Exciting Egg Dishes to Brighten Up Your Breakfast

egg cups
Photo: Louise Hagger
Eggs are an awesome way to start your day with a bit of protein - give these fun egg-centered dishes a try!

When you think breakfast, eggs are usually the first food to come to mind. Scrambled, poached, fried, or folded in an omelette, there are so many scrumptious uses for this beloved ingredient. In her new book, Posh Eggs, Lucy O'Reilly lays out 70 recipes all focused on the gorgeous versatility of eggs. They can be the star of any meal, be it breakfast, lunch, dinner, or a snack, but we decided to focus on the time it really shines - the morning. These ideas for eggy breakfasts are anything but boring, so set the standard scrambled eggs on plain toast aside and try these extra special egg dishes.

Breakfast-Stuffed Croissants

Croissants filled with maple bacon and creamy scrambled eggs are breakfast heaven. The key to perfect scrambled eggs is butter, cream and a gentle heat - and make sure you remove them immediately when there's just a spoonful of runniness remaining, as they'll continue to cook in the heat in the pan.


What You'll Need

Serves 2

  • 6 rashers streaky bacon
  • 1 tablespoon maple syrup
  • Pinch of cayenne pepper
  • 2 buttery croissants
  • Good knob of butter
  • 4 eggs, lightly beaten
  • 2 tablespoons heavy cream
  • Handful of chives, snipped


Step 1: Preheat the oven to 350°F. Toss the streaky bacon in the maple syrup and cayenne. Line a baking tray with baking parchment, lay the bacon over the top and pop into the oven for 20 minutes, turning halfway, until crisp. At the halfway mark, put the croissants in the oven to warm through.

Step 2: Meanwhile, melt the butter in a frying pan over medium heat. Whisk the eggs, cream, chives and some seasoning together in a bowl. Pour into the pan and cook, gently moving a wooden spoon backwards and forwards through the eggs to scramble. When there is still a little runny egg remaining, immediately remove from the heat.

Step 3: Split the croissants and stuff with the maple bacon and a generous spoonful of the creamy scrambled eggs. Serve immediately.

Breakfast Kedgeree

Filled with protein and a hint of spice, kedgeree is perfect fuel to start the day. It's also great comfort food, so it'll be a hit at any brunch gathering.


What You'll Need

Serves 4

  • 1 tablespoon olive oil
  • 1 oz butter
  • 1 large onion, finely chopped
  • 5 cardamom pods, crushed
  • 1 tablespoon curry powder
  • 1 green chili pepper, deseeded and chopped
  • 10 1/2 oz basmati rice, rinsed under cold water
  • 1 bay leaf
  • 4 eggs
  • 3 1/2 oz frozen peas
  • 11 oz smoked mackerel
  • 2 tablespoons heavy cream
  • 1 lemon, cut into wedges
  • Bunch coriander (cilantro) leaves, chopped
  • Salt and freshly ground pepper


Step 1: Heat the oil and melt the butter in a pan over low heat. Add the onion and cook for 5 minutes, until softened. Increase the heat to medium, add the spices and chili, and cook for a further minute. Tip the rice into the pan and stir to coat with the buttery, spiced onion. Add the bay leaf and season, then pour in 20 fl oz cold water. Bring to the boil over high heat, reduce the heat to low, cover and simmer for 12 minutes, until the rice is cooked.

Step 2: Meanwhile, bring a small pan of water to the boil, lower in your eggs and simmer over a low heat for 6 minutes. Add the peas to the pan, and cook for a further minute. Drain both the peas and the eggs. Run the eggs briefly under cold water, then peel.

Step 3: Warm the mackerel through in the microwave, covered, for about 1 minute (on medium) or in a low oven (250°F) for 8 minutes. remove and discard the skin and flake the flesh.

Step 4: Fold the cream through the rice, squeeze over some lemon juice, then fork through the mackerel, peas and coriander (cilantro). Slice the boiled eggs and arrange over the top of the rice. Serve with extra lemon wedges on the side.

Turkish Menemen

This dish is simple yet gutsy. Spoon it straight from the pan, and you can dip and mop up all the deliciousness with warmed flatbreads. If you want to spice it up a little more, top it with fried chorizo morsels.


What You'll Need

Serves 4

  • 2 tablespoons olive oil
  • 1 onion, finely sliced
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1 large green chili pepper, deseeded and chopped
  • 2 red and 2 yellow (or green) bell peppers, deseeded and finely sliced
  • 14oz can chopped tomatoes
  • 4 eggs
  • Pinch of cayenne
  • Handful coriander (cilantro) and mint leaves, chopped
  • Flatbreads, warmed, to serve
  • Salt and freshly ground black pepper

The Garlic Yogurt

  • 1 large garlic clove, crushed
  • Squeeze of lemon juice
  • 1 tablespoon extra virgin olive oil
  • 5 oz Greek yogurt


Step 1: Heat the oil in a large pan. Add the onion and cook slowly over low hat for 8 minutes, until soft and golden. Stir through the fennel and cumin seeds, and chili, and cook for a further minute. Add the peppers, cook for 2-3 more minutes, then pour over the chopped tomatoes and a splash of water. Season well and allow the sauce to bubble for 5 minutes, until aromatic and slightly thickened.

Step 2: Make shallow depressions in the sauce and crack in your eggs. Cook over low heat for around 15 minutes until the whites have set but yolks are still runny.

