Everyone’s cooking with eggs right now. Here are 20 recipes to try
It seems like eggs are making a huge comeback with the fun little protein bombs shining in a raft of recipes. We’ve found 20 of the best egg-based dishes in Australia. So dive in and enjoy.
So many great savoury dishes start with the humble egg.
They’re even incredible on their own (did you know you could “boil” them in the air fryer?) or with a subtle twist (devilled eggs, we’re looking at you).
It’s easy to understand why eggs are so on trend right now – they’re affordable, versatile and delicious.
Australia’s favourite savoury slice meets quiche Lorraine in this versatile recipe. You can eat it with a salad for lunch or dinner, snack on it cold, or pop into a lunch box. You can even cut into small pieces and serve warm for canapes.
Cheese, bacon and egg croissant recipe
Classic bacon and eggs meet flaky pastry in this brekky mash-up. It’s easy, it’s special and it’s guaranteed to make your morning.
Cheesy potato crust quiche nests
We all know that we eat eggs on Easter (even if they are chocolate!). So, what better way to honour that than with these deliciously savoury, cheesy potato crust quiche nests. You’ll just love the crispy texture that baked cheese adds to the potato cups - it is the perfect match for the soft egg, ham and shallot filling. These quiche nests take those familiar quiche flavours and just amplify them. What’s more, they make the perfect school or work lunch. I prefer reheating them for about a minute, but I know others who swear by them as a perfect cold dish too!
We’ve taken all the traditional flavours of spanakopita- spinach, feta, dill and lemon and created a frittata that is ready in 20! Don’t miss out on the crispy filo, instead pan-fry ribbons of filo pastry to add a more-ish crunchy topping. Serve with a fresh salad for the perfect light dinner or lunch, that costs less than $5 per serve! This frittata can be frozen for up to 3 months, just cut into wedges and double wrap in plastic wrap, heat and serve.
With back-to-school season right around the corner I’m often thinking about what kid-approved snacks I can fill the lunchboxes with (that they’ll actually eat). Luckily, a couple of Coles deli flatbreads can be turned into the perfect lunch box filler.
Mint is the perfect partner to sweet peas and cuts the richness of the cheese.
The scotch egg is a traditional British recipe often enjoyed at picnics, pubs, parties or as a snack. They feature a hard-boiled egg, wrapped in mince meat (we used pork sausages in our recipe) and a coating of breadcrumbs. While the traditional recipes sees them deep-fried, we’ve used the ever-popular air fryer to give them a modern update - and make them slightly better for you.
This is a twist on the classic omelette that’s as visually stunning as it is delicious. The tasty eggs and colourful vegetables create a vibrant and tasty layer on top of the rice paper, which is pan-fried to golden perfection. It creates a light-crispy exterior that adds a little crunch to the omelette. The best thing about this recipe is how versatile it is - you can easily customise the ingredients. Infact, I love serving it for brunch and letting friends and family choose their own toppings!
Broccoli and bacon zucchini slice
This broccoli, bacon and zucchini slice turns bacon and eggs into a lunch box favourite.
Pumpkin spaghetti carbonara quiche
Sweet roasted pumpkin has been scooped out and loaded with a creamy, cheesy, bacon filling to make the ultimate quiche. Instead of the usual pastry, the roast pumpkin halves make delicious and nutritious edible bowls for this easy bacon pasta. You can even eat the skin!
Wrap the slice pieces individually in plastic wrap, then place in an airtight container. Freeze for up to 3 months.
We took the viral feta fried eggs to another level by adding some of our favourite Tuscan flavours. The feta is dolloped with sun-dried tomato pesto and the centre is filled with silky wilted spinach. The great thing about this is the feta turns nice and crispy on the bottom and adds so much flavour to fried eggs. It’s the perfect way to start the day or for a lazy weekend brunch with friends.
Vegetarian slow cooker rice frittata
Put your slow cooker to work! This vegie-ful frittata is cooked low and slow to cheesy, tender perfection.
The spicy relish that is served with this wonderful old-fashioned bacon and egg pie, will keep, covered in the fridge, for 5 days.
Use a muffin pan to makes these easy, cheesy individual crustless quiches.
We’ve taken our favourite simple fried rice recipe and turned it into a slice! If you like, you could double the quantity of everything (except the eggs) and use half as just fried rice for dinner, then turn the other half into this slice for lunch the next day. Customise this by using different vegies – it’s a great “clean-out-the-crisper” kind of recipe.
Crunchy garlic crumbs up the ante in this devilishly good treat! The crumb mixture can be prepared ahead and kept in an airtight container. Assemble close to serving time.
Quick and easy, this salmon slice combines zucchini, brown rice and cheese to create a filling and better-for-you dinner.
Fresh, vegetarian and super fast - this delightfully light cheesy omelette is a fantastic way to hide veggies.
Deep-dish potato and salmon quiche
Canned salmon, potato, peas and creme fraiche all encased in a deep pastry crust - this cheesy, creamy quiche has it all.
For more recipe ideas, go to taste.com.au or check out the Taste Test Kitchen now.
Originally published as Everyone’s cooking with eggs right now. Here are 20 recipes to try
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