Recipes for "eggs"

Preheat the oven to 400 degrees F (200 degrees C).

Melt butter in a nonstick skillet over medium heat. Pour in beaten eggs; cook in hot butter to desired degree of doneness, stirring constantly. Remove from heat.

Unroll crescent dough and place rolls on an ungreased 12-inch pizza pan with points facing the center. Press seams together and press up sides of the pan to form a crust.

Prepare Hollandaise sauce according to the package directions using 2/3 cup milk and 1/4 cup butter. Pour sauce evenly over crescent roll crust. Spread scrambled eggs evenly over sauce, then top with diced ham. Sprinkle with cheese.

Bake in the preheated oven until bottom of crust is lightly browned, about 30 minutes.

1. Preheat the oven to 425 degrees F.

2. Place the sweet potatoes on a large baking sheet and toss with 2 tablespoons olive oil, salt, and pepper. Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, but crisp.

3. Heat a skillet with a little olive oil over medium-high heat and fry the eggs to your liking. Remove the eggs and add the remaining 2 tablespoons olive oil, sesame seeds, paprika, chili flakes, and a pinch of salt. Cook 30 seconds or until the seeds are toasted. Remove from the heat.

4. In a bowl, mix the ricotta with a pinch of salt, lemon zest, and honey.

4. To assemble, spread each piece of naan with the ricotta mix. Top with fried eggs, sliced avocado, sweet potato fries, and arugula. Drizzle with the toasted sesame oil. EAT!

1. Whisk together the eggs and a pinch of salt in a medium bowl.

2. Melt 1 tablespoon butter in a large skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push/move the eggs around the skillet until fluffy and barely set, about 2 minutes. Immediately remove from the skillet.

3. In a small bowl, combine the green chiles and chipotle peppers.

4. Lay the tortillas flat on a clean counter. On the top of 2 tortillas, evenly layer the cheeses, eggs, bacon, and green/chipotle peppers. Add a handful of greens (spinach, arugula, etc) on top. Then lay the remaining 2 tortillas on top.

5. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side. Serve topped with avocado salsa.

6. To make the salsa, combine all ingredients in a bowl. Add salt, to taste.

1. Whisk together the eggs and a pinch of salt in a medium bowl.

2. Melt 1 tablespoon butter in a large skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push/move the eggs around the skillet until fluffy and barely set, about 2 minutes. Immediately remove from the skillet and sprinkle with crushed red pepper flakes.

3. Spread the outside of each slice of bread with butter. On the inside of half of the slices of bread, evenly layer the cheeses, eggs, and pesto. Add the top piece of bread, buttered side facing up.

Spread the outside of each slice of bread with butter. On the inside of half of the slices of bread, evenly layer the cheeses, eggs, and pesto. Add the top piece of bread, buttered side facing up.

3. Place the sandwiches, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side. Serve topped with chives, honey, and sea salt.

1. In a small saucepan, combine the olive oil, paprika, crushed red pepper flakes, and saffron over medium heat. Cook 5 minutes to infuse the oil and then remove from the heat.

2. Heat a skillet with a little olive oil or butter over medium-high heat and fry the eggs to your liking. Season with cumin, salt, and pepper. Sprinkle with sesame seeds and then drizzle with the infused oil. Break the yolk and serve with bread and olives.

1. Prepare the tomato salsa by combining all the ingredients together in a bowl. Season with sea salt to taste. Set aside at room temperature until needed.

2. Heat a small non-stick pan over medium-high heat and add the eggs. Lower the heat and scramble the eggs slowly until you have a thick but loosely scrambled egg mixture. Remove from the heat immediately and season with sea salt and ground black pepper.

3. To serve, smear each corn tortilla with a heaping tablespoon of guacamole. Spoon in the scrambled eggs, then scatter the tomato salsa on top. Garnish with cilantro sprigs and lime wedges.

