19 Easy Simple Egg Recipes Delicious

Breakfast, lunch, or dinner—eggs are the ultimate kitchen chameleons, ready to transform into a delicious meal any time of day. Whether you’re scrambling for a quick dinner or whisking up a weekend brunch, our roundup of 19 Easy Simple Egg Recipes is packed with tasty ideas to keep your meals exciting and effortless. Dive in and discover your next favorite dish!

Scrambled Eggs with Cheese

Perfect for a quick breakfast, scrambled eggs with cheese is a classic dish that’s both simple and satisfying.

Ingredients

• Eggs – 4
• Butter – 1 tbsp
• Cheddar cheese – ½ cup, shredded
• Salt – ¼ tsp
• Pepper – ⅛ tsp

Instructions

1. Crack eggs into a bowl. Whisk until yolks and whites are fully blended.
2. Heat a non-stick skillet over medium-low heat. Add butter, letting it melt without browning.
3. Pour eggs into the skillet. Let sit for 2 seconds, then gently stir with a spatula.
4. Continue stirring occasionally, allowing large, soft curds to form. This should take about 3 minutes.
5. When eggs are mostly set but still slightly runny, sprinkle cheese evenly over the top.
6. Remove skillet from heat. Let residual heat melt the cheese, about 30 seconds.
7. Season with salt and pepper. Fold cheese into eggs gently.

Outcome: The eggs are creamy with pockets of melted cheese. Serve on toast or with a side of avocado for extra richness.

Boiled Eggs with Salt and Pepper

Make boiled eggs with salt and pepper for a simple, satisfying snack. Perfect for any time of day, this classic combo never fails.

Ingredients

• Eggs – 2
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Place eggs in a single layer at the bottom of a saucepan.
2. Fill the saucepan with enough cold water to cover the eggs by 1 inch.
3. Bring water to a rolling boil over high heat.
4. Once boiling, cover the saucepan and remove from heat.
5. Let eggs sit in hot water for 12 minutes for hard-boiled.
6. Transfer eggs to a bowl of ice water for 5 minutes to cool.
7. Peel eggs under cold running water for easier shell removal.
8. Slice or halve eggs as desired.
9. Sprinkle with salt and black pepper evenly.

Notably, the eggs will have a firm yolk and tender white. The salt enhances the natural flavor, while the pepper adds a slight kick. Try serving on toast or with a sprinkle of paprika for color.

Fried Eggs Sunny Side Up

Get ready to master the simplest yet most satisfying breakfast dish. Fried eggs sunny side up are a classic for a reason—quick, easy, and delicious.

Ingredients

• Eggs – 2
• Butter – 1 tbsp
• Salt – ¼ tsp

Instructions

1. Heat a non-stick skillet over medium-low heat. Tip: A lower heat prevents the eggs from browning too quickly.
2. Add butter to the skillet. Let it melt until it’s fully liquid but not bubbling.
3. Crack eggs directly into the skillet. Tip: Crack eggs close to the skillet to prevent the yolks from breaking.
4. Cook undisturbed for 2 minutes. The whites should set but the yolks remain runny.
5. Sprinkle salt evenly over the eggs. Tip: Salt after cooking to keep the yolks bright and prevent the whites from becoming tough.
6. Cover the skillet with a lid. Cook for an additional 1 minute to steam the tops lightly.
7. Remove from heat. Serve immediately.

Here’s how they turn out: the whites are perfectly set with a tender bite, while the yolks stay luxuriously runny. Try serving them over toast or alongside crispy bacon for a hearty breakfast.

Egg Salad Sandwich

Kickstart your day with this classic Egg Salad Sandwich, a no-fuss meal that’s both satisfying and easy to whip up.

Ingredients

• Eggs – 6
• Mayonnaise – ½ cup
• Mustard – 1 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp
• Bread – 8 slices

Instructions

1. Place eggs in a single layer in a saucepan. Cover with water by 1 inch.
2. Heat over medium-high until boiling. Tip: Adding a pinch of salt prevents cracking.
3. Once boiling, cover and remove from heat. Let sit for 12 minutes.
4. Drain hot water. Immediately plunge eggs into ice water for 5 minutes to cool.
5. Peel eggs under cold running water for easier removal.
6. Chop eggs finely. Tip: A pastry blender speeds up this step.
7. In a bowl, mix chopped eggs, mayonnaise, mustard, salt, and pepper.
8. Toast bread lightly for extra crunch. Tip: Buttering the bread before toasting adds richness.
9. Spread egg salad evenly on 4 bread slices. Top with remaining slices.
10. Cut sandwiches diagonally for serving.

