18 Delicious Breakfast Recipes with Eggs Amazing

Sunny-side up or scrambled, eggs are the unsung heroes of breakfast, offering endless possibilities to kickstart your day. Whether you’re craving something quick, comforting, or downright creative, our roundup of 18 Delicious Breakfast Recipes with Eggs has got you covered. From fluffy omelets to savory skillets, these dishes promise to transform your morning routine. Ready to crack into some egg-citing ideas? Let’s dive in!

Scrambled Eggs with Avocado and Feta

Scrambled eggs get a luxurious upgrade with creamy avocado and tangy feta. Perfect for a quick yet impressive breakfast.

Ingredients

• 4 large pasture-raised eggs, lightly beaten
• 1/2 ripe avocado, diced
• 1/4 cup crumbled feta cheese
• 1 tbsp clarified butter
• 1/8 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Heat a non-stick skillet over medium-low heat. Add clarified butter, swirling to coat the pan evenly.
2. Pour the lightly beaten eggs into the skillet. Let them sit undisturbed for 20 seconds to start setting.
3. Gently stir the eggs with a silicone spatula, folding them over from the edges to the center every 10 seconds for soft, fluffy curds.
4. When the eggs are mostly set but still slightly runny, about 2 minutes, remove from heat. The residual heat will finish cooking them.
5. Immediately fold in the diced avocado and crumbled feta cheese. Season with sea salt and freshly ground black pepper.
6. Serve immediately on a warm plate to prevent the eggs from overcooking.

Fluffy scrambled eggs meet the rich, buttery texture of avocado, with feta adding a salty punch. Try serving on toasted sourdough for added crunch.

Classic Eggs Benedict

Mastering the art of Eggs Benedict starts with quality ingredients and precise technique. This brunch classic combines perfectly poached eggs, crispy Canadian bacon, and velvety hollandaise on a toasted English muffin.

Ingredients

• 2 English muffins, split and toasted
• 4 slices Canadian bacon
• 4 pasture-raised eggs
• 1 tbsp white vinegar
• 1/2 cup clarified butter
• 3 egg yolks
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp cayenne pepper

Instructions

1. Preheat a skillet over medium heat. Add Canadian bacon, cooking for 2 minutes per side until lightly browned. Set aside.
2. Fill a large saucepan with 3 inches of water. Add vinegar and bring to a gentle simmer (190°F).
3. Crack one egg into a small bowl. Gently slide the egg into the simmering water. Repeat with remaining eggs. Poach for 3 minutes for runny yolks.
4. While eggs poach, melt clarified butter in a small saucepan over low heat (keep warm).
5. In a heatproof bowl, whisk egg yolks, lemon juice, salt, and cayenne. Place the bowl over a pot of barely simmering water (double boiler method).
6. Slowly drizzle in warm butter, whisking constantly until the sauce thickens (about 5 minutes).
7. Place toasted English muffin halves on plates. Top each with a slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise.

Delight in the contrast of textures—the crisp muffin, tender bacon, and the egg’s silky yolk. For a twist, substitute smoked salmon for the bacon or add a sprinkle of chives.

Fluffy Omelette with Cheese and Herbs

Here’s how to make a Fluffy Omelette with Cheese and Herbs that’s perfect for any meal. Hit the right texture and flavor with these steps.

Ingredients

• 3 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter
• 1/4 cup sharp cheddar cheese, grated
• 1 tbsp fresh chives, finely chopped
• 1 tbsp fresh parsley, finely chopped
• Salt, 1/4 tsp
• Black pepper, 1/8 tsp

Instructions

1. Heat a non-stick skillet over medium-low heat (300°F) for 2 minutes.
2. Add clarified butter to the skillet, swirling to coat the surface evenly.
3. Pour the lightly beaten eggs into the skillet, tilting to spread them thinly.
4. Let the eggs set undisturbed for 30 seconds until the edges begin to lift.
5. Sprinkle salt and black pepper evenly over the eggs.
6. Using a spatula, gently push the set edges toward the center, allowing uncooked eggs to flow to the edges.
7. Repeat the pushing process for 1 minute until the omelette is mostly set but still slightly runny on top.
8. Evenly distribute the grated cheddar cheese, chives, and parsley over one half of the omelette.
9. Fold the other half over the filling with the spatula, pressing lightly to seal.
10. Cook for another 30 seconds, then slide onto a plate immediately.

With its golden exterior and molten cheese center, this omelette offers a delightful contrast. Serve it with a side of arugula for a peppery complement or atop toasted sourdough for extra crunch.

