10 Creative Recipes Using Just An Egg



10 Easy Egg Recipes Made with Just 5 Ingredients

eggs
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For many people, eggs are strictly a morning affair—but they shouldn't be. Simple to cook, inexpensive, nutritious, and tasty to boot, they're basically the perfect food. But despite their incredible versatility, it's easy to forget that they're a great place to start when you're stumped for dinner options. These 10 meals are all big on taste without sacrificing nutrition, thanks to healthy swaps for traditionally fattening or high-calorie ingredients.

MORE:7 Essential Egg Safety Tips

Plus, you probably already have everything you need on hand, since every recipe calls for just five ingredients (plus salt, pepper, olive oil, or cooking spray). Now breathe a sigh of relief, because dinner is almost ready.

The article"10 Easy Egg Recipes Made with Just 5 Ingredients"originally ran on Prevention.com.

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brussels sprout hash
cecily mcandrews
Brussels Sprouts Hash

Love traditional potato hash? Here, shredded brussels sprouts stand in for spuds, while turkey bacon takes the place of pork—but it still provides the supersatisfying flavor you want in a hash.

MORE:13 Fantastic Brussels Sprouts Recipes

Serves4

3 tsp olive oil
8 slices turkey bacon, chopped
1 lg shallot, halved and thinly sliced 
3 c shredded brussels sprouts (about 12 oz untrimmed sprouts)
1 Tbsp apple cider vinegar
4 lg eggs 

1.Heat 2 tsp of the oil in large skillet over medium heat. Add bacon and cook, stirring, until browned, about 10 minutes. Remove bacon with slotted spoon and place on plate, leaving fat in pan.
2. Add remaining 1 tsp olive oil and shallot to pan. Season with salt and pepper and cook until lightly browned, about 5 minutes.
3.Add sprouts, vinegar, and season with salt and pepper. Cook, stirring occasionally, until sprouts are lightly browned but retain crunch, about 8 minutes. Add bacon back in, stir, and season to taste.
4. Crack eggs into skillet, spacing them so they don’t touch, and sprinkle with salt and pepper. Cover skillet, reduce heat to low, and cook until whites are cooked through but yolks are still runny, about 5 minutes.

NUTRITION(per serving) 209 cal, 22 g pro, 11 g carbs, 3 g fiber, 3 g sugars, 10 g fat, 2 g sat fat, 781 mg sodium

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baked eggs with tomato
cecily mcandrews
Baked Eggs with Feta and Tomato Sauce

Cheese plus tomato: It's hard to argue with the logic that pizza is based on. Here, though, you get a healthy boost of vegetables, too.

MORE:6 Clean Recipes With Fresh, Local Tomatoes

Serves

1 Tbsp olive oil
½ sm yellow or orange bell pepper, seeded and thinly sliced  
½ yellow onion, thinly sliced 
1 can (15 oz) diced fire-roasted tomatoes with garlic
2 oz crumbled feta
4 lg eggs 

1. Heat oven to 375°F. Place 2 small, shallow baking dishes on sheet pan.
2. Heat oil in 8" skillet over medium heat. Add bell pepper and onion. Sprinkle with salt and pepper and cook, stirring, until tender, about 6 minutes.
3. Add tomatoes and simmer 3 minutes until slightly thickened; distribute between baking dishes.
4. Sprinkle feta on each (about 2 Tbsp per dish), then gently crack 2 eggs into each. Place sheet pan with dishes in oven. Cook about 15 minutes, until whites are just set.

NUTRITION(per serving) 238 cal, 11 g pro, 15 g carb, 3 g fiber, 10 g sugars, 14.5 g fat, 4.5 g sat fat, 851 mg sodium

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eggs and squash salad
cecily mcandrews
Roasted Squash Salad with Hazelnuts and Poached Eggs

Raise your hand if you hate peeling squash. That's why we love delicata squash. The skin is tender enough to eat, plus it's delightfully sweet. Add perfectly poached eggs, greens, and crunchy hazelnuts, and you have an elegant meal. Pro tip: For nicely shaped poached eggs, use superfresh eggs and place them in a fine-mesh strainer before cooking, so the thinner portion of white drips out.

