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Meatless Monday Roundup: 4 Egg Recipes

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Oh, the incredible, edible egg. Eggs are one of the most complete foods out there, chock full of protein, vitamins and minerals... and they only get better for you if you buy them cage-free and organic. A truly good egg will have a bright orange yolk and a white that stays together when cooked. On top of everything, eggs are also inexpensive, which makes them a great thing to have around for easy and quick weekday dinners. While in the States we're used to seeing eggs at breakfast, eggs can also be served at dinnertime, either in recipes you usually serve for breakfast, like scrambled eggs or omelettes, or in other more traditional dinner recipes.

Organic Egg Salad

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A classic use for eggs is egg salad, and we here at Organic Authority have a great recipe for organic egg salad. This salad is great on homemade toast or even on a bed of lettuce. Egg salad is easy to make, especially if you keep hard-boiled eggs in the fridge, which can also be a quick, high-protein snack.

Baked Eggs

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From the Organic Authority Files

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Baked eggs are a classic of many different international cuisines, especially Mediterranean cuisines. This adaptable recipe of eggs baked in a fresh tomato sauce can be served as a dinner appetizer or even as a main, accompanied by green salad. Baked eggs can be made spicy or mild, using cheese or not, and with fresh tomatoes or canned, depending on the season.

Organic Scrambled Eggs with Black Truffle and Avocado

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Our very own Organic Scrambled Eggs with Black Truffle and Avocado is an impressive dish: the black truffle really takes the eggs to another level, while the avocado adds a creamy texture and color on the plate. But while this may seem like a typical brunch dish, it's also a really impressive meatless appetizer. It can even be served as a canapé on a small round of toast.

Creamy Asparagus Soup with a Poached Egg on Toast

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Image: maggiejane

This Creamy Asparagus Soup with a Poached Egg on Toast has two very different elements that come together perfectly: the green herbaceousness of the asparagus and the creaminess of the poached egg yolk are the perfect couple. You can even substitute asparagus for another vegetable to keep this soup seasonal and make it a possibility all year long.

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