How to make Healthy Egg Recipes for Dinner?

Everyone has their own choice of dinner. Regarding health and taste, dinner may differ. But many of the egg recipes for dinner contains eggs as it is the ingredient that gives the recipes right combination. You can make many egg recipes for dinner.

Eggs are the superfoods that can be prepared in less time and are economical as they are of a low price.

Healthy Egg Recipes for Dinner

It is also an excellent food regarding the health benefits that it provides. These egg recipes for dinner helps to reduce the risk of heart diseases and also helps in the development of the brain in the fetus. Egg recipes for dinner promote the growth and development of the bones as well. The combination of the eggs with the dairy items is going to provide all the essential nutrients to the body. There are many egg recipes for dinner among them; we discuss some of the healthy egg recipes for dinner, which are:

1.Egg Curry with Cherry Tomatoes

It is a great idea to use up extra hard-boiled eggs, adding the cherry tomatoes. Which is one of the healthy egg recipes for dinner? You can also spice up the dish with the bright and vibrant featured cherry tomatoes.

Ingredients Needed

Serves 1

2 large eggs
2 tablespoons neutral oil
1 small yellow onion, finely diced
1 clove garlic, crushed
1/2-inch piece ginger, grated
1/4 teaspoon ground turmeric
1/4 teaspoon garam masala
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
1 pound cherry tomatoes, sliced in half
Salt, to taste
Small handful fresh cilantro, chopped, to garnish
Rice, to serve

Boil the eggs for about 10 minutes to hard-boil. And then remove the eggs from the shells. Slice the eggs into half. Pre-heat the pan put some oil let it warm over medium heat add onions finely chopped add the ginger garlic paste. Saute until the paste is fragrant. Add turmeric coriander garam masala, pepper, and cumin. Then put the halved cherry tomatoes stir for a little while until the tomatoes begin to wilt and release their juices. Season with salt to taste. Garnish with fresh cilantro, and serve with rice.

2.Hot and Sour Soup

An egg helps thicken this Chinese soup and makes it satisfying and comforting full of tofu and mushrooms, all in a spicy-sour broth. The ingredients of these egg recipes for dinner needed are:

  • 6cups chicken stock
  • 14lb julienned lean pork or 14lb chicken
  • 4eggs, beaten
  • 2tablespoons garlic and red chili paste
  • 2tablespoons soy sauce
  • 34teaspoon ground pepper
  • 5tablespoonscornstarch
  • 1cup sliced shiitake mushroom
  • 1(15 ounces) can peel straw mushrooms
  • 12ounce dried black fungus (soak in water for an hour before using)
  • 1(7 ounces) can sliced water chestnuts
  • 1(7 ounces) can be sliced bamboo shoots
  • 1(15 ounces) can baby sweet corn cobs
  • 14cup white vinegar
  • 12lb soft tofu, sliced into 1/4 inch cubes
  • finely chopped scallion(to garnish)
  • 1teaspoon sesame oil

Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min Mix cornstarch with a little amount of water.Bring back to a simmer and put the eggs in a thin stream over the surface. Before gently stirring in the sesame oil, let it stand for 10 seconds. Garnish with chopped scallions and serve it


3. Scrambled Egg Tacos

With the addition of scrambled eggs, you can turn out leftover vegetables into tacos and top with hot sauce for an easy way to clear out the fridge. The ingredients needed of these egg recipes for dinner scrambled egg tacos are:

  • Butter
  • sliced green onions
  • cooked sausage crumbles
  • large Eggs, well beaten
  • flat-bottom corn taco shells, heated according to package directions

For Toppings

  • Finely chopped tomatoes, if desired
  • Salsa, if desired
  • Shredded lettuce, if desired
  • Sliced black olives, if desired
  • Sour cream, if desired

Melt butter in a 10-inch nonstick skillet over medium heat until sizzling; add onions. Continue cooking 1 minute or until onions are softened. Stir in sausage and eggs. Continue cooking stirring gently with a heatproof rubber spatula 4-5 minutes or until eggs are set. Remove from heat.

Place one slice cheese into each warm taco shell. Top with 1/4 cup egg mixture; top with desired toppings. Serve immediately.

Packages of fully cooked sausage crumbles are available in the meat section of the supermarket.

Be sure to heat taco shells in the oven as directed on the package or they will not be crunchy.


