Discover Different Ways to Use Eggs!
Eating eggs is an inexpensive way to get more protein, vitamins, and minerals into your diet. Eggs are not just for breakfast anymore; try these tasty egg dishes at any time of the day this fall—or in any season!
Favorite Egg Recipes
Frittata Della Nonna
According to the author of this recipe, this frittata was made by her grandmother (nonna) in Italy as a child and teen, and the family often ate it for brunch after church, slightly cooled, with toast spread with ricotta and fresh coffee grounds.
Read Next
Ratatouille Poached Eggs
Combining garden-fresh veggies with tasty poached eggs, this dish has a lot to admire!
Ratatouille Poached Eggs. Photo by Becky Luigart-Stayner.
Egg Nests
Leftover stuffing from that Thanksgiving feast? Make these tasty egg nests for breakfast the next day!
Broccoli and Cheddar Strata
This savory, unique bread pudding works great as a brunch dish for a crowd. You’ll definitely get points for creativity—and taste!
Broccoli and Cheddar Strata. Photo by Becky Luigart-Stayner.
Breakfast Casserole
This breakfast casserole with eggs, sausage, and cheese is perfect for a brunch—especially when your house is filled with visitors.
Breakfast Casserole. Photo by Sam Jones/Quinn Brein.
Asparagus Frittata
This asparagus frittata is a wonderful way to make a few simple ingredients go a long way.
Asparagus Frittata. Photo by zi3000/Shutterstock.
Classic Deviled Eggs
Deviled eggs are a quick and easy appetizer that anyone can make—it’s as simple as boiling water! Plus, these savory treats are packed with protein and flavor.
Classic Deviled Eggs. Photo by Elena Shashkina/Shutterstock.
What’s your favorite egg dish? Do you like to keep it simple or mix things up? Let us know in the comments below!
Sarah Perreault
ADVERTISEMENT
This idea is sort of a hybrid between Gordon Ramsay's scrambled eggs on one of his cooking contest shows and my mom's scrambled eggs with cottage cheese comfort food. Single serving.
2-3 eggs
1 - 2 Tbsp cream cheese
1 knob butter (or bacon fat, don't judge me)
1 Tbsp sour cream (optional)
Start with a cold pan, I usually use nonstick but cast iron can work too if you're careful about heat, Whisk the cream cheese (don't worry about breaking it up, it'll eventually melt), eggs and fat of your choise together, turn the heat on to just a bit lower than medium (your stove may differ, I have electric elements), and whisk gently until it starts coming together like a custard, where it coats the sides of the pan and the whisk more thickly than it started out), at this point I usually turn my element off for a minute and continue whisking till it's nice and smooth, then turn the heat back on just a little lower than previously, continue whisking until it's almost done (will make a soft pile instead of a puddle) then add the sour cream if desired, turn off heat and keep stirring it till it's at the desired consistency (you'll have to play with that timing yourself, I use a heavy-bottomed pan so it retains a lot of heat, and I like my eggs a little more solid than Ramsay wanted on his show). I usually switch to a small spatula after I add the sour cream.
Took me a few tries to find the right heat balance between "this is taking FOREVER and my arm hurts from whisking this long" to "dangit, it went chunky", if you can get it right, it's the most delicate soft fluffy creamy eggs ever. I haven't tried upsizing the recipe but no reason why doubling it shouldn't work, just use a large pan so the liquid isn't too deep. And keep it moving!
Just letting you know the link for this recipe goes to the Deviled Egg recipe. I tried it several times because I was very interested in getting this recipe.
I enjoy making (and eating!) quiche. Using different veggies, meats and cheeses.
