24+ Delicious Summer Egg Recipes for Hot Days

As the days get longer and the temperatures rise, we all crave light, refreshing meals that keep us fueled without weighing us down.

What better way to make the most of summer’s vibrant produce than with the humble egg?

Versatile, nutritious, and easy to prepare, eggs can be incorporated into a wide variety of dishes—whether you’re enjoying a sunny morning brunch or a light evening meal.

In this article, we’ve compiled 24+ summer egg recipes that will take your taste buds on a flavorful journey.

From classic scrambled eggs with a twist to fresh salads, wraps, and creative brunch ideas, these recipes are perfect for beating the heat while savoring delicious, protein-packed meals.

Whether you’re hosting a backyard BBQ, prepping for a picnic, or simply want to enjoy a quick breakfast, there’s an egg dish here for every occasion.

24+ Delicious Summer Egg Recipes for Hot Days

Eggs are the unsung hero of summer cooking—quick, versatile, and perfect for nearly any meal of the day.

With these 24+ summer egg recipes, you’ll never run out of fresh, exciting ways to incorporate eggs into your diet.

They can be light and refreshing, hearty and satisfying, or a little of both—perfect for summer’s long days and laid-back vibes.

So, whether you’re whipping up an easy breakfast or looking for something fun to serve at your next gathering, these egg dishes will make your summer meals unforgettable.

Sunny Avocado & Egg Toast with Cherry Tomatoes

This vibrant open-faced toast is a refreshing twist on the classic avocado toast, topped with a perfectly soft-boiled egg and sweet cherry tomatoes.

It’s light enough for hot summer mornings but packed with protein and healthy fats to keep you going.

Ingredients:

• 2 slices of whole grain or sourdough bread
• 1 ripe avocado
• 2 large eggs
• 1/2 cup cherry tomatoes, halved
• 1 tsp olive oil
• Salt and pepper, to taste
• A pinch of red pepper flakes (optional)
• Fresh basil leaves for garnish

Instructions:

1. Boil the eggs: Bring a pot of water to a gentle boil and add the eggs. Cook for 7 minutes for a soft center, then transfer to a bowl of ice water. Peel and set aside.
2. Toast the bread slices to your desired level of crispness.
3. While the bread is toasting, mash the avocado in a bowl and season with salt, pepper, and a dash of olive oil.
4. Spread the mashed avocado over each slice of toast.
5. Slice the boiled eggs in half and place them on top of the avocado spread.
6. Scatter cherry tomato halves over the top, drizzle with a little more olive oil, and sprinkle with red pepper flakes if using.
7. Garnish with fresh basil and serve immediately.

This recipe is not only beautiful and satisfying but also a perfect way to enjoy garden-fresh tomatoes and herbs.

It’s ideal for a quick breakfast, light lunch, or even a post-workout snack during the summer.

Zucchini & Egg Breakfast Skillet

A colorful one-pan breakfast dish featuring tender zucchini, red bell peppers, and sunny-side-up eggs.

This light yet hearty skillet is a great way to highlight summer produce while keeping cooking time short and the kitchen cool.

Ingredients:

• 1 tbsp olive oil
• 1 small zucchini, thinly sliced
• 1/2 red bell pepper, diced
• 1/4 red onion, thinly sliced
• 2–3 eggs
• Salt and pepper to taste
• 1/2 tsp paprika or Italian seasoning
• Chopped parsley or chives for garnish

Instructions:

1. Heat olive oil in a nonstick skillet over medium heat.
2. Add red onion and bell pepper. Sauté for about 3 minutes until slightly softened.
3. Stir in the zucchini slices and cook until just tender, around 5 more minutes.
4. Season the veggies with salt, pepper, and paprika or your choice of herbs.
5. Make small wells in the vegetables and crack the eggs into each well.
6. Cover the skillet and cook for 3–5 minutes, until the egg whites are set but the yolks are still runny.
7. Garnish with chopped herbs and serve hot, straight from the pan.

This skillet is quick, nutritious, and bursting with seasonal flavor.

It’s also incredibly versatile—feel free to toss in corn, cherry tomatoes, or even leftover grilled vegetables from a weekend cookout.

