Avery Collins
Hard-boiled eggs are a convenient and versatile breakfast option. They can be eaten on their own with a little seasoning or used as an ingredient in sandwiches, salads, and more. Hard-boiled eggs can be prepared in advance and stored in the fridge for up to a week, making them an excellent choice for meal prep. They are a great source of protein and can be paired with various ingredients to create nutritious and tasty breakfast options.
| Characteristics | Values |
|---|---|
| Eating as-is | With a little bit of flaky salt and pepper, or drizzled with hot sauce |
| In a sandwich | BEC, egg salad, avocado egg salad, leftover sandwich, breakfast sandwich, etc. |
| In a salad | Cobb salad, egg salad, avocado egg salad, potato salad, tuna macaroni salad, breakfast salad, etc. |
| In a bowl | Avocado breakfast bowl, lentil bowl, etc. |
| As a side | Deviled eggs, whipped deviled eggs, fried deviled eggs, beet pickled eggs, etc. |
| In a tortilla | Breakfast burritos |
| With oats | Savory oats, oatmeal |
| With sweet potato | Baked sweet potato with hard-boiled eggs |
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What You'll Learn
Hard-boiled eggs on toast
There are several ways to make hard-boiled eggs on toast. Here are some ideas:
Grated Hard-Boiled Egg on Toast
This recipe is easy, flavorful, and versatile. Start by choosing your favourite bread. Sourdough is a good option, but you can pick any sturdy, hearty bread. Slice the bread to your desired thickness and toast it until it reaches your preferred level of doneness. If you like, spread some avocado onto the toast and season with salt and pepper. Grate a hard-boiled egg over the toast and drizzle with olive oil. You can also add toppings like sliced tomato or bacon.
Smashed Hard-Boiled Eggs on Toast
This recipe calls for high-quality bread, mayonnaise, and fresh lemon juice. Spread a thin layer of mayonnaise and lemon juice on your bread, then top with hard-boiled eggs. Use a fork to smash the eggs, then add your desired toppings. Fresh herbs, flaky sea salt, black pepper, smoked fish, chilli flakes, and sriracha are all great options.
For this recipe, toast a slice of sturdy bread, such as sourdough, until golden brown. Top with sautéed spinach and sliced or smashed hard-boiled eggs. Season with salt and pepper and drizzle with olive oil and chilli oil.
Avocado Toast with Hard-Boiled Egg
Toast a slice of bread and spread with smashed avocado. Season with salt and pepper and drizzle with olive oil. Grate a hard-boiled egg over the avocado and enjoy!
Feel free to experiment with different toppings and ingredients to create your own unique version of hard-boiled eggs on toast!
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Breakfast salad
A breakfast salad is a great way to start your day with a nutritious and delicious meal. It's easy to make, and you can customise it with your favourite ingredients. Here's a recipe for a hearty and tasty breakfast salad with hard-boiled eggs:
Ingredients:
- Hard-boiled eggs
- Breakfast sausage, formed into 1/2-inch meatballs
- Cherry tomatoes, sliced
- Red onion, sliced
- Avocado
- Cilantro or parsley, freshly chopped
- Lemon juice
- Salt and pepper
Instructions:
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Roll the sausage into meatballs and place them on the prepared baking sheet.
- Bake the meatballs for about 15 minutes until they are browned and cooked through.
- While the meatballs are cooking, prepare the hard-boiled eggs by peeling and cutting them into halves or quarters.
- In a large mixing bowl, combine the cooked meatballs, sliced eggs, tomatoes, onion, avocado, cilantro or parsley, lemon juice, salt, and pepper.
- Toss everything together gently until the avocado and egg yolks create a creamy dressing.
- Serve the breakfast salad immediately, or store it in the refrigerator for up to 3 days.
Feel free to customise your breakfast salad by adding or omitting ingredients. You can also use soft-boiled eggs for a warm and drippy yolk. Enjoy your nutritious and tasty breakfast!
