My six favourite egg recipes you can try at home

Poached eggs on smashed avocado on sourdough

Thank goodness spring has sprung and Easter is fast approaching. I really can’t wait for longer, lighter days. Hang on in there everyone; the time to switch up your wardrobe – and your recipe repertoire – is almost here. Personally, I can’t wait to pack away my winter woollies and experiment with some new seasonal recipe ideas in my kitchen!

The excellence of egg recipes

On the subject of cracking, I always take care to include plenty of eggs in my diet. I do try to eat healthily most of the time, although I am partial to some good-quality chocolate, cake and I will definitely be treating myself to an Easter egg or two. I’m no Nigella Lawson but I also like to create a few egg recipes (the non-chocolate variety!). As I’m vegetarian, I make a whole host of dishes, which feature this as the main ingredient. I am perfectly happy to conjure up anything from scrambled eggs to poached eggs. And I’m also rather partial to a fried egg, whether this is a treat for breakfast or perhaps a quick snack at lunchtime.

Egg salad
If you’re looking for an easy recipe to try at home, which is nutritious and delicious, consider one with eggs for a healthy meal packed with protein

Nutritious and delicious

Do you know how highly nutritious eggs are? For starters, they are a complete source of protein, something that’s very important for vegetarians. They’re also a great source of choline – important for brain function – and lots of other important nutrients like betaine and lutein. Eggs are packed full of vitamin A, which is vital for good vision. And, in more good news, they have the lowest planetary impact amongst animal proteins, so they’re a sustainable food choice, too.

Often, at home, if we’re looking for a dish, which is quick and super-easy, this tends to be my ‘perfect scrambled eggs’. I’ll share a little trick with you: cook them in the microwave for 30 second spurts and stir then you can keep checking them to ensure they will be light and fluffy and they won’t overcook. If you’re not a fan of scrambled eggs, there are plenty of other dishes, such as eggs benedict, poached eggs or egg muffins, which are all rather tasty, too. And, as the weather is warming up, don’t forget to experiment with an egg salad for an easy lunchtime dish.

Keeping hunger at bay with egg recipes

I love how versatile eggs are, forming the cornerstone of so many sweet and savoury dishes. And because they’re rich in protein, they keep me feeling fuller for longer, so I’m far less tempted to snack between meals, which in turn helps to keep my calorie intake (and hence my waistline) under control.

So, if you eat eggs and you’re keen to increase your intake, read on for my latest egg recipe round-up, which features plenty of tried-and-tested favourites, and an absolutely delicious new warm winter salad discovery.

Smashed avocado toast with poached eggs

Poached egg on sourdough
This is one of my favourite brunch ideas – it’s so easy to make from scratch!

Some combinations simply seem made for each other. And I think eggs with a runny yolk and creamy avocado are a match made in foodie heaven. There are lots of different ways to prepare these two ingredients, but I always poach my egg and smash my avocado. Sourdough toast is another non-negotiable! Little extras can really take this dish to the next level. So here are the recipe ingredients I use to make two servings:


egg recipe ingredients with avocado and sourdough
Here are the main ingredients for you to conjure up a creamy avocado and poached egg delight on sourdough

1 teaspoon rapeseed oil

2 eggs

1 tablespoon of white wine vinegar

½ lime juice

1 avocado

2 slices of sourdough

A pack of cherry tomatoes on the vine

1 teaspoon vinegar

½ teaspoon chilli flakes

Black pepper

delicious tomatoes for roasting in a tin
Roasting tomatoes in a tin in the oven is easy to do and they taste amazing too

I always start by roasting my tomatoes for this egg recipe. I heat the oven to 180C, drizzle my tomatoes with rapeseed oil, and roast them in a tin for around ten minutes. Then I halve and stone the avocado, and mix the flesh in a bowl with lashings of black pepper, a dash more rapeseed oil, lime juice and chopped herbs. After ‘smashing’ this mixture together, I spread it over my sourdough (toasted on cold days).

Poached eggs on smashed avocado on sourdough
Smashed avocado with poached eggs is a tasty, protein-packed dish – add some toasted sourdough for breakfast, lunch or brunch perfection

To poach the eggs, I heat a pan of water and, once boiled, add the vinegar. Then I break the eggs slowly over the pan, and drop them in to poach one at a time. A couple of minutes is perfect for firm whites and runny yolks. Then I serve the cooked eggs on top of the avocado bread, generously seasoned with pepper and chilli flakes. If you’re looking for a brilliant brunch to serve to friends and family, this could be it!

Poached eggs for brunch
This recipe can provide the perfect mid-morning dish if you have friends and family to stay

Top tip: Don’t have the heat too high when you’re poaching – small bubbles only – otherwise your egg will get thrown around and break.