MORE:10 Brilliant Butternut Squash Recipes

Serves 4

2 Tbsp olive oil
1 delicata squash, seeded and thinly sliced
4 oz mixed greens
⅓ c bottled vinaigrette
4 lg eggs 
4 Tbsp hazelnuts, toasted and chopped

1.Heat oven to 425°F. Line sheet pan with foil and drizzle with oil.
2. Place squash in single layer, sprinkle with salt and pepper, toss to combine, and roast until browned and tender, about 25 minutes, flipping midway through.
3. Toss greens with vinaigrette and divide between 2 plates or place on platter. 
4. Bring 1½" water to a bare simmer over medium-high heat in large skillet. Working quickly, crack eggs onto saucer, one at a time, and slide into barely simmering water. Cook about 4 minutes, until white is opaque. Remove with slotted spoon, pat dry with paper towel, and place on greens.
5. Season each egg with salt and pepper and top each salad with 2 Tbsp of the hazelnuts. 

NUTRITION(per serving) 180 cal, 8 g pro, 7 g carb, 2 g fiber, 3 g sugars, 14.5 g fat, 3 g sat fat, 394 mg sodium

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spicy egg and avocado toast
cecily mcandrews
Spicy Egg-Avocado Toast

Regular egg salad is going to be jealous when it hears about this dish. Healthy avocado stands in for mayo, while radish adds crunch and a peppery flavor. If you're feeling particularly hungry, double the recipe—you might want 2 slices.

MORE:10 Tasty Ways To Top Your Toast

Serves1

1 lg egg  
1 slice whole wheat bread
½ avocado, pitted, peeled, and sliced
1 watermelon radish, thinly sliced

1.Bring 2½" water to a boil in small saucepan. Add egg and reduce heat to a bare simmer. Cook 11 minutes, then run under cool water. Crack and peel, then thinly slice.
2. Toast bread; top with avocado, egg slices, and radish, seasoning each layer.
3. Add a few dashes of hot sauce to taste; serve.

NUTRITION(per serving) 256 cal, 11 g pro, 18 g carb, 7 g fiber, 2 g sugars, 16 g fat, 3 g sat fat, 196 mg sodium

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egg breakfast tacos
cecily mcandrews
Egg Tacos with Green Salad

Tacos are irresistible. But unlike most, these ones don't require marinating, braising, or grilling—hardly any prep at all, really. You might even want them for breakfast.

MORE:10 Superb Slider Recipes

Serves2

2 tsp olive oil
¼ sm red onion, thinly sliced
4 lg eggs + 2 lg egg whites
2 corn tortillas, warmed
Grated Cheddar & green salsa, for serving

1. Heat oil in small skillet over medium-low heat.
2. Beat eggs and egg whites, season with salt and pepper, and add to skillet. Cook, stirring constantly, until softly scrambled, about 4 minutes.
3. Place tortillas on each of 2 plates. Spoon eggs onto tortillas, sprinkle on Cheddar, spoon on salsa, and top with onion slices.

NUTRITION (per serving) 416 cal, 24 g pro, 28 g carb, 1 g fiber, 4 g sugars, 22 g fat, 7.5 g sat fat, 941 mg sodium

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middle eastern egg flatbread
cecily mcandrews
Middle Eastern Egg Flatbread

This combination might sound a little odd, but it totally works: The eggplant turns soft and smoky with the za'atar, while parsley adds freshness, and eggs round out the meal.

MORE:7 Delicious Desserts You'd Never Know Are Packed With Veggies

Serves 2
2 lg eggs  
1 Japanese eggplant, thinly sliced 
Za’atar
1 whole wheat naan, warmed
Parsley, for serving

1. Prepare broiler for high heat.
2.Bring 2½" water to a boil in small saucepan. Add eggs and reduce heat to a bare simmer. Cook 11 minutes, then run under cool water. Crack and peel, then thinly slice.
3. Line sheet pan with foil, drizzle with olive oil, and place eggplant on top. Sprinkle with salt and pepper and drizzle with oil. Broil until browned (watching carefully to be sure it doesn’t burn), 4 minutes.
4. Flip eggplant, dust with za’atar, and broil (again, watch carefully) until tender and browned, 2 minutes more.
5.Layer eggplant and egg onto naan; season with salt, pepper, and additional za'atar. Sprinkle with parsley. Slice and serve.

NUTRITION(per serving) 260 cal, 11 g pro, 27 g carb, 5 g fiber, 3 g sugars, 12 g fat, 3 g sat fat, 590 mg sodium

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korean egg bowl
cecily mcandrews
Quinoa Bowl with Shiitake "Bacon"

These ingredients work together in a magically delicious way, and the crispy roasted shiitake mushrooms give a baconlike taste and crunch.

