47 Egg Recipes We’d Scramble to Make

Korean street toast, curried chickpea baked eggs, Benedict for a crowd, and more egg dishes for breakfast, brunch, lunch, and dinner.Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Gerri K. WilliamsWhether you have one lone egg or a carton full of them, you’ll find an egg recipe below to make it dinner—or breakfast, brunch, or lunch. Think a soft scramble, a crisp-edged olive oil fry, boiled eggs with just-jammy yolks, a large-format frittata, dinner-party-worthy shakshuka, or breakfast sandwiches you can make and stash for the week ahead. Let’s get cracking.But first, the egg basics:A little splash makes a big difference.“Frambled” eggs are simpler than scrambled and faster than fried. Sign us up.Bonus: They peel like a dream.Smashed on toast, soy-marinated for ramen, and maybe eaten out of egg cups if I'm feeling fancy.This counterintuitive technique means no more overcooked yolks or rubbery whites.Even if it's your very first time. Quick breakfastsWeekend brunchEggs for dinnerEgg salads, sandwiches, and snacksPhotograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Stephanie De LucaMake-Ahead Breakfast SandwichesCustardy egg squares, melty cheese, jammy onions, and Calabrian chile mayo make these far better than your average grab-and-go breakfast sandwich. Best of all, they’re designed to be frozen and reheated.Photograph by Isa Zapata, Food Styling by Micah Morton, Prop Styling by Tim FerroMigas With Green SalsaCrispy tortillas folded into fluffy scrambled eggs make this a textural marvel. Roast the ingredients for the green salsa first, then scramble the eggs while everything else comes together.Photo by Chelsie Craig, Food Styling by Yekaterina BoytsovaBreakfast Burrito to GoA hearty scramble wrapped with cheese and all the usual breakfast-burrito fixings. Even if you’re eating it at home, wrapping it in foil gives everything a quick steam and helps melt the cheese.Photo by David WilliamsTrúng Và TrúngThese Vietnamese scrambled eggs need only butter, scallions, fish sauce, and a shower of crispy fried shallots. Fast, deeply savory, and absolutely worth eating again for dinner.Alex LauFried Egg Tacos With Chile JamHot olive oil gives the eggs crisp, lacy edges while keeping the yolks runny. Pile them into tortillas with chile jam for a fast breakfast that can easily become dinner.Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Gerri K. WilliamsQuick and Cheesy Omelet Roll-UpLay a tortilla, roti, or chapati directly onto an almost-set omelet so the two fuse together. Roll it up for a portable breakfast with almost no cleanup.Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Gözde EkerMasala Skillet ScrambleCook onions and tomatoes until jammy, then fold in eggs with broad strokes so the curds stay fluffy. Radishes and mint bring freshness; warm tortillas or toast make it a meal.Photo by Michael Graydon + Nikole HerriottSpiced Eggs With TzatzikiButtery soft-scrambled eggs meet cool, creamy tzatziki and a punchy spice sprinkle in this speedy breakfast. Keep toast nearby for scooping up every last curd.Photo by Chelsea Kyle, Food Styling by Pearl JonesSteak and Eggs With Salsa VerdeA punchy salsa verde cuts through rich steak and runny fried eggs. Make extra sauce for roasted vegetables, fish, tacos, or whatever else you’re cooking that week.Photo by Chelsie Craig, styling by Judy ManciniEggs Benedict for a CrowdThe trick to serving eggs Benedict to a group? Get the stressful parts out of the way early. Prep the poached eggs and hollandaise ahead, then assemble when everyone’s ready to eat.Photograph by Guang XuCreamy Crab and Boursin OmeletSweet crab and creamy Boursin make this omelet feel luxurious, but the sleeper hit is a shower of buttery Ritz cracker crumbs that adds crunch to every bite.Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, and Prop Styling by Christina AllenSpicy Eggplant FrittataJapanese or Chinese eggplants turn silky in minutes before getting folded into eggs with red onion, cilantro, and fresh chile. A little cornstarch helps the tortang talong–inspired frittata stay especially tender.Photographs by Elliott Jerome Brown Jr. & Travis Rainey, Prop Styling by Emma Ringness, Food Styling by Kaitlin WayneGreen Eggs and Ham FrittataA whole bunch of chives blended into the eggs gives this frittata its bright green color. Prosciutto and Parmesan supply the salty, savory counterpoint.Photo by Travis Rainey, Food Styling by Luciana Lamboy, Prop Styling by Sean DooleyCaramelized Onion and Spinach QuicheBlind-bake the all-butter crust for insurance against a soggy bottom, then fill it with deeply caramelized onions, spinach, eggs, and cheese.Hannah Lee Leidy is a food writer and editor based in the Carolinas. She is currently the digital content editor for Our State magazine, a position she came into following her time at The Local Palate. Her contributions have appeared in Condé Nast Traveler, Bon Appétit, Epicurious, Culture, and Eater. She’s worked in both ... Read MoreJoe joined the Bon Appétit team in 2022 after climbing the editorial ranks for a few years at Condé Nast’s other food publication, Epicurious. As the senior SEO editor, he works to make sure Google loves all of BA’s cooking stories just as much as you do. Look for his ... Read More