If you’re stumped about what to make for dinner tonight and running short on time, look no further than the egg carton. Eggs are whole, complete sources of protein, pack tons of nutrients and add cozy texture to meals from breakfast through dinner. Whether you’re cooking for one or for a crowd, and have 14 minutes or 40, these recipes are satisfying, healthy, wholesome ways to enjoy a square meal — straight from those little ovals!
10-MINUTE (MICROWAVE!) SAVORY EGGS ON TOAST
- 1 small bunch broccolini, stems trimmed
- 1 slice sourdough or multi-grain bread
- 2 eggs
- 1–2 tablespoons olive oil
- 1 tablespoon roasted and salted pepitas
- 1/2 tablespoon raw hemp seed
- Salt and pepper, crushed red pepper, fresh lemon juice and chopped fresh herbs, to taste
Turn the broiler to high and position a rack in the top third of the oven. In a medium bowl, toss the broccolini with 1 tablespoon olive oil and season with salt and pepper. Place the broccolini on a baking sheet and pop into the oven, turning and checking for char marks every few minutes until the broccolini is crisp-tender. Meanwhile, prepare the toast and eggs. Crack a single egg into a ramekin, cover with a paper towel and microwave on medium heat for 10 seconds. Check the egg and continue to microwave in 10-second increments until the egg white turns completely opaque, but the yolk is still jiggly. Set aside and repeat the process for each egg.
Toast the bread to your liking and drizzle with 1 tablespoon olive oil.
Remove the broccolini from the broiler and place a desired number of sprigs on top of the toast. Using the edge of a rubber spatula, turn the egg out on top of the broccolini sprigs, then top with pepitas, hemp seed, salt and pepper, crushed red pepper, lemon juice and fresh herbs, to taste.
Nutrition (per serving): Calories: 383; Total Fat: 25g; Saturated Fat: 4g; Monounsaturated Fat: 12g; Cholesterol: 186mg; Sodium: 120mg; Carbohydrate: 28g; Dietary Fiber: 4g; Sugar: 3g; Protein: 16g
MUSHROOM FRITTATA WITH KALE & PUMPKIN
- 1 shallot, chopped
- 2–4 kale leaves, stemmed and finely chopped
- 6 large shiitake or cremini mushrooms, chopped
- 8 tablespoons of pumpkin pureé
- 2 sprigs each thyme and sage, finely chopped
- Juice from half a lemon
- 2 tablespoons olive oil, plus more for pan
- Salt and pepper, to taste
- 1/2 cup crumbled goat’s milk or feta cheese
- 10 large eggs, beaten
Preheat the oven to 350°F degrees. Grease the sides and bottom of a square 8-by-8 pan with olive oil then line with a piece of parchment paper. In a medium-sized bowl, place the kale leaves, lemon juice and 2 tablespoons olive oil. Add salt and pepper to taste and massage kale with your fingers causing it to wilt. Allow to sit for a few minutes while you prepare the other ingredients. Next, add 1 tablespoon olive oil to a medium skillet and warm over medium-high heat, then lower to medium, add the shallot and fresh herbs. Sauté gently until the shallot is translucent and the herbs are fragrant. Add the chopped mushrooms, and sauté until they are soft and brown. Remove from heat and add to the kale. Next, beat the eggs in a medium-sized bowl. Add 1/2 of the crumbled goat cheese or feta and more salt and pepper. Add to the kale mixture and stir to combine.
Pour the kale and egg mixture into the prepared square pan. Dollop the pumpkin pureé evenly over the eggs and top with the last half of the goat or feta cheese. Pop the pan into the oven and bake for 20–30 minutes until the egg mixture is firm in the center when you jiggle the pan. The eggs will be nice and puffy all the way through, and there won’t be any liquid on the surface of the fritatta. The cheese will be toasted just a bit Serve immediately with warm, crusty bread!
Nutrition (per serving): Calories: 262; Total Fat: 17g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 378mg; Sodium: 319mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 3g; Protein: 17g
READ MORE > SHOULD I PUT AN EGG ON IT?
HERBY GREEN SHAKSHUKA
- 3 medium bunches green Swiss chard or lacinato kale, divided
- Kosher salt
- 2 serrano chiles, seeds removed, chopped
- 1/2 cup cilantro leaves
- 1 teaspoon ground cumin
- 1/2 teaspoon ground curry powder
- 1/4 cup plus 2 tablespoons olive oil
- 1 large red onion, sliced
- Freshly ground black pepper
- 8 large eggs
- Harissa powder or Aleppo-style pepper
- Coarsely chopped basil, for serving
Preheat oven to 325°F. Remove ribs and stems from 1 bunch chard or kale; discard. Blanch leaves in a large pot of boiling, salted water for 10 seconds. Immediately transfer to a bowl of ice water, turning to quickly cool the leaves. Immediately drain and squeeze out excess water, then coarsely chop. Place the leaves in the bowl of a food processor or blender and add the chiles, cilantro, cumin, 1/4 cup oil and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt and pepper to taste.
Next, trim tough stems from remaining chard or kale; separate leaves from ribs. Tear leaves into large pieces and chop ribs into bite-sized pieces. Heat remaining 2 tablespoons oil in a large ovenproof skillet over medium heat. Cook onion, stirring often, until it starts to soften, about 5 minutes. Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5–8 minutes. Then, working in batches, add leaves, letting wilt slightly before adding more; cook, tossing often,until all leaves are wilted, about 2 minutes. Add the pureé and use the back of a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt, then bake the shakshuka until eggs are just set, 20–25 minutes. Top with basil and serve immediately with crusty bread!
Nutrition (per serving): Calories: 205; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 9g; Cholesterol: 186mg; Sodium: 232mg; Carbohydrate: 4g; Dietary Fiber: 2g; Sugar: 1g; Protein: 8g