32+ Delicious Spring Onion Egg Recipes to Elevate Your Meals

Spring onions and eggs make for a perfect pairing—simple yet versatile ingredients that can elevate any meal.

Whether you’re looking for a hearty breakfast, a quick lunch, or a light dinner, these two ingredients can easily be combined to create delicious and satisfying dishes.

From scrambled eggs with spring onions to frittatas, stir-fries, and even soups, the possibilities are endless.

This blog article features 32+ spring onion egg recipes that cater to every taste and occasion.

You’ll find creative ways to incorporate this dynamic duo into your everyday meals, bringing out the best flavors in your kitchen.

Get ready to explore a variety of dishes that are easy to make, packed with nutrients, and sure to please your palate.

32+ Delicious Spring Onion Egg Recipes to Elevate Your Meals

With 32+ spring onion egg recipes to choose from, you now have an array of ideas to bring more flavor and creativity into your meals.

Whether you prefer simple, quick dishes or more elaborate meals, these recipes offer endless opportunities to explore the vibrant flavors of spring onions paired with eggs.

Not only are these recipes packed with nutrients, but they’re also quick to prepare, making them perfect for busy mornings or when you need a satisfying meal in no time.

Try experimenting with these recipes and enjoy the fresh, delicious combinations of eggs and spring onions in every bite!

Spring Onion and Egg Stir-Fry

This quick and flavorful Spring Onion and Egg Stir-Fry brings together the light, fresh taste of spring onions with the richness of scrambled eggs. It’s a perfect dish for breakfast or a light meal, offering a healthy and satisfying option that can be whipped up in under 10 minutes.

Ingredients:

• 4 large eggs
• 1 bunch of spring onions (scallions), chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 teaspoon chili flakes (optional)
• 1 tablespoon soy sauce (optional)

Instructions:

1. Heat olive oil in a pan over medium heat. Add the chopped spring onions and sauté for 1-2 minutes until they become soft and aromatic.
2. Crack the eggs into a bowl, whisk until the yolks and whites are fully combined.
3. Pour the eggs into the pan with the spring onions. Season with salt, pepper, and optional chili flakes for heat.
4. Stir gently as the eggs cook, ensuring they scramble evenly and incorporate with the onions.
5. Once the eggs are fully cooked (soft scrambled), drizzle with soy sauce if desired for added flavor.
6. Serve hot with a side of toast or steamed rice for a complete meal.

This simple Spring Onion and Egg Stir-Fry is an excellent choice when you’re in the mood for something light, quick, and nutritious. The delicate flavor of the spring onions elevates the eggs, making each bite satisfying without being too heavy. Whether you serve it for breakfast or as a quick dinner, this dish is sure to become a household favorite.

Spring Onion and Egg Salad

The Spring Onion and Egg Salad is a refreshing and protein-packed dish that combines hard-boiled eggs, crunchy spring onions, and a tangy dressing. It’s a fantastic choice for lunch or a light dinner, offering a balance of creamy, crunchy, and tangy flavors.

Ingredients:

• 4 large eggs, hard-boiled
• 2 spring onions, finely sliced
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Begin by boiling the eggs: place them in a pot of water and bring to a boil. Once the water boils, reduce heat and simmer for 8-10 minutes. Remove eggs and let them cool before peeling.
2. Slice the hard-boiled eggs into quarters or slices, depending on your preference.
3. In a small bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, salt, and pepper to create the dressing.
4. In a large mixing bowl, combine the sliced eggs and spring onions.
5. Pour the dressing over the eggs and toss gently until everything is coated evenly.
6. Garnish with fresh parsley if desired and serve immediately, or chill in the fridge for a refreshing cold salad.

This Spring Onion and Egg Salad is a great addition to your meal rotation, especially for those looking for a simple yet satisfying dish. The combination of hard-boiled eggs and spring onions creates a flavor profile that is both creamy and crisp, while the tangy mustard dressing adds a zesty punch. This salad is both nutritious and versatile, perfect for meal prepping or enjoying as a light meal on a warm day.

