, 8 – 10 for firm)

                                                        Serve with crusty French demi-baguettes and strong black coffee. Start with ripe pears, Brie, and Champagne.

                                                        Take nap and let the other five clean the kitchen.

                                                        1. Flip’s Avocado Omelette

                                                          Mix and refrigerate:
                                                          1 perfectly ripe avocado, diced
                                                          3 New Mexico, long green chiles, roasted, peeled, seeded and chopped (yes, you can use canned)
                                                          2 green onions, whites and greens, sliced
                                                          2 tablespoons sour cream (try Trader Joes’ Organic or Nancy’s Organic – lots of live cultures and no guar gum or gelatin or slimy stuff)

                                                          Whack a large clove of garlic with the flat of your chef’s knife to loosen the skin. Remove skin and whack again to crush the clove. Rough chop the garlic, sprinkle with a teaspoon of salt and set aside.

                                                          Meanwhile, lightly beat 6 eggs with a fork – easy! The less air you whip into them, the easier they’ll be to work with while making your omelet. Beat ‘em just until the whites and yolks are mixed, if that much.

                                                          Go back to your garlic, and make a paste of it by alternately chopping and smearing it on the cutting board with the flat of your knife. Mix it into the eggs – gently!

                                                          Cut a corn tortilla into 1-inch squares.

                                                          Pre-heat oven broiler.

                                                          Warm your French omelette pan and add a generous pat of butter (2-3 tablespoons). When foam subsides, lay corn tortilla pieces in to soften (just a few seconds). Carefully pour in eggs and cook over medium/low heat until they begin to set (2 minutes or so) carefully lift edge with a flexible spatula and tilt pan to pour some of uncooked egg underneath. Repeat this step all the way around pan. Allow another minute or so to set and whip that puppy under the broiler while you grate a hunk of Monterey Jack cheese.

                                                          When top of omelette is puffed, but not quite set, whip that puppy back out of the oven. If presentation is important, you can flip the omelette now so the prettier side will be on top if you fold it to serve it.. (I never do). Sprinkle the cheese atop it and (you guessed it!) whip it back under the broiler. When cheese is bubbly, whip it back out and slide it gently onto a warmed platter. Spread avocado/sour cream mixture atop it.

                                                          Now, you can either fold it over, not quite in half, or serve it flat, as I do. Serve with warm flour tortillas and my good jalapeño salsa:

                                                          Flips Good Jalapeño Salsa

                                                          ½ pound jalapeño
                                                          2 teaspoons salt

                                                          Cut stems off jalapeños, slice lengthwise and cut into three pieces. Plunk in a pan and cover with hot water by an inch or so. Turn on the range hood exhaust fan. Bring to a boil and simmer jalapeños until they turn a deep olive green (25 minutes or longer). Remove from heat and let cool a few minutes before dumping chiles, water, seeds, and all into blender. Puree about 30 seconds, pour into a jar and refrigerate. Keeps about 2 weeks. For a milder version, drop two or three vine ripened tomatoes as jalapeños turn olive. Boil until skins slip off - which do – and then purée.

                                                          1. Insanely good, fast, easy and inexpensive:

                                                            Steamed basmati rice with a dollop of David Chang's Master Sauce (5 parts minced scallions to 1 part minced ginger, a few drops of soy sauce and sherry vinegar). Top with a poached egg and a drizzle of hoisin. I could not believe how something so simple could be so divine.

                                                            5 Replies
                                                              1. re: egbluesuede

                                                                The sauce, yes, and you can find the recipe on line. It has now become quite famous. He recommends stirring the sauce into many things, primarily noodles. This was my "food find" of 2009.

                                                                  1. re: toveggiegirl

                                                                    Thanks. I've been patiently waiting for his book at my library, so I've been trying a couple things that have been posted on line.

                                                                    1. re: egbluesuede

                                                                      Thanks for your post. I am going to try this out.

                                                                      Nancee J. Swartz
                                                                      Brookline, MA.