Egg and Bacon Breakfast Tacos

Vibrant mornings call for a hearty start, and these Egg and Bacon Breakfast Tacos deliver just that. Perfectly balanced flavors wrapped in a warm tortilla make this dish a morning favorite.

Ingredients

• 4 slices thick-cut applewood-smoked bacon, diced
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 1 tbsp clarified butter
• 1/2 cup sharp cheddar cheese, grated
• 4 small flour tortillas, warmed
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat a large skillet over medium heat. Add diced bacon. Cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate.
2. In a bowl, whisk together eggs, milk, sea salt, and black pepper until fully combined.
3. In the same skillet, melt clarified butter over medium-low heat. Pour in egg mixture. Cook, stirring gently, until eggs are softly set, about 3 minutes.
4. Divide scrambled eggs among warmed tortillas. Top with crispy bacon, grated cheddar cheese, and fresh cilantro.
5. Fold tortillas in half. Serve immediately.

Just the right amount of crunch from the bacon contrasts beautifully with the creamy eggs. For an extra kick, drizzle with hot sauce or serve with a side of avocado slices.

Shakshuka with Poached Eggs

Vibrant and hearty, this shakshuka with poached eggs is a one-pan wonder that’s as nutritious as it is delicious. Perfect for brunch or a quick dinner, it’s a dish that promises minimal cleanup and maximum flavor.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 1 red bell pepper, seeded and finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 28 oz canned whole peeled tomatoes, crushed by hand
• 4 pasture-raised eggs
• 1/4 cup fresh cilantro, chopped
• Sea salt and freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add onion and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in garlic, cumin, smoked paprika, and red pepper flakes. Cook until fragrant, about 1 minute.
4. Add crushed tomatoes and their juices. Season with salt and pepper. Simmer, uncovered, until slightly thickened, about 10 minutes.
5. Using a spoon, make 4 wells in the tomato mixture. Crack an egg into each well.
6. Cover skillet and cook until egg whites are set but yolks are still runny, about 5 minutes.
7. Remove from heat. Sprinkle with cilantro before serving.

Opt for crusty bread to scoop up the rich, tomatoey sauce and creamy yolks. The contrast of textures and the depth of spices make this dish a standout. Serve it straight from the skillet for a rustic presentation.

Breakfast Burrito with Scrambled Eggs

Kickstart your morning with a hearty breakfast burrito that’s both satisfying and simple to make. Packed with fluffy scrambled eggs and your favorite fillings, it’s a customizable meal that never disappoints.

Ingredients

• 2 large pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter
• 1/4 cup sharp cheddar cheese, grated
• 1/4 cup black beans, rinsed and drained
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1 tbsp olive oil
• 1 large flour tortilla
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (350°F). Add diced onions and bell peppers. Sauté for 3 minutes until softened.
2. Add black beans to the skillet. Cook for 2 minutes, stirring occasionally. Remove from skillet and set aside.
3. In the same skillet, melt clarified butter over medium-low heat. Pour in lightly beaten eggs. Gently stir with a spatula, folding the eggs as they set to create soft curds.
4. Season eggs with salt and freshly ground black pepper. Cook until just set, about 2 minutes. Remove from heat.
5. Warm the flour tortilla in a dry skillet over medium heat for 30 seconds on each side.
6. Layer the scrambled eggs, sautéed vegetables, and black beans onto the center of the tortilla. Sprinkle with grated sharp cheddar cheese.
7. Fold the sides of the tortilla inward, then roll from the bottom up to enclose the filling tightly.
8. Return the burrito to the skillet, seam side down. Cook for 1 minute on each side to crisp the tortilla slightly.

Ready to serve, this breakfast burrito boasts a perfect balance of creamy eggs, melted cheese, and crisp vegetables. For an extra kick, drizzle with hot sauce or serve with a side of fresh salsa.

Egg and Vegetable Stir Fry

Just when you need a quick, nutritious meal, this Egg and Vegetable Stir Fry delivers. Packed with fresh flavors and ready in minutes, it’s a weeknight savior.

Ingredients

• 2 tbsp clarified butter
• 4 pasture-raised eggs, lightly beaten
• 1 cup julienned bell peppers
• 1 cup sliced shiitake mushrooms
• 2 tbsp tamari sauce
• 1 tsp toasted sesame oil
• 1/2 cup thinly sliced scallions

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add julienned bell peppers and sliced shiitake mushrooms. Stir-fry for 3 minutes until vegetables are slightly tender.
3. Push vegetables to one side of the skillet. Pour lightly beaten eggs into the empty side.
4. Scramble eggs gently for 2 minutes until softly set, then mix with vegetables.
5. Drizzle tamari sauce and toasted sesame oil over the mixture. Stir-fry for 1 minute to combine.
6. Remove from heat. Garnish with thinly sliced scallions.

