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Many people associate egg dishes with breakfast. However, they can be great for lunch and dinner. Egg dishes are easy to prepare, beautiful and filling. Therefore, if you have guests over or don’t want to spend a long time fiddling around at the stove, this is an excellent way out of the situation.

website I have collected recipes for dishes based on this product, among which everyone will certainly find something to their liking.

Baked egg in avocado

You will need:

• 4 large eggs
• 2 ripe avocados
• olive oil
• salt, pepper, favorite seasonings

How to cook:

• Preheat the oven to 200 degrees.
• Cut the avocado in half and remove the pit. Remove 2 tsp. pulp so that there is enough space for the runny egg.
• Break the egg and carefully pour into the avocado. Sprinkle with salt, pepper, seasonings.
• Place in the oven and cook for about 15 minutes until desired doneness.

Sandwich "Croque Madame"

Croque-monsieur (from the French croquer - “crunch” and monsieur - “lord”) is a famous French sandwich with cheese and ham. The Croque Monsieur, which is served on top with a fried egg, is called Croque Madame, in memory of the women's hats of that time.

You will need:

• 2 eggs
• 4 slices of bread or loaf
• 50 g butter
• 4 large slices of cheese
• 2 large slices of ham
• 2 lettuce leaves
• salt, pepper, favorite seasonings

How to cook:

1. Lightly grease the bread slices with butter and fry in a dry frying pan on one side until golden brown. Turn it over. Remove 2 slices from the pan; you will need them a little later. Place a slice of cheese on the remaining 2 slices of bread and cover until the cheese melts slightly.
2. Place the ham on top of the cheese, cover with lettuce, add another slice of cheese and cover with the reserved pieces of bread. Cover and cook for about 30 seconds. Remove sandwiches from pan.
3. After heat treatment, the lettuce leaf does not take on a very aesthetic appearance, so you can do without it and simply serve the sandwich with fresh salad.
4. To make the egg the size of the sandwich, use a special form or a foil ring. Cook the fried egg to your desired doneness, add seasonings and place on top of the sandwich.

Eggs baked in jacket potatoes

A hearty dish for a family dinner can turn into an excellent appetizer for the holiday table.

You will need:

• 4 baked potatoes
• 4 tbsp. l. butter
• 4 medium eggs
• green onions, sausage, cheese
• salt pepper

How to cook:

1. Cut off the top of each baked potato and use a spoon or fork to make a small indentation. We spread 1 tbsp. l. butter for each potato. Salt and pepper.
2. Then break 1 egg into each “bowl”. Place the desired filling on top: sausage, onions, herbs, cheese... Sprinkle with your favorite seasonings on top.
3. Bake in an oven preheated to 190°C for about 10 minutes or until the eggs are cooked to the desired doneness.

Baked eggs with sausages and cherry tomatoes

A warm and tasty dish for leisurely morning breakfasts with family or loved ones.

You will need:

• 100 g smoked sausages
• 4–6 slices bacon
• 4 eggs
• 100 g cherry tomatoes, halved
• 1 tsp. oregano
• olive oil
• salt pepper

How to cook:

1. Preheat the oven to 200 degrees.
2. Grease a baking tray and place sausages and bacon. Cook until lightly browned. About 10 minutes.
3. Remove the tray from the oven and move the bacon and sausages around so that there is empty space around them for 4 eggs.
4. Carefully break the eggs into the empty spaces without damaging the yolk.
5. Add the cherry halves and season with oregano, salt and pepper.
6. Cook in the oven until desired doneness.

Salad with avocado, bacon and egg

You will need:

• 4 large hard-boiled eggs, diced
• 1 avocado, diced
• 2 pcs. green onions, thinly sliced
• 4 slices bacon, cut into small pieces and cooked to desired doneness
• 100 ml low-fat yoghurt
• 1 tbsp. l. sour cream
• 1 lime
• 1 tbsp. l. fresh chopped dill
• salt pepper

How to cook:

1. Place eggs, avocado, green onions, and bacon into a salad bowl and set aside.
2. In a bowl, whisk yogurt, sour cream, add lime juice, dill, salt and pepper. Beat well again.
3. Pour yogurt dressing into the salad mixture and mix well. Garnish with dill and bacon slices.

