Interesting Egg Recipes That Every Egg Lover Must Try


Egg lovers, rejoice! The delicious and ever-so-healthy breakfast staple is making appearances on your table all through the day! If you love egg and wish you could eat it for breakfast, lunch and dinner (maybe even snacks?), then try these deliciously decadent and interesting egg recipes from around the world!

Also read: Lip Smacking, Delicious Recipes For The Indian Vegan

Grandma’s Deviled Eggs:

Deviled eggs

Deviled eggs


6 eggs

Salt and pepper

2 tablespoons mayo

1 tsp mustard paste

2 tbsp sweet pickle relish (or finely chopped sweet pickle)

1 tsp red chilli flakes

Method: Hard boil the eggs and peel off the skin once cooled. Slice length-wise and carefully remove the yolks in another bowl. Mash the yolks with a fork and add the mayo, pickle relish, salt, pepper and chilli flakes and mix well. Spoon the mixture onto the eggs in the empty yolk pockets and garnish with chilli flakes or finely chopped parsley. Serve cool or at room temperature.

 McDonalds Style Egg Mcmuffin:

Egg mcmuffin

Egg Mcmuffin


1 egg

1 English muffin

1 thin slice of chicken salami

1 slice of cheese single


Vegetable oil

Method: Slice the muffin in half and place it face down on a non-stick pan (no need for oil) and lightly toast the muffin halves until partially crisp. Fry your egg in a small pan with a little drizzle of oil, turning and frying the yolk as well. In the meanwhile, butter your muffin halves and place a cheese single on the bottom side. Once the egg is done, remove and place it on the cheese slice. Fry your chicken salami from both sides in the same pan which you used to fry the egg. Once done, remove and place it on the egg then finish it off with the muffin top. Your favorite breakfast dish is ready to eat!

 Also read: Healthy Desi Breakfast Options That Aid Weight Loss





8 eggs

2 tbsp olive oil

2 red bell peppers (capsicums)

2 large jalapeño peppers

1 medium onion

5 cloves of garlic

2 tsp cumin powder

1 tsp salt

1 tbsp tomato paste

1 can diced tomatoes

2 tbsp chopped parsley/coriander leaves

Warm pita bread

Method: In a large cast iron pan or a skillet, stir fry the bell peppers, jalapeños, onions and garlic in olive oil with salt and cumin powder. Add the tomato paste and cook on low flame for a few minutes. Then add the canned tomatoes with half cup water and bring the sauce to a boil. After the first boil, simmer and keep stirring occasionally until the sauce thickens. Using a spatula make eight wells in the thick sauce for the eggs and break the eggs carefully in the wells. Do not stir! Cover and cook on low flame until the eggs set. Turn off the flame, sprinkle salt and pepper to taste, and garnish with parsley. Serve warm with pita bread.

 Eggs Benedict Casserole:

Eggs Beneddict CasseroleEggs Beneddict Casserole

Eggs Beneddict Casserole


8 large eggs

3 cups milk

1 teaspoon onion powder

1 teaspoon salt

6 English muffins

1/2 tsp paprika or chilli flakes

1 pack hollandaise sauce

1/4 cup margarine

350 gms boneless meat of your choice

Method: In a large bowl, whisk the eggs with 2 cups milk, onions, onion powder, and salt until well mixed. Layer half the meat in a greased baking dish and spread English muffins over it and top with remaining meat. Pour egg mixture over meat and muffins and cover with plastic wrap. You can either refrigerate the casserole overnight or bake it immediately until fluffy and set. In another bowl, whisk the hollandaise sauce with 1 cup milk. Melt margarine in a saucepan and add the hollandaise sauce mix to it and bring to a boil, stirring continuously. Reduce heat and simmer until the sauce thickens then pour it over the baked casserole just before serving.

 Also read: Prepare The Fastest And Easiest Italian Table Spread!

Fried Eggs With Southwestern Hash:

Southwestern hash with fried eggs

Southwestern hash with fried eggs


3 tbsp olive oil

4 large eggs

1 large potato, cut in small cubes

1 medium onion, finely chopped

1 green bell pepper (capsicum), cut in small cubes

Salt and pepper to taste

2 tsp hot chilli sauce

Fresh parsley

1/2 tsp cumin powder

Method: Stir fry the potatoes, onions, and capsicum in olive oil for 10 minutes or until tender and cooked.  In a separate pan, fry the eggs sunny side up to desired doneness. Add hot chilli sauce to the vegetable hash and sprinkle cumin powder, and salt and pepper to taste. Remove and make a bed of the vegetable hash on a plate and gently place the eggs on the bed. Serve with toast.

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