In a small saucepan, heat butter and oil. Add shallot and saute until soft and fragrant, 3-5 minutes. Add herbs and salt; remove from heat and stir to combine. The mixture should be somewhat coarse and just a little buttery.

Preheat the oven to 375. Place a small pat of butter (about 1 teaspoon) in the bottom of each of 3 ramekins. Place in oven until butter is melted.

Remove ramekins from oven, add 1 teaspoon of cream to each, and crack 2 eggs into each ramekin without breaking the yolk. Sprinkle the herb mixture over the top of each ramekin and return to the oven. Bake for about 7 minutes.

Turn up the heat to the broil setting and let the eggs broil for another 1-2 minutes. Remove from oven when egg whites are just set and yolks are still soft. Let stand for 3-5 minutes before serving. Season with salt and pepper.

1. To make the salad. Combine all ingredients in a bowl. Season with salt.

2. To make the goat cheese: Add the goat cheese, honey, and a pinch of salt to a food processor and pulse until smooth and creamy.

3. To make the chile butter: in a small skillet, cook the butter until it is browning, about 3-5 minutes. Remove from the heat. Add the chili flakes and paprika.

4. To serve: spread the goat cheese in the bottom of a bowl, swirl with harissa. Add the eggs and avocado salad. Drizzle the chile butter over the eggs. Enjoy with naan or toast.

1. In a saucepan, melt together the olive oil, butter, garlic, chili flakes, and paprika. Let the butter bubble up and begin to brown, then remove from heat.

2. Place the eggs in a medium pot and cover with water by 1 inch. Bring to a boil over high heat, cover, and remove from the heat. Let sit 5 minutes for a softer yolk and 10 for hard boiled.

3. Drain the eggs, peel and slice into quarters. Add to a bowl with the cheese and season with salt. Use a fork to lightly mash the eggs and cheese together.

4. Spread the avocado on toast. Spoon over the eggs, then drizzle with chili butter. Dad didn't do this, but I love to top with herbs.

1. In a bowl, combine 3 tablespoons oil and the za'atar. In a separate bowl, stir together the yogurt, garlic, lemon zest, lemon juice, and a pinch of salt.

2. To make the chili oil. Stir together all ingredients in a small bowl.

3. Now make the eggs. Heat 3 tablespoons oil in a medium skillet over medium-high heat. Add the eggs and fry to your liking, season lightly with salt. Remove the eggs from the skillet to a plate.

4. Spread the yogurt into the bottom of each serving bowl. Add the eggs, then spoon the za'atar over both the eggs and yogurt. Top with plenty of fresh herbs. Spoon the chili oil over it all, adding to your liking. Eat with fresh naan!

1. To make the butter. In a large skillet melt together the butter, red pepper flakes, paprika, and sesame seeds. Cook until the butter is browning, 3-5 minutes. Remove from the heat and pour the butter into a bowl.

2. To make the eggs. Return the skillet to the stove. Heat the olive oil over medium heat. Add the garlic and cook 3-5 minutes, until the garlic is fragrant and turning golden brown. Stir in the red pepper flakes and lemon zest, cook another minute. Pour in the tomatoes and season with salt. Stir in the spinach. Turn the heat to medium-low. Simmer, uncovered until the tomatoes thicken into a sauce, 10-12 minutes.

3. Using the back of a spoon, make 4-6 divots into the sauce, then crack an egg into each divot. Cover and cook until the eggs are set to your liking, 2 to 3 minutes for runnier yolks.

4. To serve, crumble the feta over the eggs. Top with mixed herbs, lemon juice, and spoon over the chile butter. Serve with plenty of toasted bread.

1. To make the whipped feta. In a food processor, combine the feta, and greek yogurt. Pulse until completely smooth and creamy, scraping down the sides if needed, about 3 minutes. Add a pinch of pepper. Pulse to combine. The feta can be kept in the fridge for up to 3 days.