Spring Onion and Egg Breakfast Wrap

The Spring Onion and Egg Breakfast Wrap is a convenient and tasty breakfast option. Packed with protein and fresh spring onions, this wrap is easy to prepare and perfect for those mornings when you’re on the go but still want a wholesome meal.

Ingredients:

• 2 large eggs
• 2 spring onions, chopped
• 1 small flour tortilla
• 1 tablespoon butter
• Salt and pepper to taste
• Shredded cheese (optional)
• Hot sauce (optional)

Instructions:

1. Heat butter in a small frying pan over medium heat. Add the chopped spring onions and sauté for 1-2 minutes until softened.
2. Crack the eggs into a bowl, beat them lightly, and season with salt and pepper. Pour the beaten eggs into the pan with the spring onions.
3. Cook the eggs, stirring occasionally, until scrambled and fully set. Remove from heat.
4. Warm the tortilla in another pan for 30 seconds to make it more pliable.
5. Spoon the scrambled eggs and spring onions onto the center of the tortilla. Add shredded cheese or hot sauce if desired.
6. Fold the sides of the tortilla in and roll it tightly into a wrap.
7. Slice and serve immediately, or wrap in foil for a portable breakfast.

The Spring Onion and Egg Breakfast Wrap is a practical and delicious way to start your day. The combination of scrambled eggs, sautéed spring onions, and the soft tortilla creates a satisfying meal that can be customized with additional toppings like cheese or hot sauce for extra flavor. This breakfast wrap is perfect for busy mornings, providing both nutrition and convenience in every bite.

Spring Onion and Egg Fried Rice

Spring Onion and Egg Fried Rice is a savory and satisfying dish that uses leftover rice, scrambled eggs, and fresh spring onions. This easy-to-make recipe is perfect for a quick lunch or dinner and can be customized with additional veggies or protein of your choice.

Ingredients:

• 2 cups cooked rice (preferably cold)
• 2 large eggs, beaten
• 1 bunch of spring onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 garlic clove, minced (optional)
• Salt and pepper to taste

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chopped spring onions (and minced garlic, if using) and sauté for 2 minutes until fragrant and soft.
2. Push the spring onions to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked through, then mix with the spring onions.
3. Add the cold rice to the pan, breaking up any clumps. Stir well to combine with the egg and spring onions.
4. Drizzle soy sauce and sesame oil over the rice, tossing to coat everything evenly. Season with salt and pepper to taste.
5. Serve hot as a standalone dish or as a side with your favorite Asian-inspired meal.

Spring Onion and Egg Fried Rice is an incredibly versatile dish that can be enjoyed any time of the day. With minimal ingredients and preparation time, it’s a perfect way to use leftover rice and transform it into a flavorful meal. The spring onions add a mild, fresh crunch that pairs beautifully with the scrambled eggs, making this fried rice both delicious and filling.

Spring Onion and Egg Muffins

These Spring Onion and Egg Muffins are a savory, protein-packed treat perfect for breakfast, brunch, or meal prep. With eggs, spring onions, and a touch of cheese, these muffins are easy to bake, portable, and can be enjoyed hot or cold.

Ingredients:

• 6 large eggs
• 1 bunch of spring onions, chopped
• 1/2 cup grated cheddar cheese (optional)
• 1/4 cup milk
• Salt and pepper to taste
• 1/4 teaspoon paprika (optional)
• Cooking spray for greasing the muffin tin

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 6-cup muffin tin with cooking spray or line with muffin liners.
2. In a bowl, whisk together the eggs, milk, salt, pepper, and paprika (if using).
3. Add the chopped spring onions and cheese to the egg mixture, stirring gently to combine.
4. Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
5. Bake in the preheated oven for 18-20 minutes, or until the muffins are set and lightly golden on top.
6. 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 3 days.

Spring Onion and Egg Muffins are the perfect on-the-go breakfast or snack. These savory muffins are easy to make and can be customized with various add-ins such as herbs, meats, or other veggies. They are especially great for meal prep, providing a hearty and nutritious option that can be reheated quickly when you’re short on time.

