25+ Delicious and Healthy Egg Lunch Recipes for Every Craving

Eggs are one of the most versatile ingredients in any kitchen.

Whether you’re looking for a light snack, a hearty meal, or a protein-packed dish, eggs can fit into any type of lunch, offering both simplicity and flavor.

From classic scrambled eggs to creative dishes like egg drop soup or baked avocado eggs, the possibilities are endless.

If you’re stuck in a lunch rut or simply looking to change up your routine, this collection of 25+ egg lunch recipes will inspire you to explore new flavors and textures.

These recipes are not only quick and easy to make, but they are also nutritious and can be customized to fit your dietary preferences.

So, whether you’re a busy professional, a parent looking for a fast meal for the family, or someone trying to add more protein to your diet, these egg-based lunch ideas are sure to satisfy.

25+ Delicious and Healthy Egg Lunch Recipes for Every Craving

Eggs are a lunch savior, offering a perfect balance of protein, healthy fats, and flavor in countless forms.

With over 25 recipes to choose from, you’re sure to find the perfect dish to suit your taste, whether you prefer something light and fresh or rich and comforting.

The versatility of eggs allows you to get creative with your meals, whether you’re baking, scrambling, frying, or boiling them.

Plus, many of these egg lunch recipes can be made in advance, making them ideal for meal prep or those busy days when time is tight.

So, the next time you’re wondering what to make for lunch, reach for some eggs and let your culinary imagination run wild with these delicious and satisfying dishes.

Scrambled Eggs with Spinach and Feta

Scrambled eggs with spinach and feta is a perfect balance of protein and nutrients, offering a fresh and savory lunch option. The combination of creamy scrambled eggs, the earthy flavor of spinach, and the tangy taste of feta cheese creates a satisfying and delicious meal. This dish is quick to make and can be customized with additional vegetables or herbs for added flavor.

Ingredients:

• 3 large eggs
• 1 cup fresh spinach, chopped
• 2 tablespoons crumbled feta cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder (optional)

Instructions:

1. In a small bowl, whisk the eggs until well beaten. Add a pinch of salt, pepper, and garlic powder if desired.
2. Heat olive oil in a non-stick skillet over medium heat. Add chopped spinach to the skillet and sauté for 2-3 minutes until wilted.
3. Pour the beaten eggs over the spinach and let them cook for a minute before gently stirring.
4. Add the crumbled feta cheese and continue stirring until the eggs are cooked through but still creamy.
5. Serve immediately, garnished with fresh herbs or additional cheese if desired.

The scrambled eggs with spinach and feta provide a light but nutritious lunch that doesn’t compromise on flavor. The creamy texture of the eggs paired with the slightly bitter spinach and salty feta creates a perfectly balanced dish. It’s a great option for a quick, healthy lunch that can be made in less than 10 minutes. For variation, consider adding other vegetables such as tomatoes or mushrooms to elevate the flavor profile even more.

Egg Salad Sandwich

An egg salad sandwich is a classic comfort food that offers a filling and satisfying meal with a creamy texture. This recipe uses hard-boiled eggs mixed with mayonnaise, mustard, and herbs, making it perfect for a delicious and quick lunch. Served on whole-grain bread or a roll, it’s an easy meal that brings both flavor and nutrition to your midday break.

Ingredients:

• 4 hard-boiled eggs, peeled and chopped
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 1 tablespoon fresh chives, chopped
• Salt and pepper to taste
• 2 slices whole-grain bread or a roll

Instructions:

1. In a medium-sized bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, and lemon juice. Mix well until the ingredients are fully combined.
2. Stir in the chopped chives and season with salt and pepper to taste.
3. Spread the egg salad mixture evenly onto one slice of bread, then top with the second slice. Alternatively, place the egg salad onto a roll or sandwich bun.
4. Serve the sandwich with a side of chips, a pickle, or a simple salad for a complete meal.

The egg salad sandwich is a great lunch option that provides a satisfying combination of protein and healthy fats. It is easy to prepare in advance and can be refrigerated for a quick meal throughout the week. The creamy dressing enhances the flavor of the eggs while the whole-grain bread provides fiber to keep you fuller for longer. For a healthier twist, you can replace the mayonnaise with Greek yogurt or add extra veggies like lettuce and tomatoes.

Egg and Avocado Toast

Egg and avocado toast is a trendy yet simple dish that combines creamy avocado with a perfectly cooked egg on top of a slice of toast. This meal is rich in healthy fats and proteins, making it a great choice for a fulfilling lunch. Whether you prefer your egg sunny-side up or scrambled, this recipe offers flexibility and can be made in just a few minutes.

