Need ideas for a light summer lunch? Then these recipes with eggs are the right choice. Everyone knows how to make poached eggs, scrambled eggs and hard-boiled eggs. However, it is possible to prepare eggs in many different ways. Here we present selected recipes that will make you want to eat eggs every day. Just be careful not to exceed the recommended daily dose.
Eggs they are one of those dishes that you just can't get enough of (provided that you like them, of course). However, some fresh air is always welcome. They are here recipes with eggs, which put this dish in a new perspective.
Avocado and egg sandwich
Ingridients
- 8 large eggs
- 1/3 cup mayonnaise
- 1/3 cup yogurt
- 1 tablespoon of mustard
- juice of 1 lemon
- 1 tablespoon of white vinegar
- 3 tablespoons of chopped chives
- 2 tablespoons of chopped basil
- pinch of salt
- a pinch of pepper
- 2 tablespoons capers
- 1 chopped onion
- 1 chopped avocado
- 8 slices of whole wheat bread
- 1 large tomato
- salad leaves
Preparation
Boil the eggs for 11 minutes, then cool them, peel them and chop them into a bowl. Mix mayonnaise, yogurt, mustard, lemon juice and vinegar in a small bowl. Add the chives and basil and season with salt and pepper. Pour the mixture over the eggs. Add capers, chopped onion and avocado. Mix gently. Make sandwiches. Start with the egg and avocado mixture. Add a slice of tomato and cover with a lettuce leaf at the end.
Eggs with asparagus and tomatoes in the oven
Ingridients
- 400 g of asparagus
- 200 g of cherry tomatoes
- 4 eggs
- 2 tablespoons of olive oil
- 2 pinches of thyme
- salt
- pepper
Preparation
Heat the oven to 180°C. Prepare a baking tray and line it with baking paper. Cut off the woody part of the spars. Wash the asparagus and tomatoes and arrange them on a baking sheet. Drizzle with olive oil and season with thyme, salt and pepper. Bake for 10 minutes. After the roasted vegetables, beat the eggs and season them with salt. Return to the oven for 7 minutes and serve.
Omelet with pesto and goat cheese
Ingridients
- 3 eggs
- salt
- pepper
- 2 tablespoons of crumbled goat cheese
- 1 tablespoon of chopped sun-dried tomatoes
- 1 tablespoon pesto
- chopped fresh basil
Preparation
Heat a greased pan. Kill and mix the eggs, add salt and pepper. Pour the eggs into the bowl and mix them until the omelette is almost done. Spread the cheese and sun-dried tomatoes over the eggs. At the end, add pesto and basil and serve.
Eggs in bread bowls
- 4 bread rolls
- 1/3 cup grated cheese
- 4 eggs
- 1/3 cup sweet cooking cream
- salt
- pepper
- 2 tablespoons of chopped parsley
Preparation
Heat the oven to 180°C. Prepare a baking tray and line it with baking paper. Make a hole in the middle of the bread rolls. Arrange them on the baking sheet. First spread half of the grated cheese in them. Then break an egg into each one and cover it with cooking cream. Season each egg with salt and pepper. Bake for about 15 minutes. Sprinkle with the remaining cheese and serve.
Eggs in tomatoes
Ingridients
- 2 tablespoons of olive oil
- 8 tomatoes
- 8 eggs
- 1/3 cup milk
- 1/3 cup parmesan cheese
- salt
- pepper
- fresh chopped herbs
Preparation
Heat the oven to 180°C. Prepare a baking tray and line it with baking paper. Make a hole in the center of the tomatoes. Arrange them on the baking sheet. Then break an egg into each one and cover it with milk. Sprinkle Parmesan on top. Season each egg with salt and pepper. Bake for about 15 minutes. Sprinkle with fresh herbs.
