If you think the egg is just follow -up, it’s time to rethink this ingredient. Whether cooked, scrambled, pochery, roasted or breaded, it can shine in main recipes that surprise the taste and practicality. Ideal for those looking for fast meals without giving up nutritional value, it combines with vegetables, pasta, grains and more.

Then find out 5 amazing egg recipes for lunch!

Ingredients

Massa

• 1 1/2 cup wheat flour
• 100 g of cubed chilled butter
• 1 ovo
• 1 tablespoon of cold water (if necessary)
• 1 salt whistle

Filling

• 2 cups of tea cabbage thinly sliced
• 1 chopped onion
• 2 tablespoons olive oil
• 4 boiled and sliced ​​eggs in slices
• 3 eggs
• 1 cup of sour cream tea
• 1/2 cup of milk tea
• 1/2 cup of grated mozzarella cheese
• 1 tsp of salt
• 1 pinch of nutmeg
• Clean-green smell and ground black pepper to taste

Preparation mode

Massa

In a bowl, mix the flour and salt. Add the butter and mix with the fingertips until it forms a crumb. Add the egg and mix until it forms a homogeneous mass (add water only if necessary). Model on disk, wrap in filme plastic and refrigerate for 30 minutes.

Filling

Over medium heat, heat the olive oil in a pan, add the onion and sauté until translucent. Add the cabbage and sauté until withering. Season with salt and black pepper and turn off the heat. Reserve to cool. Then, in a container, beat the eggs with the cream, milk, grated cheese, nutmeg and a pinch of salt. Mix the already cold braised and green smell.

Then, on a clean surface, open the dough and line a removable bottom pan. Drill the bottom with a fork and bake in preheated oven at 180 ° C for 10 minutes to pre-bake. Pour the cream with the cabbage over the pre-bred dough. Distribute the cooked egg slices on top gently. Bake for 35 to 40 minutes until the filling fits and brightly brown.

Ingredients

• 4 Eggs
• 1 tablespoon of olive oil
• 1 chopped onion
• 2 chopped garlic cloves
• 1 pepper chopped red
• 1 chopped green pepper
• 2 Skin -free ripe tomatoes without seeds and chopped
• 1/2 teaspoon of salt
• 1 pinch of sugar
• Chopped parsley, sweet paprika and ground black pepper to taste

Preparation mode

Over medium heat, heat the olive oil in a wide skillet, add the onion and sauté until transparent. Add garlic and peppers and sauté for another 3 to 4 minutes, stirring constantly. Add the chopped tomatoes, salt, black pepper and hint of sugar.

Let it cook over low heat for about 10 minutes until it forms a thick sauce. Adjust the seasoning if necessary. Then make small spaces in the sauce with a spoon and break the eggs gently over them at a time. Cover the skillet and cook for 6 to 8 minutes, or until the egg whites firm and the egg yolks are at the desired point. Sprinkle chopped parsley and sweet paprika before serving.

Breaded egg to British fashion

Ingredients

• 4 Eggs
• 300 g de minced meat skinless pork
• 1 tablespoon chopped parsley
• 1/2 teaspoon of grated walnut
• 1/2 teaspoon ground pepper
• Salt to taste
• 1 teaspoon of Dijon mustard
• 1 beaten egg to bread
• 1/2 cup of wheat flour
• Water
• 1 cup of breadcrumbs
• Enough vegetable oil for immersion frying

Preparation mode

In a pan of boiling water over medium heat, start by cooking the 4 eggs for exactly 6 minutes to get the still creamy gem. After this time, transfer them immediately to a bowl with cold water and ice. Expect to cool, carefully peel and set aside.

In a bowl, mix the ground beef with the parsley, the nutmeg, the black pepper, the salt and the mustard until it forms a homogeneous mass. Then divide the mixture into 4 equal portions. Take each portion and open it in your palm, forming a disc. Place the boiled egg in the center and close carefully, wrapping the entire egg with the meat. Then press lightly to fix well.

To bread, pass every dumpling of meat wrapped in the egg in the flour, then in the beaten egg and, finally, in the breadcrumbs. Then heat the oil in a deep pan over medium heat until it reaches about 180 ° C. Fry the breaded eggs one by one, turning carefully until golden and crispy on the outside – about 5 to 6 minutes. Remove with a scum and drain on paper towel.

Tip: Serve with salad.

Ingredients

• 2 cups of spinach tea
• 1 potato
• 1/2 cup of boiled green corn
• 4 thin slices of smoked sausage
• 1/2 Cut onion cut into thin slices
• Cooking water
• 1 radish cut into blades
• 2 Eggs
• 1 tablespoon white vinegar
• 1 tablespoon of extra virgin olive oil
• Salt and ground black pepper to taste

Preparation mode

Wash the potato well, peel and cut into small cubes. In a pan over medium heat, cook the potato in water with a pinch of salt until soft but firm (about 10 to 12 minutes). Drain and set aside. Over medium heat, brown the sausage quickly in an oil -free non -stick skillet, only until it loosen the fat and slightly crispy. In a bowl, mix the spinach with boiled potato cubes, green corn, fried smoked sausage, onion and radish. Season with olive oil, salt and black pepper.

For the egg pochery, heat a small pan with water over low heat and add the vinegar. When small bubbles appear in the background (without boiling completely), break the egg in a cup and, with a spoon, create a whirlwind in the water. Pour the egg into the center and cook for about 3 minutes until the Clara fits and the yolk remains soft. Remove with a slot and repeat with the second egg. Assemble the plate with the salad already seasoned and finish with the eggs on top.

Curry toasted egg

Ingredients

• 6 Eggs
• 1 tablespoon of butter
• 1 tablespoon of olive oil
• 1 chopped onion
• 2 chopped garlic cloves
• 1 piece of 2 cm ginger grated
• 1 teaspoon of turmeric
• 1 teaspoon of powder cumin
• 1 teaspoon of coriander powder
• 1/2 teaspoon of spicy paprika
• 1 very mature tomatoes without skin and chopped
• 200 ml of coconut milk
• 1/2 cup of water
• 1 tsp of salt
• Ground black pepper and chopped fresh coriander to taste
• 1/2 lemon juice
• Cooking water

Preparation mode

In a pan, cook the eggs in boiling water over medium heat for 9 minutes to be firm. Drain, cool, peel and dry well. Then, in a nonstick skillet, heat the butter and olive oil over medium heat and add the whole boiled eggs. Fry slowly, until lightly brown the surface. Remove and set aside.

In the same skillet, sauté the onion until golden brown. Add garlic, ginger and all spices (turmeric, cumin, coriander powder and paprika). Stir for about 1 minute until it scents. Add the chopped tomatoes and cook until completely crumbled.

Add coconut milk, water and salt. Mix well and let it find for about 5 minutes. Correct salt and add black pepper. Then put the toasted eggs in the sauce and cook for another 3 to 4 minutes over low heat, just to absorb the flavors. Finish with lemon juice and chopped coriander.