68 Ways with Farm-Fresh Eggs
Breakfast, brunch, dinner and dessert—we've compiled a list of farm-fresh and easy egg recipes, perfect for any occasion.
Ready in 27 Minutes
Dive into this open-face version of a fried egg sandwich. The drizzle of hollandaise sauce and topping of chopped-sun dried tomatoes are the perfect finishing touches.
- Recipe: Fried Egg Sandwiches
This creative brunch twist is a definite crowd-pleaser. Feel free to fry the eggs in a skillet and add to the just-cooked pizza. Don't worry about shaping a perfectly round pie—embrace the free-form look. Cheesy Mornay Sauce elevates this rustic pizza into a company-worthy pie.
- Recipe: Breakfast Sausage-Egg Pizza
Liven up egg salad with the distinctive Lowcountry flavor of smoke. (Think hardwood-roasted oysters and pulled pork barbecue.) Serve these also as an open-face afternoon sandwich.
- Recipe: Smoked Egg Salad Toasts
Ready in 30 Minutes
Made with fresh thin asparagus and Gouda and Parmesan cheeses, this is the perfect meal for brunch or dinner. Serve with fruit for brunch or with a simple salad for dinner.
- Recipe: Asparagus Frittata
Eggs aren't as sinful as you may think, deviled or not. In fact, they're low in saturated fat and a good source of calcium-friendly Vitamin D. So enjoy these peachy deviled eggs without the guilt.
- Recipe: Georgia Peach Deviled Eggs
Celebrate the beginning of spring by sharing this simple yet delightful breakfast with your family. Top French toast with sliced strawberries and a sprinkle of powdered sugar.
Baking mix forms a bread-like crust in this quiche with a kick. Shredded cheese and canned green chiles make preparation less time-consuming without sacrificing any flavor.
- Recipe: Chiles Rellenos Quiche
- Recipe: Shrimp-and-Grits Eggs Benedict
Ready in under an hour, these spicy shrimp bites are simple to make but packed with flavor. You'll love this unique twist on deviled eggs with shrimp, spicy Creole mustard, and lots of garlic.
Recipe: Shrimp Rémoulade Deviled Eggs
This quiche-like pie uses two of summer’s showstoppers— tomatoes and basil–mixed with gooey mozzarella, and egg for a combination of savory and sweet. This dish is perfect for an afternoon brunch or lunch outdoors.
- Recipe: Ham-and-Tomato Pie
You don't have to be a professional to make Pavlova with Lemon Cream and Berries. Assemble the elegant berry dessert just before serving; you can make the meringue up to two days ahead and store it in an airtight container.
The Spanish word "migas" translates as "crumbs" and rightfully so. This typical breakfast taco incorporates lightly crushed tortilla chips along with a mixture of eggs scrambled with diced tomatoes, chopped jalapeño peppers and onion. Sprinkle with reduced-fat Mexican four-cheese blend just before serving.
Recipe: Migas Tacos
Just when we thought make-ahead breakfasts couldn't get any easier! This reader-inspired recipe starts with frozen Texas toast and assembles in about 15 minutes. After assembling, simply chill for at least 4 hours and bake.
- Recipe: Italian Bread Pudding
Mix quick-cooking brown rice with crisp, sautéed snap peas, green onions, and matchstick cut carrots for this fast Asian dish. With fried egg and soy sauce, it has all the flavor of a restaurant rendition without the cost. Add precooked chicken for a quick and easy one-dish meal.
- Recipe: Veggie Fried Rice
This is the best of both worlds – deviled eggs kissed with smoky chopped pork. One of our favorite make-ahead tips: place yolk filling in a zip-top plastic bag, and the egg white halves in another container (especially handy if taking to barbecue). When you’re ready to fill egg white halves, simply snip a corner of the zip-top plastic bag and pipe away.
Recipe: Barbecue Deviled Eggs
The day before serving, combine the first 4 ingredients; cover and chill. Boil eggs, peel, and slice; cover and chill. Slice the tomatoes and toast the bread just before assembling the sandwiches. Cut the toasted bread slices with a cutter for a dazzling presentation.
- Recipe: Tomato-Egg Sandwiches
A heavenly marriage of cheesecake and custard, Caramel-Cream Cheese Flan is sent to the table with effortless style. Sugar is caramelized in a cake pan on the stovetop and then cooled and baked beneath a creamy layer of custard. After chilling, the hardened caramel melts, covering the top and sides of the inverted flan.
- Recipe: Caramel-Cream Cheese Flan