Fried eggs in onion rings

You will need:

• 3 large eggs
• 1 large onion
• olive oil
• salt, pepper, favorite seasonings

How to cook:

1. Cut the onion into rings. Take the widest ones, maybe 2 layers.
2. Heat olive oil in a frying pan and fry the rings until golden brown. Then turn over and fry the other side.
3. Pour one egg into each ring so that the yolk remains intact and does not spread. Add salt, pepper, seasonings.
4. Cook as you would a regular fried egg until the white is firm and white, the yolk should still be runny.
5. Before serving, the dish can be decorated with lettuce leaves or any vegetables.

Light salad with green beans

If you prepare this salad, then spring itself will come to your salad bowl. It is so easy to prepare that it can be prepared in a hurry.

You will need:

For the salad:

• 200 g salad mix
• 200 g green beans with stems cut off
• 6 hard-boiled eggs, halved
• 6 slices bacon, fried until crispy and cut into pieces
• 1 PC. red onion, thinly sliced ​​into half rings
• 1 cup croutons

For refueling:

• 70 g grated Parmesan cheese
• 3 tbsp. l. olive oil
• 2 tbsp. l. white vinegar
• 1 tbsp. l. fresh lemon juice
• 1 tsp. Dijon mustard
• 1 clove minced garlic
• salt and freshly ground pepper

How to cook:

1. Place the salad in a large salad bowl and set aside.
2. Boil green beans in boiling salted water for 3 minutes. Rinse beans in cold water to cool. Add green beans to salad.
3. Place chopped eggs, bacon, onion and croutons in a salad bowl.
4. In a bowl, combine Parmesan cheese, olive oil, vinegar, lemon juice, mustard, garlic, salt and pepper. Beat until smooth. If you want a thinner consistency, add 1-2 tbsp. l. water and continue whisking.
5. Pour the dressing into the egg-vegetable mixture, mix thoroughly and serve.

Fried eggs with Brussels sprouts

You will need:

• 8 slices smoked chicken or turkey
• 1 PC. shallots, sliced ​​into thin half rings
• 300 g peeled and shredded Brussels sprouts
• 1 tbsp. l. apple cider vinegar
• 4 large eggs
• olive oil
• salt pepper

How to cook:

1. Fry chicken or turkey slices in a large frying pan over medium heat with 2 tsp. olive oil until golden brown. Using a slotted spoon, remove the slices from the pan.
2. Place chopped shallots in a frying pan, add 1 tsp. olive oil, sprinkle with salt and pepper and fry until lightly browned.
3. Add Brussels sprouts and vinegar to the onions. Cook it until lightly browned but retaining some crunch, about 5 minutes. Add chicken or turkey slices and mix everything together.
4. Break the eggs into the frying pan over the vegetable mixture so that the yolk remains intact. Reduce heat to low and cook to desired doneness.

Egg dishes are tasty, nutritious and varied. Eggs are prepared as an independent dish, used as an element for the first, second, dessert, as well as for baking and sauces. Not a single restaurant menu and, of course, home cooking can do without them.

Even the simplest breakfast can lift your mood for the whole day if it is prepared with love and creatively decorated.

For one serving:

Egg;
sausage;
salt, pepper, seasoning to taste.
To hold the figurine together you will need a wooden toothpick. When serving the dish, it must be removed.
The first option is “Heart”: cut the sausage lengthwise, without cutting through one end, unfold with the cut outward, bending it in the shape of a heart.

The second option is “Chamomile”:

1. Make cross cuts on the sausage without cutting all the way through.
2. Bend it, with the notches facing outwards, closing it into a ring.
3. Secure the loose ends with a toothpick.
4. Fry the workpiece in hot oil on both sides.
5. Pour the egg into the center of the figure. Season with salt, pepper and herbs to taste.
6. Carefully transfer the finished fried eggs onto a plate with a spatula.
7. Decorate with herbs, tomatoes, inscriptions or patterns from thick sauce, and so on. However, do not forget that scrambled eggs are served hot.

Egg pancakes

These pancakes are not a separate dish, but a basis for filling with any delicious filling. They make beautiful and delicious snacks.

Products:

Six eggs;
six tablespoons of milk;
salt.
Milk can be replaced with vegetable oil or sour cream. These ingredients are added to the eggs in a 1:2 ratio.
1. Lightly beat the mixture. Pour into a hot frying pan in small portions.
2. Fry pancakes in oil on both sides.
3. Start the filling while warm until they roll up well.
When serving, roll it in half to form a roll, or cut it into rolls.

