Un-Scrambled: More Ways to Eat an Egg

We’re betting the egg is going to be big this year. It’s inexpensive, a good source a protein, and a nice, easy option for eating light when you want a simple, healthy dinner.

Great, you say, but you want something beyond basic fried, poached, scrambled, and served alongside toast…

Eggs are like the flattering jeans of the food world; they can be dressed up or down, and they go with everything. Here are some non-breakfast suggestions:

Put them in soup. We love adding a well-beaten egg to a simple broth—a great way to get protein and make a soup more filling. You can swirl an egg into any kind of stock; with some pasta and wilted greens, it’s a complete meal. Faith’s Spinach and Lemon Soup with Orzo, a take on the Greek avgolemono, is delicious.

Use them in sandwiches. Think beyond a typical breakfast sandwich; an egg can stand in for turkey or ham. Add sprouts, avocado, a portobello mushroom, or roasted vegetables.

Crack them on pizza. It doesn’t just have to be breakfast pizza. Delicious for dinner, too.

Top a salad with them. The classic frisée aux lardons salad has chunks of bacon and a poached egg on top, which oozes over the greens and makes a luscious sauce with the dressing. But you don’t have to go the bacon route. Add a fried or poached egg to a spinach salad so that the leaves wilt a bit under the heat. Top with a balsamic vinaigrette and some shavings of parmesan.

Put them over noodles. Emma’s Sesame-Garlic Soba Noodles with Fried Egg is a good example of making a cheap ingredient more satisfying without paying for meat.

Try individual baked eggs. We’ve written about these before as a breakfast item, but you can throw anything in that ramekin. Roasted tomatoes, mushrooms, lentils, hunks of feta cheese and olives… It’s a great way to make a meal for one and use up leftover ingredients.

Stir them into a warm grain salad. You could also do this with risotto. Just stir a beaten egg into couscous, rice, or another grain (try this reverse tabbouleh) while it’s still hot, so that the egg cooks and melds with the creamy grains.

Any other suggestions?

(Images: Faith Durand)