Chilled Egg Salad Lettuce Wraps

Beat the heat with these crisp, cooling lettuce wraps filled with a tangy, herbed egg salad.

They’re a refreshing alternative to traditional sandwiches, ideal for picnics, light dinners, or even as a make-ahead lunch.

Ingredients:

• 6 hard-boiled eggs, chopped
• 1/4 cup Greek yogurt or light mayo
• 1 tsp Dijon mustard
• 1 celery stalk, finely diced
• 1 tbsp chopped fresh dill or chives
• Salt and pepper, to taste
• Butter lettuce or romaine leaves for wrapping
• Sliced radishes or cucumber for topping (optional)

Instructions:

1. In a medium bowl, combine the chopped eggs, Greek yogurt or mayo, Dijon mustard, and celery.
2. Mix well and season with salt, pepper, and fresh herbs.
3. Chill the egg salad in the refrigerator for at least 30 minutes.
4. Spoon the mixture into clean, dry lettuce leaves.
5. Top with sliced radishes or cucumber for extra crunch, if desired.
6. Serve immediately or keep wrapped in parchment paper for later.

These wraps are light, creamy, and satisfying without being heavy.

They’re perfect for when it’s too hot to cook and you want something fresh, wholesome, and picnic-ready.

Shakshuka with Feta and Fresh Herbs

Shakshuka is a Middle Eastern and North African dish of poached eggs in a spicy, tomato-based sauce.

This vibrant, flavorful dish is perfect for a summer brunch, combining the warmth of tomatoes with the richness of eggs and the freshness of herbs.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili flakes (optional)
• 4 large eggs
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese
• Fresh parsley and cilantro for garnish
• Crusty bread for serving

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes.
2. Add the garlic and cook for another minute, until fragrant.
3. Stir in the crushed tomatoes, cumin, paprika, chili flakes (if using), salt, and pepper. Simmer for 10–15 minutes, letting the sauce thicken and develop flavor.
4. Make small wells in the sauce and carefully crack the eggs into each well. Cover and cook for 5–7 minutes, or until the eggs are poached to your liking.
5. Sprinkle crumbled feta over the top, then garnish with fresh herbs. Serve with warm, crusty bread to mop up the delicious sauce.

This shakshuka is comforting yet light, packed with fresh vegetables and the rich flavor of eggs.

It’s a fantastic dish for brunch or a casual dinner, and the feta adds a tangy twist that complements the savory sauce perfectly.

Grilled Eggplant & Egg Salad with Tahini Dressing

Grilled eggplant and hard-boiled eggs come together in this Mediterranean-inspired salad, making it a hearty yet light meal.

The tahini dressing adds a creamy, nutty finish, making this salad perfect for a summer lunch or dinner.

Ingredients:

• 1 medium eggplant, sliced into 1/2-inch thick rounds
• 4 hard-boiled eggs, sliced
• 2 cups mixed greens (arugula, spinach, or lettuce)
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• For the tahini dressing:
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • Water to thin
  • Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Brush the eggplant slices with olive oil and season with salt and pepper.
2. Grill the eggplant slices for 4-5 minutes per side, until charred and tender.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, and a pinch of salt and pepper. Add water as needed to reach a pourable consistency.
4. In a large bowl, toss the mixed greens with red onion slices and grilled eggplant.
5. Arrange the sliced hard-boiled eggs on top of the salad and drizzle with the tahini dressing. Serve immediately.

This salad is a great way to incorporate seasonal eggplant and eggs into a refreshing meal.

The smoky flavor from the grilled eggplant pairs beautifully with the creamy eggs and nutty tahini, making this a perfect light lunch or dinner for warm summer days.

Mexican Egg & Black Bean Tacos

These tacos combine scrambled eggs with black beans, avocado, and fresh salsa, making them a protein-packed, flavorful dish for summer brunch or a quick weeknight dinner.

The combination of creamy avocado and tangy lime makes these tacos a crowd-pleaser.