Ingredients:

• 1 ripe avocado
• 2 large eggs
• 2 slices of whole-grain bread
• 1 tablespoon olive oil
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Toast the slices of whole-grain bread to your desired crispiness.
2. While the bread is toasting, heat olive oil in a skillet over medium heat. Crack the eggs into the skillet and cook to your preference (sunny-side up or scrambled).
3. While the eggs are cooking, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork and season with salt, pepper, and red pepper flakes if using.
4. Once the bread is toasted, spread a generous amount of mashed avocado on each slice.
5. Top each slice of avocado toast with a cooked egg and serve immediately.

Egg and avocado toast is a delightful and nutritious lunch option that brings together creamy, rich flavors with a satisfying crunch. The toast provides a hearty base, while the avocado offers a creamy texture and healthy fats. The egg adds a rich source of protein, making this meal well-rounded and filling. Whether enjoyed as a quick lunch or a light brunch, it’s a versatile dish that can be customized to your liking with various seasonings or toppings.

Shakshuka (Poached Eggs in Spicy Tomato Sauce)

Shakshuka is a flavorful Middle Eastern dish that features poached eggs cooked in a spicy, aromatic tomato sauce. The blend of tomatoes, onions, peppers, and warming spices like cumin and paprika creates a rich and savory base that pairs perfectly with eggs. This dish is perfect for a lunch that’s both hearty and comforting while offering a deliciously bold flavor profile.

Ingredients:

• 2 large eggs
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5 minutes.
2. Stir in the minced garlic, cumin, and smoked paprika, and cook for an additional 1-2 minutes until fragrant.
3. Pour in the crushed tomatoes, season with salt and pepper, and bring to a simmer. Let the sauce cook for 10 minutes to allow the flavors to meld together.
4. Using a spoon, make two small wells in the sauce. Crack the eggs into the wells, cover the skillet, and cook for 5-7 minutes, or until the eggs are poached to your liking.
5. Garnish with fresh parsley or cilantro and serve with crusty bread for dipping.

Shakshuka is a deeply flavorful and satisfying dish that offers a deliciously spicy twist on your typical egg-based lunch. The combination of rich tomato sauce and the eggs’ creamy yolks provides a perfect balance of textures and flavors. It’s a dish that’s not only easy to prepare but also packed with nutrients from the tomatoes, peppers, and eggs. For an extra burst of flavor, you can add a sprinkle of feta cheese or a dash of hot sauce.

Egg and Veggie Stir-fry

This egg and veggie stir-fry is a quick and healthy lunch that combines scrambled eggs with an array of vibrant, sautéed vegetables. The addition of soy sauce and sesame oil gives it a delicious umami flavor, making it a satisfying and filling meal. It’s a great way to use up leftover veggies or incorporate a variety of colorful, nutritious ingredients into your diet.

Ingredients:

• 2 large eggs, beaten
• 1 tablespoon sesame oil
• 1 small zucchini, sliced
• 1 carrot, julienned
• 1 bell pepper, diced
• 1/2 cup broccoli florets
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 teaspoon rice vinegar
• 1 tablespoon green onions, sliced
• 1 teaspoon sesame seeds (optional)

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the zucchini, carrot, bell pepper, and broccoli, sautéing for 5-7 minutes until the vegetables are tender-crisp.
2. Push the vegetables to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until cooked through, then mix them with the vegetables.
3. Add the soy sauce and rice vinegar to the skillet, tossing everything together to coat in the sauce.
4. Garnish with sliced green onions and sesame seeds before serving.

This egg and veggie stir-fry is a light yet filling lunch that offers a great balance of protein, fiber, and vitamins. The scrambled eggs add richness, while the stir-fried vegetables contribute crunch and flavor. The soy sauce and sesame oil enhance the taste, creating a savory, satisfying meal. For extra protein, you can add tofu or chicken to the stir-fry. This is a versatile dish that can be customized based on whatever vegetables you have on hand.

Egg Fried Rice

Egg fried rice is a beloved comfort food that’s both quick and easy to make, turning leftover rice into a tasty, filling meal. The combination of scrambled eggs, vegetables, and soy sauce creates a satisfying, savory dish with a perfect balance of textures. It’s a great way to enjoy a simple yet flavorful lunch, and it’s easily customizable with additional proteins or vegetables.

Ingredients:

• 2 large eggs, beaten
• 1 tablespoon vegetable oil
• 2 cups cooked rice (preferably day-old)
• 1/2 cup frozen peas and carrots
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble them until fully cooked, then set aside.
2. In the same pan, add a little more oil if needed, then toss in the frozen peas and carrots. Cook for 2-3 minutes until heated through.
3. Add the cooked rice to the pan, breaking up any clumps. Stir-fry the rice for 3-4 minutes until slightly crispy.
4. Pour in the soy sauce and sesame oil, stirring to evenly coat the rice.
5. Add the scrambled eggs back into the pan along with chopped green onions. Stir everything together and season with salt and pepper to taste before serving.