4. Lyonnaise Salad

This is a classic French salad of greens, crispy bacon, and a poached egg with a shallot vinaigrette in which runny egg yolks help to form a delicious sauce and turn it into a light dinner. The ingredients needed are:

  • 4eggs
  • Black pepper
  • Salt


  • 4cups torn frisée or washed and dried other strong-tasting greens,
  • About 1/2 pound good slab bacon or pancetta, cut into small cubes
  • 2tablespoons extra  olive oil
  • About 1/2 pound good slab bacon or pancetta, cut into small cubes 1shallot, chopped, or 1 tablespoon chopped red onion
  • 1tablespoon Dijon mustard
  • 2 to 4tablespoons top-quality sherry vinegar


Put frisée or other greens in a large separate bowl. Over medium heat, put olive oil in a skillet.  Add bacon and simmer about 10 minutes until crisp all over. Add shallot or onion and cook for two minutes until softened. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off the heat. Heat salted water in a deep skillet, then lower temperature to barely bubbling. Break eggs into a shallow bowl one at a time and slip them into the bubbling water. Cook eggs for 4 to 5 minutes, just until the white is set and the yolk has filmed over. With a slotted spoon remove each egg and drain briefly on paper towel. If necessary, gently reheat dressing, then pour over greens, assemble and season with salt and pepper according to your taste and flavor. Top each portion with an egg and serve immediately.


 5. Indian Scrambled Eggs (Egg Bhurji)

Scrambled eggs are the recipes that you can serve with rice or use Indian naan for the high combination. The ingredients needed are:

  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped fine
  • 2 medium tomatoes cut fine
  • 3 green chili peppers slit lengthwise
  • 2 teaspoons ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 4 eggs whisked lightly
  • Salt
  • 2 teaspoons butter divided
  • 1/4 cup chopped coriander leaves divided

Beat the eggs in a bowl and keep them aside. Heat the pan with the vegetable oil.Add the finely chopped onions and stir until its golden brown. Add tomatoes and mix well till it becomes soft. Add green chilies and ginger-garlic paste, stir about 30 seconds till the aroma is released. Add red chili powder, turmeric powder and taking care not to burn the paste, stir till oil separates from the paste. Turn the heat down to low. Add the whisked eggs and salt and about a minute gently stir till the mixture curdles. Increase the heat to high. Vigorously stir the egg mixture around and break bigger clumps up. Add let to melt a teaspoon of butter as you stir. About a minute, toss in half the chopped coriander and stir it in. Turn the heat off and garnish it with rest of the coriander and a teaspoon of butter on top. Serve immediately with lightly toasted bread.


 6. Smoked Salmon Egg Boats

This is one of the versions of the egg recipe which is easy and satisfying dinner which is filled with eggs smoked salmon herbs and cheese. All these fillings are baked into boats and can be served quickly.

Serves 8

  • 12 large eggs
  • 2 sourdough bâtard loaves or 4 sourdough demi baguettes
  • 1/2 cup shredded Gruyère or about 2 ounces Swiss cheese
  • 4 ounces sliced smoked salmon
  • 1/2 teaspoon kosher salt
  • 1/2 cup crème fraîche (or sour cream in a pinch)
  • 1/4 teaspoon freshly ground black pepper
  • 3 scallions (white and light green parts only), thinly sliced
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons capers, drained

Preheat the oven to 350°F and place a rack in the center position. Line a sheet pan with parchment paper. Using a serrated knife, cut a V-shaped section from the top of each bread loaf, stopping the knife about 1/2 inch from the bottom of the loaf. Remove the loose bread tops and scoop out a bit of the inside, too, to form the “boats.” Discard the scooped bread (or save it to make homemade breadcrumbs). Place the boats on the prepared pan. Evenly distribute the shredded cheese and smoked salmon between the cavities of the boats. Whisk together the eggs, crème fraîche, salt, pepper, and scallions in a medium-sized bowl. Distributing it evenly, pour the egg mixture into the boats. Scatter the capers atop the egg filling. Bake until 30 to 40 minutes until the eggs are puffed and no longer jiggle when you shake the pan gently. Let the boats cool for about 10 minutes. Sprinkle them with the fresh chives, slice into 8 pieces, and serve hot.


7. Udon Soup with Bok Choy and Poached Egg

Simmer broth with star anise and cinnamon, then add in chewy udon noodles, bok choy, and eggs for a satisfying noodle soup that only takes a few minutes to put together. Ingredients needed are

  • Vegetable or chicken broth
  • 2 whole star anise
  • Cinnamon
  • Large eggs
  • Fresh or Frozen udon noodles
  • Large bok choy leaves, sliced into ribbons
  • Spring onions, thinly sliced3
  • Soy sauce

Simmer the chicken broth in a medium saucepan. The broth should be dipped about 2 inches in the pan. Add the star anise, cinnamon and simmer for 5 to 10 minutes, this will infuse the broth with the spices. When finished, remove the spices with a slotted spoon.