2. To make the eggs. Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. When the oil shimmer, add the eggs and fry to your liking. Remove the eggs from the skillet to a plate.

3. Using the same skillet, add 1 tablespoon oil, the garlic, and greens. Season with salt and pepper. Cook 2-3 minutes, until the greens are just wilted. Remove from the heat. Add the lemon zest, juice, herbs, and cucumber, toss to combine.

4. To make the chile butter. In a small saucepan, melt together the butter, 2 tablespoons olive oil, crushed red pepper flakes, and paprika.

5. To serve, spread the feta cheese into the bottom of each individual serving bowl. Add the eggs, wilted greens, and avocado. Sprinkle the avocado with everything spice. Spoon the chile butter over the eggs. Enjoy!

Make the Pickled Onions (optional): Slice a red onion very thinly (I use a mandoline for this). Transfer to a jar and add white vinegar. Fill the rest of the jar with water and add a pinch of both salt and sugar. Shake and place in the fridge – they’ll be ready to go within 30-60 minutes, and can stay in the fridge for 1-3 days.*

Fry the tortillas: Heat the oil over medium heat (I use a cast iron for this). When the oil is hot, fry the tortillas for a minute or two on each side until golden and crispy. Transfer to a paper towel lined plate to absorb excess oil; sprinkle with salt.

Fry the eggs: Wipe the pan clean. Return to medium heat. Add a few tablespoons of enchilada sauce to the pan, making a little pool of sauce for each egg. The sauce may sizzle, so wear an apron! Crack the eggs directly into the center of each pool of sauce;  2 eggs is the most I can fit in my pan at one time. Cook until the whites are completely set, 4-5 minutes. The sauce will caramelize a bit around the edges (so good). Sprinkle a bit of cheddar cheese around the edges of the eggs for the last few minutes to get a crisped, cheesy edge on your egg.

Assemble tostadas: When the eggs are done, layer your tostadas: crispy tortilla, refried black beans, fried egg. Sprinkle with salt, cilantro, pickled onion, and/or chunks of avocado. SO so good!

To make the Hollandaise: Whisk egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and white pepper in the top of a double boiler over simmering water. Add melted butter, 1 or 2 tablespoons at a time, while whisking yolks constantly. If Hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all of the butter is incorporated. Whisk in salt, then remove from heat. Place a lid on the pan to keep sauce warm.

To poach the eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until whites are firm and yolks have thickened but are not hard, 2 ½ to 3 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.

Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brown bacon in a medium skillet over medium-high heat.

Toast English muffins on a baking sheet under the preheated broiler.

To serve eggs Benedict: Spread toasted muffins with softened butter and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with Hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Melt the butter in a medium-sized non-stick skillet over medium-low heat. We want the butter to pretty much coat the whole pan.

Whisk the eggs. When the butter is just barely bubbling, add the eggs to the pan directly in the center so that the butter gets pushed out to the sides. ZERO STICKAGE. This is good.

Watch for the edges to just barely start to set, and then gently swipe a spatula around the edges of the pan to create large soft curds. Don’t flip the curds over. Continue this process, pausing in between to allow time for the eggs to cook but working quickly enough so as not to overcook the eggs, just gently pushing/folding the liquid eggs to form curds. The entire process should take 2-3 minutes or less.

When the eggs are barely set and you have some big folds of heavenly soft scrambled eggs laying in the pan, remove from heat. Serve on a breakfast sandwich or with your bowls or just by themselves. SO. AMAZINGLY. GOOD.

Pesto Veggies: Chop the kale into fine, small pieces. Soak the sun dried tomatoes in water for a few minutes to soften if they were not packed in oil. Drain excess water. Toss the kale, tomatoes, pumpkin seeds, and pesto together in a large bowl.