                                                            1. I just had oeufs en meurette for the first time in a long time this a.m. and was reminded of how fabulous this dish is. It's a slightly more involved dish to whip up.

                                                              Also noticed this older thread, which might be helpful: http://chowhound.chow.com/topics/597780

                                                              1. If I do not have a fried egg and sliced avacado on my hamburger IT ISN'T A HAMBURGER to me!

                                                                1. As a Southern-raised girl, I highly recommend adding egg/s to grits. My great-grandmother would mix in the egg at the end and the residual heat would cook it and the whole thing was a beautiful shade of yellow. Bacon is optional but also delicious.

                                                                  Also, everything at Brennan's in New Orleans, especially Eggs Portuguese. http://tinyurl.com/y9u2oeh

                                                                  1. First time poster here. Can't wait to try the egg curry.

                                                                    Shakshuka is for sure a great egg dish. Add some feta or halumi and cilantro for extra zing.

                                                                    I also like to make mexican shakshuka. Instead of using tomato I use tomatillos and lots of jalapeno.

                                                                    But by far. Mine and my husband's favorite is Garlic Soup with an egg poached in it.

                                                                    Simply sauttee lots and lots of garlic in good olive oil. add some cumin, paprika, salt. cover it all with boiling water and saffron. let it boil/simmer for a good while. then add stale bread if you have to thicken it up and poach your egg in the soup. Its amazing to think that something traditionally thought of as spanish peasant food could have such a rich and luxurious taste and feel to it.

                                                                    1 Reply
                                                                    1. re: qurlym

                                                                      I LOVE garlic soup. Sometimes I poach the egg in the soup and other times I just stir it into the soup for mouthfeel. Either way.....this is most definately one of my breakfast favorites despite the name and the funny looks I get from guests before I convince them to just shut up and try it.

                                                                    2. Chinese fried eggs:
                                                                      put a lot of veggie oil (maybe a few cups?) into a wok and heat until a bit of bread put in sizzles
                                                                      crack 6 eggs into bowl and slowly slide them all into the hot oil (they will puff)
                                                                      ladle hot oil over egg "cloud" for about 2 minutes (the goal is to keep the inside a bit soft)
                                                                      remove eggs and divide among 2-3 bowls; serve with rice, red chilis and oyster sauce (I also like to fry some green onions along with the eggs)

                                                                      5 Replies
                                                                      1. re: Procrastibaker

                                                                        Oh my goodness, that sounds so good. I have a pathological fear (for some unknown reason) of frying like this at home (so no fried chicken, etc either - better for the waistline, but . . .) . . . maybe this will force me to soldier through it!


                                                                        1. re: gansu girl

                                                                          That DOES sound good! I wonder if it would work with less oil? As long as you had a bit in the bottom to spoon over the egg?

                                                                          1. re: jvanderh

                                                                            I don't deep fry the eggs myself. Just enough hot oil that I can get crispy bottoms while still maintaining a runny yolk.

                                                                            1. re: jvanderh

                                                                              If using less oil, let the eggs come to room temp, or even rest them in a bowl of warm water for a while first, so the volume of egg does not drop the oil temp too far.

                                                                              1. re: greygarious

                                                                                Personally, I wouldn't use less oil. This is just not the recipe and I doubt they would puff as effectively, plus they'd likely stick to the bottom of the wok. If you're going to make this recipe, take the plunge. It would be like saying "Can we fry the donuts in less oil?" Plus I don't think you'd end up with much less oil on the eggs in the end. What JungMann describes is not really this dish.

                                                                        2. While searching for a strange ancient egg recipe I was told about, I found "How to cook eggs and omelets in 300 different ways." I felt followers of this thread might be interested!

                                                                          Many of these recipes have identical, simple ingredients (and some betraying the age of this document- like the overuse of pimento for garnish), but involved preparations- they'd make great jumping points for changing up the recipes a bit, using different types of bread, herbs and spices.

                                                                          Others, like this, I'd do little to change:
                                                                          Eggs a l'Eugenie.