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Scotch eggs
To make Scotch eggs, you will need 5 large eggs, with 1 reserved for the breading process, and 4 British or Irish pork bangers/sausage links (casings removed) or 12 ounces (340 grams) of sausage meat. You can also use uncooked breakfast sausage and remove the casings. Fresh herbs like chives and parsley can be added to the sausage mixture for flavour and colour, along with prepared mustard to add a punch. Use an English mustard like Coleman's, or substitute it with Dijon mustard. All-purpose flour and panko breadcrumbs are used for breading the eggs.
Par-boil the eggs by placing them in cold water and bringing it to a boil. Cook for 4 minutes for jammy centres and 7 minutes for well-done centres. Cool the eggs in an ice bath and then peel them. Flatten the sausage meat in your palm to the size of the egg's circumference. You can wet your hand to prevent sticking. Wrap the meat around the egg, pressing firmly to seal it without breaking the egg.
Follow the standard breading procedure by dipping the wrapped eggs in flour, then egg, and finally in breadcrumbs. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Fry the Scotch eggs in batches until golden, which should take about 5 to 6 minutes. Transfer them to a wire rack to cool for about 5 minutes.
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Potato salad
Ingredients:
- Potatoes (starchy varieties like Yukon Gold are recommended)
- Hard-boiled eggs
- Mayonnaise (gluten-free or vegan, if preferred)
- Lemon juice
- Salt
- Celery
- Pickles
- Chives
- Mustard
- Onion powder or raw sweet onions/scallions
- Fresh dill
- Paprika
- Apple cider vinegar
- Celery seeds
- Pepper
Instructions:
- Cut the potatoes into bite-sized cubes, leaving the skin on or peeling beforehand, according to preference.
- Place the potatoes in a large pot and cover them with cold water by about one inch.
- Bring the water to a boil, then reduce the heat and gently simmer until the potatoes are tender when pierced with a knife, which should take about 6 to 15 minutes depending on the type of potato.
- While the potatoes are cooking, prepare the hard-boiled eggs by boiling them for 10 minutes, then cooling them in an ice bath or under cold running water before peeling.
- Chop the eggs into bite-sized pieces.
- In a separate bowl, mix the mayonnaise, lemon juice, salt, and any other desired dressing ingredients like mustard, pickles, onion powder, pepper, etc.
- Once the potatoes are cooked, drain them and transfer them to a large bowl.
- While the potatoes are still warm, add the dressing and mix well.
- Chop and add the celery, onions, and dill to the potato mixture.
- Finally, gently stir in the chopped hard-boiled eggs, taking care not to break them further.
- For the best flavor, chill the potato salad in the refrigerator for at least 4 hours or preferably make it a day ahead.
Feel free to customize the recipe by adding bacon, rosemary, scallions, or other ingredients of your choice. This potato salad is a versatile dish that can be tailored to your taste preferences and is perfect for breakfast, lunch, or even potlucks and BBQs!
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Oatmeal with sliced hard-boiled egg
Oatmeal is often thought of as a sweet dish, served with fruit, honey, milk, and nuts. However, it can be a great base for savoury ingredients, too. One option is to add sliced hard-boiled egg, which will give your breakfast an extra punch of protein.
To make a delicious bowl of oatmeal with sliced hard-boiled egg, start by hard-boiling your egg and placing it in a bowl of ice water to cool it down quickly. You can also toast your oats in a pan with a little butter to bring out their nutty flavour. Then, prepare your oatmeal as usual, using milk, stock, or water, and your favourite type of oats. When your oatmeal is ready, top it with slices of hard-boiled egg, salt, and pepper. You can also add other savoury toppings like green onion, roasted peppers, or hot sauce. If you don't want to hard-boil your egg, a fried or poached egg will also work well, as the runny yolk will add extra flavour to your oatmeal.
You can also add other ingredients to your oatmeal with sliced hard-boiled egg to make it even more savoury and nutritious. For example, fresh herbs, toasted nuts, and seasonal vegetables are all tasty additions. Think asparagus in the spring, tomatoes in the summer, broccoli in the fall, and dark, leafy greens in the winter. You can also add avocado and a drizzle of hot sauce for a power breakfast that will keep you full until lunch.
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