Egg fried rice is an ideal lunch for anyone in a hurry. It’s quick to prepare and makes use of leftover rice, transforming it into a flavorful meal. The scrambled eggs give it richness, while the vegetables add color and nutrition. The soy and sesame oils infuse the rice with a deep umami flavor, making this dish as tasty as it is versatile. You can easily customize it by adding other ingredients like shrimp, chicken, or tofu, making it a go-to lunch for any day of the week.

Egg and Cheese Breakfast Quesadilla

An egg and cheese breakfast quesadilla is a delicious, handheld lunch option that’s both satisfying and easy to prepare. The combination of scrambled eggs, melty cheese, and a crispy tortilla makes for a flavorful and comforting meal. It’s a versatile dish that can be loaded with extra ingredients like salsa, avocado, or even beans for added flavor and nutrition.

Ingredients:

• 2 large eggs
• 2 flour tortillas
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup salsa (optional)
• 1/4 avocado, sliced (optional)

Instructions:

1. In a small bowl, beat the eggs and season with a pinch of salt and pepper.
2. Heat a non-stick skillet over medium heat and add a little olive oil. Pour in the beaten eggs and scramble until fully cooked. Remove from heat and set aside.
3. Place one tortilla on a clean surface and spread half of the scrambled eggs evenly on top. Sprinkle with shredded cheddar cheese.
4. Place the second tortilla on top and press gently.
5. Heat the same skillet over medium heat and cook the quesadilla for 2-3 minutes on each side, or until golden brown and the cheese is melted inside.
6. Slice into wedges and serve with salsa or avocado slices if desired.

The egg and cheese breakfast quesadilla is a hearty, flavorful option that’s perfect for a filling lunch. The crispy tortillas offer a satisfying crunch, while the scrambled eggs and gooey cheese provide richness and protein. This dish is highly customizable, and you can add extras like sautéed vegetables, bacon, or hot sauce to suit your taste. It’s a quick meal that’s both fun to eat and delicious, making it ideal for busy days when you want something tasty in a short amount of time.

Eggplant and Egg Stir-Fry

This eggplant and egg stir-fry is a healthy and flavorful lunch option, combining tender eggplant with scrambled eggs and savory seasonings. The eggplant soaks up the flavors of the sauce, creating a satisfying dish that’s both light and filling. This recipe is quick to prepare and can be customized with your favorite vegetables or seasonings.

Ingredients:

• 2 large eggs, beaten
• 1 medium eggplant, diced
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1/4 teaspoon chili flakes (optional)
• 2 green onions, sliced

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium heat. Add the diced eggplant and sauté for about 5 minutes, until softened.
2. Add the minced garlic and ginger to the skillet, cooking for another 1-2 minutes until fragrant.
3. Push the eggplant mixture to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked.
4. Stir in the soy sauce, oyster sauce, and chili flakes (if using), and toss everything together to coat the eggplant and eggs evenly.
5. Garnish with sliced green onions and serve with steamed rice or noodles for a complete meal.

Eggplant and egg stir-fry is a unique yet simple dish that brings together soft eggplant and scrambled eggs in a savory sauce. The eggplant’s mild flavor complements the richness of the eggs, while the soy and oyster sauces provide depth and umami. This stir-fry is a great way to add more vegetables to your diet while still enjoying the satisfying protein of eggs. It’s a versatile recipe that can be made in a matter of minutes and customized with your favorite sauces or veggies.

Curry Spiced Deviled Eggs

Curry spiced deviled eggs offer a delightful twist on the classic version, with bold and aromatic flavors that make them a perfect addition to any lunch spread. The creamy yolk filling is enhanced with curry powder, a touch of mustard, and a hint of lime, making each bite burst with flavor. These deviled eggs can be served as a light lunch or as an appetizer for a more substantial meal.

Ingredients:

• 6 large eggs, hard-boiled and peeled
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon curry powder
• 1 tablespoon fresh lime juice
• Salt and pepper to taste
• Paprika for garnish (optional)

Instructions:

1. Cut the hard-boiled eggs in half lengthwise and remove the yolks. Place the yolks in a small bowl.
2. Mash the yolks with mayonnaise, Dijon mustard, curry powder, and lime juice until smooth. Season with salt and pepper to taste.
3. Spoon or pipe the yolk mixture back into the egg whites.
4. Garnish with a light sprinkle of paprika and serve chilled.