Egg omelette with tomatoes for breakfast

Many people choose egg dishes for breakfast because they are quick and easy to prepare. Oddly enough, even a simple omelette can become a real challenge for the cook. Many French restaurants have a tradition: when applying for a job, the first thing applicants do is demonstrate the art of making an omelet.

For the exam you will need:

Three eggs;
hard cheese;
small tomato;
butter;
olive oil;
salt, pepper and fresh herbs to taste.
The French omelette is like a thin flatbread or pancake folded in half with a small amount of filling.

It is not customary to add milk, water or flour to the egg mixture; this is considered to be in bad taste.

1. First you need to prepare the filling: grate the cheese, chop the herbs and tomatoes. The tomato can be slightly stewed to make it soft. The egg cake turns out to be very tender, so you shouldn’t overload it with filling. One and a half tablespoons of cheese and tomatoes per serving is enough.
2. Chefs use two whole eggs and one yolk to achieve a soft texture and rich color. Do not beat the eggs for the omelette, otherwise it will turn out tough. It is enough to mix the whites and yolks until the color is uniform.
3. Salt and pepper the mixture.
4. Grease a hot frying pan with olive oil. Excess can be wiped off with a dry cloth. For a delicate creamy taste, an additional tablespoon of butter is melted here.
5. Heat the egg mixture, making sure that the edges of the omelette are easily separated from the pan. It is cooked over medium heat so that the protein “seizes” quickly, but does not burn.
6. While its surface is still a little liquid, spread the filling onto the omelette and fold the workpiece in half using a spatula. Sometimes it is rolled into a roll. In France, a slightly undercooked omelette with a runny filling is considered ideal. The underside should retain the color of the butter. By standards, a fried crust is unacceptable.
7. The dish is decorated and immediately served to the table.

Classic Croque Madame and Croque Monsieur

Another traditional French breakfast dish is Croque Madame and Croque Monsieur toasts. They are similar to closed hot sandwiches.

For the classic recipe:

4 slices of bread for toast;
ham;
Parmesan;
egg;
Dijon mustard;
milk;
flour;
butter;
salt.
All products will be needed in small quantities to taste.

First prepare the Bechamel sauce

1. Heat butter in a frying pan.
2. Stir a spoonful of flour into it.
3. Pour in a glass of milk and heat without bringing to a boil.
4. Salt.
5. Pour grated cheese into the pan. It will dissolve in the milk and the sauce will thicken. Real Bechamel should not spread.

Sandwiches are assembled on a baking sheet

1. Cut off the crusts from the slices of bread.
2. Lubricate two pieces with butter and mustard.
3. Place ham, a slice of cheese, and a second slice of ham on top.
4. The remaining two pieces are greased with Bechamel sauce and the sandwiches are covered with them. The filling should not peek out from under the bread. It is better to cut off the excess so that the sandwiches look neat and appetizing.
5. “Croque Madame” and “Croque Monsieur” are baked until golden brown for 8 – 10 minutes. The cheese slices inside the sandwiches should be completely melted, but not leaking out.
6. At this time, fry the fried eggs in a clean frying pan. You should pay attention to its appearance.
The yolk must be liquid inside and whole. The scrambled eggs remain slightly moist on top and completely white on the bottom. Only the white is salted so that specks of curdled yolk do not appear on the fried egg.
7. Place the finished sandwiches on plates and decorate with herbs. Place fried egg on top of one. This is a Croque Madame with a hat.
8. “Croque Monsieur” can be topped with grated cheese during the baking stage.

Egg baked in avocado

This recipe is worth trying for adherents of a healthy lifestyle who prefer dietary dishes for breakfast. Avocado with egg contains easily digestible proteins, a lot of fiber, monounsaturated fats that do not cause the formation of cholesterol, and B vitamins.

For one serving:

Avocado;
two eggs;
salt.

The fruits must be ripe: with dark brown or eggplant skin, they should spring slightly under your fingers.

1. Wash the avocado, cut in half and remove the pit.
2. Using a pointed spoon, scoop out some of the pulp so that each half can fit an egg. Quail eggs are placed in the pit hole.
3. Do not cut off the bottom for stability. It is better to place the halves close to each other so that they do not tilt and the filling does not leak out.
4. Fill the avocado with eggs.
5. Season with salt, pepper, and spices to taste.
6. Bake in an oven preheated to 200ºC for 20 minutes.

