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Whether you’re going for a fluffy scrambled egg, a gentle poach, or a crispy fried egg, eggs reward good technique. They are also unparalleled when it comes to whipping up something fast and delicious. From Maneet Chauhan’s spiced bhurji to Thomas Keller’s BLT fried-egg-and-cheese sandwich to a quick-and-easy Croque Madame, these are our favorite fast egg recipes for eating well whether you’re planning brunch or a weeknight dinner.
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Egg Bhurji (Spiced Indian Scrambled Eggs)
Rachel Vanni / Food Styling by Judy Haubert
Chef Maneet Chauhan blooms onion, green chile, ginger, garlic, and tomatoes with coriander, turmeric, garam masala, and Kashmiri chile before gently scrambling eggs until just set. A squeeze of lemon and cilantro finish the dish; serve with roti, paratha, or toast.
Greek Omelet
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Make a straightforward, herb-forward omelet with Mediterranean staples like tomato, feta, red onion, and kalamata olives. No flipping here, simply fold the omelet once the eggs have just set. Cooking over low heat makes for tender eggs with savory pockets of cheese and vegetables.
Crispy Rice Omelet
Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle
Here day-old rice is sizzled until crisp, then bound with beaten eggs to make a lacy omelet that delivers tender–crunchy contrast. Ham, bell peppers, melty cheese, and summer corn bring flavor and freshness. A drizzle of hot sauce kicks it up a notch.
Egg in a Bagel Hole
Niki Russ Federman and Josh Russ Tupper (of the the iconic New York City appetizing store Russ & Daughters) create a little steam in the skillet to finish their take on an egg in the basket, which yields runny-yolk centers without scorching the butter-toasted bagel halves. Serve with smoked salmon in true Russ & Daughters style.
Boursin Omelet
This classic French omelet from chef Michael Tusk is filled with soft, garlicky Boursin for an ultra-creamy center and delicate herb aroma. Gentle stirring creates thin ribbons of curds; a brief 10-second rest finishes the set.
Egg and Potato Chip Tortilla
Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Joseph Wanek
Chef Ferran Adrià, an icon of molecular gastronomy, offers up a quick and playful take on a traditional Spanish tortilla, using potato chips in place of sliced potatoes for texture and crunch. Slice into tender yet sturdy wedges ideal for tapas.
Hangtown Fry
Victor Protasio / Food Styling by Maggie Ruggiero / Prop Styling by Christine Keely
Chef Timothy Hollingsworth of Otium in Los Angeles turns the Gold Rush classic — made with eggs, bacon, and oysters — into a rich yet tender omelet finished with beurre blanc and optional caviar.
Croque Madame
Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley
For this quick yet decadent French sandwich, layer ham and Gruyère on toasted white bread with a quick Mornay, then broil until bubbling. Top each sandwich with a fried egg, then serve with cornichons or a bright green salad to cut through the ooey, gooey richness.
Ande Ki Bhurji (Scrambled Eggs with Cumin and Fragrant Herbs)
Legendary chef and food writer Julie Sahni toasts whole cumin seeds, then cooks nearly equal parts onion and egg for a tender, aromatic scramble finished with cilantro and green chiles. Follow her instructions closely to keeps the curds creamy and prevent browning.
Crab Omelet
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
Justin Chapple gently warms already cooked jumbo lump crab in butter with chives, parsley, and lemon, then folds the mixture inside a classic French omelet for a speedy yet luxurious dish. Serve with lightly dressed arugula.
Basted Egg Tartines with Creamed Mustard
In this recipe from F&W’s Justin Chapple, Thick toast is spread with a quick creamy mustard sauce and topped with eggs that have been basted in water, which creates set whites and runny yolks. Peppery greens add bite for a brunch-friendly open-face sandwich.
Kai Jeow Moo Sab (Thai Omelet)
Chef Leah Cohen of New York’s Pig & Khao first tried this style of omelet while traveling in Thailand. “I had never eaten a deep-fried egg and I was shocked that it was crispy but still tender.” Make sure to whisk the eggs until frothy, then add to oil that’s smoking hot.