Offering a perfect balance of creamy eggs and crisp vegetables, this stir fry shines with umami depth. Serve over steamed jasmine rice or wrap in warm tortillas for a twist.

Hard Boiled Eggs with Soldiers

You’ve likely seen this classic British breakfast dish pop up in period dramas or childhood storybooks. Hard Boiled Eggs with Soldiers is a simple, comforting meal that’s as fun to eat as it is delicious.

Ingredients

• 4 pasture-raised eggs
• 4 slices of artisanal whole grain bread
• 2 tbsp unsalted butter, clarified
• 1/2 tsp sea salt

Instructions

1. Place the eggs in a single layer at the bottom of a medium saucepan.
2. Fill the saucepan with cold water until the eggs are submerged by 1 inch.
3. Bring the water to a rolling boil over high heat, then immediately remove the saucepan from the heat.
4. Cover the saucepan with a lid and let the eggs sit for 9 minutes for a firm yolk.
5. While the eggs cook, toast the bread slices until golden and crisp.
6. Spread the clarified butter evenly over the toasted bread, then cut each slice into 4 even strips (‘soldiers’).
7. After 9 minutes, transfer the eggs to a bowl of ice water for 1 minute to stop the cooking process.
8. Peel the eggs under cold running water for easier shell removal.
9. Slice the top off each egg with a sharp knife, revealing the yolk.
10. Sprinkle the sea salt over the eggs and serve immediately with the buttered soldiers.

The creamy yolk pairs perfectly with the crisp, buttery soldiers, creating a delightful contrast in textures. For a twist, try adding a pinch of smoked paprika to the yolk before dipping.

Egg Muffins with Spinach and Cheese

Ultra-versatile and perfect for meal prep, these egg muffins pack protein and flavor into a convenient, handheld breakfast.

Ingredients

• 6 pasture-raised eggs, lightly beaten
• 1 cup fresh spinach, finely chopped
• 1/2 cup sharp cheddar cheese, grated
• 1 tbsp clarified butter
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Preheat oven to 350°F. Grease a muffin tin with clarified butter, ensuring each cup is lightly coated.
2. In a mixing bowl, combine lightly beaten eggs, chopped spinach, grated cheddar cheese, sea salt, and black pepper. Whisk until fully incorporated.
3. Evenly distribute the egg mixture into the prepared muffin tin, filling each cup 3/4 full to allow for rising.
4. Bake for 20-22 minutes, or until the edges are golden and the centers are set. A toothpick inserted should come out clean.
5. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. This prevents sticking and ensures easy removal.

Velvety and rich, these muffins offer a fluffy interior with a slightly crisp edge. Serve warm with a dollop of sour cream or alongside a fresh arugula salad for a balanced meal.

French Toast with Maple Syrup

French toast with maple syrup is a classic breakfast dish that combines simplicity with indulgence. Follow these steps to achieve golden, custardy perfection.

Ingredients

• 4 slices of brioche, 1 inch thick
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tsp pure vanilla extract
• 1/4 tsp ground cinnamon
• 2 tbsp clarified butter
• Pure maple syrup, for serving

Instructions

1. In a shallow dish, whisk together the lightly beaten eggs, whole milk, pure vanilla extract, and ground cinnamon until fully combined.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of clarified butter, swirling to coat the pan evenly.
3. Dip one slice of brioche into the egg mixture, allowing it to soak for 20 seconds per side for maximum absorption without becoming soggy.
4. Transfer the soaked brioche to the skillet and cook for 2-3 minutes per side, or until golden brown and slightly crisp at the edges.
5. Repeat the process with the remaining slices, adding the remaining clarified butter to the skillet as needed to prevent sticking.
6. Serve immediately, drizzled generously with pure maple syrup.

Soft and custardy on the inside with a delicate crispness on the outside, this French toast is a textural delight. For an extra touch, garnish with a dusting of powdered sugar or a handful of fresh berries.

Egg Salad Sandwich

Delightfully simple yet satisfying, the egg salad sandwich is a timeless classic. Perfect for a quick lunch or a light dinner, it’s versatile and easy to customize.