Pasta with egg

An appetizing golden brown casserole - pasta - a universal dish. It can be prepared with any filling: mushrooms, meat, fish. There is even a sweet option.

For the base:

Pasta;
eggs;
milk;
butter;
salt.
If you want a crispy top, you will need breadcrumbs.
1. Place boiled pasta with any filling in a greased form. Finely chop the filling and fry it.
The pasta is laid out in a layer of no more than 3–4 cm. The eggs will rise to this height when baked.
2. Lightly beat the eggs with milk and salt. For a sweet option - with sugar and vanilla.
3. Pour them into the mold. Sprinkle the casserole with breadcrumbs and drizzle with melted butter.
4. Bake at 180ºС for about half an hour.

Potatoes with quail eggs in the oven

Another nutritious, versatile dish that can be served for breakfast, lunch and dinner is stuffed potatoes.

It is more convenient to cook small tubers. It is easier to make a deep recess in them and place the workpiece stably on a baking sheet.

They are stuffed with quail eggs; a small amount of filling cooks faster. If the potatoes are large, cut them in half and stuff each mat separately.

Required:

Medium potato tubers;
the same number of quail eggs;
hard cheese;
salt,
pepper.
When serving, you can add fresh vegetables, herbs and your favorite sauce.
1. Boil the potatoes “in their jackets” and peel them.
2. Cut off the bottom of each potato so that it can stand evenly on the baking sheet.
3. Make a notch the size of the egg using a sharpened spoon or paring knife. In this case, the potato cannot be pierced through.
4. Pour an egg into each cavity. Season with salt and pepper.
5. Grease the sides with yolk or butter so that the potatoes brown on all sides.
6. Sprinkle with grated cheese and bake at 180ºC for about half an hour.

Chicken rolls with quail eggs

Meatloaf in puff pastry will require a little more trouble from the hostess than an everyday menu. But its taste and golden crust, like a pie, will make any meal special. This dish can even be served at a festive table.

Required Products:

Minced chicken;
bulb;
butter;
salt and pepper;
quail eggs;
flour;
ready-made puff pastry;
chicken egg yolk for greasing the roll.
You can prepare one large roll or several small ones; they will bake faster and better.
1. Boil quail eggs, cool and peel in advance.
2. Defrost the dough in the refrigerator so that it does not become soggy.
3. Season the minced meat with salt and pepper.
4. Saute finely chopped onion and add to the meat composition.
5. Roll out the dough on parchment into a large rectangle.
6. Place half of the minced meat in a strip in the middle.
7. Place quail eggs at a short distance from each other.
8. Cover them with the second half of the minced meat. Boiled eggs develop noticeable bulges. You need to form an even roll from the minced meat.
9. Cut the dough along the edges into oblique strips and beautifully intertwine them over the minced meat.
10. Grease the closed roll with yolk.
11. Together with the parchment, transfer the workpiece to a baking sheet and bake at 180ºC for about 40 - 50 minutes.

Meat balls with egg

No less impressive dishes from quail eggs can be prepared simply in a frying pan.

For the meat balls you will need:

Ground meat;
onion;
spoon of flour;
milk;
two chicken eggs;
quail eggs according to the number of balls;
breadcrumbs;
salt and pepper.
For each ball, use 50 - 70 g of minced meat; you can add a little mashed boiled potatoes or carrots to it.
1. Boil quail eggs in advance, cool and peel.
2. Season the minced meat with salt and pepper.
3. Stir in flour, milk, raw chicken egg and sauteed onion.
4. Wrap each egg in a minced cake.
5. Dip the meat ball into a raw egg, roll in breading and fry until golden brown.

You can add a little turmeric and paprika to the breading. This will make the color of the balls more saturated.

How to make homemade mayonnaise

Fresh eggs are included in many sauces, but the most popular is mayonnaise.