Step 3: Meanwhile, combine the garlic, lemon and extra virgin olive oil with the yogurt in a bowl and season to taste.

Step 4: Sprinkle the eggs with the cayenne, seasoning and the chopped herbs. Serve directly out of the pan at the table with the cooling garlicky yogurt and warm flatbreads.

Mexican Rostada

This Mexican-inspired "tostada" is sure to kick-start your day, particularly when topped with Sriracha for an irresistible fiery sweetness.


What You'll Need

Serves 2

The Rostada

  • 12 1/2 oz (about 2 medium-sized) Desiree potatoes
  • 1 small red onion
  • 1 tablespoons plain (all-purpose) flour
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 2 scallions, diced
  • 2 tablespoons chopped coriander (cilantro) leaves
  • 1 egg, lightly beaten
  • Vegetable oil, for shallow frying
  • Salt and black pepper

To Serve

  • 2 eggs
  • 1 ripe avocado
  • Juice of 1/2 lime
  • 1/2 green chili pepper, deseeded and finely sliced
  • Sour cream
  • Pinch smoked paprika
  • A few coriander (cilantro) and mint leaves
  • Sriracha hot sauce


Step 1: Coarsely grate the potatoes and onion, wrap in a clean towel and squeeze out as much liquid as you can. Put in a bowl and stir through the flour, paprika, salt, scallions, coriander and egg. Mix well.

Step 2: Heat enough oil to cover the base of your pan by 1/2 inch over medium heat. Add half the rostada mixture, spooning it evenly across the pan. Fry for 3 minutes, or until golden brown, then flip over and fry the other side for a further 3 minutes, until golden, crisp and cooked through. Remove the rostada with a slotted spoon and drain on kitchen paper. Repeat with the remaining mixture.

Step 3: Drain the oil from the pan and put back over medium heat. Crack your eggs in and fry until the white has been set but the yolk remains runny, for about 3 minutes.

Step 4: Meanwhile, peel and slice the avocado and squeeze over the lime. Top each rostada with a fried egg, the avocado, chili, a spoonful of sour cream, a sprinkling of paprika, the herbs and a drizzle of hot sauce.

Breakfast Cups

A Full English breakfast baked into a muffin - what more could you want? It's a near-perfect combination of ingredients and super easy to take on the go!

breakfast cups

What You'll Need

Makes 12

  • 12 good-quality cocktail sausages
  • 12 cherry tomatoes, halved
  • Drizzle of olive oil
  • 6-12 slices white bread (depending on size)
  • 12 slices smoked streaky bacon
  • 1 1/2 oz finely grated cheddar
  • Squeeze of ketchup
  • 12 eggs
  • Few chopped chives
  • Salt and freshly ground black pepper


Step 1: Preheat the oven to 400°F. Tumble the sausages and cherry tomatoes into a lipped baking tray. Drizzle over a little oil and roll the sausages and tomatoes i it until well coated, then season the tomatoes. Cook in the oven for 12 minutes, until the sausages are cooked through.

Step 2: Toast the bread and use a 2 1/2 inch round pastry cutter to stamp out 12 rounds, discarding the crusts.

Step 3: Grease a 12-hole muffin tin well with oil and press a piece of toast into the base of each hole. Line the inside edge with a slice of bacon and fill with some grated cheese, a cherry tomato half, a cocktail sausage, and a squeeze of ketchup. Crack an egg into each and finish with some chives and seasoning.

Step 4: Bake in the oven for 20 minutes. Run a knife around the edges to release before removing and serve warm.

Fluffy Breakfast Pancakes with Chorizo

Pancakes are so versatile - you can make them sweet by swapping the savory flavorings out for a spoonful of sugar and some blueberries. Topped with a fried egg, they're an excellent way to start your day.


What You'll Need

Serves 4

  • 5 1/2 oz chorizo, roughly chopped
  • 1 tablespoon oregano leaves
  • 7 oz self-raising flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Pinch of freshly ground black pepper
  • 5 large eggs
  • 8 fl oz whole milk
  • 3 1/2 oz coarsely grated halloumi
  • Olive oil, for frying


Step 1: Heat a frying pan over medium heat and fry the chorizo until it starts to crisp up and release its oils. Stir in the oregano. Remove the chorizo with a slotted spoon, reserving the pan oils for drizzling, and set aside to cool. Wipe the pan for use later.

Step 2: Sift the flour, baking powder, salt and pepper into a large bowl. Make a well in the middle, whisk 1 egg and the milk in a jug and pour half the mixture into the well. Stir with a wooden spoon, drawing in the flour, then add the remaining milk. Fold through the grated halloumi and two-thirds of the chorizo.

Step 3: Heat a little oil in a non-stick frying pan over medium heat. Add 3 heaped tablespoons of the mixture, shape into rounds and fry for 2-3 minutes or until large bubbles appear on the surface. Flip and continue to fry until golden and cooked through. Repeat with the remaining batter and oil, keeping each batch loosely covered with foil.

Step 4: Heat a little oil in the pan you used to cook the chorizo and crack in the remaining eggs. Fry for 2 minutes over medium heat.

Step 5: To serve, stack three pancakes on top of one another. Top with a fried egg and spoon over the reserved chorizo and its oil, and serve.

To buy this cookbook, click here.

posh eggs

Recipes and images excerpted from Posh Eggs: Over 70 Recipes for Wonderful Eggy Things by Lucy O'Reilly, (Quadrille | Hardie Grant Publishing, 2016).