Perfectly creamy with a hint of tang, this sandwich pairs well with crisp pickles or a side of chips. Try it on whole grain bread for a nuttier flavor.

Omelette with Vegetables

Versatile and quick, this omelette packs a nutritious punch with fresh vegetables. Perfect for breakfast or a light dinner, it’s customizable to your fridge’s contents.

Ingredients

• Eggs – 3
• Bell pepper – ½ cup, diced
• Onion – ¼ cup, diced
• Spinach – ½ cup, chopped
• Salt – ½ tsp
• Pepper – ¼ tsp
• Butter – 1 tbsp

Instructions

1. Heat a non-stick skillet over medium heat (350°F). Add butter, swirling to coat.
2. Add diced onion and bell pepper. Sauté for 3 minutes until soft.
3. Whisk eggs, salt, and pepper in a bowl. Pour over vegetables in the skillet.
4. As edges set, lift with a spatula, letting uncooked egg flow underneath. Tip: Do this gently to keep the omelette fluffy.
5. Sprinkle chopped spinach over half the omelette. Cook for 2 more minutes.
6. Fold the omelette in half with the spatula. Cook for 1 minute, then flip. Tip: A slight golden color indicates perfect doneness.
7. Slide onto a plate. Serve immediately. Tip: For extra flavor, top with a sprinkle of cheese or hot sauce.

Soft yet firm, this omelette offers a delightful contrast with the crisp vegetables. Serve it alongside toast or a fresh salad for a complete meal.

Poached Eggs on Toast

Just when you need a quick, satisfying meal, poached eggs on toast comes to the rescue. It’s simple, nutritious, and endlessly customizable.

Ingredients

• Eggs – 2
• Bread – 2 slices
• Vinegar – 1 tbsp
• Salt – ½ tsp

Instructions

1. Fill a saucepan with water until it’s 3 inches deep. Add vinegar. Heat to 190°F, just below boiling.
2. Crack an egg into a small bowl. Gently slide it into the water. Repeat with the second egg.
3. Cook for 4 minutes for runny yolks, 5 minutes for firmer. Use a slotted spoon to remove eggs. Drain on paper towels.
4. Toast bread until golden and crisp. Tip: For extra flavor, brush with olive oil before toasting.
5. Place eggs on toast. Sprinkle with salt. Tip: Add a pinch of pepper or chili flakes for heat.
6. Serve immediately. Tip: Top with avocado slices or smoked salmon for a gourmet twist.

Velvety yolks contrast with crisp toast, creating a perfect bite. Try it with a drizzle of hot sauce or a sprinkle of fresh herbs for extra flair.

Deviled Eggs

Always a hit at gatherings, deviled eggs are simple yet satisfying. This classic appetizer requires minimal ingredients for maximum flavor.

Ingredients

• Eggs – 6
• Mayonnaise – ¼ cup
• Mustard – 1 tsp
• Vinegar – ½ tsp
• Salt – ¼ tsp
• Paprika – for garnish

Instructions

1. Place eggs in a single layer in a saucepan. Cover with water by 1 inch.
2. Bring water to a boil over high heat. Once boiling, cover and remove from heat. Let sit for 12 minutes.
3. Transfer eggs to an ice bath. Cool for 5 minutes to stop cooking.
4. Peel eggs carefully under running water to help remove shells.
5. Slice eggs in half lengthwise. Gently remove yolks and place in a bowl.
6. Mash yolks with a fork until fine. Add mayonnaise, mustard, vinegar, and salt. Mix until smooth.
7. Spoon or pipe yolk mixture back into egg white halves.
8. Sprinkle with paprika for color and a slight smokiness.

Offer these creamy, tangy bites on a platter with fresh herbs for a pop of color. The smooth filling contrasts nicely with the firm whites, making each bite perfectly balanced.

Egg Fried Rice

Ready to whip up a quick, satisfying meal? Egg fried rice is your go-to for a no-fuss, flavorful dish that comes together in minutes.

