Here are some delicious egg recipes for different occasions:

Breakfast & Brunch

  1. Classic Scrambled Eggs

    • Whisk eggs with salt, pepper, and a splash of milk.

    • Cook on low heat with butter, stirring gently until creamy.

    • Serve with toast and fresh herbs.

  2. Fluffy Omelette

    • Beat eggs and season with salt & pepper.

    • Cook in butter until slightly set, add cheese, veggies, or ham.

    • Fold and serve.

  3. Eggs Benedict

    • Poach eggs and serve on an English muffin with ham.

    • Top with hollandaise sauce (egg yolk, butter, lemon juice).

  4. Shakshuka

    • Sauté onions, garlic, and bell peppers in olive oil.

    • Add canned tomatoes, paprika, and simmer.

    • Crack eggs into the sauce, cover, and cook until set.

Lunch & Dinner

  1. Deviled Eggs

    • Hard boil eggs, cut in half, and remove yolks.

    • Mix yolks with mayo, mustard, salt, and paprika.

    • Pipe back into egg whites.

  2. Egg Salad Sandwich

    • Chop hard-boiled eggs and mix with mayo, mustard, celery, and seasonings.

    • Serve on toasted bread or in a wrap.

  3. Spanish Tortilla

    • Fry thinly sliced potatoes and onions in olive oil.

    • Add beaten eggs, cook on low heat, and flip.

    • Serve in wedges.

  4. Egg Fried Rice

    • Stir-fry garlic, veggies, and leftover rice.

    • Push to the side, scramble eggs, then mix.

    • Add soy sauce and green onions.

Snacks & Desserts

  1. Scotch Eggs

    • Wrap a boiled egg in sausage meat.

    • Coat in flour, egg wash, and breadcrumbs.

    • Deep fry until golden brown.

  2. French Toast 

  • Whisk eggs with milk, vanilla, and cinnamon.

  • Dip bread slices and cook on a buttered pan.

  • Serve with syrup or fruit.

  1. Cloud Eggs

  • Separate yolks and whites.

  • Whip whites until fluffy, form mounds, and bake.

  • Add yolk in the center and bake until set.

  1. Egg Custard

  • Heat milk with sugar and vanilla.

  • Whisk eggs and slowly mix with milk.

  • Bake in a water bath until firm.

 

Spanish Tortilla (Tortilla Española) Recipe

A Spanish tortilla is a traditional Spanish dish made with eggs, potatoes, and onions. It's a thick, hearty omelette that can be served warm or at room temperature.

Ingredients (Serves 4-6)

  • 4 medium potatoes (peeled and thinly sliced)

  • 1 onion (thinly sliced)

  • 5-6 eggs

  • ½ cup olive oil (for frying)

  • Salt & pepper (to taste)

Instructions

  1. Fry the Potatoes & Onions

    • Heat the olive oil in a large non-stick pan over medium heat.

    • Add the sliced potatoes and onions. Stir occasionally and cook until soft (about 15 minutes).

    • Drain excess oil and set potatoes aside.

  2. Prepare the Eggs

    • In a bowl, whisk the eggs with salt & pepper.

    • Add the cooked potatoes & onions to the eggs, mix gently, and let sit for 5 minutes.

  3. Cook the Tortilla

    • Heat 2 tbsp of olive oil in a non-stick pan over medium heat.

    • Pour in the egg mixture and cook for 5 minutes, shaking the pan occasionally.

  4. Flip the Tortilla

    • Place a plate over the pan and carefully flip the tortilla onto the plate.

    • Slide it back into the pan to cook the other side for 3-4 minutes.

  5. Serve & Enjoy!

    • Let it cool slightly before slicing.

    • Serve warm or at room temperature with aioli, a fresh salad, or bread.

 

Spanish Tortilla with Chorizo (Tortilla Española con Chorizo)

Adding chorizo to a traditional Spanish tortilla brings a smoky, spicy flavor that makes this dish even more delicious!

Ingredients (Serves 4-6)

  • 4 medium potatoes (peeled and thinly sliced)

  • 1 onion (thinly sliced)

  • 100g (3.5 oz) Spanish chorizo (sliced or diced)

  • 5-6 eggs

  • ½ cup olive oil (for frying)

  • Salt & pepper (to taste)

Instructions

  1. Fry the Chorizo

    • Heat a small amount of olive oil in a pan over medium heat.

    • Add the sliced chorizo and cook until it releases its flavorful oils (3-4 minutes).

    • Remove and set aside.

  2. Cook the Potatoes & Onions

    • In the same pan, add more olive oil if needed and fry the potatoes & onions over medium heat.

    • Stir occasionally and cook until soft (about 15 minutes).

    • Drain excess oil and transfer to a bowl.

  3. Prepare the Egg Mixture

    • In a large bowl, whisk the eggs with salt & pepper.

    • Add the cooked potatoes, onions, and chorizo. Mix gently and let sit for 5 minutes.

  4. Cook the Tortilla

    • Heat 2 tbsp of olive oil in a non-stick pan over medium heat.

    • Pour in the egg mixture and cook for 5 minutes, shaking the pan occasionally.

  5. Flip the Tortilla

    • Place a large plate over the pan and carefully flip the tortilla onto the plate.

    • Slide it back into the pan and cook for another 3-4 minutes until set.

  6. Serve & Enjoy!

    • Let it cool slightly before slicing into wedges.

Serve warm or at room temperature with bread, aioli, or a fresh salad.