Sunny Side Up Eggs Recipe: Melt 1 tablespoon butter in a skillet over medium-high heat. Add an egg or multiple eggs. Cook for 1-2 minutes, add 1 tablespoon water and cover the skillet. Cook for 2-4 minutes to the desired yolk doneness: shorter for an over easy egg (runny yolk), longer for an over hard egg (well done yolk). See the step-by-step full recipe here.
Fried Eggs Recipe: Melt 1 tablespoon butter in a skillet over medium heat. Crack one or multiple eggs in the skillet and cook for 3 minutes, uncovered. Flip the egg(s) and cook for 30 seconds for over easy (runny yolk), 1 minute for over medium (slightly runny), and 2-3 minutes for over hard (fully cooked yolk).
Scrambled Egg Recipe: The key to making really good scrambled eggs is low heat and plenty of butter or ghee! Over medium heat, melt 1 tablespoon of butter. In a bowl, vigorously whisk 2 eggs. Reduce heat to medium-low. Add eggs to the melted butter, let set for a few seconds, then use a silicone spatula to bring the eggs up and over (see the technique here). Once the eggs are glossy and fluffy, remove from heat and serve.
Eggs in a Basket Recipe: Cut a hole in the center of 2 slices of bread. Melt 2 tablespoons of butter in a skillet over medium heat. Add bread and cook on each side for 1 minute. Crack an egg into each hole and cook, covered, for 2 minutes. Flip the bread and egg and cook for 30 seconds, uncovered, for an over easy yolk or up to 1 minute for a well done yolk. Cut with a fork and knife to eat. See the step-by-step full recipe here.
Hard or Soft Boiled Eggs in the Instant Pot Recipe: Cook the eggs on a trivet rack with 1 cup of water on high pressure for 4 minutes. Release the steam from the pot immeadiately and move the eggs to an ice bath (water and ice in a bowl). See the step-by-step full recipe here.
Hard Boiled Eggs on the Stove-Top Recipe: Place the desired number of eggs in a pot. Pour water over the eggs, just until the eggs are covered. Add 1 teaspoon of salt and cover the pot with a lid. Bring the water and eggs to a boil. Once boiling, turn off the heat and allow the eggs to rest (with the lid on) for 10 minutes. After 10 minutes, run the eggs under cool water and peel.
Sheet Pan Egg and Potato Hash Recipe: Chop 1 1/2 lbs of yukon gold potatoes, bell pepper, and white onion. Toss with with salt and pepper. Add chopped bacon. Bake for 425F for 40-45 minutes. Make 4-6 wells in the center of the potatoes, crack an egg into each well. Reduce heat to 400F and return the sheet pan to the oven. Cook for 7-10 minutes. See the step-by-step full recipe here.
Classic Omelet Recipe: Melt 1 tablespoon butter in a skillet over medium heat. Whisk 2 eggs in a bowl. Add the eggs to the butter, let set, then push the edges toward the center and swirl the pan. Add cheese, tomatoes, and herbs (or your favorite veggies). Fold the eggs, in half, over the filling and cook until done. See the step-by-step full recipe and video here.
Omelet Cups Recipe: In a skillet, cook bacon, green onions, bell pepper, and spinach. In a bowl, whisk 9 eggs, milk, cheese, salt, and pepper. Spoon 1 tablespoon filling into each muffin tin and add the egg mixture over the top. Bake for 20 minutes until set. See the step-by-step full recipe here.
Egg Casserole Recipe: Cook 1 lb ground sausage with 1 cup diced potatoes, spinach, and green onions. In a bowl, whisk 6 eggs, 1/2 cup milk, 1 cup shredded cheddar cheese, 1 tablespoon fresh herbs, and salt and pepper. Add the sausage mixture to a casserole dish, followed by the egg mixture. Bake at 350F for 30-40 minutes. See the step-by-step full recipe here.
Bacon, Kale, Vegetable Frittata Recipe: My favorite frittata is made by sautéing bacon, potatoes, spinach or kale, onion, and bell pepper. While this mixture cooks, whisk 6 eggs, salt, pepper, and 1 tablespoon chopped rosemary. Add the egg mixture directly to the skillet with the veggies and bacon, turn off the heat, and bake for 13-15 minutes. During the last few minutes, top with cheese. See the step-by-step full recipe here.
Ham and Cheese Egg Cups Recipe: Grease a muffin tin, add shredded cheese over the top of the ham, and then crack an egg into each ham cup. Bake at 400F for 12-15 minutes.
Freezer Breakfast Burrito Recipe: In a skillet, cook ground sausage, onion, and bell pepper. In another skillet, make a large batch of scrambled eggs. Divide the filling and eggs evenly between 12 large tortillas. Roll up and freeze. See the step-by-step full recipe here.
Sheet Pan Breakfast Burrito Recipe: Roast up veggies (potatoes, mushrooms, onion, and bell pepper) with bacon. Scramble eggs in a skillet. Add the filling and scrambled eggs between 4 large tortillas, then add cilantro, salsa, and avocado slices. See the step-by-step full recipe here.
Egg Taco Recipe: Scramble eggs, add to a 6-inch flour or corn tortilla and top with your favorites: salsa, cheese, avocado slices, and/or cilantro.
Breakfast Sandwich Recipe: Toast sourdough bread slices or a brioche hamburger bun, top with scrambled eggs, shredded cheese, avocado, arugula, and/or bacon or a sausage patty. OR make an open-faced breakfast sandwich: toast a slice of sourdough bread and add mashed avocado, arugula, and a scrambled egg or sunny side egg. I also love to add radish slices and sprouts.
Egg Breakfast Bowl Recipe: The base of a breakfast bowl is always some sort of hearty and cooked veggie(s), like roasted potatoes, and then scrambled eggs or a sunny side up egg on top. From there, add whatever toppings you’d like (salsa, shredded cheese, green onions, etc.) and eat with a fork
French Toast Recipe: Crack 4 eggs into a shallow bowl and whisk with 1/3 cup milk, ground cinnamon, nutmeg, vanilla extract, and 2 tablespoons honey. Add slices of sourdough bread to the mixture and then cook in a skillet with butter, flipping once. Serve warm.
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Servings: 1between 1-12 servings, depending on recipe
Author: Kristin Marr
Recipe by Live Simply | https://livesimply.me/different-ways-to-cook-eggs-breakfast/