Ingredients

• Cooked rice – 2 cups
• Eggs – 2
• Vegetable oil – 2 tbsp
• Soy sauce – 1 tbsp
• Green onions – 2, chopped

Instructions

1. Heat a large skillet over medium-high heat. Add 1 tbsp vegetable oil.
2. Crack eggs into the skillet. Scramble until fully cooked, about 2 minutes. Remove and set aside.
3. Add remaining 1 tbsp oil to the skillet. Tip: Ensure the skillet is hot before adding oil to prevent sticking.
4. Add cooked rice. Stir-fry for 3 minutes, breaking up any clumps.
5. Return scrambled eggs to the skillet. Mix well with the rice.
6. Pour soy sauce over the rice. Stir-fry for another 2 minutes until evenly coated. Tip: For a deeper flavor, let the rice sit for a minute after adding soy sauce.
7. Add chopped green onions. Stir-fry for 30 seconds. Tip: Reserve some green onions for garnish for a fresh crunch.
8. Remove from heat. Serve immediately.

Best enjoyed hot, this egg fried rice boasts a perfect balance of fluffy and slightly crispy textures. For a twist, top with a fried egg or drizzle with sriracha.

Shakshuka

Hailed as a vibrant one-pan wonder, Shakshuka is a hearty dish where eggs poach in a spiced tomato sauce. Perfect for any meal, it’s both simple and satisfying.

Ingredients

– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 2 cloves, minced
– Cumin – 1 tsp
– Paprika – 1 tsp
– Crushed tomatoes – 28 oz can
– Eggs – 4
– Salt – ½ tsp
– Pepper – ¼ tsp
– Cilantro – 2 tbsp, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion, cook until translucent, about 5 minutes.
3. Stir in minced garlic, cumin, and paprika; cook for 1 minute until fragrant.
4. Pour in crushed tomatoes, season with salt and pepper, simmer for 10 minutes.
5. Crack eggs into the skillet, spacing them evenly in the sauce.
6. Cover and cook until eggs are just set, about 5-7 minutes.
7. Sprinkle with chopped cilantro before serving.
Aromatic and rich, the Shakshuka’s sauce cradles perfectly runny yolks. Serve directly from the skillet with crusty bread for dipping.

Egg Drop Soup

Zesty and comforting, egg drop soup is a classic that’s both simple to make and satisfying. Perfect for a quick lunch or a light dinner, it’s ready in minutes.

Ingredients

– Chicken broth – 4 cups
– Eggs – 2 large
– Cornstarch – 1 tbsp
– Water – 2 tbsp
– Green onions – 1 tbsp, chopped
– Salt – ¼ tsp

Instructions

1. Heat chicken broth in a pot over medium heat until it reaches a gentle boil.
2. In a small bowl, mix cornstarch and water until smooth to create a slurry.
3. Slowly stir the slurry into the boiling broth to thicken it slightly.
4. Beat eggs in a separate bowl until yolks and whites are fully combined.
5. Reduce heat to low. Slowly drizzle beaten eggs into the broth, stirring constantly to create ribbons.
6. Add salt and stir gently to combine.
7. Remove from heat and sprinkle chopped green onions on top.
Velvety and light, the soup boasts silky egg ribbons in a savory broth. Serve it with a dash of white pepper or a sprinkle of sesame seeds for an extra flavor boost.

Quiche Lorraine

Mouthwatering and classic, Quiche Lorraine combines simplicity with rich flavors. Perfect for any meal, it’s a versatile dish that’s both satisfying and straightforward to make.

Ingredients

– Pie crust – 1 (9-inch)
– Eggs – 4 large
– Heavy cream – 1 cup
– Bacon – 6 slices
– Gruyère cheese – 1 cup, shredded
– Salt – ½ tsp.
– Black pepper – ¼ tsp.

Instructions

1. Preheat oven to 375°F.
2. Cook bacon in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels, then crumble.
3. Roll out pie crust and fit into a 9-inch pie dish. Trim edges.
4. Sprinkle crumbled bacon and shredded Gruyère cheese evenly over the bottom of the pie crust.
5. In a bowl, whisk together eggs, heavy cream, salt, and black pepper until well combined.
6. Pour egg mixture over the bacon and cheese in the pie crust.
7. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
8. Let cool for 5 minutes before slicing.
Tip: Blind bake the pie crust for 10 minutes before adding fillings to prevent sogginess.
Tip: Let the quiche rest after baking to make slicing cleaner.
Tip: Serve with a side of mixed greens for a balanced meal.
Rich and creamy, the Quiche Lorraine offers a delightful contrast between the crispy crust and the soft, flavorful filling. Try serving it warm with a dollop of sour cream for an extra tangy twist.

Frittata with Spinach and Feta

Kickstart your morning with this simple yet flavorful frittata. Packed with spinach and feta, it’s a nutritious option that doesn’t skimp on taste.