Curry spiced deviled eggs are a flavorful and unique way to enjoy this classic dish. The curry powder adds a warm, slightly spicy flavor that complements the richness of the eggs and mayo filling. The lime juice adds a touch of freshness, making these deviled eggs a delightful option for a light lunch or a snack. These eggs are also easy to prepare in advance, making them perfect for meal prepping or sharing with friends and family. They’re a fun way to enjoy eggs in a new and exciting way.

Egg and Sweet Potato Hash

Egg and sweet potato hash is a hearty, nutritious lunch option packed with flavors and textures. The sweet potatoes are roasted until crispy on the outside and soft on the inside, creating a perfect base for scrambled eggs. The addition of bell peppers, onions, and spices brings depth to the dish, while the eggs provide a protein-rich topping. This dish is filling and can be enjoyed on its own or with a side of avocado for added creaminess.

Ingredients:

• 2 large eggs
• 1 large sweet potato, peeled and diced
• 1 bell pepper, diced
• 1/2 medium onion, diced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato in olive oil, paprika, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast the sweet potatoes for 20-25 minutes, or until golden and crispy, stirring halfway through.
3. While the sweet potatoes are roasting, heat a non-stick skillet over medium heat. Add the diced onion and bell pepper and sauté for 3-4 minutes until softened.
4. Once the sweet potatoes are done, add them to the skillet and toss with the onions and peppers. Create two small wells in the hash and crack the eggs into them. Cover and cook for 5-7 minutes, or until the eggs are cooked to your liking.
5. Garnish with fresh parsley and serve warm.

Egg and sweet potato hash is a filling and well-balanced lunch that combines the sweetness of the roasted potatoes with the savory flavors of the eggs and vegetables. It’s a comforting dish that provides a good source of vitamins, fiber, and protein. The crispy texture of the sweet potatoes adds a wonderful crunch, while the eggs offer richness and flavor. This recipe is easily customizable—add in other vegetables like spinach or zucchini, or top with cheese for extra indulgence.

Spinach and Egg Breakfast Muffins

Spinach and egg breakfast muffins are an easy-to-make, portable lunch option that’s packed with protein and greens. These mini egg cups are baked in muffin tins, making them perfect for meal prep or a quick grab-and-go meal. The spinach adds a burst of nutrients, while the eggs provide the necessary protein to keep you full throughout the day. The recipe can be adapted by adding cheese, herbs, or other vegetables.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup shredded cheese (cheddar, feta, or mozzarella)
• 1/4 cup milk
• Salt and pepper to taste
• 1/4 teaspoon garlic powder (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 6-cup muffin tin with cooking spray or oil.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder. Stir in the chopped spinach and shredded cheese.
3. Pour the egg mixture evenly into the muffin tin cups, filling each about 3/4 full.
4. Bake for 18-20 minutes, or until the eggs are fully set and lightly golden on top.
5. Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm or store in an airtight container for up to 4 days.

Spinach and egg breakfast muffins are an excellent make-ahead lunch option that’s easy to customize with your favorite ingredients. The eggs provide a hearty source of protein, while the spinach adds a boost of vitamins and minerals. These muffins are light but filling and perfect for those busy days when you need a quick meal. They can be enjoyed on their own or paired with a side of fruit or a small salad for a complete meal.

Egg Drop Soup

Egg drop soup is a comforting, flavorful Chinese-inspired dish that’s light but filling. The smooth broth, infused with ginger and garlic, provides a warm base for delicate ribbons of egg. This soup can be easily customized by adding vegetables or proteins like tofu, chicken, or shrimp. It’s perfect for a quick lunch that’s both soothing and nourishing.

Ingredients:

• 4 cups chicken or vegetable broth
• 2 large eggs, beaten
• 1 teaspoon ginger, grated
• 2 garlic cloves, minced
• 2 teaspoons soy sauce
• 1 tablespoon cornstarch (optional, for thickening)
• 1/4 cup green onions, sliced
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, bring the broth to a simmer over medium heat. Add the grated ginger and minced garlic, cooking for about 2 minutes until fragrant.
2. If you prefer a thicker soup, mix the cornstarch with 1 tablespoon of water to create a slurry. Stir it into the broth and let it simmer for 2-3 minutes until slightly thickened.
3. Slowly pour the beaten eggs into the simmering broth in a thin stream, stirring gently to create egg ribbons. Let the eggs cook for 1-2 minutes.
4. Add the soy sauce and season with salt and pepper. Stir in the sliced green onions just before serving.
5. Serve hot, garnished with additional green onions if desired.