                                                                          These are composed of small peeled cup
                                                                          mushrooms, scooped out, tossed in butter,
                                                                          then filled with a mixture of smoked finely
                                                                          shredded salmon, truffles, and foie-gras,
                                                                          heated up in Hollandaise sauce. Place a
                                                                          poached egg on top of each, decorate with
                                                                          lobster coral and truffle ; reheat and serve


                                                                          1. For brunch or dinner .... Southern coastal cooking ... Old Bay seasoned scrambled eggs with fresh oysters, crumbled applewood smoked bacon, sauteed onions, sharp cheddar ... Dry plump & juicy fresh oysters between paper towels. Whip beaten eggs with a little cream & seasonings (old bay, s&p, dash of worcestshire & hot sauce), put in a buttered pan. Add the oysters. Gently cook. Then add the already cooked/crumbled bacon & sauteed onions. Add the grated sharp cheddar at the last minute. The eggs are moist & flavorful, the oysters are warmed without being too raw or too dry, and the combination of flavors is lovely. Season with some additional Old Bay, but it's probably just fine with out it. Serve with bloodies or mimosas at brunch, with sparkling wine at dinner. Elegant comfort food.

                                                                            1. This recipe for Baked Eggs with Spinach and Mushrooms is really good. I first saw it on smittenkitchen.com


                                                                              1. my comfort food unparalleled: steamed eggs korean style. break a few eggs into a bowl, whisk with equal amount of water, add fermented shrimp paste to taste, minced scallions and ground red pepper. Steam in a heatproof dish in a pot until solid.

                                                                                1 Reply
                                                                                1. re: toutefrite

                                                                                  My mother used to make this for us when her and my father were both working. One of our favorites!

                                                                                2. bacon and egg salad salad: egg salad served on leaves of butter lettuce topped with 2 slices of crisp bacon.

                                                                                  1. Obsessed with Brik A'leouf (Breek) The harissa with it is a must! So very good. For photos and recipe http://cookingschmooking.blogspot.com...

                                                                                    Sorry..too lazy to write it all down again..too tired really. It really is so good!

                                                                                    1. A standard Sunday dinner from my childhood - Eggs Goldenrod.

                                                                                      Hard boil some eggs. Peel them and separate the whites from the yolks. Coarsely chop the whites and crumble the yolks.

                                                                                      Make a moderately thick bechamel sauce. Fold in the chopped egg whites and adjust the seasoning.

                                                                                      Toast some bread and cut it into points. Arrange the toast points on plates, and spoon the bechamel / egg white sauce over the top. Sprinkle with crumbled egg yolks, dust with paprika, and serve.

                                                                                      2 Replies
                                                                                      1. re: alanbarnes

                                                                                        standard Sunday dinner for us was Chinese - the same as every other suburban NJ Jewish family ;) of course someone may have occasionally ordered egg fu yung...

                                                                                        eggs goldenrod sounds interesting - the way the cooked egg components are broken down like that almost makes me think that the dish was created to get someone who didn't like hard-cooked eggs to eat them.

                                                                                        1. re: alanbarnes

                                                                                          Ooh, Eggs Goldenrod was our Easter breakfast! After we hunted the eggs, my mom would make them into Goldenrod. Sometimes the egg dye would seep into the eggs so the dish would have pink and blue egg bits in them.

                                                                                        2. Each spring I make Scotch Eggs, basically a hardboiled egg, coated in ground meat, then breadcrumbs and fried. One (or two or three) with a salad and I'm a happy girl.

                                                                                          1. An old Prudhomme show repeated on PBS yesterday showed him making omelets with the usual suspect sauteed vegetable filling to which he added tasso, and brown sugar mixed into some mashed sweet potato. I'm keeping that one in mind for the next time I have them in the house.

                                                                                            1. I like to fry up some breakfast sausage up then scramble eggs and toss the sausage in. After I flip it i put a slice of cheese on it and put it all on a croissant.

                                                                                              It's quick, easy, cheap and tastes great. Even cheaper is a flour tortilla but I like croissants a whole better than tortillas.

