Easy Egg Recipes for Dinner

April 08, 2015
Photo: Randy Mayor
Scrambled, fried, poached, and more—eggs are the most versatile starting point for fast weeknight meals.
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Eggs for Dinner

Photo: Becky Luigart-Stayner
View Recipe: Eggs Barbacoa

Ah, the extraordinary egg. A perennial brunch favorite, eggs have also become a mainstay on the dinner table. Here, we pulled together a collection of elegant, supper-worthy egg dishes that deserve a spot in your weeknight repertoire.

First up, Eggs Barbacoa. Because you have to cook the beef a day in advance, you’ll get a head start on this hearty meal. You’ll have to use more beef than necessary–use it for another meal to avoid wasting ingredients.

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Eggs in Purgatory

Photo: Hector Manuel Sanchez
View Recipe: Eggs in Purgatory

We're not entirely certain about the history of this classic recipe's name, but perhaps it has something to do with the spicy kick of the sauce. Our version is a shakshuka-like dish in which fiery harissa paste and heady spices slowly infused a rich tomato sauce where eggs gently poach. Look for jars of harissa with the Middle Eastern foods in your supermarket; you can substitute a half to full teaspoon of crushed red pepper in a pinch. The cook time for the eggs depends on the specific heat of your slow cooker. We offer a range of 15 to 20 minutes, so start checking at 15 minutes (or a couple minutes earlier) to ensure the eggs get done to your liking. Serve with warm whole-wheat pita.

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Egg-Topped Quinoa Bowl

Photo: Iain Bagwell
View Recipe: Egg-Topped Quinoa Bowl

Here, the yolk of the fried egg serves as a dressing (without you having to do anything extra) to coat nutrient-dense quinoa. Pancetta adds a snap of savory satisfaction to earthy kale, while all-season cherry tomatoes, meaning you can make it whenever, lend a fresh pop of bright flavor. Sub steel-cut oats, bulgur, or leftover brown rice for quinoa. The hot sauce gives this simple dish a kick in the pants.

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Grilled Asparagus with Fried Eggs and Pancetta

Photo: Jennifer Causey
View Recipe: Grilled Asparagus with Fried Eggs and Pancetta

Asparagus and fried eggs are a classic springtime combo for good reason—they're delicious together. Medium-thick asparagus spears will char nicely outside while staying crisp-tender within.

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Egg and Tomato Open-Faced Sandwiches

Photo: Jennifer Causey
View Recipe: Egg and Tomato Open-Faced Sandwiches

Slightly thicker (1 1/2-oz.) bread slices build a sturdy sandwich base. Slice your own, or ask to have it sliced on the thick side. Meaty, briny kalamata olives and a splash of vinegar punch up a quick red pepper sauce for these vegetarian sandwiches. Serve with our Cheddar and Chive "Squachos," easy, cheesy nacho-style broiled squash slices, to complete the meal.

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Linguine Carbonara

Photo: Jennifer Causey
View Recipe: Linguine Carbonara

Timing on this recipe is important, so have your bacon cooked and eggs ready when the pasta is done. Do not let the pasta drain completely; for the creamiest sauce, you want a little of the water still clinging to the noodles when you add them to the eggs.

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Mushroom and Spinach Omelet

Photo: Jennifer Causey
View Recipe: Mushroom and Spinach Omelet

A veggie-stuffed omelet makes for one easy, satisfying dinner when paired with a simple side salad. While the cooked spinach mixture sits, it may give off some more liquid; strain this off to keep the omelet from becoming watery.

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Eggs Poached in Tomato Sauce with Garlic Cheese Toasts

Photo: Jennifer Causey
View Recipe: Eggs Poached in Tomato Sauce with Garlic Cheese Toasts

We really liked this dish with the fruity heat of Turkish Aleppo pepper, but you can substitute crushed red pepper.

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Mustard Green Pesto and Egg Open-Faced Sandwiches

Photo: Jennifer Causey
View Recipe: Mustard Green Pesto and Egg Open-Faced Sandwiches

This pesto works with any hearty greens; try turnip greens, kale, or chard. Any extra pesto will keep refrigerated for 4 days and frozen for up to a month.

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Sweet and Hot Pepper Open-Faced Egg Sandwiches

Photo: Jennifer Causey
View Recipe: Sweet and Hot Pepper Open-Faced Egg Sandwiches

There's a great interplay of flavors here, with the tingly heat of cherry pepper and the sweetness of bell pepper and onion. For an even spicier dish, substitute 2 tablespoons pickled jalapeño slices for the cherry pepper.

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Avocado-Egg Salad Sandwiches with Pickled Celery

Photo: Jennifer Causey
View Recipe: Avocado-Egg Salad Sandwiches with Pickled Celery

To prevent avocado from browning in leftover egg salad, place any remaining salad in a bowl and cover surface with plastic wrap. Then cover the entire bowl tightly with plastic wrap.

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Minced Beef with Bok Choy and Fried Egg

Photo: Brian Kennedy
View Recipe: Minced Beef with Bok Choy and Fried Egg

In just 20 minutes, this meaty dish pops with flavor.

