6 Egg Recipes for Breakfast, Lunch and Dinner

Bite Me More | February 15th, 2018

Delicious ideas for any meal! We’re celebrating all-things-eggs with these decidedly Grade A recipes.

Click here to learn everything you ever wanted to know about eggs but were too afraid to ask!

Poached Eggs Over Polenta Toast

Want a delicious brunch recipe that’ll have you looking like a gourmet without breaking a sweat? This amazing egg recipe has it all—a base layer of delicious homemade oven-roasted tomato sauce followed by a toasted polenta square, sautéed arugula and crowned with a perfectly poached egg. An elegant way to serve up eggs in the morning, this easy brunch recipe will leave your guests shell-shocked!


Oven-Roasted Tomato Sauce

3/4 lb cherry tomatoes, halved
1 tsp fresh thyme, chopped
1 small garlic clove, smashed
1 tbsp olive oil
1(14oz) can whole tomatoes with juices
1 tbsp fresh basil, thinly sliced
½ tsp sugar
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup dry red wine

Toasted Polenta

2 tbsp olive oil
12 oz prepared polenta, cut into 8 (½-inch thick) slices

1 tsp olive oil
6 oz baby arugula leaves
Kosher salt and freshly ground pepper, to taste

8 eggs
1 tbsp white vinegar

Kosher salt and freshly ground pepper, to taste


1) For the tomato sauce, preheat oven to 400ºF. Cover a baking sheet with aluminum foil and coat with non-stick cooking spray. Toss tomatoes, thyme, garlic and olive oil together and place on baking sheet. Roast 15-20 minutes, until tomatoes are tender and slightly caramelized. Remove from oven and discard garlic clove. Pour half the tomatoes in a blender along with canned tomatoes, basil, sugar, salt and pepper. Pulse to combine sauce ingredients. Add to medium saucepan with remaining tomatoes from baking sheet and red wine. Simmer over low heat for 20 minutes. Keep sauce warm until ready to assemble.

2) To toast the polenta, in a large skillet heat 2 tbsp of olive oil over medium-low heat. Add the polenta slices and cook 5 minutes per side until golden and crispy. Remove from skillet and cover to keep warm.

3) Using the same skillet, heat 1 tsp of olive oil over medium-high heat. Add baby arugula and continually toss until slightly wilted 1-2 minutes. Season with salt and pepper to taste.

4) For the poached eggs, bring a medium saucepan of water to a boil over high heat. Reduce heat to medium and add vinegar. Working with eggs one at a time, crack each egg into its own small bowl. Give the water a quick whirl with a whisk right before adding eggs. Slide each egg into the water and poach for 3-3 ½ minutes. Remove with a slotted spoon and drain on paper towel. Repeat with remaining eggs.

5) To assemble, place 2 heaping tbsp of tomato sauce on a serving plate. Arrange toasted polenta on top of the sauce. Place sautéed arugula on the polenta and top with the poached egg. Season egg with salt and pepper to taste. Serve immediately

Serves 6-8


The Ultimate Cheesy Egg Breakfast Toast

Looking for the best, easiest and cheesiest breakfast? You found it with this crowd-pleasing Cheesy Egg Breakfast Toast.


6 slices white sandwich bread
6 eggs
Salt and freshly ground black pepper
2 tbsp butter
1 1/2 cups shredded cheddar mozzarella cheese mix, divided


1) Preheat oven to 350Fº. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Place bread slices evenly spaced on tray.

2) Using a teaspoon, press down the center of each slice of bread to form a square in the bread, taking care not tear it. Crack one egg into each slice of bread. Season with salt and pepper.

3) Butter the edges of each slice of bread and sprinkle cheese (1/4 cup per piece) on butter/edges of bread. Place in preheated oven and bake 10-12 minutes, until egg is cooked and cheese is melted.

Serves 4-6


Potato, Spinach & Gruyere Frittata

When it comes to breakfast and eggs, some countries like to play the heavyweights. The French with their finicky Hollandaise and fussy soufflés. The Brits with their deep-fried Scotch eggs. So, what’s the Italians’ secret for La Dolce Uovo? The easy- going frittata: a thick, hearty, open-faced omelet that can be served at any temperature, eaten at any meal, and, best of all, filled with whatever you like. We love this combo, but also adore peas, feta and mint… red peppers, onions and goat cheese…


2 tbsp butter
10 (10oz/285g) small red potatoes, sliced 1/8-inch thick 1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
4 cups fresh baby spinach, stems removed
8 large eggs
3 tbsp melted butter
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 lb (approx. 3 cups) shredded Gruyère cheese


1) Preheat oven to 350°F.

2) In a deep 10-inch ovenproof skillet, melt butter over medium-high heat. Add the potatoes, salt and pepper, sautéing until cooked through, 8-10 minutes. Remove from skillet and set aside.

3) Using the same skillet, add spinach leaves over medium heat, cooking until wilted, about 2 minutes. Remove from pan. When cool, squeeze spinach to drain excess liquid. Chop spinach and set aside.

4) In a large bowl, whisk eggs very well. Whisk in melted butter, salt and pepper. Spread cooked potatoes and spinach evenly on the bottom of your 10-inch skillet. Sprinkle Gruyère evenly over potatoes and spinach. Pour egg mixture in skillet and place in oven. Bake until golden brown around edges and just firm to the touch, 23-25 minutes. Remove from oven and let stand 5 minutes. Run a spatula around the skillet edge to loosen frittata and invert it onto a serving plate.

