4 Easy Egg Recipes Everyone in Your Family Will Love
Eggs are a nutritional powerhouse for runners. From muffins to masala, here are some innovative ways to eat this staple food.
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Whether scrambled, poached, or hard-boiled, few foods are as versatile as the humble egg. Not to mention convenient: hard-boil a dozen each week and you’ve got a quick snack or meal add-on at the ready. Plus, while once considered land mines hindering the path to good health, eggs are no longer regarded as bad news—even more reason to make them a weekly (even daily!) diet staple. Here are four innovative egg recipes to spice up your day.
Pesto Chicken Egg Muffins
8 eggs
1 ½ cups chopped cooked chicken
1/3 cup sour cream
1/3 cup chopped sun-dried tomato
3 tablespoons prepared pesto
½ teaspoon salt
¼ teaspoon red pepper flakes
In a large bowl, whisk together eggs, chicken, sour cream, sun-dried tomato, pesto, salt, and red pepper flakes. Pour into 12 greased or paper-lined muffin cups. Bake at 375°F until eggs are set, about 20 minutes. Serves 4.
Egg Tacos with Avocado Crema
6 eggs
1 red bell pepper, chopped
2 scallions, sliced
2 teaspoons canola oil
1 avocado
½ cup sour cream
Juice of ½ lime
1 garlic clove, chopped
¼ teaspoon salt
¼ teaspoon cayenne
Corn tortillas
In a large bowl, whisk eggs with 2 tablespoons water until yolks and whites are well blended. Stir in bell pepper, scallions, and ½ teaspoon salt. Heat canola oil in a large skillet over medium-low heat. Add egg mixture and cook for 5 minutes, scrambling periodically as eggs cook, until lightly set. Blend together avocado, sour cream, lime juice, garlic, salt, and cayenne until smooth. Divide eggs among corn tortillas and top with avocado sauce, diced tomatoes, and chopped cilantro. Serves 4.
Egg Masala
1 (28 oz) can tomatoes
2 chopped shallots
2 minced garlic cloves
1 tablespoon chopped ginger
1 tablespoon garam masala
¼ teaspoon cayenne
4 hard-boiled eggs, shelled
In a blender or food processor, pulse together tomatoes, shallots, garlic, ginger, garam masala, cayenne, and a couple pinches of salt. Simmer mixture in a skillet for 15 minutes, add eggs, and heat 5 minutes more. Serve over brown rice and garnish with cilantro. Serves 4.
Quinoa-Sweet Potato Bowl with Poached Egg
1 medium sweet potato, grated
2 garlic cloves, chopped
1 shallot, chopped
1 pint cherry tomatoes, halved
4 cups baby spinach
2 cups quinoa, cooked
4 eggs, poached
Heat 1 tablespoon oil in large skillet over medium heat. Add sweet potato and cook for 4 minutes, or until beginning to turn tender. Add garlic and shallot; cook 2 minutes more. Stir in cherry tomatoes and spinach; cook until greens are slightly wilted. Stir in quinoa, remove from heat and cover to keep warm. Divide quinoa mixture among bowls and top each with a poached egg. Garnish with crumbled feta, chopped chives, and a couple squirts of hot sauce. Serves 4.