Sometimes, I feel like I get into a routine and eat the same three breakfast recipes every single day. Lately, I’ve been wanting to shake it up and try something new. These egg recipes are anything but ordinary and will be so fun to test out for yourself or for your whole family!
Thanks to Julie’s Eats and Treats for this recipe!
– 2 Tbsp butter
– 1 slice Texas Toast
– 1 egg
– Salt and pepper
1. With a biscuit cutter or rim of glass press a hole in the middle of the slice of bread.
2. In a skillet over medium heat melt the butter. When the skillet is evenly coated with butter place the slice of bread in the skillet. Crack the egg into the center of the hole in the pieces of bread. You can also place the center of the bread in the pan to toast too.
3. Cook until the egg sets a bit on the bottom of the pan; about 30-45 seconds. Season egg with salt and pepper. Flip bread over after about a minute and season the other side.
4. Let the egg cook until the desired doneness. Your goal is golden brown toast, white, not browned/burned egg whites, and a soft unbroken yolk.
Serve immediately. Use the center of the bread to dip into the yolk.
Thanks to Bowl of Delicious for this recipe!
– 6 eggs or however many you want!
– Water enough to completely submerge the eggs
– 1 tablespoon olive oil or other oil
1. Bring water and oil to a gentle boil in a pot large enough to lay the eggs in one layer.
2. Add the eggs one at a time gently to the boiling water using a spoon.
3. Boil for exactly 13 minutes for hard-boiled eggs, or 10 for medium, and 3-6 for soft (depending on how runny you want the yolk).
4. Meanwhile, prepare an ice bath with about a tray’s worth of ice and enough water to completely submerge the eggs.
5. Remove the eggs with a slotted spoon and place them immediately in an ice bath.
6. Allow to sit for at least 10 minutes in bath.
7. Peel gently, preferably under running cold running water.
Thanks to Leite’s Culinaria for this recipe!
– 12 large eggs
– 1 tablespoon avocado oil, unsalted butter, or ghee
– Sea salt
– Freshly ground black pepper
1. Preheat the oven to 425°F (220°C).
2. While the oven is preheating, place a rimmed baking sheet in the oven for at least 10 minutes.
3. While the baking sheet is heating, carefully crack all the eggs into a large measuring cup or mixing bowl with a spout.
4. Remove the baking sheet from the oven and drizzle with the oil or place a pat of butter or ghee on the baking sheet. Tilt or brush the pan with the fat, ensuring the baking sheet is fully coated. Carefully pour in the eggs.
5. Bake until the yolks have almost reached your desired doneness, 5 to 6 minutes for runny yolks and 8 minutes for really quite firm yolks. The residual heat of the baking sheet will continue to cook the eggs once they come out of the oven, so pull them out just before they reach your desired doneness.
6. TIP: If you’re serving to a crowd with different preferences for doneness, you can remove some eggs earlier and return the baking sheet to the oven to finish the rest.
7. Sprinkle the eggs with salt and pepper. Immediately grab a thin spatula to cut each portion of eggs and serve.
Thanks to My Incredible Recipes for this recipe!
– 12 large eggs
– 1 cup parmesan cheese, shredded
– 1/2 cup heavy cream or half-and-half
– Sea salt and ground black pepper
1. Preheat oven to 425F and generously spray a muffin tin with nonstick cooking spray.
2. Crack an egg into each muffin well and pour one to two teaspoons of cream over each egg.
3. Season eggs with salt and pepper and top each egg with 1 tablespoon shredded parmesan cheese. Bake for 7-12 minutes, depending on how hard or soft you prefer your eggs.
4. Top with more shredded parmesan cheese and serve.
Thanks to Belly Full for this recipe!
– Large eggs
– Parmesan cheese
– Cracked pepper, for serving
– Chopped fresh parsley or chives, for serving
1. Separate the eggs: separate the egg whites and yolks, putting all the egg whites into a medium mixing bowl, and each egg yolk into their own individual prep bowls.
2. Add salt and beat egg whites: add a small pinch of salt per egg white, then beat egg whites with an electric mixer until stiff peaks form.
3. Fold in Parmesan cheese: very gently fold in the Parmesan cheese until just incorporated, being careful not to deflate the egg whites. (Do not mix or pat down.)
4. Create 4 equal mounds: make mounds of the egg white mixture onto a parchment-lined baking sheet, with indentations in the centers, so they look like nests.
5. Bake: Bake in a 450 degree F preheated oven and cook for 3 minutes.
6. Add egg yolks: pull the rack out from the oven and carefully add an egg yolk to the center of each nest. Return to the oven and bake for another 3 minutes.
7. Serve: serve immediately with some cracked fresh pepper, fresh chopped chives, or parsley, if desired.
Do you have any unique ways you like to cook eggs? Let us know below so we can try them out!
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