Ingredients

• 6 pasture-raised eggs, hard-boiled and finely chopped
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/4 cup finely diced celery
• 1 tbsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 8 slices of artisanal whole grain bread
• 1 tbsp unsalted butter, softened

Instructions

1. Place the eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over high heat.
2. Once boiling, cover the saucepan and remove from heat. Let stand for 12 minutes.
3. Transfer the eggs to an ice bath for 5 minutes to cool. Peel and finely chop.
4. In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, celery, lemon juice, salt, and pepper. Mix gently until well combined.
5. Toast the bread slices lightly for a crisp texture.
6. Spread the softened butter evenly on one side of each bread slice.
7. Divide the egg salad mixture evenly among 4 slices of bread, spreading it to the edges. Top with the remaining bread slices, buttered side down.
8. Cut each sandwich diagonally and serve immediately.

Rich and creamy with a slight crunch from the celery, this egg salad sandwich pairs wonderfully with a crisp green salad or a bowl of tomato soup. For a twist, add avocado slices or crispy bacon between the layers.

Quiche Lorraine

Bold flavors and a buttery crust define this classic Quiche Lorraine, a staple for any brunch table.

Ingredients

• 1 9-inch pie crust, chilled
• 6 slices thick-cut bacon, diced
• 1 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp freshly grated nutmeg
• 1 cup Gruyère cheese, shredded

Instructions

1. Preheat oven to 375°F. Place the chilled pie crust in a 9-inch pie dish. Trim edges to 1/2-inch overhang, then crimp as desired. Chill until ready to use.
2. In a skillet over medium heat, cook diced bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain.
3. In a bowl, whisk together heavy cream, lightly beaten eggs, sea salt, black pepper, and nutmeg until smooth.
4. Sprinkle cooked bacon and shredded Gruyère cheese evenly over the bottom of the chilled pie crust.
5. Pour the egg mixture over the bacon and cheese, ensuring it’s evenly distributed.
6. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Let cool for 10 minutes before slicing.

Just out of the oven, the quiche boasts a creamy interior with a crisp, flaky crust. Serve warm with a side of arugula salad for a balanced meal.

Poached Eggs on Toast

Get ready to elevate your breakfast game with this simple yet sophisticated dish. Perfectly poached eggs on crisp toast offer a delightful contrast in textures.

Ingredients

• 2 slices of artisan sourdough bread
• 2 pasture-raised eggs
• 1 tbsp white vinegar
• 1 tbsp clarified butter
• Sea salt, finely ground
• Freshly cracked black pepper
• Microgreens for garnish

Instructions

1. Fill a medium saucepan with 3 inches of water, add vinegar, and bring to a gentle simmer over medium heat (190°F).
2. While water heats, toast sourdough bread until golden and crisp, then spread with clarified butter.
3. Crack each egg into a small ramekin or cup to ensure yolks remain intact.
4. Create a gentle whirlpool in the simmering water with a spoon, then slide eggs in one at a time.
5. Poach eggs for 3 minutes for runny yolks, or 4 minutes for firmer yolks, adjusting heat to maintain water temperature.
6. Remove eggs with a slotted spoon, draining excess water, and place on buttered toast.
7. Season with sea salt and black pepper, garnish with microgreens.

Note the creamy yolk against the crunch of toast, a harmony of flavors. Try topping with smoked salmon or avocado for a twist.

Egg Fried Rice

Busy weeknights call for simple, satisfying meals. Egg fried rice delivers both, with minimal effort and maximum flavor.

Ingredients

• 2 cups day-old jasmine rice, grains separated
• 3 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter
• 1 tbsp toasted sesame oil
• 1/2 cup finely diced yellow onion
• 1/2 cup frozen peas, thawed
• 2 tbsp soy sauce
• 1 tsp white pepper

Instructions

1. Heat a large wok over medium-high heat until a drop of water evaporates immediately.
2. Add clarified butter, swirling to coat the wok evenly.
3. Pour in beaten eggs, stirring constantly until softly scrambled, about 1 minute. Remove and set aside.
4. In the same wok, add sesame oil and diced onion, sautéing until translucent, about 2 minutes.
5. Increase heat to high, add rice, breaking up any clumps with a spatula. Stir-fry for 3 minutes until grains are slightly crispy.
6. Fold in peas, scrambled eggs, soy sauce, and white pepper, tossing to combine evenly. Cook for another 2 minutes.
7. Remove from heat. Serve immediately.

Fluffy grains with crispy edges contrast the creamy eggs. For a twist, top with a drizzle of chili oil or serve alongside pickled vegetables for added crunch and acidity.

Breakfast Pizza with Eggs

Morning cravings call for something hearty yet simple. This breakfast pizza with eggs delivers both, combining crisp crust with rich, runny yolks.