Gyeran-jjim (Korean Steamed Eggs)
Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee
Silky, custard-like eggs from 2020 F&W Best New Chef Eunjo Park are steamed with stock until lightly set and wobbly, then topped with options like scallions, sesame seeds, or cod roe. It’s a comforting banchan that comes together quickly in a microwavable bowl.
French Rolled Omelet
Mary-Frances Heck teaches a culinary-school staple: stir for fine curds, then allow a thin layer to set before rolling seam-side down. The Gruyère is optional to this herb-flecked omelet and always delicious.
Charred Shallot–Arugula Salad with Sunny-Side-Up Eggs
Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Nidia Cueva
Peppery arugula and lightly charred shallots form the base of a hearty salad topped with prosciutto, Parmesan, and crisp-edged sunny-side-up eggs. The runny yolks act as a rich dressing alongside a bright, lemony vinaigrette.
Eggs Benedict Toast
Greg DuPree / Food Styling by Chelsea Zimmer and Paige Grandjean / Prop Styling by Christine Keely
Cookbook author Susan Spungen streamlines eggs Benedict by steaming the eggs and stabilizing a stovetop hollandaise with a touch of cornstarch for a fail-safe emulsion. Prosciutto or speck and chopped fresh herbs finish the toast.
Taiwanese Oyster Omelet
Ruth Reichl first encountered a Taiwanese oyster omelet at a stall inside New York City’s subway system. “It was love at first bite,” she writes. Her recipe balances bouncy batter fortified by sweet potato starch, as well as tender oysters and eggs, all served with a quick ketchup-and-vinegar sweet-chile sauce.
Za’atar Baked Eggs
In this recipe from Gail Simmons, eggs are nestled into a spiced tomato or yogurt base seasoned with za’atar, then baked until just set. Warm flatbread makes this a fast, filling meal.
BLT Fried Egg-and-Cheese Sandwich
Kana Okada
Chef Thomas Keller stacks crisp bacon, lettuce, tomato, and Monterey Jack between hot toast, then adds a runny fried egg for a sandwich that merges three classics. Yum!
Broccoli Frittata
Antonis Achilleos
Broccoli florets are sautéed until tender, bound with eggs, and topped with cheese, then finished under the broiler for a lightly browned top. It’s a versatile, sliceable main that’s as good warm as it is at room temp, and as welcome on the breakfast table as it is for lunch or dinner.
Mushroom Tortilla (Spanish-Style Omelet with Mushrooms)
Nicole Franzen
Sautéed mushrooms lend woodsy depth to a tender Spanish-style tortilla from star chef and humanitarian José Andrés. It is set gently on the stove and flipped for even cooking. Serve in wedges with a simple salad.
Mexican Eggs in Purgatory
Michael Turek
Eggs are simmered in a spicy tomato-chile sauce until the whites set and the yolks stay soft in this Mexican-inspired take on the Italian breakfast dish. Warm tortillas or crusty bread are essential for scooping.
Quinoa Egg Bowl with Pecorino
John Kernick
Cookbook author Melissa Clark brings the flavors of Caesar salad to this quinoa bowl recipe, topped with a soft-cooked or fried egg for a wholesome meal.
Poached Scrambled Eggs with Goat Cheese Sauce
Michael Turek
James Beard Award-winning chef and restauranteur Daniel Patterson poaches beaten eggs in a whirlpool of boiling water, an unconventional method that yields ultra-creamy curds. The cook time is just 20 seconds, though the whole recipe will take about 30 minutes. Serve the eggs with a warm goat cheese sauce.
Sriracha Egg and Avocado Burritos
Abby Hocking
Soft-scrambled eggs, avocado, and a hit of Sriracha get wrapped in warm tortillas for a spicy, creamy handheld breakfast or quick dinner on-the-go. Cheese and herbs are optional.
Omelet Soufflé
Kate Mathis
Aki Kamozawa and H. Alexander Talbot, of the food science blog ideasinfood.com, share their method for creating a fluffy omelet soufflé: Whip whites to soft peaks, fold in yolks, and broil the mixture for a golden, puffy omelet with a custardy interior.
Molly McArdle
2025-10-27 10:56:00