12 Egg Dishes for Brunch Lovers

Avocado Eggs Benedict

A modern twist on a classic brunch favorite, Avocado Eggs Benedict combines creamy avocado with perfectly poached eggs and a zesty hollandaise sauce.

Ingredients

• 2 English muffins, split and toasted
• 4 large eggs
• 2 tablespoons white vinegar
• 1 ripe avocado, sliced
• 4 slices of smoked salmon
• 1 cup hollandaise sauce
• Fresh dill for garnish

Cooking method

1. Bring a pot of water to a gentle simmer and add vinegar.
2. Crack each egg into a cup and gently slide into the water. Poach for 3-4 minutes.
3. Assemble by placing salmon and avocado slices on each English muffin half.
4. Top with poached eggs and spoon over hollandaise sauce.
5. Garnish with fresh dill and serve immediately.

Shakshuka

A flavorful Middle-Eastern dish, Shakshuka is a one-pan wonder featuring eggs poached in a spicy tomato and pepper sauce.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 can (28 ounces) crushed tomatoes
• 6 large eggs
• Fresh parsley for garnish

Cooking method

1. Heat olive oil in a skillet, add onion, and bell pepper, and cook until soft.
2. Stir in garlic, cumin, and paprika, cooking for 1 minute.
3. Add crushed tomatoes and simmer for 10 minutes.
4. Make small wells in the sauce and crack eggs into each.
5. Cover and cook until eggs are set. Garnish with parsley.

Cloud Eggs

Whimsical and light, Cloud Eggs are a fun way to enjoy your brunch with fluffy whipped egg whites and creamy yolks.

Ingredients

• 4 large eggs
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped chives for garnish

Cooking method

1. Preheat the oven to 450°F (230°C).
2. Separate eggs, keeping yolks intact.
3. Whip egg whites with salt until stiff peaks form, then fold in cheese.
4. Spoon mounds of whites onto a baking sheet and make a well in the center of each.
5. Bake for 3 minutes, add yolks, bake for another 3 minutes. Garnish with chives.

Spanish Tortilla

A simple yet satisfying dish, Spanish Tortilla is a thick omelet packed with potatoes and onions, perfect for any brunch table.

Ingredients

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

Cooking method

1. Heat oil in a nonstick skillet, add potatoes and onions, cooking until tender.
2. Beat eggs with salt and pepper, pour over the potatoes.
3. Cook on low until set, then flip and cook the other side.
4. Slice into wedges and serve warm or at room temperature.

Japanese Tamagoyaki

A sweet and savory rolled omelet, Tamagoyaki is a staple in Japanese breakfasts and an exquisite addition to brunch.

Ingredients

• 4 large eggs
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 teaspoon mirin
• Vegetable oil for cooking

Cooking method

1. Beat together eggs, sugar, soy sauce, and mirin until smooth.
2. Heat a square pan and brush with oil.
3. Pour a thin layer of egg, cook slightly, roll to one end.
4. Add more egg, lift the roll to let the new layer underneath. Repeat until all egg is used.

Baked Eggs in Avocado

A healthy and filling choice, Baked Eggs in Avocado offers a creamy baked egg nestled within an avocado half.

Ingredients

• 2 ripe avocados
• 4 small eggs
• Salt and pepper to taste
• Chili flakes for garnish

Cooking method

1. Preheat oven to 425°F (220°C).
2. Halve avocados and remove some flesh to fit the egg.
3. Crack an egg into each avocado half, season with salt and pepper.
4. Bake for 12-14 minutes until whites are set.
5. Sprinkle with chili flakes before serving.

Eggs Florentine

A delightful vegetarian alternative, Eggs Florentine features spinach and poached eggs atop a toasted English muffin, all drizzled with hollandaise.

Ingredients

• 2 English muffins, split and toasted
• 10 oz fresh spinach
• 4 large eggs
• 1 tablespoon vinegar
• 1 cup hollandaise sauce
• Nutmeg for garnish

Cooking method

1. Sauté spinach until wilted, season with nutmeg.
2. Poach eggs in simmering water with vinegar for 3-4 minutes.
3. Layer spinach on muffin halves, top with poached eggs.
4. Drizzle with hollandaise sauce and serve immediately.

Spicy Egg Curry

This rich and aromatic Spicy Egg Curry brings a burst of flavors with boiled eggs simmered in a spiced tomato-based sauce.

Ingredients

• 6 large eggs, boiled and peeled
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• Salt to taste

Cooking method

1. Heat oil in a pan, add onion, garlic, and ginger, sauté until golden.
2. Stir in coriander and turmeric, cook for 1 minute.
3. Add tomatoes, simmer for 10 minutes, add salt.
4. Halve eggs, add to sauce, simmer for 5 minutes.

Eggs in Purgatory

Eggs in Purgatory is a spicy Italian dish where eggs are poached in a fiery tomato sauce, ideal for those who enjoy a kick at brunch.

Ingredients

• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/4 teaspoon red pepper flakes
• 1 can (28 ounces) crushed tomatoes
• Salt and pepper to taste
• 4 large eggs
• Basil leaves for garnish

Cooking method

1. Heat oil in a skillet, sauté garlic and red pepper flakes.
2. Add crushed tomatoes, season with salt and pepper, and simmer.
3. Make wells in the sauce, crack in eggs, cover, and cook until set.
4. Garnish with basil before serving.

Turkish Menemen

Menemen is a traditional Turkish breakfast dish featuring eggs scrambled in sautéed vegetables, perfect for a hearty brunch.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 green peppers, chopped
• 2 tomatoes, diced
• 6 large eggs
• Salt and pepper to taste
• Turkish bread for serving

Cooking method

1. Heat oil in a pan, add onion and peppers, cook until soft.
2. Add tomatoes, simmer until they break down.
3. Beat eggs with salt and pepper, pour into the pan.
4. Stir gently until eggs are just set. Serve with bread.