Spring Onion and Egg Soup

Spring Onion and Egg Soup is a comforting, light, and flavorful dish. This broth-based soup combines the freshness of spring onions with silky eggs, making it a nourishing option for any meal. It’s particularly soothing on cooler days or when you want something light and simple.

Ingredients:

• 4 cups chicken or vegetable broth
• 3 large eggs
• 1 bunch of spring onions, sliced
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper (or black pepper)
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, bring the chicken or vegetable broth to a boil over medium-high heat.
2. Add the sliced spring onions and cook for 2-3 minutes until they soften.
3. Reduce the heat to low and add soy sauce, sesame oil, and white pepper to the broth. Stir to combine.
4. In a separate bowl, crack the eggs and beat them lightly. Slowly drizzle the beaten eggs into the simmering broth, stirring gently to create silky egg ribbons.
5. Season the soup with salt to taste, and simmer for another 2 minutes.
6. Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve hot.

Spring Onion and Egg Soup is a light yet satisfying dish that combines the mild sweetness of spring onions with the delicate texture of eggs. This simple soup is perfect when you need something warm and comforting without being too heavy. It’s also highly customizable—add extra vegetables, tofu, or even a dash of chili oil for more flavor. This soup is a versatile addition to any meal and a wonderful way to enjoy the fresh taste of spring onions.

Spring Onion and Egg Quiche

This Spring Onion and Egg Quiche is a savory, hearty dish perfect for brunch or a light dinner. With a crispy crust, creamy egg filling, and the fresh bite of spring onions, this quiche is a delicious and satisfying option that can be made ahead and enjoyed throughout the week.

Ingredients:

• 1 pre-made pie crust (or homemade if preferred)
• 4 large eggs
• 1/2 cup heavy cream
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 bunch spring onions, chopped
• Salt and pepper to taste
• 1/4 teaspoon dried thyme (optional)
• 1/4 cup cooked bacon or ham (optional, for extra flavor)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish and lightly prick the bottom with a fork to prevent bubbling. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool slightly.
3. In a large bowl, whisk together the eggs and heavy cream. Add salt, pepper, and thyme (if using).
4. Stir in the chopped spring onions and cheese. If using bacon or ham, add it to the mixture as well.
5. Pour the egg mixture into the pre-baked crust and smooth it out evenly.
6. Bake the quiche for 35-40 minutes, or until the eggs are set and lightly golden on top.
7. Allow the quiche to cool for 10 minutes before slicing and serving.

Spring Onion and Egg Quiche is a delightful dish that combines creamy, cheesy eggs with the fresh flavor of spring onions. It’s perfect for brunch gatherings, holiday meals, or as a simple, make-ahead dinner. The quiche can be enjoyed warm or at room temperature, making it a versatile choice that will impress guests and satisfy your taste buds. The balance of textures—from the flaky crust to the rich filling—ensures a crowd-pleasing meal every time.

Spring Onion and Egg Toast

Spring Onion and Egg Toast is a quick and easy breakfast or snack that combines the richness of scrambled eggs with the refreshing bite of spring onions, all served on a slice of crispy toast. This simple dish is packed with flavor and is perfect when you’re craving something light yet satisfying.

Ingredients:

• 2 slices of whole-grain or sourdough bread
• 2 large eggs
• 1 tablespoon butter
• 1 bunch spring onions, chopped
• Salt and pepper to taste
• 1/2 teaspoon garlic powder (optional)
• Crushed red pepper flakes for garnish (optional)

Instructions:

1. Toast the bread slices until golden and crispy. Set them aside on a plate.
2. In a skillet, melt butter over medium heat. Add the chopped spring onions and cook for 1-2 minutes until softened and fragrant.
3. Crack the eggs into the skillet and scramble them with the onions. Cook the eggs until just set but still soft, and season with salt, pepper, and garlic powder (if using).
4. Spoon the scrambled egg mixture onto the toasted bread.
5. Garnish with a sprinkle of crushed red pepper flakes for an extra kick, if desired.
6. Serve immediately as a satisfying breakfast or snack.

