Get Excited for Eggs

Get Excited for Eggs

Leave the egg-with-a-face to the kids and try your hand at some grown-up and dressed-up springtime egg dishes.

You’ve poached and scrambled and flipped your way to some flavorful morning meals, but why not take your eggs* beyond the breakfast table? “Few foods are as versatile as eggs,” says Mark McDonough, a Panera Bread® chef and Food Team member. “And when you pair eggs with fresh spring vegetables and delicate herbs, there is almost no limit to what you can create.”

Some elegant ideas that are perfect for springtime gatherings include poaching eggs in broth enhanced with shallots and herbs, topping deviled eggs with a spoonful of caviar and a sprinkle of chopped fresh dill, stirring wild mushrooms into a no-fuss frittata, or whipping up an Asparagus and Fontina Breakfast Bake. Mark notes that eggs need not be limited to the morning table. The frittata, for example, is a good comfort food for a casual dinner, while the dressed-up deviled eggs make a good appetizer.

No matter how fancy the finished dish is, eggs are, more often than not, easy to prepare. Once you’ve mastered technique, adding in other ingredients is often just a matter of taste. “One of my favorite things to make at home is an open-faced egg sandwich with sautéed greens on thick crusty bread,” says Mark. “It’s a great way to make use of leftovers.”

Here are a few more ideas to try at home.

  • Spring vegetable risotto with poached eggs. Prepare your favorite risotto recipe with any combination of seasonal vegetables and top with two poached eggs. (Note that poached eggs are traditionally soft-cooked, but you can cook the yolks thoroughly without drastically altering the dish.) Finish with chopped fresh chives.
  • Eggs Florentine with sun-dried-tomato pesto. Spread pesto on a toasted English muffin, add sautéed spinach and poached eggs, and accent with crumbled goat cheese.
  • Vegetable hash with fried eggs. Sauté diced onion, carrots, new potatoes, and asparagus in a heavy skillet. Add any variety of fresh herbs and seasonings to taste, and serve with two fried eggs.
  • Spinach, mushroom, and egg pizza. Top individually sized pizza dough with sautéed spinach and mushrooms, sprinkle on a generous handful of finely grated Parmesan or Pecorino, and crack an egg in the middle of the pie. Bake the pizza until the egg is set and the crust is golden brown.
  • Baked eggs in a bread bowl. Fill our Sourdough Bread Bowl with beaten eggs. Add crumbled cooked bacon, chopped scallions and chives, and grated cheese. Bake until the eggs are set.

*Consuming raw or undercooked eggs may increase your risk of foodborne illness.