Ingredients:

• 4 large eggs
• 1/2 cup black beans, drained and rinsed
• 1 tbsp olive oil
• 1/2 red onion, diced
• 1 small tomato, diced
• 1/2 avocado, sliced
• 1 tbsp chopped cilantro
• Juice of 1 lime
• 4 small soft corn tortillas
• Salt and pepper to taste
• Salsa or hot sauce for serving (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until soft, about 4 minutes.
2. Stir in the black beans and cook for another 2 minutes. Season with salt and pepper.
3. In a bowl, whisk the eggs and pour them into the skillet with the beans. Scramble the eggs and beans together until the eggs are fully cooked, about 3 minutes.
4. Warm the tortillas in a dry skillet for 1-2 minutes, then fill each tortilla with the egg and bean mixture.
5. Top with diced tomato, sliced avocado, fresh cilantro, and a squeeze of lime juice. Add salsa or hot sauce if desired.

These Mexican egg and black bean tacos are bursting with flavor and texture, offering a delightful balance of creamy, spicy, and savory elements.

They’re perfect for a quick and satisfying meal on warm summer evenings when you want something fresh and vibrant.

Egg and Sweet Potato Breakfast Bowl

This wholesome breakfast bowl combines the earthiness of roasted sweet potatoes with scrambled eggs, creating a balanced, nutritious meal to start your day.

Topped with avocado and a sprinkle of seeds, this dish is both filling and refreshing.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 large eggs
• 1/4 avocado, sliced
• 1 tbsp pumpkin or sunflower seeds
• 1 tbsp chopped green onions (optional)
• 1 tbsp hot sauce or salsa (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized.
2. While the sweet potatoes are roasting, scramble the eggs in a nonstick skillet over medium heat until soft and cooked through.
3. In a bowl, layer the roasted sweet potatoes, scrambled eggs, and sliced avocado.
4. Sprinkle the seeds and green onions over the top, and drizzle with hot sauce or salsa if desired. Serve immediately.

This breakfast bowl is an energizing way to kickstart your day with a mix of complex carbs, protein, and healthy fats.

The sweetness of the potato pairs perfectly with the richness of the eggs, making it an unforgettable meal.

Spinach and Egg Frittata with Feta

A frittata is the perfect one-pan meal for summer gatherings or a quick dinner.

This spinach and feta frittata combines fresh greens with creamy cheese, creating a light yet satisfying dish that works for any meal of the day.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cups fresh spinach
• 6 large eggs
• 1/4 cup feta cheese, crumbled
• 1/4 cup milk (or plant-based milk)
• Salt and pepper to taste
• 1 tbsp fresh oregano or basil, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
3. Add the spinach and cook until wilted, another 2-3 minutes. Remove from heat.
4. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture over the cooked spinach and onions in the skillet.
5. Sprinkle the crumbled feta cheese on top and bake in the oven for 15–20 minutes, or until the eggs are set and lightly golden on top.
6. Garnish with fresh herbs and serve warm or at room temperature.

This frittata is light and flavorful, and the spinach adds a nice earthy element while the feta brings a creamy, tangy contrast.

It’s perfect for a summer brunch or a simple dinner with a side salad.

Avocado and Egg Breakfast Quesadilla

Perfect for a quick, satisfying breakfast or a light lunch, this quesadilla is filled with creamy avocado, scrambled eggs, and cheese, all toasted to golden perfection.

It’s simple, filling, and full of flavor.

Ingredients:

• 2 large eggs
• 1/2 avocado, sliced
• 2 flour tortillas
• 1/4 cup shredded cheddar or Monterey Jack cheese
• 1 tbsp butter or oil for grilling
• Salt and pepper to taste
• Salsa or hot sauce for serving (optional)

Instructions:

1. In a nonstick skillet, scramble the eggs over medium heat until fully cooked. Season with salt and pepper.
2. Heat a separate skillet over medium heat and lightly toast one tortilla on both sides for 1-2 minutes until golden and warm.
3. Remove the tortilla from the skillet and layer on the scrambled eggs, sliced avocado, and cheese. Top with the second tortilla.
4. Return the quesadilla to the skillet and cook for 2-3 minutes on each side, until the cheese is melted and the tortillas are golden brown.
5. Slice the quesadilla into wedges and serve with salsa or hot sauce for a bit of extra flavor.

This quesadilla is packed with rich avocado and creamy eggs, making it a quick and delicious meal that’s easy to prepare.

It’s a great choice for a busy summer morning or even a casual evening meal when you’re craving something comforting but light.