                                                                                              My 5 year old grand daughter discovered this similar sandwich at Sonic. It is number 14 on the menu. She says grandpa makes the bestest #14. He must be a chef!

                                                                                              You can't get a better endorsement than that.

                                                                                              1. My daddy used to slide a fried egg(sunny side up or over easy) in between his pancakes then eat them as usual with syrup. The egg yolk would run down the pancakes and mix with the syrup. Looks neat and tastes good.

                                                                                                1 Reply
                                                                                                1. re: tonka11_99

                                                                                                  That is how I eat my pancakes but no syrup, just butter, pancakes and eggs. Bacon or sausage on the side only makes the plate and tummy happier. I saw a recipe on Serious Eats not long ago for a warm mushroom salad with an option of topping with a poached egg to turn it into a meal. I think it was adapted from a recipe in the Lucques cookbook.

                                                                                                2. I love my simplified version of Deborah Madison's stir-fried roasted eggplant: microwave a whole eggplant till it collapses. Scoop it out when cooled, and stirfry with onion/scallion, garlic, diced peppers, tomato paste, chopped tomato, ginger, brown sugar, Mr. Yoshida's cooking sauce (a thickish teriyaki type sauce). One of the ways I like to use the finished melange is in a gratin with eggs. Butter sliced bread and lay in a gratin dish. Top with eggplant, make wells and crack eggs into them. Surround or cover with sliced or grated cheese and bake - maybe 20 min at 350? - until whites are set. Any thick, chunky tomato sauce could be used here.

                                                                                                  1. by far my fav egg meals are:
                                                                                                    smoked salmon eggs benedict (norwegian eggs) and eggs florentine and eggs maryland (w/crab) - I've even had eggs benedict with lobster and asparagus - YUM!!!

                                                                                                    1. Scramble a couple eggs as you would normally, adding seasoning etc. . Remove from heat, mix a little mayo in (or salad dressing), put a big scoop on that terrible nasty white bread such as Wonder and wellah! Yummy. I don't eat white bread except for this and a juicy tomatoe from the garden sandwich.

                                                                                                      4 Replies
                                                                                                      1. re: Gridrebel

                                                                                                        Pretty much sounds like an egg salad sandwich. Still would be good.

                                                                                                        Oh by the way, a hard boiled egg with some mayo, salt and pepper on it is a great snack. It also tastes like egg salad.

                                                                                                        1. re: tonka11_99

                                                                                                          That's one of my favorite snacks also, egg "salad" without any effort.

                                                                                                          1. re: tonka11_99

                                                                                                            I just had this, and thought...boy are you lazy! If I'm really feeling devil may care, I first smear a little butter on the egg, then mayo, s&p.

                                                                                                          2. re: Gridrebel

                                                                                                            And don't forget a cucumber sandwich. Just ain't right on wheat/whole grain.

                                                                                                          3. dh has been enjoying breakfast of a hardboiled egg dipped in fish sauce then in ground pepper. goes well with a slice of ezekiel bread toast.

                                                                                                            1. You can add pretty much anything to this recipe. It was what I made for dinner when the budget was tight. My kids loved it!

                                                                                                              Egg and Potato Casserole

                                                                                                              Saute 1/2 c. chopped onion in 1/4 c. butter.
                                                                                                              2 chicken boullion cubes
                                                                                                              1 t. dry mustard
                                                                                                              1/2 t. dry basil, crumbled
                                                                                                              1/4 t. thyme leaves, crumbled
                                                                                                              3/4 t. salt
                                                                                                              1/8 t. white pepper
                                                                                                              Wisk in and stir until thickened:
                                                                                                              1/3 c. flour
                                                                                                              2 1/2 c. milk
                                                                                                              1 t. prepared horseradish
                                                                                                              1 T. chives
                                                                                                              2 T. chopped parsley

                                                                                                              1 qt. diced or sliced cooked potatoes
                                                                                                              6 hard-cooked eggs, sliced
                                                                                                              1/4 c. grated cheddar cheese
                                                                                                              Pour half of the potatoes into a shallow 2 qt. baking dish, and cover with half of the eggs, and half of the sauce. Repeat layer, sprinkle with cheese and bake at 350* for 30 minutes or until hot and bubbly. Serves 6

                                                                                                              1. in order of bottom to top:

                                                                                                                hash brown (i'm lazy and do the frozen patties in the oven)
                                                                                                                fried egg
                                                                                                                fresh avocado slices
                                                                                                                Lousiana Hot Sauce (or favorite hot sauce/salsa of choice)

                                                                                                                i haven't tried this, but i bet some sour cream and/or melted cheese would be a delicious addition.