Serves 4-6


Roasted Sweet Potato & Fried Egg Quinoa Bowl

This healthy and hearty Sweet Potato Quinoa Bowl, a creative combo of protein-packed quinoa, roasted sweet potatoes and avocado, is drizzled with a maple dressing and topped with roasted almonds, an egg and leafy sprouts.


Maple Dressing

¼ cup olive oil
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
1 tsp chopped shallots
¼ tsp kosher salt
1/8 tsp freshly ground black pepper

1 large sweet potato, peeled, cut into 1-inch cubes
1 tbsp olive oil
¼ tsp kosher salt
¼ tsp freshly ground black pepper


1 cup quinoa, rinsed well and drained
2 cups water
¼ tsp kosher salt
1 large ripe avocado, chopped

1/3 cup chopped roasted almonds

4 fried eggs, sunny-side up
1 cup sprouts, sunflower or pea shoots


1) To make the dressing, in a small bowl whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, shallots, salt and pepper until well combined. Set aside.

2)Preheat oven to 425°F. In a mixing bowl toss together cubed sweet potato, olive oil, salt and pepper. Place sweet potato on a parchment-lined baking sheet and roast 16-18 minutes, until potatoes are tender. Remove from oven and set aside.

3)Meanwhile, in a medium saucepan, combine quinoa, water and salt. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook 12-15 minutes, until the liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Combine quinoa, roasted sweet potatoes, avocado and a few spoons of dressing. Divide between 4 serving bowls, top with almonds and drizzle with more dressing.

4)Finish each bowl with a fried egg placed on top and sprouts to garnish.

Serves 4


The Breakfast, Lunch & Dinner Burger

Ok, folks. We know this behemoth burger won’t win any nutritional awards but it scores big time for deliciousness. And hey, it’s practical. For breakfast, it includes the rise-and-shine fried egg. For lunch, gooey grilled cheese sandwiches stand in for the boring bun, and, for dinner, we’ve got the lettuce and tomato salad. One burger, 3 meals covered.



2½ lbs medium ground beef
½ tsp kosher salt

¼ tsp kosher salt

Grilled Cheese Bun

24 slices of thinly sliced white bread
12 slices cheddar cheese
12 tbsp butter, softened

Sunny Side Up

2 tbsp butter
6 large eggs

Tomato and lettuce, for garnish


1) For the burgers, divide the meat into six 6-ounce portions. Gently form each portion into a round burger, about ¾-inch thick, careful not to overmix the meat. Season both sides of burgers with ½ tsp kosher salt.

2) Heat a large cast iron skillet over medium-high heat. Sprinkle skillet with remaining ¼ tsp salt. Place burgers in a skillet and cook 4-5 minutes per side, until slightly charred.

3) While the burgers are cooking, prepare the grilled cheese buns by placing 1 slice of cheddar between 2 slices of bread. Spread softened butter on both sides of sandwich. Heat a frying pan over medium heat and cook 2 minutes until underside is golden brown. Flip and cook 1-2 minutes more. Remove from pan.

4) For each fried egg, heat a non-stick pan over high heat. Add 1 tsp butter in the center of the pan and let it melt. Crack the egg into the pan over the melted butter. Cook 2 minutes for runny yolk or 2 minutes for slightly firmer. Remove from pan.

5) To assemble, place 1 grilled cheese sandwich on a plate. Top with cooked burger, fried egg, lettuce, tomato and finish off with another grilled cheese sandwich. Serve immediately.

Serves 6


Tuscan Bread Soup with Poached Egg

Get transported to Italy with this scrumptious and satisfying Tuscan Bread Soup, a hearty combination of rustic bread, Parmesan cheese, garlic, tomato broth and a perfectly poached egg.


1 French bread (about 1/2 lb, preferably day-old), cut into 11/2-inch cubes
2 tbsp olive oil
1/4 tsp kosher salt
2 tbsp olive oil
1 medium white onion, chopped
2 medium garlic cloves, minced
3 lbs plum tomatoes cut into wedges (reserve 6 wedges for garnish at the end)
2 large red bell peppers, chopped
1 cup dry white wine
6 cups chicken broth
2 dried bay leaves
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Poached Eggs

2 cups water
1/4 cup distilled white vinegar
6 large eggs

1/4 cup sliced fresh basil
1 cup fresh Parmesan cheese, shaved with a vegetable peeler


1) Preheat oven to 300°F. In a large bowl, combine bread cubes with 2 tbsp olive oil and 1/4 tsp kosher salt. Toss to coat and spread out on a baking sheet. Bake 30-40 minutes, until the cubes are crisp all the way through. Remove from oven and set aside.

2) In a large soup pot, heat 2 tbsp olive oil over medium heat. Add onion and sauté until softened, about 4 minutes. Add minced garlic, cooking until fragrant, about 1 minute. Add tomato wedges and sauté until they start to break down, about 3 minutes. Stir in red peppers and white wine, continuing to cook on medium heat for 15 minutes. Add chicken broth and bay leaves. Bring to a boil, reduce heat to a gentle simmer and cook another 15 minutes. Remove from heat and strain liquid through a fine mesh sieve, discarding solids. Return soup to pot, season with salt and pepper and keep hot.

3) For the poached eggs, in a small saucepan, heat the water and vinegar over low heat. When water is simmering, gently crack 2 eggs at a time into the water and poach for 2-3 minutes. Remove and plunge into a bowl filled with ice water. Yolks should be runny. Repeat with remaining eggs.

4) To serve, ladle soup into bowls. Add toasted bread cubes, reserved tomato wedges, basil and poached egg. Finish with shaved Parmesan cheese. Serve immediately.

Serves 6

Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com