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. Williams
Whether 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.
Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Stephanie De Luca1/47Make-Ahead Breakfast Sandwiches
Photograph by Isa Zapata, Food Styling by Micah Morton, Prop Styling by Tim Ferro2/47Migas With Green Salsa
Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Gerri K. Williams6/47Quick and Cheesy Omelet Roll-Up
Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Gözde Eker7/47Masala Skillet Scramble
Photo by Chelsie Craig, styling by Judy Mancini10/47Eggs Benedict for a Crowd
The 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 Elliott Jerome Brown Jr., Food Styling by Thu Buser, and Prop Styling by Christina Allen12/47Spicy Eggplant Frittata
Photographs by Elliott Jerome Brown Jr. & Travis Rainey, Prop Styling by Emma Ringness, Food Styling by Kaitlin Wayne13/47Green Eggs and Ham Frittata
Photo by Travis Rainey, Food Styling by Luciana Lamboy, Prop Styling by Sean Dooley14/47Caramelized Onion and Spinach Quiche
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 More
Joe 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