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Spinach, Egg, and Prosciutto Flatbreads

Photo: Randy Mayor
View Recipe: Spinach, Egg, and Prosciutto Flatbreads

Cooking the eggs in a separate pan, rather than on the flatbreads, gets these pizzas on the table in record time.

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Swiss Chard and White Bean Soup with Poached Eggs

Photo: Randy Mayor
View Recipe: Swiss Chard and White Bean Soup with Poached Eggs

This hearty vegetable soup will warm you up from the inside out. Save time by prepping the eggs a day ahead: poach for 2 minutes instead of 3, strain, and refrigerate in cold water. Simmer gently for 1 minute just before serving.

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Vegetable Hash with Poached Eggs

Photo: Stephen Devries
View Recipe: Vegetable Hash with Poached Eggs

Here, a beautiful poached egg tops a bowl of hearty, fibrous vegetables to create a balanced vegetarian meal in a flash.

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Spiced Lentils and Poached Eggs

Photo: John Autry
View Recipe: Spiced Lentils and Poached Eggs

Quick, healthy, and delightful, flavorful lentils mix well with poached eggs for a quick and easy meatless meal option.

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Asparagus, Ricotta, and Egg Pizza

Photo: Justin Walker
View Recipe: Asparagus, Ricotta, and Egg Pizza

Arranging the dough on a hot pizza stone or skillet will get the crust nice and crisp. Keep an eye on the pizza after you add the eggs so they don’t overcook.

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Eggs with Chickpeas, Spinach, and Tomato

Photo: Brian Woodcock
View Recipe: Eggs with Chickpeas, Spinach, and Tomato

If you can find them, use farm-fresh eggs to make this quick one-skillet ­supper really shine.

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Egg and Hash Brown Casserole

Photo: Johnny Miller
View Recipe: Egg and Hash Brown Casserole

This make-ahead dish is like enjoying an omelet stuffed with spinach, Swiss cheese, and mushrooms, with hearty sides of bacon and hash browns, all in one package.

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Bacon and Egg Sandwiches with Caramelized Onions and Arugula

Photo: John Kernick
View Recipe: Bacon and Egg Sandwiches with Caramelized Onions and Arugula

This upscale twist on the traditional breakfast sandwich features sweet, tender caramelized onion and peppery arugula. A fresh fruit salad would be a good accompaniment.

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Spinach and Feta Quiche with Quinoa Crust

Photo: Randy Mayor
View Recipe: Spinach and Feta Quiche with Quinoa Crust

Cheesy quiche partners beautifully with a bright, citrusy salad. Whisk together 2 tablespoons canola oil, 1 tablespoon white wine vinegar, 1 teaspoon honey, and 1/4 teaspoon kosher salt in a large bowl. Add 3 cups baby kale, 3/4 cup grapefruit sections, and 1/4 cup sliced red onion; toss to coat.

 

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Fingerling Potato-Leek Hash with Swiss Chard and Eggs

Photo: John Autry
View Recipe: Fingerling Potato-Leek Hash with Swiss Chard and Eggs

To trim Swiss chard for this main dish, pull or cut the stems out of the leaves. Learn how to prepare Swiss chard in 4 simple steps. 

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Eggs Poached in Curried Tomato Sauce

Photo: John Autry
View Recipe: Eggs Poached in Curried Tomato Sauce

Decrease the heat by removing some or all of the jalapeño's seeds. You can make the sauce up to three days ahead; prepare through step 1, cool, cover, and refrigerate. Bring back to a gentle simmer before proceeding.

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Arugula Pizza with Poached Eggs

Photo: John Autry
View Recipe: Arugula Pizza with Poached Eggs

You can also try using fresh dough. Look to your local pizzeria for homemade dough, as many will sell theirs for only a few dollars.

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Broccoli, Pancetta, and Parmesan Frittata

Photo: Randy Mayor
View Recipe: Broccoli, Pancetta, and Parmesan Frittata

Baked frittatas are like overstuffed omelets that you don't have to worry about flipping. To save time, you can microwave the broccoli florets in a covered microwave-safe bowl at HIGH for 2 minutes or until crisp-tender.

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Vegetarian Benedicts with Thyme Sabayon

Photo: John Autry
View Recipe: Vegetarian Benedicts with Thyme Sabayon

Fresh thyme is a welcome addition to this frothy, egg- and wine-based sauce called sabayon. Substitute curly kale for lacinato kale, if desired.

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Chilaquiles and Eggs

Photo: Oxmoor House
View Recipe: Chilaquiles and Eggs

Do you sometimes forget to chip-clip your bag of tortilla chips after snacking? Yes? Then you'll love our chilaquiles! Chilaquiles is a delicious Mexican dish that usually includes tortillas. We use stale tortilla chips instead—that way, you can say you left that bag open on purpose. A tip: If you're making this for dinner, use shredded chicken instead of eggs. Save a little extra tomato for more color in the garnish.

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Spinach, Ham, and Gruyère Frittata

Photo: Randy Mayor
View Recipe: Spinach, Ham, and Gruyère Frittata

Crispy proscuitto, caramelized onions, and shredded Gruyère meld together beautifully in this decadent dish.

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