Mediterranean Egg Salad Pita Pockets

A Mediterranean twist on a classic egg salad, this recipe uses Greek yogurt, olives, and cucumber to give your egg salad a fresh, tangy kick.

Served in pita pockets, it’s the perfect lunch for a hot summer day, quick to make and filled with bright, bold flavors.

Ingredients:

• 6 hard-boiled eggs, chopped
• 1/2 cup Greek yogurt
• 1 tbsp Dijon mustard
• 1/4 cup Kalamata olives, chopped
• 1/4 cucumber, finely diced
• 1 tbsp red onion, finely diced
• 1 tbsp fresh dill or parsley, chopped
• Salt and pepper to taste
• 2 whole wheat pita pockets

Instructions:

1. In a bowl, combine the chopped hard-boiled eggs, Greek yogurt, and Dijon mustard. Mix until well combined.
2. Stir in the olives, cucumber, red onion, and fresh herbs. Season with salt and pepper to taste.
3. Cut the pita pockets in half and stuff with the egg salad mixture.
4. Serve immediately or refrigerate for a quick grab-and-go lunch.

This Mediterranean egg salad is light and refreshing, with a satisfying creaminess from the yogurt and a savory punch from the olives.

The pita pockets make for a portable and easy-to-eat meal, perfect for picnics or a light summer lunch.

Grilled Corn and Egg Breakfast Burritos

This hearty yet refreshing breakfast burrito combines the sweetness of grilled corn with scrambled eggs, creating a delicious and satisfying meal.

Wrapped in a soft tortilla, this burrito is perfect for breakfast or a mid-day snack on a summer day.

Ingredients:

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

Instructions:

1. Preheat the grill or a grill pan to medium-high heat. Grill the corn for 8–10 minutes, turning occasionally, until charred and tender. Remove the corn from the grill and set aside to cool.
2. While the corn is cooling, scramble the eggs in a skillet with olive oil over medium heat, seasoning with salt and pepper to taste.
3. Cut the corn kernels off the cob and set aside.
4. Lay the flour tortillas flat, then layer each one with scrambled eggs, grilled corn kernels, shredded cheese, and slices of avocado.
5. Fold the sides of the tortillas in and roll them into burritos. Serve with salsa on the side if desired.

These breakfast burritos are a great way to enjoy summer corn and eggs in one flavorful package.

The grilled corn adds a nice smoky sweetness that pairs beautifully with the creamy avocado and cheesy scrambled eggs. They’re perfect for a filling breakfast or a light lunch on the go.

Tomato, Basil, and Egg Crostini

Crispy crostini topped with scrambled eggs, fresh tomatoes, and fragrant basil is the perfect appetizer or light summer meal.

This recipe combines the savory goodness of eggs with the bright flavors of tomatoes and herbs, making it a delightful dish for gatherings or a quick snack.

Ingredients:

• 1 French baguette, sliced into 1/2-inch slices
• 2 tbsp olive oil
• 2 large eggs
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1 tbsp balsamic glaze (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush both sides with olive oil.
2. Toast the baguette slices in the oven for 8–10 minutes, flipping halfway, until golden and crispy.
3. While the crostini is toasting, scramble the eggs in a skillet over medium heat, seasoning with salt and pepper.
4. Once the crostini is ready, top each slice with scrambled eggs, followed by halved cherry tomatoes and a sprinkle of chopped basil.
5. Drizzle with balsamic glaze for a touch of sweetness and serve immediately.

These crostinis are a simple yet elegant way to enjoy eggs.

The crunchy bread contrasts beautifully with the creamy scrambled eggs and juicy tomatoes, while the basil adds a refreshing, herbal note. They make for a fantastic appetizer or a light lunch paired with a salad.

Egg & Zucchini Noodles with Pesto

This light and healthy recipe features zucchini noodles paired with a perfectly scrambled egg and topped with homemade pesto.

It’s a low-carb, protein-packed meal that’s bursting with fresh summer flavors.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup homemade or store-bought pesto
• Salt and pepper to taste
• Cherry tomatoes for garnish (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 3–4 minutes, until tender but still slightly crisp. Season with salt and pepper.
2. While the zucchini noodles are cooking, scramble the eggs in a separate skillet with the remaining olive oil over medium heat. Cook until soft and slightly runny.
3. Once the zucchini noodles are ready, transfer them to a serving dish. Toss with pesto, then top with the scrambled eggs.
4. Garnish with cherry tomatoes if desired and serve immediately.

