10 Creative Egg Breakfasts to Try

Shakshuka with Feta

Shakshuka with Feta is a vibrant North African and Middle Eastern dish made by poaching eggs in a spicy tomato and bell pepper sauce.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 can (28 oz) crushed tomatoes
• Salt and pepper, to taste
• 4 large eggs
• 1/4 cup crumbled feta cheese
• Fresh parsley, for garnish

Cooking method:

1. Heat olive oil in a skillet over medium heat; add onion and red bell pepper, cooking until softened.
2. Stir in garlic, cumin, and paprika, cooking for another minute.
3. Pour in crushed tomatoes, season with salt and pepper, and let simmer for 10 minutes.
4. Make small wells in the sauce and crack eggs into each well.
5. Cover the skillet and cook until eggs are set, about 7 minutes.
6. Sprinkle with feta cheese and garnish with parsley before serving.

Spanish Tortilla

The Spanish Tortilla is a classic dish made with simple ingredients like eggs, potatoes, and onions, creating a hearty and satisfying breakfast.

Ingredients:

• 1/2 cup olive oil
• 4 medium potatoes, thinly sliced
• 1 onion, thinly sliced
• 6 large eggs
• Salt and pepper, to taste

Cooking method:

1. Heat olive oil in a non-stick skillet and add potatoes and onions.
2. Cook until potatoes are tender, about 15 minutes, then drain excess oil.
3. Beat eggs in a bowl, season with salt and pepper, and mix in the potato mixture.
4. Pour the mixture back into the skillet and cook on low heat until the bottom is set.
5. Flip the tortilla to cook the other side until golden.
6. Serve warm or at room temperature.

Japanese Tamago Sushi

Japanese Tamago Sushi is a sweet and savory egg dish that is a staple in sushi restaurants, perfect for a unique breakfast twist.

Ingredients:

• 4 large eggs
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 2 teaspoons mirin
• Cooked sushi rice
• Nori strips

Cooking method:

1. Beat eggs with sugar, soy sauce, and mirin until well combined.
2. Cook the egg mixture in a rectangular pan, rolling it to create layers.
3. Shape the sushi rice into small oblong shapes.
4. Place a piece of tamago on each rice ball and secure with a nori strip.
5. Serve with soy sauce and wasabi on the side.

Avocado Egg Boats

Avocado Egg Boats are a deliciously creamy and nutritious way to start your day, combining the richness of avocado with baked eggs.

Ingredients:

• 2 ripe avocados, halved and pitted
• 4 large eggs
• Salt and pepper, to taste
• Chopped chives, for garnish

Cooking method:

1. Preheat oven to 425°F (220°C).
2. Scoop a little flesh from the avocado halves to create a larger cavity.
3. Place avocados in a baking dish and crack an egg into each half.
4. Season with salt and pepper and bake until eggs are set, about 15 minutes.
5. Garnish with chopped chives before serving.

Egg and Potato Hash

Egg and Potato Hash is a hearty breakfast option that combines crispy potatoes, sautéed vegetables, and perfectly poached eggs.

Ingredients:

• 2 tablespoons olive oil
• 3 medium potatoes, diced
• 1 bell pepper, chopped
• 1 onion, diced
• 4 large eggs
• Salt and pepper, to taste

Cooking method:

1. Heat olive oil in a skillet and cook potatoes until crispy.
2. Add bell pepper and onion, cooking until vegetables are tender.
3. Create small wells in the hash and crack an egg into each well.
4. Cover the skillet and cook until eggs are done to your liking.
5. Season with salt and pepper before serving.

Eggs Benedict with Smoked Salmon

Eggs Benedict with Smoked Salmon offers a luxurious twist on the classic brunch dish with the addition of rich, flavorful smoked salmon.

Ingredients:

• 4 English muffins, split and toasted
• 8 slices smoked salmon
• 8 poached eggs
• 1 cup hollandaise sauce
• Fresh dill, for garnish

Cooking method:

1. Place toasted English muffin halves on plates.
2. Top each half with smoked salmon and a poached egg.
3. Drizzle with hollandaise sauce and garnish with dill.
4. Serve immediately while warm.

Breakfast Quesadilla

Breakfast Quesadilla is a quick and easy breakfast filled with scrambled eggs, cheese, and your favorite fillings, all grilled to perfection.

Ingredients:

• 4 large flour tortillas
• 6 large eggs
• 1 cup shredded cheese
• 1 cup cooked breakfast sausage
• Salsa, for serving

Cooking method:

1. Beat eggs and scramble them in a skillet.
2. Place a tortilla in another skillet, sprinkle with cheese, scrambled eggs, and sausage.
3. Top with another tortilla and cook until cheese melts and tortilla is golden.
4. Cut into wedges and serve with salsa.

Egg and Veggie Breakfast Bowl

The Egg and Veggie Breakfast Bowl is a vibrant and nutritious meal that combines sautéed vegetables, eggs, and grains for a hearty start to your day.

Ingredients:

• 1 cup cooked quinoa
• 2 tablespoons olive oil
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 2 large eggs
• Salt and pepper, to taste

Cooking method:

1. Heat olive oil in a skillet, add zucchini and bell pepper, cooking until tender.
2. Stir in cooked quinoa and season with salt and pepper.
3. In another skillet, fry eggs to your desired doneness.
4. Place quinoa mixture in bowls and top with fried eggs.

Cloud Eggs

Cloud Eggs are a whimsical breakfast option featuring fluffy whipped egg whites with a perfectly runny yolk.

Ingredients:

• 4 large eggs
• Salt and pepper, to taste
• Grated Parmesan cheese, for garnish

Cooking method:

1. Preheat oven to 450°F (232°C) and line a baking sheet with parchment paper.
2. Separate egg whites from yolks, keeping yolks intact.
3. Whisk egg whites to stiff peaks and spoon onto the baking sheet, creating a well in each.
4. Bake for 3 minutes, add yolks, and bake for another 3 minutes.
5. Season with salt, pepper, and a sprinkle of Parmesan before serving.

Egg and Spinach Muffins

Egg and Spinach Muffins are a portable breakfast option, perfect for meal prep and packed with protein and greens.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup grated cheese
• Salt and pepper, to taste

Cooking method:

1. Preheat oven to 350°F (175°C) and grease a muffin tin.
2. Beat eggs, fold in spinach, tomatoes, and cheese, seasoning with salt and pepper.
3. Pour mixture into muffin cups and bake for 20-25 minutes, until set.
4. Allow to cool slightly before serving or storing.