Egg drop soup is a light and soothing lunch option that’s perfect for warming up on colder days. The silky texture of the egg ribbons in the broth makes each spoonful feel comforting and satisfying. With its simple ingredients and quick preparation time, this soup is an excellent choice when you need something easy but flavorful. The addition of soy sauce brings depth and umami, and you can always add vegetables or protein for a more hearty version.

Baked Avocado Eggs

Baked avocado eggs offer a simple yet delicious lunch option that combines creamy avocado with a perfectly baked egg. This dish is not only flavorful but also nutrient-packed, thanks to the healthy fats from the avocado and the protein from the eggs. It’s a great choice for a light, filling meal that can be easily customized with your favorite seasonings and toppings.

Ingredients:

• 2 ripe avocados
• 2 large eggs
• Salt and pepper to taste
• 1/4 teaspoon paprika (optional)
• Fresh herbs (parsley, chives, or cilantro) for garnish
• Hot sauce or salsa (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the avocados in half and remove the pits. Scoop out a small amount of flesh from the center of each half to create space for the egg.
3. Place the avocado halves in a small baking dish and gently crack an egg into each avocado half.
4. Season with salt, pepper, and paprika. Place the dish in the oven and bake for 12-15 minutes, or until the egg whites are set but the yolks are still runny.
5. Remove from the oven and garnish with fresh herbs and a drizzle of hot sauce or salsa if desired. Serve warm.

Baked avocado eggs are a perfect balance of creaminess and richness. The warm, soft egg complements the buttery avocado, creating a delightful texture combination. This dish is not only flavorful but also packed with healthy fats and protein, making it a filling and satisfying lunch. You can easily customize the toppings and seasonings to suit your taste, whether you prefer a dash of hot sauce for heat or fresh herbs for extra flavor.

Eggplant Parmesan

Eggplant Parmesan is a classic Italian comfort dish that layers crispy, breaded eggplant with marinara sauce and melted cheese. This version of the dish is baked, making it a slightly lighter option while still being hearty and satisfying. It’s perfect for a cozy lunch or dinner and can be served with a side of pasta, salad, or garlic bread.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup breadcrumbs (preferably Italian-style)
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. Set up a breading station: In one bowl, mix the breadcrumbs with the grated Parmesan cheese. In another bowl, beat the eggs. Dip each eggplant slice into the egg, then coat with the breadcrumb mixture, pressing gently to adhere.
3. Arrange the breaded eggplant slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
4. In a baking dish, spread a thin layer of marinara sauce. Layer the baked eggplant slices on top, then spoon more sauce over the eggplant and sprinkle with mozzarella cheese.
5. Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

Eggplant Parmesan is a rich, comforting dish that combines the crispy texture of breaded eggplant with the savory goodness of marinara sauce and melted cheese. This version is baked rather than fried, making it a slightly healthier option but still just as satisfying. The layers of flavor come together beautifully, and the dish is a great source of vegetables while still offering the indulgence of cheese and sauce. You can serve it with a side of salad or pasta for a complete meal.

Scrambled Eggs with Smoked Salmon and Dill

Scrambled eggs with smoked salmon and dill is a luxurious yet simple lunch option that’s perfect for those who love the combination of eggs and seafood. The rich, creamy scrambled eggs pair beautifully with the salty, smoky flavor of the salmon, and the fresh dill adds a refreshing herbal note. This dish is quick to prepare and makes for a sophisticated yet easy lunch.

Ingredients:

• 3 large eggs
• 1 tablespoon butter
• 1/2 cup smoked salmon, sliced
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• 1 teaspoon lemon juice (optional)
• Toasted bread or crackers for serving

Instructions:

1. Crack the eggs into a bowl and whisk them until the yolks and whites are fully combined. Season with salt and pepper.
2. In a non-stick skillet, melt the butter over medium heat. Pour in the eggs and let them cook for 1-2 minutes, stirring gently with a spatula. Continue to cook, stirring occasionally, until the eggs are just set but still soft and creamy.
3. Gently fold in the smoked salmon slices and fresh dill, cooking for another 30 seconds to warm through. If desired, add a squeeze of lemon juice for brightness.
4. Serve immediately with toasted bread or crackers on the side.

Scrambled eggs with smoked salmon and dill offer a rich and elegant lunch that’s full of flavor. The smooth, creamy eggs contrast wonderfully with the smoky, salty salmon, while the dill adds a fresh, aromatic element. This dish is quick and easy to prepare, making it perfect for a lunch that feels special but doesn’t require much time or effort. It pairs perfectly with a light salad or a side of fresh bread for a complete meal.

Note: More recipes​ are coming soon!