Easy dinner recipes: Three great egg ideas in 25 minutes or less

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Eggs for dinner? Yes. They’re not just for breakfast -- eggs work well in a variety of dishes, and they’re so easy to prepare. And did I mention fast? These three ideas come together in 25 minutes or less:

New Mex migas: You say chilaquiles, Food editor Russ Parsons says migas. Whatever you call them, you can’t go wrong with this one-dish comfort food combining eggs, chiles, tortilla chips, beans, cheese, sour cream and cilantro.

Asparagus with bread crumb-fried eggs: Dinner doesn’t get much more simple than a simple fried egg cooked over crisp bread crumbs, draped over steamed asparagus spears and topped with a drizzle of vinegar for a touch of acidity. It’s perfect, and it’s dinner in less than 30 minutes.


QUICK & EASY: Terrific recipes in under an hour

Creamy scrambled eggs: Even scrambled eggs work well at dinnertime. Gently cook them to a soft scramble, sprinkle over some chopped fresh herbs and serve alongside some toasted baguette slices. It makes for a perfectly light main course.

You can find the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at

RECIPES: 99 easy dinner ideas in about an hour or less


Total time: 20 minutes

Servings: 4 to 6

Note: Out of season, New Mexico chiles can generally be found in containers within the frozen section of well-stocked supermarkets.


2 tablespoons butter
1/3 cup chopped green onion (green parts only)
1/4 to 1/2 cup chopped roasted and peeled green chile, or fresh salsa
8 eggs, beaten until smooth
4 ounces (about 2 3/4 cups) tortilla chips, preferably stale
1/2 cup grated cotija cheese, divided
1/2 cup cooked black beans
1/4 cup Mexican sour cream, plus more to taste
1/4 cup coarsely chopped cilantro
1. Melt the butter over medium heat in a large nonstick skillet. Add the green onions and cook until they wilt slightly, 1 to 2 minutes. Add the green chile and cook until fragrant, another minute or two.

2. Add the beaten eggs and let sit until they just begin to set, about 1 minute. Salt lightly, sprinkle the tortilla chips over top of the eggs and stir, folding the unset egg over the chips. Cook quickly (to keep the chips from softening), stirring until the eggs are almost set, then stir in half of the cotija cheese.

3. When the eggs are set to your taste, an additional 2 to 3 minutes, divide the mixture evenly among 4 to 6 heated plates, or serve it family style on a large platter. Spoon over the black beans, then the remaining cheese, sour cream and the cilantro. Serve immediately.

Each of six servings: 296 calories; 14 grams protein; 17 grams carbohydrates; 3 grams fiber; 19 grams fat; 8 grams saturated fat; 271 mg. cholesterol 271; 1 gram sugar; 287 mg. sodium.


Total time:

25 minutes



This is based on a recipe from Judy Rodgers’ “The Zuni Café Cookbook.”

1/2 to 3/4 pound asparagus
Olive oil
1/4 cup fresh bread crumbs
A few leaves fresh thyme
2 eggs
Freshly ground black pepper
1 tablespoon red wine or sherry vinegar

1. Prepare the asparagus: If it is thin, simply cut off the bases. If it is thicker than a No. 2 pencil, cut off the bases and peel, starting at the tips with light pressure and gradually increasing the pressure as you work your way down the stalk until you’re pressing quite firmly at the base.

2. In a tightly sealed pot over rapidly boiling water, steam the asparagus until just tender, 2 to 3 minutes for thin asparagus, 4 to 5 minutes for thick. Drain, pat dry, dress lightly with 1 tablespoon oil, season with a pinch of salt and keep warm.

3. Place the bread crumbs in a bowl. Season lightly with salt and thyme leaves and then add enough oil to generously coat, about 1 tablespoon.

4. Transfer the bread crumbs to a small nonstick skillet and place over medium heat. Cook, stirring occasionally, until they begin to darken. When they have fried enough that they feel dry when you stir them and make a dry, static-y sound, 2 to 3 minutes, divide them into 2 equal batches and pat to make a thin layer.

5. Crack the eggs over the bread crumbs. Season with salt and freshly ground pepper, cover tightly and cook the eggs until they’re as done as you like (they are best with the yolks left runny; if you prefer over-easy, you can flip them).

6. Divide the asparagus in half and arrange it on 2 warm plates. When the eggs are done, drape one egg over each asparagus bundle. Add the vinegar to the empty pan and let it sizzle for a moment before drizzling it over the eggs. Serve immediately.

Each serving: 175 calories; 10 grams protein; 9 grams carbohydrates; 3 grams fiber; 12 grams fat; 3 grams saturated fat; 186 mg cholesterol; 2 grams sugar; 118 mg sodium.


Total time: 25 minutes

Servings: 2

4 eggs
3/4 teaspoon minced herbs, from a mixture of fresh tarragon, parsley, chives and chervil, divided
1/4 teaspoon salt
3 tablespoons cold butter, cut into small cubes, divided
4 slices hot toasted and buttered baguette
Freshly ground black pepper

1. Crack the eggs into a small bowl and beat briskly with a fork to break them up and homogenize them. There should be no trace of white remaining. Beat in half the fresh herb mixture and the salt and stir in about 1 tablespoon of the cubed butter.

2. Heat a small nonstick skillet over medium-low heat. When it is warm, pour in the egg mixture and stir briskly with a wooden spoon or silicone spatula, scraping the bottom and sides to make sure the egg doesn’t set too quickly. If you feel the cooking is going too quickly, remove the pan from the heat for a moment or two, stirring constantly, then return it.

3. After a couple of minutes, the butter will be melted and the eggs will have begun to thicken into a creamy sauce. Add the remaining cold butter in 2 or 3 portions, continuing to stir briskly. When the eggs are thick but not yet set, arrange the hot toast on warm plates (and let your partner know dinner is seconds away).

4. The moment the eggs begin to set firmly (they will still be slightly creamy), spoon them over the toast, season with just a little black pepper and the remaining fresh herbs and serve immediately. These must be eaten hot to be appreciated fully.

Each serving: 412 calories; 16 grams protein; 17 grams carbohydrates; 1 gram fiber; 31 grams fat; 17 grams saturated fat; 428 mg cholesterol; 1 gram sugar; 581 mg sodium.



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