Spring Onion and Egg Toast is the perfect dish for a busy morning when you need something fast yet flavorful. The combination of creamy scrambled eggs, fresh spring onions, and crispy toast creates a harmonious balance of textures and flavors. This recipe is not only delicious but also versatile—add your favorite cheese, avocado, or a drizzle of hot sauce to customize it to your liking. It’s a wholesome, satisfying choice that can be enjoyed any time of day.

Spring Onion and Egg Casserole

Spring Onion and Egg Casserole is a baked dish that layers eggs, cheese, and spring onions into a comforting, casserole-style breakfast or dinner. Perfect for serving a crowd or meal prepping for the week, this casserole is simple to make, filling, and packed with flavor.

Ingredients:

• 6 large eggs
• 1 cup milk
• 1 bunch spring onions, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup cooked sausage or bacon (optional)
• Salt and pepper to taste
• 1/2 teaspoon paprika (optional)
• 1 tablespoon butter for greasing the casserole dish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch casserole dish with butter or cooking spray.
2. In a large bowl, whisk together the eggs and milk. Season with salt, pepper, and paprika.
3. Stir in the chopped spring onions, shredded cheese, and cooked sausage or bacon (if using).
4. Pour the mixture into the prepared casserole dish and spread it out evenly.
5. Bake for 30-35 minutes, or until the eggs are set and the top is lightly golden.
6. Let the casserole cool for a few minutes before slicing and serving.

Spring Onion and Egg Casserole is an ideal dish for family gatherings, brunches, or meal prepping for the week. The blend of eggs, cheese, and fresh spring onions creates a rich and satisfying flavor, while the addition of sausage or bacon adds depth. This casserole is an easy, one-pan meal that is as delicious as it is convenient, offering both comfort and nourishment in every bite.

Spring Onion and Egg Stir-Fry

This Spring Onion and Egg Stir-Fry is a quick and flavorful dish that comes together in less than 15 minutes. It’s perfect for a busy weeknight dinner or a light lunch, with fluffy scrambled eggs, crisp spring onions, and a savory soy sauce-based seasoning. A quick stir-fry that can be made with minimal ingredients, yet delivers on taste and texture.

Ingredients:

• 3 large eggs, beaten
• 1 bunch of spring onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon chili flakes (optional)
• Salt to taste

Instructions:

1. Heat vegetable oil in a large pan or wok over medium-high heat. Add the sliced spring onions and sauté for 2 minutes until tender and fragrant.
2. Push the spring onions to one side of the pan, then pour in the beaten eggs on the other side. Scramble the eggs gently until they are just cooked through.
3. Drizzle the soy sauce and sesame oil over the eggs and spring onions, tossing everything together to coat evenly.
4. Season with black pepper, and if desired, add chili flakes for a little heat.
5. Stir everything together and cook for another minute, allowing the flavors to meld.
6. Serve hot, garnished with additional spring onions if desired.

Spring Onion and Egg Stir-Fry is a quick, healthy dish that brings together simple ingredients for a delightful meal. It’s light yet satisfying, perfect for any time of day. The stir-fry technique ensures that the spring onions retain their crunch, while the eggs remain soft and fluffy, making each bite a perfect balance of flavors. You can also customize the dish by adding additional vegetables or protein for a more substantial meal.

Spring Onion and Egg Pancakes

Spring Onion and Egg Pancakes are savory, crispy, and full of flavor. These light, fluffy pancakes are made with eggs, fresh spring onions, and a touch of flour, creating a delicious dish that can be served for breakfast, lunch, or as a side dish. Perfect for those who want to try something a little different from traditional pancakes.

Ingredients:

• 3 large eggs
• 1 bunch of spring onions, finely chopped
• 1/2 cup all-purpose flour
• 1/4 cup water
• 1/2 teaspoon baking powder
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste
• 1 tablespoon vegetable oil for frying

Instructions:

1. In a mixing bowl, whisk the eggs, water, and soy sauce together until well combined.
2. Add the flour, baking powder, salt, and pepper, and stir to form a smooth batter.
3. Gently fold in the chopped spring onions.
4. Heat vegetable oil in a non-stick frying pan over medium heat.
5. Pour small ladles of the batter into the pan to form small pancakes. Cook for about 2-3 minutes on each side, until golden and crispy.
6. Remove the pancakes from the pan and set them on paper towels to drain any excess oil.
7. Serve the pancakes warm, with a dipping sauce or a drizzle of sesame oil if desired.