Crack the eggs into separate cups and slip them into the simmering broth, one at a time. Cook for 2 minutes, then add the noodles and bok choy. Without breaking eggs stir very gently to submerge the noodles and bok choy. Cook for another 3 minutes, until the whites of the eggs, are completely set, but the yolks are still loose. Off the heat, gently stir in the soy sauce and the spring onions. Taste and add more soy sauce if necessary. Serve it immediately.


 8. Egg Omelet with Quinoa, Sun-Dried Tomatoes, Spinach, and Goat Cheese

This omelet is packed with protein and is filled with sun-dried tomatoes, fresh spinach, and tangy goat cheese, so this is a complete dinner all in itself. The ingredients needed are:

  • Large eggs
  • Onion, sliced thinly
  • Sun-dried tomatoes, sliced thinly
  • Garlic, minced
  • Red pepper flakes
  • Roughly three big handfuls fresh baby spinach
  • Cooked quinoa cup goat cheese
  • Salt and pepper

Whisk all the eggs in a small bowl and keep them aside.

Preheat the skillet over medium-high heat and put some oil. Cook the onions with a pinch of salt until they become golden brown for about five minutes. Add the garlic, sun-dried tomatoes, and red pepper flakes, and stir it until fragrant, 30 seconds. Stir in the spinach and cook until the spinach is wilted. Add salt and pepper as needed or as your taste. Keep the filling aside for a while

Again whisk the eggs so that you will get soft and fluffy omelets. Heat the nonstick skillet pan over medium-high heat with a teaspoon of butter. Now put the eggs and flip them as the button side of the egg gets golden brown. Continue cooking until the top is golden brown.

Now add the fillings to the side of the omelet opposite the handle. This will make it easy to transfer the omelet to the serving plate later. Also, layer quinoa one of the filling and dot the top with crumbles of goat cheese.



9.Frittata with Potato, Red Pepper & Gouda

Frittatas are baked egg casseroles; you can fill them with vegetables like sautéed potatoes, bell peppers, and Gouda cheese. The ingredients needed are:

  • Large onion, diced
  • Small red potatoes
  • Medium red bell pepper, diced
  • Fresh thyme
  • Large eggs whisked until frothy
  • Gouda, cut into cubes



Preheat the oven to 400°F.Warm olive oil over medium heat. Add the onions and a pinch of salt. Cook them until golden brown. Stir in the potatoes and another pinch of salt, and cover and let the potatoes steam for 4 to 5 minutes. Add peppers and thyme. Cover the pan and continue heating for another 4 to 5 minutes, until the potatoes are tender. Taste and adjust the seasonings as you prefer. Scatter the cubes of Gouda evenly over the vegetables, then pour the eggs over the top. Make sure the eggs are evenly distributed or else shake and tilt the pan. Put the entire pan in the oven and let it bake for 8 to 10 minutes. When the eggs are completely set, pull it out of the oven. Let the frittata cool for some time and then slice it into wedges. Then you can serve it with a green salad or bread.


10.Green Shakshuka

Shakshuka is traditionally made with a tomato base, but this green version has leeks, greens, and feta cheese all cooked in a skillet with eggs cracked on top. Serve with crusty bread to mop up all the goodness.

  • ½ teaspoon caraway seeds
  • 3 medium bunches Swiss green chard, divided
  • Kosher salt
  • 2 serrano chiles, seeds removed, chopped
  • ½ cup cilantro leaves
  • 1 teaspoon ground cumin
  • ¼ cup plus 2 tablespoons olive oil
  • 1 large onion, sliced
  • Freshly ground black pepper
  • 8 large eggs
  • Harissa powder or Aleppo-style pepper and coarsely chopped dill (for serving)

Preheat oven to 325°. Toast caraway seeds in a small dry skillet over medium heat, often tossing, until fragrant, about 1 minute. Let cool; finely grind in a spice mill or with mortar and pestle.

Remove ribs and stems from 1 bunch chard; discard. Blanch leaves in a large pot of boiling salted water 10 seconds. Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water. Coarsely chop; transfer to a blender. Add chiles, cilantro, cumin, caraway, ¼ cup oil, and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt.

Trim tough stems from remaining chard; separate leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces. Heat remaining 2 Tbsp. Oil in a large skillet over medium. Cook onion, often stirring, until starting to soften, about 5 minutes. Add chard stems, season with salt and pepper, and cook, occasionally stirring, until crisp-tender and onion are soft, 5–8 minutes. Working in batches, add chard leaves, letting wilt slightly before adding more; cook, often tossing, until all leaves are wilted, about 2 minutes. Pour in purée and use a spoon to create 8 small wells; crack an egg into each


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