                                                                                                                1. My wife won't eat strong cheese. About the only cheese she will eat is mozzarella. She certainly won't eat ricotta and something just isn't right about cottage cheese in Lasagne.

                                                                                                                  We use mild italian sausage, lasagne noodles, mozzarella cheese, marinara sauce and sliced hard boiled eggs. The hard boiled eggs are usually on top just below the last layer of cheese.

                                                                                                                  Anyway, it sounds a little strange but it is great. It seems to replace the texture you would usually get from the ricotta.

                                                                                                                  1 Reply
                                                                                                                  1. re: tonka11_99

                                                                                                                    Hard boiled eggs could be a really interesting addition to lasagna. As far as the ricotta goes, most traditional Italian recipes I've seen use bechamel sauce instead, which your wife might find more palatable. For a really good (although pull-the-stops-out time-consuming) recipe, check out Marcella Hazan's green lasagna.

                                                                                                                  2. I like to coddle eggs in a mixture of black beans and salsa. Super good and super easy! I like it for breakfast. I got the idea out of Real Simple magazine, and they suggest eating it with sour cream, cilantro and tortillas, but I like the egg and bean mixture alone.

                                                                                                                    1. Am also a fan of curried egg salad; I put sliced pimiento-stuffed green olives in mine. Makes a great summertime sandwich.

                                                                                                                      Can't forget eggs Benedict! Or eggs Blackstone, with bacon and tomato under Hollandaise instead of the ham or Canadian bacon.

                                                                                                                      1. Onsen Tamago Nose Dofu (from Harumi's Japanese Cooking) - soft tofu with poached eggs, soy dressing, garnished with scallions and ginger.

                                                                                                                        1. from a Deviled Egg thread : http://chowhound.chow.com/topics/757919:

                                                                                                                          OK, hang on to your socks. There is an old family Deviled Egg recipe from Jacques Pepin that will blow your mind. It's not that difficult and easy to make yourself.

                                                                                                                          Google "Pepin Les Oeufs Jeanette" and you'll get a number of sites with the recipe. Check out the photos on Flickr for a mouth watering view.


                                                                                                                          Just add crusty bread, side salad, and a nice crisp white wine for an excellent dinner.

                                                                                                                          1. If you don't mind spicy food, try eggs sasranga. It's a dish from the Indian sub-continent, from where I am. The recipe is:

                                                                                                                            2 eggs
                                                                                                                            2 tea spoon vegetable oil
                                                                                                                            1 medium onion, chopped
                                                                                                                            1 tomato, chopped
                                                                                                                            2 cloves of garlic, chopped
                                                                                                                            1 tea-spoon ginger paste
                                                                                                                            1/2 tea spoon each red chili powder, turmeric powder and cumin powder
                                                                                                                            1 tea spoon garam masala powder
                                                                                                                            1/2 cup water
                                                                                                                            salt to taste


                                                                                                                            Heat the oil, cook onion and garlic until translucent. Add tomato and cook until soft. Add ginger paste and all the powder spice. Stir to form a well incorporated mixture. Add water and salt, bring to boil. gently break the eggs over the sauce like poaching them. Cover and simmer for 5 minutes. Serve with boiled rice.

                                                                                                                              1. Crack an egg onto the middle of a pizza when the pizza is about halfway done baking. I love a ham pizza with egg on it.

                                                                                                                                1. Eggs baked in homemade tomato sauce and fresh shredded basil is probably my fav egg meal at present. So comforting and so simple on the stove.