41 Impeccable Egg Recipes for Any Time of Day
Some may say there’s little use for an entire collection of egg recipes. You already know how to scramble eggs, how to fry them—maybe even how to poach eggs. But the incredible, edible, and extremely versatile egg can be transformed into all kinds of dishes, sweet or savory. Have you perfected flan? Do you know how to construct the ideal make-ahead breakfast sandwich? We all have a few things to learn. So go ahead and hard-boil a big batch of eggs (you’re gonna need a snack, after all), and read on for our favorite ways to turn a fresh dozen into a delicious meal.
Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson2/41Classic Eggs Benedict With Blender Hollandaise
Don’t let Hollandaise malaise get you down. This version, made entirely in the blender, couldn’t be easier. Just make sure you grab the good English muffins. You deserve it.
Photo by Travis Rainey, Prop styling by Gerri Williams, Food styling by Liberty Fennell4/41Easy Ham and Cheese Quiche
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by John Bjostad6/41Crème Brûlée French Toast Casserole
More like bread pudding than typical French toast, this recipe is highly adaptable but does require some advanced planning. Whatever bread you use, the end result will be eggy and creamy, having soaked in the crème brûlée–like custard overnight, with sweet, floral hints of vanilla and orange.
Photo by Travis Rainey, Styling by Joseph De Leo7/41Classic Deviled Eggs
This Gourmet favorite is our best and most elemental recipe for deviled eggs. Garnish with chopped chives right before serving at your next brunch.
Photo by Joseph De Leo, Food Styling by Sean Dooley8/41Shakshuka
Shakshuka—a dish of eggs poached in tomato-pepper sauce—gains concentrated acidity from tomato paste and whole peeled canned tomatoes; avoid pre-diced tomatoes or cherry tomatoes, which won’t break down in the sauce. This shakshuka recipe is built entirely on the stovetop for ultimate ease. You’ll know the dish is ready when the egg whites have set, but a pale cast spreads over the yolks, indicating that they’re just jammy.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne10/41Apple-Cheddar Dutch Baby
A classic Dutch baby is an eggy thing, for sure. But this extra-thick version is made with eight whole eggs for something heartier. It’s also stuffed with sautéed apples and cheddar cheese and couldn’t be easier.
Photo by Joseph De Leo11/41Classic Mayonnaise
Homemade mayo is worth the effort. Start by separating the yolk from one whole egg and let it come to room temperature. Adding a little Dijon to the mix gives the mayo a sharp backbone, cutting its richness. The success of any homemade mayonnaise recipe rides on the emulsion of egg and oil, and it’s best not to rush it.
Photo by Joseph De Leo, Food Styling by Erika Joyce12/41Soft-Boiled Tea Eggs
Eggs marinated in tea leaves and soy are a beloved Taiwanese snack. This version features a soft-boiled egg with a slightly oozy center that’s simmered in a comforting blend of oolong tea, soy sauce, and aromatics that will fill your kitchen with fragrance.