Spring Onion and Egg Pancakes are a delicious twist on traditional pancakes. The crispy edges and soft center make them incredibly satisfying, and the fresh spring onions add a burst of flavor. These pancakes can be enjoyed on their own or paired with your favorite dipping sauce for an extra punch of flavor. They are an ideal option for brunch or a quick snack and can easily be made ahead for busy mornings.

Spring Onion and Egg Salad

Spring Onion and Egg Salad is a simple yet flavorful dish that can be served as a main or side dish. Hard-boiled eggs are paired with the freshness of spring onions and a light dressing to create a satisfying and healthy meal. Perfect for a light lunch or a refreshing addition to any picnic or gathering.

Ingredients:

• 4 large eggs, hard-boiled and chopped
• 1 bunch spring onions, thinly sliced
• 1/2 cup Greek yogurt or mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Fresh parsley or dill for garnish (optional)

Instructions:

1. Peel and chop the hard-boiled eggs into bite-sized pieces.
2. In a mixing bowl, combine the chopped eggs, sliced spring onions, and Greek yogurt (or mayonnaise).
3. Stir in the Dijon mustard, lemon juice, salt, and pepper. Mix gently to combine.
4. Garnish the salad with fresh herbs such as parsley or dill if desired.
5. Serve chilled as a refreshing side dish, or enjoy it as a light lunch on a bed of greens.

Spring Onion and Egg Salad is a light and creamy dish that makes the most of the natural freshness of spring onions. The hard-boiled eggs provide a rich and satisfying base, while the yogurt or mayonnaise dressing adds a creamy texture. This salad is perfect for warm weather and is incredibly versatile—you can add other ingredients like avocado, cherry tomatoes, or even some crispy bacon for extra flavor. Whether served as a side or a main dish, it’s a meal that’s both healthy and delicious.

Spring Onion and Egg Fried Rice

Spring Onion and Egg Fried Rice is a quick and satisfying meal that’s perfect for using up leftover rice. The combination of fluffy scrambled eggs, aromatic spring onions, and savory soy sauce makes for a flavorful dish that’s perfect as a main or a side. This recipe is versatile and can be easily customized with additional vegetables or protein.

Ingredients:

• 2 cups cooked rice (preferably day-old rice)
• 2 large eggs, beaten
• 1 bunch spring onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional: 1/2 cup mixed vegetables (peas, carrots, etc.)

Instructions:

1. Heat the vegetable oil in a large frying pan or wok over medium-high heat.
2. Add the chopped spring onions and cook for 1-2 minutes until fragrant and softened.
3. Push the spring onions to one side of the pan, then pour in the beaten eggs on the other side. Scramble the eggs gently until just cooked through.
4. Add the cooked rice to the pan, breaking up any clumps. Stir to combine with the eggs and spring onions.
5. Drizzle the soy sauce and sesame oil over the rice, and season with garlic powder, salt, and pepper. Stir everything together and cook for 3-5 minutes, allowing the rice to absorb the flavors.
6. If using, add mixed vegetables and stir-fry for an additional 2-3 minutes.
7. Serve the fried rice hot, garnished with additional spring onions if desired.

Spring Onion and Egg Fried Rice is a quick and satisfying meal that’s full of flavor. It’s a great way to use leftover rice, transforming it into a delicious and customizable dish. The rich flavor of the eggs, the bite of spring onions, and the umami from soy sauce combine perfectly in this stir-fry. Whether enjoyed on its own or as a side dish, it’s a reliable go-to for busy weeknights, and you can add whatever vegetables or proteins you have on hand to make it even heartier.

