Fried and poached, in quiches and frittatas, versatile eggs make a satisfying meal
When you’re looking for a classic but still exciting quiche, this is one of our favorites, and it only takes an hour to make, thanks to the refrigerated pie dough.
Recipe: Three-Onion Quiche
This one-pan supper couldn’t be easier. Roast mushrooms and leeks in a sheet pan for a few minutes. Then add eggs and a little goat cheese, and bake about 10 minutes more.
Ricotta salata is a firm, slightly salty, and very mild sheep's-milk cheese. If you’ve got a surplus of eggs, this dish provides a delicious way to use them up.
A big, poufy soufflé never fails to impress, but it’s actually a pretty easy dish to pull off. The most important point is to beat the egg whites until they’re stiff but still moist and shiny; if they get dry and overbeaten, you won’t get the dramatic rise in the oven.
Recipe: Classic Cheese Soufflé
Traditional chiles rellenos calls for stuffing the chiles with cheese, coating them in a puffy egg batter, and frying them. A Sunset reader sent us this easy casserole version where you simply layer the flavorful components and bake until golden.
Recipe: Chile Relleno "Soufflé"
In spring when fava beans are in season, many farmers’ markets sell the earthy-sweet leaves from the fava plants by the bagful—but you can also make this rich and substantial quiche with spinach. The nutty tasting whole-wheat crust calls for pre-baking so it stays nice and crisp.
Recipe: Fava Leaf and Parsley Quiche
Be sure to serve some crusty bread for mopping up the eggs and garlicky, richly seasoned tomato sauce.
A Sunset reader adds kale (or spinach) plus avocado to her healthy version of the Korean rice bowl dish bibimbap, and it always gets rave reviews.
Recipe: California-Style Bibimbap
In Mexican recipes, citrusy tasting nopales (cactus pads) are a popular partner for eggs. If you live near a Latino market, you can likely pick up a bag of the cactus that’s de-stickered and ready to use, but we give you easy instructions for prepping them yourself, too.
Recipe: Nopales Scramble
Cafe Pasqual’s in Santa Fe makes the classic puffy, molten cheese-centered chiles rellenos, then tops each chile with a poached egg.
A slice of this traditional Spanish egg and potato dish is well suited for breakfast, lunch, or dinner, ensuring that any leftovers will be gobbled up in no time.
Recipe: Spanish Tortilla
Go ahead and splurge. Springtime quiche doesn’t get any better than this. For the best texture, be sure to pat the asparagus completely dry after cooking and squeeze the liquid out of the mushrooms.
Recipe: Asparagus and Morel Quiche
A few key seasonings are all it takes to perk up store-bought salsa and refried beans.
Recipe: Speedy Huevos Rancheros
When you need dinner in a hurry, an omelet is a great option. This one takes only 20 minutes. It’s filled with crisp rye bread croutons and rich, nutty gruyère cheese.
Recipe: Crouton and Cheese Omelet
We used a mild, very creamy blue cheese called cambozola to add plenty of interest to this frittata without making it strong-flavored.
Picked when they’re little and sweet, pattypan squash are just the right size to hold a little egg-y surprise inside. You might want to serve 2 per person for a main dish, as they’re light.
Recipe: Pattypan Squash with Eggs
A former Portland food cart shared this recipe for a big green salad elevated with a fried egg, smoked salmon, and wisps of baked slivered leeks.
Recipe: Eggs and Greens