Shakshuka recipe inspiration

Have you ever tried shakshuka? It’s another one of those easy, versatile egg recipes that I often cook myself for brunch. This is another one of my favourites. Again, there are lots of different variations – my go-to recipe is the BBC Good Food version that’s so simple to prepare using store cupboard staples. Shakshuka is a one-pot wonder that features eggs, onions, tomatoes, garlic and chili. But feel free to jazz up the delicious sauce, which features tomatoes, with whatever spices you have to hand (I find pesto works well too).

Top tip: Serve with crusty bread or warm pitta. For added flavour, crumble a little feta cheese over the top.

Shakshuka for brunch
A bright bowl of shakshuka always raises my spirits. On dreary days I like to add some curry powder to spice everything up!

Lux warm winter salad: roasted potatoes & celeriac with truffle & soft-boiled eggs

Winter salad with boiled eggs
I think this dish is on a completely different level to many other salads – it’s healthy and filling, which makes it perfect for family mealtimes all year round!

Another one of my chosen egg recipes today is from my favourite recipe book, Rukmini Iyer’s The Green Roasting tin: Vegan and Vegetarian One Dish Dinners. I can’t recommend it highly enough and think it’s a fabulous addition to any cookbook collection.

Salad featuring egg as the main ingredient
Here are the fresh ingredients to make one of my favourite salads with egg

This dish combines eggs, potatoes, celeriac, walnuts and watercress, all enhanced with a divine truffle dressing. It’s comforting and filling, but also feels quite refined. This is probably due to the truffle oil, which is a perfect foil for the boiled eggs and roast potatoes. I love the peppery bite of the watercress and crunch of the celeriac. Although it’s a ‘winter salad’, I don’t let this stop me as I’ll be enjoying this dish throughout spring and early summer, too.

Salad with egg and warm potatoes topped with parmesan and walnuts
Because you’re worth it: the truffle oil dressing elevates this humble egg and potato dish into something really special

Top tip: Once you cook them to your liking, plunge your boiled eggs into a bowl of cold water. This  helps to prevent an unsightly grey/green ring from forming.

Egg recipes: a simple, yet effective mushroom omelette

Eggs are such an incredibly versatile ingredient and I think omelettes are really under-rated. They’re so quick, fresh and tasty and you can pep them up with all sorts of other ingredients whether you’re looking for an easy breakfast, brunch or lunch. This dairy-free mushroom version, from delicious magazine, is one of those trusty egg recipes that never disappoints. Mushrooms are low in calories and fat, but are a great plant-based source of fibre and vitamin D. So, I always try to stay stocked up.

Top tip: In addition to button mushrooms, you can use other varieties such as chestnut, portobello and oyster. I prefer Porcini mushrooms in mine!

mushroom omelette
Low in fat but high in flavour, omelettes are healthy and they feature frequently in my meal plans – especially this tasty mushroom version

Pimiento-cheese devilled eggs

Boiled eggs for devilled egg dish
I love devilled eggs because they’re not only a retro dish but they taste gorgeous

Devilled eggs are enjoying a bit of a renaissance, a development I approve of wholeheartedly. I think they’re brilliant for parties. Good Housekeeping’s recipe gives this retro favourite a contemporary twist. This is thanks to the addition of hot pimientos and some extra-sharp Cheddar cheese.

These moreish appetisers look impressive but are so simple to prepare. Once you’ve hard-boiled your eggs, all you really need to do is mash and mix the ingredients. Then you could add some fresh herbs for a garnish. 

Devilled egg ingredients
You should find some cupboard staples within the ingredients you’ll need for this dish

Top tip: These will keep, covered, in the fridge for up to one day. Or you can cook ahead and freeze the ‘devilled’ component i.e. the yolk mixture. Don’t try freezing the whites – they’ll be chewy and watery once thawed!

Side dish with egg
I really do have to restrain myself when I make these devilled eggs. They’re so delicious, it’s way too easy to polish them all off!

Pepper, red onion and goat’s cheese frittata

The final dish in my egg recipes collection is this vegetable and goat’s cheese frittata, courtesy of Olive magazine. It takes just 15 minutes to prepare, so it’s ideal for a healthy mid-week brunch, lunch or dinner.

Do you know the difference between an omelette and a frittata? Apparently, it’s primarily to do with the cooking method. Traditionally, you make omelettes by folding the cooked egg around the filling. However, frittatas involve mixing the filling into the raw egg mixture.

You usually cook frittatas more slowly, over a low heat. Sometimes you cook both sides, although in this recipe you finish off the frittata under a hot grill. This is an easy recipe and a great meal the whole family can enjoy!

Homemade Egg and Spinach Frittata with Feta
I’m a huge frittata fan. I eat them warm in the winter and serve them cold with salad at picnics and al fresco get-togethers

Top tip: Just like soup, frittatas are very forgiving. So adapt this recipe with whatever vegetables ( I tend to add spinach to mine) and types of cheese you need to use up. Any leftovers (a rare scenario in my house!) can be served cold with salad.

Keen to experiment with more vegetarian dishes? Click here to discover my favourite squash recipes.