For the classic sauce you will need:

Egg;
20 g lemon juice;
10 g sugar;
10 g salt;
150 ml olive oil.
If you add 20 g of mustard, you get the famous spicy Provencal taste. Mustard is a natural emulsifier. It will simplify preparation and extend the shelf life of the sauce.
Eggs should be used the freshest and thoroughly washed, as they are not heat treated.
1. Season the egg with lemon juice, add salt, sugar, mustard.
2. Beat everything thoroughly with an immersion blender.
3. Without turning off the blender, pour in the oil in a thin stream until the sauce becomes thick enough. The quantity should be varied depending on the consistency of the sauce.
4. Shelf life in an airtight container is no more than two days.
Now, if you have a couple of eggs lying around on the shelf of your refrigerator, you will always find something to cook with them. But this is not the entire list of egg dishes! The experiments are just beginning.

Every time you cook regular scrambled eggs or boil soft-boiled or hard-boiled eggs, you lose the opportunity to try this healthy product in a new way. But you can get the same amount of protein, but at the same time try an original, tasty dish, which is also aesthetically pleasing. Here's a selection of new ways to cook eggs and add variety to your meal.

1. Baskets with eggs

To make this you will need muffin racks, bacon and eggs. Roll up thin slices of bacon in a basket, crack an egg into the middle of the basket and bake it all in the oven.

Basket of eggs

2. Scrambled eggs with medium cooked yolk

If you like a slightly runny yolk, but not so much that it leaks out, you can prepare scrambled eggs like this: break the egg into a greased frying pan, cover with a lid and do not turn until done. Due to the lid, the yolk will bake better.

Scrambled eggs with medium cooked yolk

3. Golden eggs

The French prepare this dish for Easter, but you can eat it every day. The basis of the dish is a cream sauce made from flour, butter and milk. First, cook hard-boiled eggs, then separate the white from the yolk of the finished egg.

Finely chopped protein is mixed with cream sauce. After this, the finished sauce is spread on toast, and the yolk crumbles on top.

Golden eggs

4. Crispy poached eggs

Such eggs can often be seen in various French salads. First, soft-boil the egg, then roll in breadcrumbs and fry for 30-60 seconds in a greased frying pan. The dish turns out crispy on the outside and soft on the inside.

Crispy poached eggs

If you're too lazy to boil or fry eggs in the morning, you can keep it simple. Break a raw egg, beat it a little to mix the yolk with the white, add the green onions and ham and pour it all into a regular coffee mug. One minute in the microwave and your breakfast is ready.

6. Toast with cheese

Soak bread slices in a milk-based sauce, sprinkle them with cheese and bake them in a baking dish along with eggs, milk and mustard.

Croutons with cheese

7. Omelette rolls

Beat the eggs, pour them into a greased frying pan so that the layer of raw eggs is about 2 cm thick. Wait until the eggs are cooked on one side, then turn the omelette over, put on top everything you would like to wrap in a roll, for example chopped ham and pepper. After the second side of the omelet is cooked, simply roll it into a roll.

8. Egg soufflé

Initially, soufflé was made from eggs, we just forgot about it since chocolate soufflé appeared. But you can always make egg soufflé at home. For this you need four yolks, three whites, a little milk, butter and flour. The result is airy pleasure.

This is a Danish dough dish, but it contains more eggs than dough. First, beat the egg whites until thick foam, then in a separate bowl mix flour, salt, sugar, yolks, butter, buttermilk and add the whipped whites.

The finished dough is poured into a special form, greased with oil. After the bubbles appear, the pancakes must be constantly turned over in the cavity so that they do not burn.

You've probably tried such an omelette in cafes or restaurants, but you weren't able to cook an equally fluffy dish at home.

Here's a recipe that will help you make a really fluffy omelette.

For the omelet you will need:

• large eggs (separate yolks from whites) - 4 pcs.;
• water - 50 g;
• butter or margarine - 1 tsp;
• a pinch of salt;
• a pinch of ground black pepper.

Preparation:

1. Preheat the stove to 160°C.
2. In a medium bowl, combine the egg whites, water and salt and beat with a mixer on high speed. In a small bowl, mix the yolks and ground black pepper with a mixer for about three minutes. Pour the yolks into the bowl with the beaten whites.
3. Melt the butter in a heated frying pan and pour the beaten eggs onto it. Slowly reduce the heat to low and cook for about five minutes or until the omelette is fluffy and the bottom surface is light brown (lift it carefully to see the color).
4. Continue cooking the omelette for about 12-15 minutes. Check readiness with a knife: if you can insert it into the middle and come out clean, the omelette is ready.
5. Tilt the pan so the omelet slides onto the plate, carefully fold it in half and serve with salsa or tomato paste sauce.