Eggs: Preheat a nonstick skillet to medium low heat. Gently pour the eggs and egg whites directly onto the pan and let them sit for a minute or two. Gently drag your spoon across the eggs – they should be starting to cook a little bit. Repeat this process, gently dragging the spoon across to pick up the cooked egg bits, until the eggs are just BARELY done. They should look soft and almost a little bit wet. You shouldn’t really be able to smell them. <— I’m weird about the smell of scrambled eggs, but usually by cooking them low and slow you can avoid it altogether. Toss a piece of goat cheese into the eggs, stir once more to melt it a little bit, and serve your eggs on a plate with your salad. Yum!

Melt the butter in a small skillet over medium heat.

Crack two eggs into a small mixing bowl. Add milk and salt. Aggressively whisk the mixture until it is uniform in color, texture, and slightly foamy. You want the whites and yolks fully combined.

Simply Recipes / Sally Vargas

Add the eggs to hot skillet and immediately reduce the heat to medium low. Use a rubber spatula to push the eggs from one end of the skillet to the other.

Continue doing this, gently and slowly, always pushing the cooked eggs from the bottom of the skillet and allowing the uncooked egg to take its place.

When the eggs are mostly cooked, but look fairly wet with what looks like thick liquidy egg around the curds, slowly fold the eggs into itself one or two times. You want to bring the eggs together, kind of like a loose ball of dough. Add any cheese, meat or vegetables at this time.

Simply Recipes / Sally Vargas

Remove eggs from pan when the eggs are set but still glisten with moisture, and transfer to a plate. Finish with freshly cracked pepper. Garnish with fresh herbs, if using.

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Gather all ingredients.

Break the eggs into a microwave-proof mixing bowl. Add milk and salt; mix well.

Pop the bowl into the microwave and cook on high power for 30 seconds. Remove bowl, beat eggs very well, scraping down the sides of the bowl, and return to the microwave for another 30 seconds.

Repeat this pattern, stirring every 30 seconds for up to 2 ½ minutes. Stop when eggs have the consistency you desire.

Serve warm and enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Pour melted butter into a 9x13-inch glass baking dish.

Whisk eggs and salt together in a large bowl until well blended. Gradually whisk in milk. Pour egg mixture into the buttered dish.

Bake uncovered in the preheated oven for 10 to 15 minutes. Stir egg mixture and continue to bake until until eggs are just set and no longer runny, about 10 to 15 minutes more.

Serve and enjoy!

Gather all ingredients.

Melt butter in a skillet over medium heat. Pour beaten eggs into the skillet; let cook undisturbed until the bottom of the eggs begins to firm, 1 to 2 minutes.

Stir cottage cheese and chives into eggs and season with black pepper.

Cook and stir until eggs are nearly set, 3 to 4 minutes more.

Whisk together eggs, mayonnaise, and water in a cup or small bowl using a fork.

Melt margarine in a skillet over low heat. Pour in eggs and constantly stir as they cook. Remove eggs to a plate when they are set but still moist. Do not overcook. Season with salt and pepper to taste once eggs are on the plate.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

Place eggs in a saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.

Flatten sausage and make a patty to surround each egg.

Very lightly flour the outer sausage layer then coat with beaten egg. Roll in bread crumbs to cover evenly.

Deep-fry prepared eggs in hot oil until golden brown while making sure each side is well cooked.

Bake in the preheated oven for 10 minutes.

Cut in half and serve.

Enjoy!

Gather all ingredients. Peel hard-boiled eggs.

Slice eggs in half lengthwise and remove yolks; set whites aside.

Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, onion, and celery; mix well and season with salt to taste.

Stuff or pipe egg yolk mixture into egg whites.

Sprinkle with paprika. Refrigerate eggs until serving.

Gather the ingredients.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually mix in milk so that no lumps form and stir constantly until mixture comes to a boil.

Stir white pepper, salt, black pepper, and chopped eggs into the sauce; stir until eggs are heated through.

Preheat the oven to 350 degrees F (175 degrees C).

