Easy, different and absolutely irresistible: these are the recipes with eggs

Easy, different and absolutely irresistible: these are the recipes with eggs

It is basic in the shopping basket in half the world. Motives, of course, you have plenty … And is that the egg, besides being affordable and very nutritious (its protein profile is excellent), is one of the most versatile ingredients on the market.

However, despite this great versatility, at home, we often end up preparing the same recipes: classic scrambled eggs, fried or cooked eggs, the usual French omelet … If you want to give a different air to your dishes with eggs, these below are just some simple ideas.

Thick baked herb Omelet

hese are the recipes with eggs

Type:  Eggs

No. of People: 4


6 eggs 
1 onion 
20 basil leaves 1 tsp 
chopped parsley 
1 tsp chopped chives 
½ chili pepper
½ cc of roasted sesame seeds 
150 ml of cream 
salt and pepper


Wash the basil leaves. Dry them and cut them into julienne, reserving a few to decorate at the end. Peel the onion, cut it in thin julienne and poach it 5 min in a pan with 2 cs of oil. Remove it from the fire and reserve it. Preheat the oven to 180º. Pour the eggs and the cream into a salad bowl with a pinch of salt and freshly ground pepper and beat with sticks until you get a fluffy shake. Add the julienne of basil, the poached onion, the chili pepper, the parsley and the chopped chives and mix well with a fork. Grease with the rest of the oil a 22 cm diameter pan that can go to the oven, pour the contents of the salad bowl into it and put it in the oven at 180º between 12 and 15 min, until the surface browns slightly.


Cut the tortilla, decorate it with the basil, sprinkle with the sesame seeds and serve.

Egg and tomato muffins


Type:  Eggs

No. of People: 8


8 eggs 
4 chives 
150 g ricotta 
1 tomato 
4 cs grated Parmesan cheese 
100 g grated bread 
1 cs chopped chives 
salt and pepper 
butter for the molds


Grease the bottom and the walls 8 individual molds of souffle with the butter and distribute the bread crumbs in them. Put the molds upside down and hit the base to eliminate the excess. Preheat the oven to 180º. Peel and chop the chives. Remove the peduncle and seeds to the tomato and chop it. Fill the molds with the eggs and the ricotta, spread the chopped onion and tomato on top and season with salt and pepper. Place the molds in a refractory dish and place in the oven at 180º for 10 min. Sprinkle with the grated cheese, and put to the oven 5 min more. Unmold the muffins when they have cooled slightly, then place them in a dish, sprinkle with chopped chives and serve immediately.

Scrambled eggs with green beans and feta cheese


Type:  Eggs

No. of People: 4


100 g of feta cheese 
4 eggs 
150 g of green beans flat 
2 chives 
4 cs of virgin olive oil 
salt and pepper


Remove the tips to the green beans and cut them into 2 cm pieces. Peel the onions and cut them into 5 mm rings. Heat 2 cs of oil in a pan and brown the onion rings for 3 minutes. Add the green beans and sauté 5 min, until golden brown. Crumble the feta cheese. Beat the eggs in a bowl. Add the crumbled cheese and season with salt and freshly ground pepper. Heat the rest of the olive oil in a pan and cook the eggs with the cheese, green beans and chives.


Remove from the heat and distribute the scrambled eggs on the plates before the eggs set excessively.

Poached eggs with potatoes and rashers


Type:  Eggs

No. of People: 4


8 eggs 
1 onion 
1 clove of garlic 
3 tomatoes 
1 carrot 
200 g bacon thickly sliced 
1 tablespoon rosemary leaves 
1 tablespoon thyme leaves 
8 tablespoons olive oil for frying 
1 tablespoon balsamic vinegar 


Peel the potatoes, wash them, chop them and cook them 10 minutes in salted water. Drain and reserve them. Peel the tomatoes, remove the seeds and chop them. Peel the carrot and cut it into small cubes. Cut the bacon into squares. Peel and chop the onion and garlic and sauté 5 min in a large skillet with 2 tablespoons of oil. Add the carrot cubes and sauté 5 min. Add the chopped tomatoes, rosemary, thyme, vinegar and a pinch of salt and pepper and cook 15 minutes on medium heat.

In another pan with the rest of the oil, fry the pieces of bacon until they are crispy and drain them on absorbent paper. Fry the potatoes in the same pan until browned. Season them and toss them with the rashers in the pan of the tomato sauce. Put the pan on the fire, make 8 holes in the sauce and place an egg in each of them. Cover and cook until the eggs are done, 3 or 4 min.


Divide the eggs with the vegetables and the sauce on the plates and serve them with some slices of toast.

Pumpkin omelet and red chard


Type:  Eggs

No. of People:  4


4 eggs 
400 g red chard 
200 g pumpkin 
2 cs olive oil 
salt and black pepper.


Peel the pumpkin and cut it into sticks of 7 x 1 x 1 cm. Cook them over medium heat for 8 minutes in salted water. Drain and reserve them. Wash the chard, dry and chop, reserving a few whole leaves to decorate at the end. Pour the eggs into a bowl with a pinch of salt and freshly ground pepper and beat them with a fork. Add the pumpkin sticks and the chopped Swiss chard and mix. Heat the oil in a nonstick skillet, add when the eggs are well heated with the vegetables and set an omelet on both sides.


Cut the omelet in portions and accompany it with reserved chard leaves.

Surprise eggs

surprise eggs

Type: Eggs

No. of People: 8


4 quail eggs

2 eggs

225 g of frozen peas

1/2 red pepper

200 g of ham cooked in slices

140 g of cheddar cheese

175 ml white wine

1 cs of white wine vinegar

8 sheets of gelatin



Cook the quail eggs for 4 min in salt water with the vinegar. Remove from heat and transfer to a bowl with ice water.

Cook the pea in a pan with salted water for 3 min. Drain them, reserving the cooking water and transfer them to a bowl with ice water.

Pour the wine into the saucepan with the cooking water and cook over high heat for about 20 minutes, until its volume is reduced to 750 ml

Separate the whites from the yolks reserving the peels. Pour these into the reduced broth with the egg whites and beat with rods.

Reserve the yolks for another preparation

Bring the broth to a boil and cook over low heat for 30 min, until clarified.

Soak gelatin leaves in cold water

Pass the stock through a slice, pour into a bowl 600 ml with the gelatin drained and dissolve. Put the bowl into a larger one with ice water and stir until it acquires the consistency of the raw egg white.

Remove the stem and seeds to the pepper and cut into cubes.

Peel the quail eggs and cut them in half. Cut the cooked ham 1.5 cm square. Cut the cheese into small cubes. Add the peas, the ham, the cheese, the quail eggs and the pepper cubes to the bowl and mix well. Fill with this preparation 8 silicone molds in the shape of a chicken egg and put them in the refrigerator for at least 2 hours.


Unmold the eggs carefully and serve them cold in an egg cup like the one in the picture, if possible.


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