Team Style Aria

How Do You Want Your Eggs?

2 years ago written by

Eggs are probably the greatest, most versatile food item ever found in the kitchen. They can be stored in the fridge for a long time; and they are cheap, hard to mess up, and an extraordinary level of tasty when done right! Really, what’s not to love?

Here are 7 easy (not to mention awesome!) ways to make your breakfast eggs.

1. Sunny Side Up in Capsicum – This is a fun variation to your standard half fried eggs. Just put a neatly cut ring of capsicum (with the seeds cleaned out) onto the pan and break the egg over it, so that it remains and cooks inside the capsicum ring. Add salt, pepper and other herbs that you might fancy, to taste!


2. Boiled Eggs Salad – Boil a couple of eggs your preferred way – soft or hard. Simply toss the boiled eggs with leafy greens (spinach, kale and lettuce), corn, tomatoes, bell peppers, cottage cheese (paneer) or shredded chicken. Add seasonings and salad dressing of your own choice and you have a perfect egg salad ready for breakfast! It’s filling and healthy.


3. Broccoli and Mushroom Omelette – Heat oil in a medium skillet over medium heat. Cook broccoli and mushroom slices covered, stirring occasionally, until tender, about 4 minutes. Season with salt and some pepper. Transfer to a plate. Add Parmigiano-Reggiano cheese to skillet. Cook over medium-high heat until melted and golden, about 1 minute. Reduce heat to medium-low. Add egg and egg whites. Keeping egg yolk intact, drag a spatula through the whites to spread them evenly in the pan. Cook, covered, until whites are set and yolk is still runny, 1 to 1 1/2 minutes. Top with broccoli-mushroom mixture, and fold omelet over. Sprinkle with a pinch of red-pepper flakes.


4. Egg-in-a-hole – These can be either fried or baked. Go for baked Bull’s Eye Eggs if you are intending to serve a lot of people together. Preheat oven to 375 degrees. Generously butter a nonstick rimmed baking sheet. Butter bread on both sides. With a cookie cutter or drinking glass, cut a 2 1/2-inch round from center of each bread slice. Place slices and rounds on sheet and bake until golden, 6 minutes. Remove from oven and flip bread. Carefully crack 1 egg into center of each slice. Season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 9 minutes, rotating sheet halfway through (sprinkle with cheese, if using, during last 30 seconds of baking). Serve with desired toppings.


5. Scrambled Eggs with Greens and Greek Yogurt – It’s amazing what a few flavorful ingredients can do when it comes to getting out of a breakfast rut. Greek yogurt, garlic, and greens come together to give these scrambled eggs a tasty (and healthy) makeover! Whip up some softly scrambled eggs, but in place of the usual butter and cream, spike them with tangy Greek yogurt. A handful of kale adds just enough crunch and color, while garlic and red pepper flakes spice it up.


6. Kale, Bacon and Egg Sandwich – Toast the bun and set it on a plate. Spread with mayonnaise or butter, if desired. In a medium skillet, cook the bacon until crisp and set aside on a paper-towel-lined plate. Pour off the bacon grease, leaving just a thin film on the pan. Add the garlic and kale to the skillet and cook over medium-high heat, tossing frequently and scraping up any browned bits from the bottom of the pan. Taste and add salt if needed. Cook until kale is tender, adding 1 or 2 tablespoons of water if needed to keep kale moist as it cooks. Sprinkle with vinegar, then remove from pan and set aside. Wipe skillet clean and add vegetable oil (or 1 tablespoon of reserved bacon grease, if you’re feeling frisky). Over medium heat, fry the egg. While it cooks, assemble the rest of the sandwich: place the kale on the bottom half of the bun. Cut the bacon in half crosswise and place on top of the kale. Top the kale and bacon with the fried egg and the top bun. Serve immediately, cutting in half just before eating.


7. Baked Egg – Bake your breakfast eggs in either bell peppers (insides cleaned out and top cut off), or halved avocados. Basically, you remove the pit from a halved avocado or bell pepper, hollow out a little more space if needed, and crack an egg into the hollow. The avocado/bell pepper becomes an edible ramekin, holding the egg as it bakes. Additions like cheese or herbs can be sprinkled over the top before baking.



As Fall sets in, we are banking on these amazing and yummy recipes to lead us to breakfast heaven, if there’s such a place. We suggest you try these out as well, and tell us about your experience in the comments section below!



Article Categories:
CULTURE · Foodie Zone

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