Cook bacon in a large, deep skillet over medium-high heat until evenly brown, but still flexible. Wrap bacon around the inside of a muffin cup. Place butter (or bacon grease) in the bottom of the muffin cup; crack egg into the muffin cup.

Bake in the preheated oven for 10 to 15 minutes. Place cheese over egg; continue cooking until cheese melts and egg is cooked.

Beat confectioners' sugar, peanut butter, and butter in a large mixing bowl until well blended; mix in milk if needed for moisture. Divide mixture in half and form into two large eggs (or smaller eggs if you prefer). Place eggs onto on a wax paper-lined plate and freeze until firm, about 1 hour.

When eggs are almost ready, combine chocolate and shortening in the top of a double boiler over simmering water. Melt over medium heat, stirring frequently until smooth. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.

Remove eggs from the freezer. Carefully stick a long-tined fork in the top of an egg; gently dip it in melted chocolate until covered, then return it to the waxed paper. Repeat to dip remaining egg. Decorate chocolate eggs as desired.

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside.

Combine sugar, 1 cup reserved beet juice, vinegar, cloves, bay leaves, salt, and pepper in a medium-size, non-reactive saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.

Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.

Separate egg whites from egg yolks. Place egg yolks into a bowl and mash with a fork. Chop egg whites into small pieces and set aside.

Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually mix in milk and chicken bouillon so that no lumps form and stir constantly until mixture comes to a boil. Add mashed egg yolks and mix until dissolved. Stir in chopped egg whites.

Serve over toast and season with salt and white pepper.

Gather the ingredients.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.

Combine beets, vinegar, sugar, water, and cinnamon in a saucepan. Bring to a boil; stir until sugar is dissolved. Pour over eggs. Cover and chill for 4 hours to overnight.

Preheat the oven to 400 degrees F (200 degrees C).

Spread marinara sauce in the bottom of a small baking dish, about 1/4-inch high. Sprinkle with parsley, red pepper flakes, salt, and black pepper. Make a narrow well in center of sauce for eggs.

Crack each egg into a separate ramekin; gently pour into the well in the sauce.

Sprinkle with Parmigiano-Reggiano cheese, then drizzle with olive oil, followed by cream; season with salt and black pepper.

Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.

Place eggs into a medium saucepan in a single layer and fill with water to cover eggs by 1 inch. Cover the saucepan and bring to a boil over high heat. Remove from heat and let eggs stand in hot water for 15 minutes. Drain. Cool eggs under cold running water, then peel and halve eggs lengthwise. Scoop yolks into a large bowl; mash yolks with a fork.

Stir mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into mashed yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.

Squeeze yolk mixture into egg white halves. Sprinkle each stuffed egg with paprika and top with an olive half.

Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.

Pour sugar and vinegar into the saucepan with beet liquid; bring mixture to a boil. Reduce the heat to low, and let mixture simmer for 15 minutes.

Pour beet juice mixture over beets, eggs, and onions. Seal the bowl or pitcher and refrigerate for at least 1 to 3 days; the longer they are allowed to rest the better they will taste.

To make the yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.

To make Aleppo butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chile flakes, paprika, and cumin. Stir until color is uniform. Turn off heat and let spices infuse.

To make the parsley and jalapeño oil: Grind parsley and jalapeño together in a mortar. Drizzle in olive oil and season with salt; stir to combine.

To make poached eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 ½ to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.

Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt, carving ridges into the top to catch oil. Drizzle some jalapeño oil. Top with eggs and 1 to 2 spoonfuls of Aleppo butter. Sprinkle sea salt on top.

Heat a large skillet on medium low heat. Add the strips of bacon or the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes).

Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat.

Don't pour the bacon fat left in the pan down the drain! Either sop it up with paper towels when it has cooled a bit, or pour it into a jar to be used later.

Simply Recipes / Ciara Kehoe

While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

First time making hollandaise sauce? Check out our Easy Blender Hollandaise Sauce for additional details on making the sauce.

