ggs are so versatile! We collected our favorite egg recipes to show you to eggs-plore! Try any of these for breakfast, lunch, dinner, or after a good eggs-ercise session. We are not eggs-agerating when we say eggs are so easy to prep for yourself or a fun party with others.
Coach Janet's Hella Eggs-tra AF Avocado Toast
I’ve made different variations of Avocado Toast, from adding bacon to sprinkling Everything But the Bagel Seasoning. But this one is my all time favorite combo. The only thing is, there's kind of a lot going on, but all necessary for a well-balanced flavor explosion in your mouth!
What makes it extra...
Toast your bread of choice. There’s going to be a lot of hefty items on this toast, so the last thing you need is a soggy bottom.
Mash the avocado but just enough so that there are still chunks of avocado to bite into.
And of course the topic of this blog, THE EGG! This could be done anyway you want, but the right way involves at least a little bit of oozy, runny goodness to round out the flavors. Below I explain how to make the most perfect sunny-side up egg in less than 5 minutes.
You’ll need something to balance the fattiness of the yolk and avocado, enter Kimchi! Or any pickled item of your choice. I like the added spice and probiotics that Kimchi offers.
Be generous with black pepper.
Bragg’s Liquid Aminos. Tastes just like soy sauce, but better for you and topping it onto the egg reminds me of Vietnamese Op La, which is a sunny side up egg dish my mom use to make on special weekend mornings.
My secret ingredient, my auntie's fresh garden herbs. This is a mix of mint, perilla, Vietnamese coriander, fish mint (no, it doesn't taste fishy), lemon balm, and Thai basil. It's all grown and hand picked from her garden. This adds a refreshing flavor and gives great color to the toast. And yes, makes it SO EXTRA. If you don't have an aunt who grows Vietnamese herbs, then arugula works!
2 slices of toast, a good sourdough or sprouted option is great!
½ avocado smashed
Handful of fresh Vietnamese herbs or arugula
Butter or oil to coat the pan
Black pepper to taste
1 tsp of Bragg’s Liquid Aminos, or soy sauce
Cooking the Perfect Sunny-side up egg 🍳
Add enough butter or oil to the pan so that it just thinly coats the bottom. Turn the heat to high and get the pan and the oil really hot. Crack an egg into the pan. When the edges begin to hold their shape, even beginning to brown a bit, wet your fingers and flick a few drops of water into the frying pan around the egg, and cover the egg with the lid. Keep an eye on the egg. After 20 to 30 seconds, the white will be slightly puffed and just-cooked through, the yolk still shiny and runny.
The steam from the evaporated water drops cook the top of the eggs!
Check out one of my favorite easy, one pan breakfasts! Not only is it decadent, it also happens to be vegetarian and protein-packed!
Crucial: Make sure your skillet is oven-proof. A 10in cast iron skillet works best. If you’re working with a 12in skillet, just increase the number of eggs by 2-3.
½ red pepper, diced
½ green pepper, diced
¼ yellow onion, diced
1 TBS cooking oil (I used avocado oil)
⅓-½ link of Soyrizo, casing removed and finely chopped
8 large eggs
½ TBS half and half (optional)
Salt and pepper, to taste
⅓ C of shredded cheddar cheese
Optional garnishes: cilantro, sliced jalapeno or other hot pepper, hot sauce (highly recommended)
Preheat oven to 350℉.
Whisk eggs, half and half, cheese, salt and pepper together. Set aside.
Heat a 10in, ovenproof skillet over medium heat. Once heated, add oil, peppers, and onion. Let cook until they soften, about 3-5min. (I like to let my veggies char jussssst a bit, but that’s a personal preference.)
Add chorizo to the skillet and let cook for another 1-2min.
Pour in the egg mixture (you may want to give it one more whisk before pouring) over the cooked ingredients.
DO NOT TOUCH THE EGGS. Let the eggs on the edge of the pan set before placing the mixture in the oven. This should take about 1-2min.
Place skillet in the oven and bake for 12-18min, until eggs are set*. Feel free to do squats while you wait.
*The eggs may still jiggle a bit in the middle, but as long as the yokes aren’t running (you can check with a knife) the eggs are set!
Coach Cheryl's Chocolate Banana Protein Pancakes
These pancakes are packed full of nutrients, whole foods, and are grain free! Perfect for kids or parents ;)
1 large banana
1 large egg
2 tbsp unflavored egg white powder
1 tbsp unsweetened cocoa powder
Place an oiled skillet on the stove and set to a few notches under medium.
Add all ingredients to a small bullet blender & mix until fully blended.
Once the pan is hot, pour squash ball-sized pancakes onto the pan.
Once pancakes begin to bubble (approx 1-min.), flip over.
Let the other side finish cooking for another minute.
Remove from the pan and serve!
Coach Julse' Roommate's Best Pickled Garden Eggs
1 Dozen Hard Boiled Eggs
1-2(ish) cups Pickled Beet Brine (bonus- you get to eat all the pickled beets!)
¼ cup Quality Mayo
1-2 tsp Dijon Mustard
½ tsp Onion Powder
½ tsp Tarragon
½ tsp Rosemary
½ tsp Thyme
2(ish) pinches Chopped Parsley
Sea Salt and Black Pepper (or Pink Pepper!) to taste
**Bonus Points- add 1-2 tbsp Goat Cheese
Sprinkle of Paprika, Fresh herbs, Everything Seasoning, Chives, Caviar, or Slices of Pickled Beets
At least 4 hours or up to overnight, place peeled hard boiled eggs into a container and cover with beet brine. If you don’t have enough brine to fully submerge all of the eggs, rotate them occasionally.
When eggs have soaked in brine long enough, carefully slice them in half lengthwise, and remove the yolks to place into a small mixing bowl. Place the “Pinks” on a platter.
Mix yolks with all filling ingredients, and adjust any measurement to taste/look as needed. For best results, use a hand mixer or food processor, but a fork or rubber spatula will work fine too.
Fill a piping bag or the corner of a freezer bag with the filling, and fill the (pink!) whites up until all filling is evenly dispersed across all eggs.
Top with whatever you desire for the perfect presentation, and serve (devour) right away or refrigerate until ready to serve!
**Note- these measurements can vary depending on your preferences, the size of the eggs, how heavy your hand is, etc...take liberty and use your judgement to make these as special as you like!