This dish is a perfect blend of fresh vegetables, rich pesto, and creamy scrambled eggs.

It’s light yet filling, making it ideal for a healthy lunch or dinner during hot summer days.

Egg and Roasted Veggie Salad

This roasted veggie salad with eggs is a simple and hearty meal that’s full of flavor.

With seasonal vegetables like bell peppers, zucchini, and eggplant, paired with a perfectly poached egg, it makes for an excellent warm weather lunch or dinner.

Ingredients:

• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1/2 eggplant, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 large eggs
• 2 cups mixed greens (arugula, spinach, or your choice)
• 1 tbsp balsamic vinegar
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the chopped bell pepper, zucchini, and eggplant on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes until tender and caramelized.
2. While the vegetables are roasting, poach the eggs. Bring a pot of water to a simmer, then gently drop the eggs in and cook for 3–4 minutes, until the whites are set but the yolks remain runny.
3. Once the vegetables are roasted, toss them with mixed greens in a large bowl. Drizzle with balsamic vinegar and toss to combine.
4. Plate the roasted veggie salad and top each portion with a poached egg. Garnish with fresh basil or parsley and serve warm.

This salad is vibrant and filling, combining the sweetness of roasted vegetables with the richness of the poached egg.

It’s a great option for a light dinner or a hearty salad during the summer months.

Egg and Cucumber Sandwiches

Light and refreshing, these egg and cucumber sandwiches are a perfect summer snack or lunch.

The creamy egg filling pairs beautifully with the cool crunch of cucumber, and they’re served on soft, fluffy bread for a delightful bite.

Ingredients:

• 4 large eggs, hard-boiled and chopped
• 1/4 cup mayonnaise or Greek yogurt
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• 1/2 cucumber, thinly sliced
• 4 slices whole grain or white bread
• Fresh dill for garnish (optional)

Instructions:

1. In a bowl, combine the chopped hard-boiled eggs, mayonnaise (or yogurt), Dijon mustard, salt, and pepper. Mix until smooth.
2. Lay out the bread slices and spread the egg mixture evenly on two slices of bread.
3. Layer the thin cucumber slices over the egg mixture, then top with the remaining bread slices.
4. Slice the sandwiches into quarters and garnish with fresh dill if desired. Serve immediately or chill for a refreshing snack later.

These sandwiches are light, flavorful, and easy to prepare.

The combination of creamy egg salad and crisp cucumber makes them a perfect option for picnics, light lunches, or a snack on a warm summer day.

Summer Veggie and Egg Stir-Fry

This quick and easy stir-fry combines colorful summer vegetables and scrambled eggs in a flavorful, satisfying dish.

It’s a perfect option for using up seasonal veggies while keeping things light and healthy.

Ingredients:

• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 2 large eggs
• 2 tbsp soy sauce or tamari
• 1 tsp sesame oil
• Salt and pepper to taste
• 1 tbsp fresh cilantro, chopped (optional)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium heat. Add the red bell pepper and zucchini, sautéing for 4–5 minutes until they begin to soften.
2. Add the cherry tomatoes and garlic, and cook for another 2–3 minutes until fragrant.
3. In a separate bowl, whisk the eggs and season with a pinch of salt and pepper. Push the veggies to one side of the skillet and scramble the eggs on the other side.
4. Once the eggs are cooked, stir everything together. Add the soy sauce, sesame oil, and a little more salt and pepper to taste.
5. Garnish with fresh cilantro and serve warm.

This stir-fry is quick to prepare, full of vibrant vegetables, and packed with protein from the eggs.

It’s a healthy, colorful dish that’s perfect for a light summer dinner or lunch.

Eggplant Parmesan with Baked Eggs

This variation on classic eggplant Parmesan combines crispy, breaded eggplant slices with a rich tomato sauce and baked eggs, making it a satisfying and comforting summer meal.