To make blender hollandaise, gently melt 10 tablespoons unsalted butter.

Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender. Blend on medium to medium-high speed for 30 full seconds (count or time it), until eggs lighten in color.

Turn the blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.

Transfer it to a container you can use for pouring and set it on a warm—but not hot—place on or near the stovetop.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking.

Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon.

Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.

If you need some more instruction, here is an easy method for poaching eggs.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

To assemble, butter one side of an English muffin. Top with 2 slices of bacon or 1 slice of Canadian bacon. You can trim the bacon to fit the muffin if you’d like.

Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Position a rack in the middle of the oven. Grease or spray a 9x13-inch pan.

Whisk together the eggs, milk, and salt. You can do this in a large bowl with a whisk or immersion blender, or you can use a food processor or blender. Mix just until the mixture is smooth, and the color is uniform.

Pour the eggs into the pan and transfer to the oven. Bake for 25 to 30 minutes, rotating the pan partway through cooking. The eggs are done when a butter knife inserted into the middle comes away clean. The eggs may puff up during baking; this will settle as they cool.

Cool briefly, then slice into 6 to 8 squares. (Six squares are the perfect size for slices of toast; 8 squares are the right size for English muffins.) You can also use a biscuit cutter to cut the eggs into rounds if you prefer.

Cool leftovers completely and refrigerate in a sealed container for up to 5 days. Re-heat in the microwave for 30 seconds or so.

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Crack the eggs into a 35-ounce (4 1/2- to 5-cup capacity) microwave-safe bowl. Vigorously whisk the eggs with a fork until smooth and combined well. Add the salt and dashi powder, and whisk again to combine. Stir in the crab sticks.

Simply Recipes / Ciara Kehoe

Bring 1 1/2 cups water to a boil in an electric kettle or in a small saucepan over high heat. Carefully pour the boiling water over the egg mixture and quickly stir together with the fork. The egg mixture will look thin—don’t worry if the boiling water slightly curdles the eggs, but try to work quickly for best results.

Simply Recipes / Ciara Kehoe

Place the bowl on a microwave-safe plate to make it easier to get the dish in and out of the microwave and to catch any potential spills.

Microwave the eggs, uncovered, on high for 2 minutes, until the edges begin to set. Remove the bowl from the microwave and gently scrape around the sides and bottom with a fork, breaking up large pieces of cooked eggs and mixing them into the uncooked eggs.

Simply Recipes / Ciara Kehoe

Microwave the eggs again for 1 minute. Then gently scrape around the sides and bottom with a fork.

Sprinkle the scallions on top and microwave the eggs again for 45 seconds to 1 minute, until the eggs are just set and soft when poked with a fork. The total cook time depends on the power level of your microwave. The gyeran jjim should look like custardy scrambled eggs, soft but set without jiggling—something you can’t wait to scoop into!

A bit of water on top is normal. I think of it as a comforting dashi soup. If the eggs look underdone, microwave in 15-second increments until cooked through. Allow the eggs to cool for a few minutes before serving.

Store leftover gyeran jjim tightly covered in the fridge for up to 2 days. Depending on how much is leftover, reheat it in the microwave for 45 seconds to a minute and a half, just enough to warm the eggs through.

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Simply Recipes / Ciara Kehoe

Preheat the oven to 425°F. Lightly oil or spray a baking sheet with nonstick spray.

In a small bowl, combine the poppy seeds, white sesame seeds, black sesame seeds, dried garlic, dried onion, and salt. Stir until well combined. Store in a sealed jar or container until ready to use.

Simply Recipes / Alison Bickel

Using a spoon, scoop out about one tablespoon of avocado flesh, or more, as needed to enlarge the well in the center of each avocado. You want it to be wide. Arrange the avocado halves on a baking sheet and line the hollows with strips of smoked salmon.

Simply Recipes / Alison Bickel

In a small bowl, combine the salt, freshly ground black pepper, and red pepper flakes. Into a separate small bowl, gently crack 1 egg and season with a pinch or two of the salt, pepper, and red chili pepper flake mixture.