Ingredients

• Eggs – 6
• Spinach – 2 cups
• Feta cheese – ½ cup, crumbled
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 350°F.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add spinach to the skillet, sauté until wilted, about 2 minutes. Tip: Squeeze out excess water from spinach to avoid a soggy frittata.
4. In a bowl, whisk eggs, salt, and pepper until well combined.
5. Pour the egg mixture over the spinach in the skillet. Tip: Let the eggs set slightly at the edges before adding feta for even distribution.
6. Sprinkle crumbled feta evenly over the eggs.
7. Transfer the skillet to the oven. Bake for 15-20 minutes, or until the eggs are fully set. Tip: Check doneness by inserting a knife in the center; it should come out clean.
8. Let the frittata cool for 5 minutes before slicing.

Delight in the creamy texture of feta against the earthy spinach. Serve warm with a side of toast or a fresh salad for a complete meal.

Hard-Boiled Eggs with Mustard

Deliciously simple, hard-boiled eggs with mustard offer a quick protein-packed snack. Perfect for picnics or a speedy breakfast.

Ingredients

• Eggs – 6
• Mustard – 2 tbsp
• Water – enough to cover eggs

Instructions

1. Place eggs in a single layer at the bottom of a pot.
2. Add enough water to cover the eggs by 1 inch.
3. Bring water to a boil over high heat, then immediately remove the pot from heat.
4. Cover the pot with a lid and let eggs sit for 12 minutes for perfectly firm yolks.
5. While eggs are cooking, prepare an ice bath by filling a large bowl with cold water and ice.
6. After 12 minutes, transfer eggs to the ice bath using a slotted spoon to stop the cooking process.
7. Let eggs cool in the ice bath for at least 5 minutes.
8. Peel eggs under cool running water for easier shell removal.
9. Cut eggs in half lengthwise and arrange on a plate.
10. Dollop mustard on top of each egg half before serving.

Just right, the eggs are creamy with a sharp mustard kick. Try sprinkling with paprika for color or serving atop a slice of toasted rye.

Egg and Avocado Toast

Versatile and satisfying, egg and avocado toast is a quick meal that packs a punch. Perfect for breakfast or a snack, it’s ready in minutes.

Ingredients

• Bread – 1 slice
• Avocado – ½
• Egg – 1
• Salt – ¼ tsp
• Pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Heat a skillet over medium heat. Add olive oil.
2. Crack the egg into the skillet. Cook for 3 minutes for a runny yolk or 5 minutes for firm.
3. Toast the bread until golden brown, about 2 minutes.
4. Slice the avocado in half. Scoop out the flesh and mash it lightly with a fork.
5. Spread the mashed avocado on the toasted bread.
6. Place the cooked egg on top of the avocado.
7. Sprinkle with salt and pepper.

Fluffy egg yolk contrasts with creamy avocado for a rich texture. Serve with a sprinkle of chili flakes for heat or microgreens for freshness.

Egg Curry

For a quick, flavorful meal, egg curry delivers comfort with minimal effort. Perfect for weeknights or lazy weekends.

Ingredients

• Eggs – 6
• Onion – 1, chopped
• Tomato – 1, chopped
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Turmeric – ½ tsp
• Cumin – 1 tsp
• Coriander – 1 tsp
• Chili powder – ½ tsp
• Oil – 2 tbsp
• Salt – ½ tsp
• Water – 1 cup

Instructions

1. Boil eggs for 10 minutes, cool, peel, and set aside.
2. Heat oil in a pan over medium heat. Tip: Use a non-stick pan for easier cleanup.
3. Add chopped onion, sauté until golden, about 5 minutes.
4. Stir in garlic and ginger, cook for 1 minute until fragrant.
5. Add chopped tomato, cook until soft, about 3 minutes.
6. Mix in turmeric, cumin, coriander, chili powder, and salt. Tip: Toast spices for 30 seconds to enhance flavor.
7. Pour in water, bring to a simmer.
8. Add peeled eggs, simmer for 5 minutes. Tip: Gently stir to coat eggs in sauce without breaking them.
9. Remove from heat, let sit for 2 minutes to thicken.

Just right, the curry boasts a creamy texture with a spicy kick. Serve over rice or with warm naan for dipping.

Egg Benedict

Versatile and satisfying, Egg Benedict is a classic brunch favorite that combines simplicity with elegance. Perfect for lazy weekends or special occasions, it’s a dish that promises to impress.