It’s lighter than traditional Parmesan but still indulgent and delicious.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup breadcrumbs (preferably panko)
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 cup marinara sauce
• 4 large eggs
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for 10 minutes to draw out moisture, then pat them dry with a paper towel.
2. In a shallow bowl, mix the breadcrumbs, Parmesan cheese, oregano, and garlic powder. Dip each eggplant slice into the breadcrumb mixture, pressing to coat evenly.
3. Arrange the breaded eggplant slices back on the baking sheet and bake for 20 minutes, flipping halfway through, until golden and crispy.
4. Spread marinara sauce over each eggplant slice, then make small wells in the sauce and crack an egg into each well. Return to the oven and bake for an additional 10–12 minutes, or until the eggs are cooked to your liking.
5. Garnish with fresh basil leaves and serve warm.

This eggplant Parmesan with baked eggs is a delightful twist on a classic, offering a lighter option for summer while still delivering that comforting, cheesy goodness.

Spicy Avocado and Egg Toast

A quick, healthy breakfast or snack, this spicy avocado and egg toast brings creamy avocado together with a perfectly fried egg, topped with spicy sriracha and cilantro.

It’s a great option for a busy summer morning or a satisfying midday bite.

Ingredients:

• 2 slices whole grain or sourdough bread
• 1 ripe avocado, mashed
• 2 large eggs
• 1 tbsp olive oil
• 1 tbsp sriracha sauce (adjust to taste)
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Toast the bread slices until golden brown and crispy.
2. While the bread is toasting, heat olive oil in a skillet over medium heat. Crack the eggs into the skillet and fry until the whites are set and the yolks are still runny, about 2–3 minutes.
3. Spread the mashed avocado evenly over the toasted bread and season with salt and pepper.
4. Place the fried eggs on top of the avocado toast, then drizzle with sriracha sauce.
5. Garnish with fresh cilantro and serve immediately.

This avocado and egg toast is both simple and full of flavor.

The creamy avocado and runny egg are complemented by the spicy sriracha, making it the perfect quick breakfast or a light snack that will keep you energized throughout the day.

Egg and Asparagus Tartine

This open-faced sandwich is simple yet elegant.

The combination of creamy scrambled eggs with the bright, earthy flavor of asparagus on crispy toast makes for a delightful breakfast or light lunch.

Ingredients:

• 2 slices sourdough or whole grain bread
• 4 large eggs
• 1 tbsp butter
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh lemon zest (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the asparagus pieces and sauté for 3–4 minutes, until tender and slightly charred. Season with salt and pepper.
2. While the asparagus is cooking, toast the bread slices until crispy and golden.
3. In a separate pan, melt butter over medium-low heat and scramble the eggs gently. Season with salt and pepper and cook until just set but still creamy.
4. Spread the scrambled eggs over the toasted bread slices, then top with sautéed asparagus.
5. Garnish with a little fresh lemon zest and parsley before serving.

This egg and asparagus tartine is a light yet filling meal that brings together the fresh flavors of spring.

The scrambled eggs provide richness, while the asparagus adds a delicious bite, making this dish ideal for brunch or a mid-afternoon snack.

Egg and Feta Stuffed Bell Peppers

These colorful stuffed bell peppers are packed with eggs, feta cheese, and herbs, offering a satisfying and flavorful meal.

It’s an easy, one-pan dish that can be made ahead and enjoyed throughout the week.

Ingredients:

• 2 large bell peppers, halved and seeded
• 4 large eggs
• 1/4 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 1/4 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the bell pepper halves on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 10–15 minutes until the peppers begin to soften.
3. While the peppers are roasting, whisk the eggs in a bowl and stir in the crumbled feta, parsley, and oregano.
4. Remove the peppers from the oven and pour the egg mixture into each bell pepper half, filling them up.
5. Return the peppers to the oven and bake for an additional 10–12 minutes, or until the eggs are set.
6. Serve warm and enjoy!

These stuffed bell peppers are a colorful, nutritious meal.

The eggs and feta melt together into a creamy, savory filling that pairs perfectly with the sweet bell pepper, making it a wonderful dish for a light dinner or brunch.

Egg and Spinach Wrap with Hummus

This protein-packed wrap combines scrambled eggs, sautéed spinach, and a dollop of hummus, creating a flavorful and easy-to-make meal.