Ingredients

• 1 lb pizza dough, room temperature
• 1/2 cup whole milk ricotta cheese
• 1/4 cup grated Pecorino Romano cheese
• 4 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil
• 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat oven to 475°F with a pizza stone inside for 30 minutes.
2. On a floured surface, stretch dough to a 12-inch round. Transfer to a parchment-lined peel.
3. Spread ricotta evenly over dough, leaving a 1-inch border. Sprinkle with Pecorino Romano.
4. In a skillet over medium heat, melt clarified butter. Add eggs, stirring gently until just set, about 2 minutes.
5. Slide pizza onto the hot stone. Bake until crust is golden, about 10 minutes.
6. Remove pizza from oven. Drizzle with olive oil, season with salt and pepper, and top with scrambled eggs and basil.
7. Let rest for 2 minutes before slicing. Serve immediately.

Kitchen tips: For a crispier crust, preheat the stone longer. Use a pizza peel for easy transfer. Fresh basil adds a bright finish.

Key to this dish is the contrast between the creamy ricotta and the fluffy eggs. Try adding smoked salmon for a luxurious twist.

Deviled Eggs

Savory, creamy, and a hit at any gathering, deviled eggs are a classic appetizer that’s both simple to make and universally loved.

Ingredients

• 6 pasture-raised eggs, large
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp white vinegar
• 1/8 tsp smoked paprika
• Salt, to precise taste
• Freshly ground black pepper, to precise taste
• Chives, finely chopped for garnish

Instructions

1. Place eggs in a single layer in a saucepan and cover with water by 1 inch.
2. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes.
3. Transfer eggs to an ice bath for 5 minutes to cool completely.
4. Peel eggs carefully under running water to ensure smooth surfaces.
5. Slice eggs in half lengthwise and gently remove yolks into a bowl.
6. Mash yolks with a fork until fine and crumbly.
7. Add mayonnaise, Dijon mustard, white vinegar, smoked paprika, salt, and pepper to yolks. Mix until smooth.
8. Spoon or pipe yolk mixture back into egg white halves.
9. Garnish with finely chopped chives and a light sprinkle of smoked paprika.

Light and fluffy with a tangy kick, these deviled eggs offer a perfect balance of flavors. Serve on a slate board for a rustic presentation or alongside crisp pickles for added crunch.

Egg and Sausage Casserole

Zesty mornings call for a hearty start, and this egg and sausage casserole delivers with minimal fuss. Perfect for feeding a crowd or meal prepping, it’s a versatile dish that packs flavor in every bite.

Ingredients

• 1 lb breakfast sausage, casings removed
• 6 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1 cup sharp cheddar cheese, grated
• 1/2 cup green onions, finely chopped
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp smoked paprika

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with clarified butter.
2. In a skillet over medium heat, cook the sausage until browned, breaking it into crumbles. Drain excess fat.
3. Spread the cooked sausage evenly at the bottom of the prepared baking dish.
4. In a bowl, whisk together the eggs, milk, sea salt, black pepper, and smoked paprika until well combined.
5. Pour the egg mixture over the sausage in the baking dish.
6. Sprinkle grated cheddar cheese and chopped green onions on top.
7. Bake for 25-30 minutes, or until the edges are golden and the center is set.
8. Let the casserole rest for 5 minutes before serving to allow it to set further.

Golden and fluffy, this casserole boasts a rich, savory flavor with a hint of smokiness. Serve it with a side of fresh fruit or a dollop of sour cream for an extra touch of indulgence.

Sunny Side Up Eggs with Toast

Kickstart your morning with this simple yet satisfying dish. Perfectly cooked eggs and crispy toast make for a timeless breakfast.

Ingredients

• 2 slices of artisan sourdough bread
• 2 pasture-raised eggs
• 1 tbsp clarified butter
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Heat a non-stick skillet over medium-low heat (300°F) for 2 minutes.
2. Add clarified butter to the skillet, swirling to coat the surface evenly.
3. Crack eggs into the skillet, ensuring yolks remain intact for sunny side up.
4. Sprinkle sea salt and black pepper over eggs immediately after adding to the skillet.
5. Cook eggs undisturbed for 3 minutes, or until whites are fully set but yolks remain runny.
6. While eggs cook, toast sourdough bread until golden and crisp, about 2 minutes per side in a toaster set to medium.
7. Transfer toast to a plate, placing eggs directly on top or alongside.

For an extra touch, drizzle with hot sauce or sprinkle with fresh herbs. The creamy yolks and crunchy toast create a delightful contrast.

Conclusion

Just like that, we’ve whisked through 18 egg-cellent breakfast ideas to start your day right! Whether you’re craving something sweet, savory, or downright decadent, this roundup has a recipe to match your morning mood. We’d love to hear which dishes crackled up your interest—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking!

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