Spring Onion and Egg Muffins

Spring Onion and Egg Muffins are a savory, portable breakfast or snack option. These egg muffins are baked in a muffin tin, creating individual portions filled with fluffy eggs, spring onions, and cheese. They’re great for meal prepping, and you can store them in the fridge for an easy grab-and-go meal throughout the week.

Ingredients:

• 6 large eggs
• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 bunch spring onions, chopped
• 1/2 cup milk
• Salt and pepper to taste
• 1/2 teaspoon garlic powder (optional)
• 1 tablespoon olive oil or cooking spray for greasing the muffin tin

Instructions:

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

Spring Onion and Egg Muffins are a convenient and tasty option for busy mornings or anytime you need a quick snack. These muffins are fluffy, cheesy, and full of flavor, thanks to the fresh spring onions. They’re a great way to enjoy eggs in a portable format, and they can easily be customized with additional ingredients like bacon, spinach, or bell peppers. Perfect for meal prep, they can be made ahead and stored for a week of hassle-free breakfasts or snacks.

Spring Onion and Egg Ramen

Spring Onion and Egg Ramen is a deliciously easy and comforting bowl of noodles. The rich, savory broth, soft-boiled eggs, and fresh spring onions create a perfect harmony of flavors and textures. This recipe is ideal for a quick lunch or dinner, and it can be made even heartier with optional additions like vegetables or protein.

Ingredients:

• 2 cups chicken or vegetable broth
• 1 pack instant ramen noodles (or fresh ramen if preferred)
• 2 large eggs
• 1 bunch spring onions, sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste
• Optional toppings: cooked chicken, bok choy, spinach, or mushrooms

Instructions:

1. In a small saucepan, bring water to a boil. Carefully add the eggs and cook for 6-7 minutes for soft-boiled eggs. Remove the eggs from the water, cool under cold running water, peel, and set aside.
2. In a separate large saucepan, bring the chicken or vegetable broth to a simmer. Add the soy sauce, sesame oil, and chili flakes (if using), and season with salt and pepper.
3. Add the ramen noodles to the broth and cook according to package instructions, usually 3-4 minutes.
4. Once the noodles are cooked, divide them between two bowls.
5. Halve the soft-boiled eggs and place them on top of the ramen, along with the sliced spring onions.
6. If desired, add additional toppings such as cooked chicken, bok choy, spinach, or mushrooms.
7. Serve hot, and enjoy a comforting bowl of ramen.

Spring Onion and Egg Ramen is a delightful and cozy dish that’s quick to prepare but full of depth. The soft-boiled eggs add richness, while the spring onions provide a fresh and vibrant contrast. The broth ties everything together, making each bite a comforting experience. Whether you’re craving a quick meal or want to experiment with ramen, this recipe can easily be customized with your favorite ingredients, making it a versatile and satisfying dish that will never disappoint.

Spring Onion and Egg Toast

Spring Onion and Egg Toast is a simple yet flavorful breakfast or snack option that can be prepared in just a few minutes. Crispy toast topped with soft scrambled eggs, sautéed spring onions, and a touch of cheese creates a delicious and filling dish. This is a great way to enjoy eggs in a savory, satisfying meal that’s easy to make.

Ingredients:

• 2 slices of bread (whole wheat, sourdough, or your choice)
• 2 large eggs, beaten
• 1 bunch spring onions, finely chopped
• 1 tablespoon butter or olive oil
• 1/4 cup shredded cheese (optional)
• Salt and pepper to taste
• Red pepper flakes or herbs for garnish (optional)

Instructions:

1. Toast the bread slices to your desired level of crispiness.
2. While the bread is toasting, heat the butter or olive oil in a skillet over medium heat.
3. Add the chopped spring onions to the pan and sauté for 1-2 minutes until they are soft and fragrant.
4. Pour the beaten eggs into the skillet with the spring onions, and gently scramble the mixture until the eggs are just set.
5. Season with salt and pepper, and if using, stir in the shredded cheese until melted and combined.
6. Spread the scrambled egg mixture evenly over the toasted bread.
7. Garnish with red pepper flakes or fresh herbs if desired, and serve hot.