MORE:25 Awesome Things You Can Do With Sriracha

Serves2

5 oz shiitake mushrooms, sliced 
½ c quinoa, thoroughly rinsed and drained  
2 c baby spinach, lightly packed 
2 tsp olive oil
2 lg eggs
Sriracha sauce, for serving

1. Heat oven to 400°F.
2. Place mushrooms on foil-lined baking sheet. Drizzle with olive oil and season generously with salt and pepper. Bake, stirring once or twice, until mushrooms are crispy, about 25 minutes.
3. Place quinoa in small skillet over medium-high heat. Cook, stirring constantly, until quinoa pops and smells fragrant, about 5 minutes. Add 1 cup water and a generous pinch of salt; bring to a boil over high heat, cover, and reduce heat to low. Cook until quinoa is tender, about 20 minutes.
4. Remove quinoa from heat, add spinach, and let stand, covered, 3 minutes, until spinach is wilted.  
5. Heat oil over medium heat in medium skillet. Crack in eggs, sprinkle with salt and pepper, and cook until whites are set but yolks are still runny, about 3 minutes.
6. Divide quinoa and spinach between 2 bowls, top with mushrooms, and slide fried eggs on top. Drizzle with Sriracha sauce and serve.

NUTRITION(per serving) 320 cal, 14 g pro, 35 g carb, 6 g fiber, 4 g sugars, 14 g fat, 3 g sat fat, 700 mg sodium

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fig and brie omelette
cecily mcandrews
Fig and Brie Omelet

A sophisticated meal in under 10 minutes? Whip up this omelet—it's a total brie-ze! 

MORE:9 Breakfasts That Jump-Start Your Brain

Serves1

2 lg eggs + 1 egg white, lightly beaten
1 tsp unsalted butter
2 oz Brie, thinly sliced 
1 Tbsp fig jam
1 c arugula, lightly packed 

1.Season eggs with salt and pepper.
2. Heat butter in small nonstick skillet over medium heat. Place arugula on plate.
3. Add eggs to skillet and whisk briskly 1 minute. Let cook undisturbed 30 seconds, then, using rubber spatula, push egg away from edges of pan, tilting so runny egg fills in gap, until egg is mostly set.
4.Dollop jam in center of omelet, distributing towards one side, and arrange Brie over jam. Flip one-half of omelet over other half. Slide omelet on top of arugula.

NUTRITION(per serving) 420 cal, 29 g pro, 11 g carb, 2 g fiber, 8 g sugars, 28 g fat, 15 g sat fat, 880 mg sodium
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egg and sweet potato
cecily mcandrews
Sweet Potato Egg Cups

When making these adorable cups you'll end up with a little extra sweet potato mash, but it'll taste great reheated the next day, especially if you throw some toppings on it.

MORE:11 Epic Potato Side Dishes

Serves1

1 sm sweet potato
1 lg egg

1.Heat oven to 350°F.
2. Scrub sweet potato, prick all over with fork, place on glass baking dish, and cover with damp paper towel. Microwave on high about 10 minutes, checking halfway through, until potato is tender when pierced with skewer. Let cool slightly.
3. Remove from baking dish, coat dish lightly with cooking spray, and slice sweet potato in half lengthwise. Scarpe out center, leaving ½" border around skin intact, and season with salt and pepper.  
4.Crack egg inside. Season egg with salt and pepper, mist top with cooking spray, place in baking dish, and bake about 20 minutes, until white is set.
5. Serve as-is, or top with chopped bell peppers, ham, scallion, jalapeño, Cheddar, salsa, pesto, chives, etc.

NUTRITION(per serving) 120 cal, 7 g pro, 12 g carb, 2 g fiber, 4 g sugars, 5 g fat, 1.5 g sat fat, 380 mg sodium

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salmon frittata
cecily mcandrews
Smoked Salmon Mini Frittata

Pinkies up: These mini frittatas feel fancy. They're ridiculously easy, though, and they taste just as great for lunch the next day.

MORE:4 Things You Need To Know Before You Buy Salmon Again

Serves3

4 lg eggs
¼ c milk
3 oz smoked salmon, chopped
¼ c chives, chopped
2 oz crumbled goat cheese

1. Heat oven to 350°F. Coat 6 muffin cups lightly with cooking spray.
2. Whisk eggs, milk, and black pepper to taste in medium bowl. Fold in salmon, chives, and cheese.
3. Divide mixture among muffin cups. Bake until cooked through, about 20 minutes.






Video: 38 DELICIOUS ONE-MINUTE RECIPES

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Date: 03.12.2018, 18:08 / Views: 73165