Perfect for breakfast or a light lunch, it’s a satisfying wrap that can be eaten on the go.

Ingredients:

• 2 large eggs
• 1 tbsp olive oil
• 1 cup fresh spinach
• 1 tbsp hummus
• 1 whole wheat tortilla
• Salt and pepper to taste
• 1 tbsp fresh feta or goat cheese (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the spinach and sauté for 2–3 minutes until wilted. Season with salt and pepper.
2. In a separate pan, scramble the eggs over medium heat until cooked through and soft.
3. Lay the tortilla flat and spread a tablespoon of hummus in the center.
4. Layer the scrambled eggs and sautéed spinach on top of the hummus.
5. Sprinkle with feta or goat cheese, if using, and roll the tortilla up to form a wrap.
6. Serve immediately, or wrap it up for a quick meal on the go.

This egg and spinach wrap is light yet packed with nutrients.

The hummus adds a creamy texture, while the eggs and spinach provide protein and fiber, making it a perfect, balanced option for any time of day.

Avocado and Egg Breakfast Salad

A light, refreshing salad that pairs creamy avocado and perfectly poached eggs with fresh greens, making it an ideal breakfast or brunch dish for warm days.

It’s simple, nutritious, and packed with healthy fats and protein.

Ingredients:

• 2 large eggs
• 1 ripe avocado, diced
• 2 cups mixed greens (arugula, spinach, or your choice)
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Bring a pot of water to a gentle simmer. Carefully lower the eggs into the water and poach them for 3–4 minutes, until the whites are set but the yolks are still runny.
2. While the eggs are cooking, combine the mixed greens, avocado, and cherry tomatoes in a large bowl.
3. Drizzle with olive oil and lemon juice, then toss to combine. Season with salt and pepper to taste.
4. Gently place the poached eggs on top of the salad. Garnish with fresh basil or parsley and serve immediately.

This breakfast salad is light yet filling, with creamy avocado and runny poached eggs adding richness to the fresh greens.

The lemon dressing gives it a bright, zesty flavor, making it a perfect dish for hot summer mornings.

Grilled Egg and Veggie Skewers

These vibrant skewers are a fun and healthy way to enjoy eggs along with summer vegetables like bell peppers, zucchini, and cherry tomatoes.

Grilled to perfection, these skewers are a great option for a light dinner or a picnic.

Ingredients:

• 4 large eggs
• 1 zucchini, cut into rounds
• 1 red bell pepper, cut into chunks
• 1/2 cup cherry tomatoes
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried oregano or thyme
• Fresh lemon wedges for serving

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Cook the eggs in a pan on the stove to your desired level of doneness (soft-boiled or scrambled works best for this recipe). Once cooked, cut the eggs into quarters or slices.
3. Thread the zucchini, bell pepper, cherry tomatoes, and egg slices onto skewers, alternating between the vegetables and egg pieces.
4. Drizzle with olive oil and season with salt, pepper, and oregano.
5. Grill the skewers for 5–7 minutes, turning occasionally, until the veggies are tender and slightly charred.
6. Serve with fresh lemon wedges for a burst of citrus flavor.

These grilled egg and veggie skewers are both colorful and flavorful, perfect for a light dinner or to serve at a summer barbecue.

The grilled veggies add a smoky flavor that pairs wonderfully with the creamy eggs.

Sweet Potato and Egg Hash

This hearty yet healthy breakfast hash features roasted sweet potatoes, sautéed onions, and eggs, creating a warm, satisfying meal.

It’s a great way to start the day with energy, especially when you want something both savory and sweet.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 tbsp olive oil
• 2 large eggs
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet in an even layer.
2. Roast for 20–25 minutes, flipping halfway, until the sweet potatoes are golden and tender.
3. While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes, until softened.
4. Once the sweet potatoes are done, add them to the skillet with the onions and stir to combine.
5. Create two small wells in the mixture and crack an egg into each. Cover the skillet and cook for 3–4 minutes, until the eggs are cooked to your liking.
6. Garnish with fresh cilantro and serve immediately.

This sweet potato and egg hash is both comforting and nutritious.

The roasted sweet potatoes offer a natural sweetness, and the smoky paprika adds depth. It’s a great way to enjoy a savory breakfast or brunch that will keep you full for hours.