Spring Onion and Egg Toast is a quick, nutritious, and satisfying meal that’s perfect for any time of the day. The crispy toast provides the ideal base for the creamy scrambled eggs and fresh spring onions, making for a delicious contrast in textures. The optional cheese adds extra richness, and you can customize the dish with your favorite herbs or seasonings. It’s a simple yet satisfying option for breakfast, brunch, or a snack.

Spring Onion and Egg Frittata

A Spring Onion and Egg Frittata is a great way to enjoy a meal that’s both nutritious and easy to make. This Italian-style omelette is packed with fluffy eggs, fresh spring onions, and a touch of cheese, baked to golden perfection. It’s a versatile dish that can be served for breakfast, lunch, or dinner and can be customized with your favorite ingredients.

Ingredients:

• 6 large eggs
• 1 bunch spring onions, chopped
• 1/2 cup cheese (cheddar, feta, or mozzarella)
• 2 tablespoons olive oil
• 1/4 cup milk or cream
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped spring onions and sauté for 3-4 minutes until softened.
3. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the spring onions in the skillet, stirring gently to distribute evenly.
4. Sprinkle the cheese over the top of the eggs.
5. Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are set and the top is lightly golden.
6. Remove from the oven and let cool for a few minutes before slicing.
7. Serve the frittata warm, garnished with fresh herbs if desired.

A Spring Onion and Egg Frittata is a wonderfully flexible dish that can be enjoyed at any time of day. It’s a simple yet flavorful way to incorporate eggs and vegetables into your meal, and the spring onions add a fresh, mild onion flavor that enhances the richness of the eggs. You can also add extra ingredients like bell peppers, spinach, or bacon to suit your taste. Whether served warm for breakfast or at room temperature for a picnic, this frittata is sure to become a family favorite.

Spring Onion and Egg Sandwich

The Spring Onion and Egg Sandwich is a classic comfort food, elevated with the fresh, crisp bite of spring onions. This sandwich features creamy scrambled eggs with sautéed onions, all sandwiched between soft bread. It’s the perfect combination of simple, hearty ingredients that makes for a filling lunch, snack, or breakfast option.

Ingredients:

• 2 slices of bread (your choice)
• 2 large eggs, scrambled
• 1 bunch spring onions, chopped
• 1 tablespoon butter or oil
• 1 tablespoon mayonnaise or mustard (optional)
• Salt and pepper to taste
• A few leaves of lettuce (optional)

Instructions:

1. Heat the butter or oil in a pan over medium heat. Add the chopped spring onions and cook for 2-3 minutes until softened.
2. Crack the eggs into the pan and scramble with the onions until the eggs are cooked through. Season with salt and pepper.
3. Toast the bread slices until lightly golden.
4. Spread mayonnaise or mustard on one slice of bread if desired.
5. Spoon the scrambled eggs and onions onto one slice of bread.
6. Add lettuce, if using, and top with the other slice of bread.
7. Serve the sandwich warm, cut in half for easy eating.

The Spring Onion and Egg Sandwich is a simple yet satisfying option that’s quick to make and packed with flavor. The creamy scrambled eggs complement the crisp spring onions, while the bread provides a sturdy base. Whether you prefer it plain or with extra toppings like lettuce or condiments, this sandwich is versatile and perfect for any time of day. It’s a great way to enjoy eggs in a comforting, easy-to-eat form.

Spring Onion and Egg Stir-Fry

Spring Onion and Egg Stir-Fry is a quick and flavorful dish that’s perfect for busy weeknights or a light lunch. With fluffy scrambled eggs, tender spring onions, and a savory soy sauce dressing, this stir-fry comes together in minutes and offers a delicious combination of textures and flavors. You can add in additional vegetables or protein for a more substantial meal.

