Affordable, ubiquitous, and delicious, the humble egg can save weeknight meals in addition to weekend mornings. All you have to do is let it do so. Here are a few of our most-loved egg recipes. They’re the ones readers keep coming back to make over and over again. Give them a shot, and see if your own day doesn’t take a sunny-side-up sort of turn.
Sausage and chard make this frittata the ideal candidate for a fast, savory weeknight supper. Packed with protein, with a bit of creaminess thanks to feta, this recipe comes together in about half an hour. (If you’re craving a different frittata combo, don’t worry: We’ve got plenty of options.)
With its five-star rating, it’s tough to beat this simple supper. All you have to do is wrap your head around the idea of a warm, spicy, protein-packed “salad” for dinner. We love that we almost always have all the ingredients for this one (onion, butter, kale, lemon, eggs) right in the fridge.
Known in Greece as Avgolemono, this is a signature national dish. Comprising chicken broth, plenty of lemon juice, egg yolks, and parsley, it’s as comforting as it is simple. Consider it on days when you’re battling a cold, or need something to take the edge off a long day.
Eggs cooked in tomato sauce are always good. This recipe is particularly unctuous, with a simple sauce boasting a hit of smoked paprika and fennel seeds. It’s ready in less than half an hour, and is another easy-to-make-with-pantry-staples delight. We particularly love it when we have unexpected company for brunch.
Even the easiest stovetop omelette recipes can be a little tetchy, which is why we’re such fans of this oven omelette. Studded with prosciutto and nutty Gruyère, it’s hearty enough to feed a crowd. Serve it cut into fat wedges, with toast or potatoes on the side, and call it brunch.
The only thing better than avocado toast? Why, avocado toast with an egg on it, of course! Jammy eggs are key to this delightful little number laced with bright radish slices. Make it in a flash using just about any leftover bread.
The definition of a clean-out-the-crisper treat, this celery, parsley, anchovy and hard-boiled egg salad is a treat when you think the cupboard is bare. Make it for potlucks, set it out as a side at brunches or suppers, and use any combo of herbs your heart desires. It’s a wonderfully flexible recipe.
Eggs and bacon are a match made in heaven. We’d argue that puff pastry could be their third Platonic partner. Here, easy-to-use store-bought puff is the base of a knockout little concoction. Just fry up one batch of eggs, another of bacon, and use a cheddar-crème fraîche mixture to adhere them to the pastry bases. The result is something impressive enough to serve to guests.