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Delicious Ways to Have Eggs for Every Meal

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Eggs are packed, economical, and easy to prepare. From scrambled and fried to baked and beyond, they’re perfect for breakfast, lunch, brunch, dinner, or snack.

Fluffy Scrambled Eggs

No doubt about it, eggs add value to a meal, no matter what time of day you choose to eat them. Start your morning with a Fluffy Scrambled Eggs recipe, using this fool-proof method from the test kitchen at Taste of Home. The simple combo of eggs, milk, and cheese is as easy to make as it is delicious to eat.

Egg in a Hole

This Egg in a Hole recipe is a super-fun way for anyone to enjoy an egg at breakfast, especially kids. For a low version, substitute a bell pepper ring for the bread and you’ll be getting as well. This is also why bell peppers make a great post-workout snack.

Ham & Egg Muffins

Need a great grab-and-go breakfast? Everyone in the house will flip for these savoury mini Ham & Egg Muffins, filled with delicious cheddar cheese. The ham and bacon can be swapped out for Meatless Mondays, and you’ll be getting extra fibber and micronutrients.

Puerto Rican Omelet

Chelsey Amer, RD, a New York City-based says this Puerto Rican Omelet was inspired by her trip to the tropical island. “It’s a must try if you’re looking to spice up your breakfast,” Amer says. Bonus: You’ll get a potassium boost from the plantains, a delicious Puerto Rican staple.

Pickled Eggs

Yes, hard-boiled eggs can be pickled in glass jars. This German-Style Pickled Eggs recipe can take up to a week, but the taste is worth the wait.

Fajita Egg Stuffed Pitas

The dynamic duo and veggies at breakfast is a great way to fuel your morning—but it’s enough to serve as a light dinner entree. This recipe for Fajita Egg-Stuffed Pitas from Sarah Pflugradt, RDN, at Salubrious RD is low in calories and can be paired with fresh fruit or a salad.

Summer Shakshuka

Shakshuka is a classic Israeli breakfast dish that’s packed with vegetables—and flavor. The savory profile makes it appropriate any time of the day. This Mediterranean Shakshuka recipe by culinary expert Jessica Fishman Levinson, RDN, is an easy (and delicious) way to make your more Mediterranean.


This Eggnog recipe is light, as it calls for milk instead of heavy cream and omits the booze, making it one of and indulgences one might have at the holidays. But you can make eggnog any time. Discover more tasty holiday drinks that you can make without booze.

The Perfect Boiled Egg

Do you have to arrive at the perfect cooking time for boiled eggs? Abbie Gellman, RD, has it down to a science. Place eggs in a pot or saucepan in a single layer. Add cold water to cover eggs with one to two inches of water. Place over high heat uncovered until water is just boiling. Boiling time varies depending on the type of boiled eggs you’re making:

  • 15 minutes: very fi­rm, hard-boiled
  • 10 minutes: creamy but ­firm yolk, hard-boiled
  • 6 minutes: custardy yolk, medium-boiled
  • 4 minutes: slightly runny yolk, soft-boiled

Drain hot water immediately after the timer goes off, then submerge eggs in cold running water.

Peel and eat immediately, use in a recipe, or refrigerate. Hard-boiled eggs can be tossed into salads or used in a variety of dishes, including egg salad and eggs. Hard-boiled eggs can be refrigerated for up to ­5 days; soft- and medium-boiled eggs for 2 to 3 days.

Veggie Lovers Crestless Quiche

This Veggie Lovers Crestless Quiche recipe from Emily Kyle, RDN, is a quick and easy way to ensure that you have a meal ready to reheat and serve in the morning. Premade meals are one way to avoid some of the possible consequences of skipping breakfast.

Curry Egg Salad

Eggs are an economical. This Curry Egg Salad recipe from Judy Barbe, RDN, author of Your 6-Week Guide to Live Best, features a yogurt-based dressing that kicks up another notch.

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