Ingredients

• English muffins – 2, split
• Eggs – 4
• Canadian bacon – 4 slices
• Butter – ½ cup
• Egg yolks – 3
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Cayenne pepper – ¼ tsp

Instructions

1. Preheat oven to 200°F to keep cooked components warm.
2. Toast English muffin halves until golden brown, about 5 minutes. Keep warm in oven.
3. Heat a skillet over medium heat. Cook Canadian bacon for 2 minutes per side. Keep warm in oven.
4. Fill a saucepan with 2 inches of water, bring to a simmer. Add vinegar to help eggs coagulate.
5. Crack eggs into separate cups. Gently slide into simmering water. Cook for 3 minutes for runny yolks.
6. For hollandaise, melt butter in a microwave until bubbly, about 1 minute.
7. Blend egg yolks, lemon juice, salt, and cayenne in a blender. Slowly add melted butter until sauce thickens.
8. Assemble by placing bacon on muffins, top with poached eggs, and drizzle with hollandaise.

Warm, creamy hollandaise contrasts with the crisp muffin and tender bacon. For a twist, substitute bacon with smoked salmon or spinach.

Scotch Eggs

You’ve probably seen Scotch eggs at a picnic or party and wondered how to make them at home. They’re easier than you think.

Ingredients

• Eggs – 4
• Ground sausage – 1 lb
• Flour – ½ cup
• Breadcrumbs – 1 cup
• Oil for frying – 2 cups

Instructions

1. Boil 4 eggs for 9 minutes for a firm yolk. Cool in ice water for 5 minutes, then peel.
2. Divide 1 lb ground sausage into 4 equal portions. Flatten each into a thin patty.
3. Dust each boiled egg with ½ cup flour, shaking off excess. This helps the sausage stick.
4. Wrap each egg in a sausage patty, sealing edges completely. Roll gently to smooth.
5. Coat each sausage-wrapped egg in 1 cup breadcrumbs, pressing lightly to adhere.
6. Heat 2 cups oil in a deep pan to 350°F. Fry eggs in batches for 5-6 minutes until golden.
7. Drain on paper towels. Let rest for 2 minutes before cutting.

Scotch eggs offer a crispy outside with a savory sausage layer and soft egg center. Serve with mustard or hot sauce for extra kick.

Egg Muffins

Let’s make egg muffins, a quick, protein-packed breakfast that’s easy to customize. Perfect for meal prep or a fast morning bite.

Ingredients

• Eggs – 6
• Milk – ¼ cup
• Salt – ½ tsp
• Pepper – ¼ tsp
• Shredded cheese – ½ cup
• Chopped vegetables – ½ cup

Instructions

1. Preheat oven to 350°F. Grease a muffin tin with cooking spray.
2. In a bowl, whisk eggs, milk, salt, and pepper until fully combined. Tip: For fluffier muffins, whisk vigorously to incorporate air.
3. Stir in shredded cheese and chopped vegetables. Tip: Use any vegetables you like; bell peppers and spinach work well.
4. Pour the mixture into the muffin tin, filling each cup ¾ full. Tip: For even cooking, ensure each cup has the same amount of mixture.
5. Bake for 20-25 minutes, until the tops are lightly golden and a toothpick comes out clean.
6. Let cool for 5 minutes before removing from the tin. Serve warm.

Ready in minutes, these egg muffins are fluffy, cheesy, and packed with veggies. Try serving them with a side of salsa for an extra kick.

Egg Tacos

Kickstart your morning with these quick and flavorful egg tacos. Perfect for busy days, they’re a protein-packed twist on the classic taco.

Ingredients

• Eggs – 4
• Corn tortillas – 8
• Butter – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Heat a non-stick skillet over medium heat for 2 minutes.
2. Add butter to the skillet, let it melt completely.
3. Crack eggs into the skillet, breaking the yolks if desired.
4. Sprinkle salt and pepper over the eggs.
5. Cook eggs for 3 minutes, stirring occasionally, until fully set.
6. Warm tortillas in a dry skillet over medium heat for 30 seconds each side.
7. Divide the scrambled eggs evenly among the tortillas.
8. Fold tortillas in half, serve immediately.

Add a dash of hot sauce for extra heat or top with avocado slices for creaminess. These tacos boast a soft texture with a buttery, rich flavor that pairs well with a crisp side salad.

Conclusion

Deliciously simple, these 19 egg recipes are a game-changer for busy home cooks. Whether you’re whipping up a quick breakfast or a cozy dinner, there’s something here for everyone. We’d love to hear which recipes became your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!