Ingredients:

• 3 large eggs, beaten
• 1 bunch spring onions, chopped
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger (optional)
• 1/2 cup cooked chicken, tofu, or shrimp (optional)
• Salt and pepper to taste

Instructions:

1. Heat the vegetable oil in a large frying pan or wok over medium heat.
2. Add the chopped spring onions and sauté for 1-2 minutes until softened.
3. Push the onions to one side of the pan and pour in the beaten eggs. Allow them to cook undisturbed for a few moments, then scramble gently until cooked through.
4. If using, add the cooked protein to the pan and stir to combine.
5. Drizzle in the soy sauce and sesame oil, and sprinkle with ground ginger if using. Stir everything together to ensure the flavors are well distributed.
6. Season with salt and pepper to taste, and serve hot.

Spring Onion and Egg Stir-Fry is an incredibly versatile dish, and it’s perfect for anyone looking for a quick, healthy meal. The spring onions offer a mild, slightly sweet flavor, while the eggs provide protein and a rich texture. The soy sauce and sesame oil give the stir-fry a savory depth, and the dish can be easily modified with whatever protein or veggies you have on hand. Whether enjoyed as a light snack or paired with rice for a complete meal, this stir-fry is a crowd-pleaser that’s easy to make and full of flavor.

Spring Onion and Egg Salad

Spring Onion and Egg Salad is a fresh, vibrant dish that makes a light yet satisfying meal. The creamy boiled eggs, crisp spring onions, and tangy dressing combine in this easy-to-make salad. Perfect for a healthy lunch or a side dish, it can be customized with extra vegetables or your favorite greens for added texture and flavor.

Ingredients:

• 4 large eggs
• 1 bunch spring onions, sliced
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste
• 1 cup mixed salad greens (optional)
• 1/2 cucumber, thinly sliced (optional)

Instructions:

1. Boil the eggs by placing them in a saucepan with cold water. Bring the water to a boil, then lower the heat and let the eggs simmer for 8-10 minutes. Cool the eggs under cold running water, peel, and chop into quarters.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
3. In a large bowl, combine the chopped eggs and sliced spring onions. Add the mayonnaise dressing and toss gently to coat.
4. If using, add the mixed greens and cucumber to the salad, tossing to combine.
5. Serve the salad immediately or chill in the refrigerator for 30 minutes before serving.

Spring Onion and Egg Salad is a light and refreshing dish that’s perfect for spring and summer. The creamy eggs pair beautifully with the crunch of fresh spring onions, and the tangy dressing enhances all the flavors. This salad is both satisfying and versatile, as you can easily add other vegetables, such as bell peppers or avocado, or serve it alongside grilled chicken or fish for a more filling meal. Whether enjoyed on its own or as a side dish, it’s a healthy option that’s simple to prepare and full of flavor.

Spring Onion and Egg Soup

Spring Onion and Egg Soup is a comforting and light soup that’s perfect for any season. With a flavorful broth, delicate scrambled eggs, and aromatic spring onions, this soup is quick to make and packed with nutrients. It’s a soothing meal that’s ideal when you’re craving something warm and satisfying without heavy ingredients.

Ingredients:

• 4 cups chicken or vegetable broth
• 2 large eggs, beaten
• 1 bunch spring onions, sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon ground white pepper (optional)
• Salt to taste
• Fresh herbs for garnish (optional)

Instructions:

1. In a pot, bring the chicken or vegetable broth to a simmer over medium heat.
2. Add the soy sauce and sesame oil to the broth, stirring well.
3. Slowly pour in the beaten eggs while stirring the broth gently to create egg ribbons. Continue to cook for another 1-2 minutes, allowing the eggs to fully set.
4. Add the sliced spring onions to the soup and cook for another 1-2 minutes until tender.
5. Season with salt and white pepper, and garnish with fresh herbs if desired.
6. Serve the soup hot.

Spring Onion and Egg Soup is a light yet satisfying dish that’s full of delicate flavors. The eggs provide a soft texture, while the spring onions add a fresh and slightly sharp bite. The broth, seasoned with soy sauce and sesame oil, is savory and comforting, making this soup an excellent choice for a quick meal. It’s versatile enough to be customized with additional vegetables or protein, and can be enjoyed as a starter or a main dish. Whether you’re looking for a soothing soup on a cold day or a quick meal, this recipe is simple to prepare and delicious to eat.

Note: More recipes are coming soon!