3 Easy Egg Recipes for your Next Brunch
Eggs are the star of all meals, versatile for both breakfast and lunch. And there are so many reasons why we love them. They’re affordable, healthy, and easy to make, a perfect choice to supercharge your morning.
If you’re looking to break out from your usual scrambled eggs routine, try these 3 quick and delicious to-make egg dishes using fresh farm eggs from EGGcelsior.
1. "I'm willing to wait in line to have my brunch," said no one ever. This 15-minute Egg Salad Sandwich recipe will have you jumping for you and keep you full throughout the day.
8 small EGGcelsior eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika
- Place eggs in a pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
- Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard, and green onion. Season with salt, pepper, and paprika. Stir and serve on your favorite pandesal or sliced bread.
2. Egg Tortang Talong is the best way to mix and matchy healthy ingredients. Need inspiration? Look no further. Try this classic go-to Pinoy viand.
4 small eggplants
4 tablespoons vegetable oil, divided
2 small chopped tomatoes
4 medium EGGcelsior eggs
1 pinch salt and pepper
- Prepare the eggplant*: Prepare your grilling station. With a knife, poke holes around each eggplant. Place eggplants directly on the cast iron or stainless steel grill on the center rack and grill over medium-high heat for 10-15 minutes until soft, depending on the size of your eggplants. Let eggplants cool completely, then carefully peel the skin off the eggplant. Flatten each eggplant with a fork so that it fans out into a wide teardrop shape. Season with salt and pepper set aside.
- Make the omelets: In a small bowl, beat 1 egg. In a large, separate bowl, beat the remaining 3 eggs and combine them with the chopped tomatoes. Take one eggplant and dip into the single beaten egg to coat both sides. In a pan, heat 2 tbsp oil over medium heat. Add the egg-soaked eggplant, then spoon 1/4 of the egg-tomato mixture over the top. Season with salt and pepper. Cook for 3 minutes on one side or until the bottom of the eggplant has set. Drizzle a bit more egg over the top of the eggplant, then flip over and cook for about 1.5 minutes on the other side. Set aside on a serving plate. Repeat with remaining eggplants. Serve with rice.
3. When cheesy meets eggs, mushrooms, and tomatoes, magical things happen. Try this Cheesy Omelet.
4 small EGGcelsior eggs
½ can of sliced mushrooms
2 chopped tomatoes
1 pinch of salt
black pepper, freshly ground
2 tablespoons butter or oil
3/4 cup cheese, finely grated or crumbled
- Beat together the eggs and some salt and pepper in a bowl.
- Put a nonstick pan over medium-high heat and wait a minute. Add the butter or oil; then stir-fry mushrooms and tomatoes for 2 minutes.
- Pour in half of the egg mixture to cover the bottom of the pan.
- Sprinkle half the cheese evenly on top and cook until just the sides are firm. Use a rubber spatula to fold over one edge. Press down on the folded edge and continue to roll and press; cook the roll until the omelet is folded and sealed, and will not unroll, just a minute or two. Repeat with the remaining egg mixture. Serve while hot, topped with garnish.