Use a spoon to carefully transfer the seasoned yolk into the avocado well trying to keep the yolk intact. If there are any remaining egg whites, add them into the avocado well. Repeat the process with remaining eggs until all of the avocado halves have been filled.

Top the eggs with red onion. Gently place the sheet pan in the oven and bake the avocados for 15-20 minutes, or until the egg whites have set and the yolks are cooked to your preferred runny-ness.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Remove avocados from the oven and sprinkle with feta cheese, fresh dill, capers, and everything bagel seasoning. Serve with lemon wedges on the side.

Simply Recipes / Alison Bickel

Gather all ingredients.

Combine salt, vinegar, and water in a large pot, and bring to a boil over high heat.

Add eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes.

Once eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.

Enjoy!

Fill the bottom of a double boiler partway with water. Make sure the water does not touch the top pan. Bring to a gentle simmer. Whisk egg yolks, lemon juice, mustard, sugar, Worcestershire sauce, salt, and pepper together in the top of the double boiler. Add melted butter 1 or 2 tablespoons at a time, whisking constantly until fully combined. Remove from heat and cover the Hollandaise.

Fill a large saucepan with 3 inches of water and bring to a gentle simmer. Add vinegar. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but still soft in the centers, 2 1/2 to 3 minutes.

Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.

Toast and butter the English muffins. Divide between two plates and top with smoked salmon. Place the poached eggs on top and cover with the Hollandaise sauce.

Place egg yolks, lemon juice, and hot sauce in a blender. Blend until eggs are a pale yellow, about 30 seconds to 1 minute. While the motor is running, add the butter in a slow steady stream until it is all incorporated. Season with salt and pepper to taste.

Combine the balsamic vinegar and honey in a small pan. Bring to a boil over high heat; reduce heat to medium and let simmer until reduced by about half, 20 to 30 minutes, stirring occasionally. Remove from heat.

Combine corned beef hash, beaten egg, breadcrumbs, and parsley in a mixing bowl.

Heat the olive oil in a large skillet over medium-high heat. Measure corned beef mixture into 6 patties using a 1/4-cup measuring cup. Place them in skillet; Reduce heat to medium. Fry until just starting to brown, about 3 minutes per side. Remove from heat.

Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.

To plate, place one hash cake on a plate, top with a handful of arugula. Place a poached egg over the arugula and drizzle with hollandaise and glaze. Season with salt and pepper.

Preheat the oven to 375 degrees F (190 degrees C). Place rolls into a 9x13-inch baking dish. Press a hole into the center of each roll and use fingers or a small spoon to press bread in and around to create a large well.

Place a half slice of ham into the form of each roll. Crack an egg into each and sprinkle evenly with salt.

Bake in the preheated oven until whites are set and yolks are still runny, about 20 minutes, rotating the pan halfway through baking time.

Meanwhile, prepare Hollandaise with milk and butter according to package directions.

Carefully cut rolls into 12 servings and serve topped with 2 tablespoons Hollandaise sauce and a sprinkle of pepper and chives.

Set 1 oven rack in the middle and another rack about 6 inches from the top. Preheat the oven's broiler. Line a baking sheet with aluminum foil.

Place carnitas in a single layer on the prepared baking sheet.

Place on the top rack under the preheated broiler and reheat until edges of carnitas are crispy, 5 to 6 minutes.

Meanwhile, toast English muffin halves. Remove from toaster and wrap in aluminum foil.

Remove carnitas from the oven and cover with aluminum foil. Turn off the broiler and preheat oven to the lowest setting.

Return carnitas and English muffins to the oven to keep warm until needed.

Combine avocados, lime juice, and salt in a small bowl. Roughly smash to combine and set aside.

Melt butter in a small saucepan over medium-high heat. Whisk in hollandaise sauce mix until blended. Remove from heat. Gradually whisk in milk. Return to the stove, add chipotle powder, and whisk constantly over medium-high heat until boiling. Reduce heat and simmer, whisking frequently, for 1 minute. Keep sauce warm while you prepare eggs.

Heat 2 to 3 inches water in a large, shallow saucepan until boiling. Add vinegar and lower heat to a light simmer. Crack 1 egg into a small ramekin. Lower the ramekin to the surface of the water and ease the egg out into the pan. Repeat with remaining eggs, poaching up to 4 at a time. Poach eggs until whites are completely set and yolks are slightly soft, 3 to 4 minutes. Remove eggs from the pan with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.

Place 2 English muffin halves on each plate. Top each half with avocado, carnitas, and 1 egg, then drizzle with hollandaise sauce.

To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper, and hot sauce. Cook over simmering water, stirring constantly, 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.

In a large stock pot, heat 2 quarts of salted water to a boil. Carefully break eggs one at a time into boiling water. When all eggs have been added, reduce the heat to medium. When eggs float to the top, remove them with a slotted spoon and let drain briefly.

To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 (5 ounce) ramekins (or 2 wells of a standard muffin tin) with melted butter.

Line each ramekin with two slices of ham, being sure to get the edges even around the top.

Crack 1 egg into a small bowl; gently transfer to a ham-lined ramekin; repeat with the second egg. Season each egg with salt and cayenne, to taste.

Bake in the preheated oven until the whites are just barely set, and the yolks are still soft and a little runny, 20 to 25 minutes. The eggs will continue to cook and set more firmly once removed from the oven if left in the hot ramekins.

When eggs have 10 minutes cook time remaining, make lemon butter sauce. Add lemon juice, water, and salt to a small pan. Bring to a simmer over medium heat, and simmer until liquid has reduced by about half, 1 to 2 minutes.

Reduce heat to lowest setting and add butter slices. Start swirling and shaking the pan until butter is almost fully emulsified, then turn off the heat. Continue swirling pan until butter is entirely melted. Taste; add cayenne or hot sauce if using. Keep pan in a warm spot until needed. Sauce will thicken slightly as it cools

Toast and butter English muffins, transfer baked ham and eggs onto muffin halves, and spoon warm sauce over. Sprinkle with chives and serve immediately.

Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.

Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.

Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.

Preheat oven to 400 degrees F (200 degrees C).

Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.

Place bread cubes into a large bowl, set aside.

Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.

Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.

Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.

Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.

Stir in 1 egg, lemon juice, tarragon, and lemon zest.

Mix in crabmeat, salt, black pepper, and cayenne pepper.

Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.

Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

Prepare Hollandaise: Whisk together egg yolks, lemon juice, and pepper in a pan over low heat. Add 1/2 of the butter and continue to whisk until the butter is melted and incorporated. Add remaining butter and salt and whisk until melted. Sprinkle in paprika. Turn heat off and cover with a lid to keep warm.

Fill a large saucepan with 5 to 8 inches of water and bring to a gentle simmer. Add vinegar and reduce heat to low. Carefully break eggs into the simmering water and cook until whites are firm and the yolks have thickened but are not hard, 3 to 4 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.

While the eggs are poaching heat ham in a skillet over medium-high heat until warm, 2 to 3 minutes, microwave spinach sprinkled with a little water on a plate for 30 seconds, and toast English muffins.

Spread butter on toasted muffins. Top each half with a slice of ham, some spinach, and a poached egg. Drizzle with a healthy helping of Hollandaise and serve immediately.

Melt butter in a large skillet over medium heat. Add mushrooms and garlic; cook and stir until garlic fragrant, about 1 minute. Add spinach; cook until wilted, 2 to 3 minutes.

Stir in eggs; season with salt and pepper. Cook, without stirring, until eggs start to firm; flip. Sprinkle cream cheese over egg mixture; cook until cream cheese starts to soften, about 5 minutes.