Good morning! This egg scramble is so basic that I hadn’t planned on sharing the recipe, but I make it constantly for breakfast and it’s always so good (and so easy) that I figured some of you might end up loving it too. ♡

Here’s the drill:

Start your coffee, then toss some mushrooms, onions and garlic in a hot skillet to brown. Add some fresh spinach or kale to wilt. Scoot everything to the side and scramble a bunch of eggs. Top it all with sliced avocado and whatever fresh herbs you’ve got on hand (I’m partial to dill, chives or basil). And just like that — you’ve got a savory, protein-packed breakfast on the table in under 10 minutes.

I usually serve mine with a side of breakfast chicken sausages (love the ones from Costco) or a few slices of smoked salmon for extra protein. But this recipe is endlessly flexible, so feel free to add in whatever other veggies, sauces, cheeses or herbs that happen to sound good. (I’ve included more ideas below!) Bottom line, it’s just one of those easy meals that always tastes delicious. And even on busy mornings, that extra 10-minute investment in a hot and healthy breakfast feels like a tiny win. So the next time you’re craving scrambled eggs, give this one a go!

Recipe Variations

Here are a few more fun twists that you can try with this recipe:

• Mexican-inspired: Add red or green salsa, cotija cheese, black or refried beans, and chopped fresh cilantro.
• Greek-inspired: Add olives, diced tomatoes, crumbled feta, and fresh oregano or parsley.
• Italian-inspired: Add sun-dried tomatoes, chopped artichoke hearts, fresh basil or pesto, and mozzarella (or burrata).
• Middle Eastern-inspired: Add cherry tomatoes, za’atar, crumbled feta, fresh parsley and pita.
• French-inspired: Add sautéed leeks, asparagus, a touch of Dijon (in the eggs) and fresh tarragon or chives.

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Everything you love about egg rolls in a quick and easy one-pan meal! ♡

These egg roll bowls are a total weeknight lifesaver — made with savory ground chicken or pork, a bag of coleslaw mix for a no-chop veggie shortcut, and an irresistible hoisin-soy-sesame sauce that ties everything together. The whole dish comes together easily in just 20 minutes, making it perfect for busy nights when you’re craving something cozy, protein-packed, and full of flavor.

They’re endlessly customizable too — switch up the protein, toss in extra veggies, or finish with your favorite toppings (lots of ideas below!). Serve it over rice, noodles, tucked in lettuce wraps, or enjoy it straight from the skillet. However you make it, this quick stir-fry-style bowl is bound to be a hit!

Egg Roll Bowls Ingredients

Here are a few quick notes about the ingredients you’ll need to make this egg roll in a bowl recipe:

• Ground chicken (or pork): I love using ground chicken here as a lean protein that cooks quickly and and soaks up the savory seasonings. That said, you’re more than welcome to make this dish using ground pork or beef instead if you’d like!
• Cole slaw: A humble bag of pre-shredded cole slaw mix adds cabbage and carrots for crunch, color, and nutrition. It’s an easy shortcut that mimics the traditional egg roll filling with zero fuss.
• Eggs: Eggs are scrambled into the mix for extra protein and a soft, silky texture that rounds out the bowl.
• Scallions: Scallions offer a mild onion flavor and nice crunch that brightens the dish. We’ll saute the white parts with the cole slaw and add the green parts at the end for texture.
• Garlic and ginger: Fresh garlic and ginger create an irresistible aromatic base that infuses the dish with savory warmth and depth.
• Hoisin: Hoisin sauce is a powerhouse ingredient here, adding rich sweet and savory flavor with hints of garlic, soy, and spice. Feel free to drizzle extra on top of the bowls if you’d like.
• Soy sauce: Low-sodium soy sauce adds a salty, umami-rich depth that brings all the flavors in the bowl together.
• Sesame oil: Toasted sesame oil adds a nutty, aromatic finish here that you can’t miss!
• Furikake seasoning: I love topping each bowl with a sprinkle of furikake seasoning, which adds a fun, savory crunch with seaweed, sesame seeds, and a hint of salt. But if you don’t have a jar on hand, a simple sprinkle of toasted sesame seeds would be delicious too.

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Easy high protein breakfast recipe for the win! ♡

Like probably many of you, I’ve been working lately on trying to start my mornings with a strong boost of protein. And these cute egg bites have become one of my favorite ways to make it happen! They pack 14 grams of protein per serving and are super-easy to customize with your preferred flavor add-ins. We’re partial to this vegetarian mix of sun-dried tomatoes, spinach, basil and feta here in our home lately. But you could easily increase the protein content even more by mixing in some bacon, sausage, smoked salmon, extra cheese, etc.

The great thing about making homemade egg bites (or egg cups, whatever you prefer to call them) is that it’s easy to prep a batch with just 10 minutes of hands-on prep time. They’re considerably more affordable than Starbucks egg bites or many other store-bought versions. They keep well in the fridge or freezer if you’d like to have a grab-and-go option ready for busy mornings ahead. And most importantly, they are just really, really good. Like, considerably more flavorful than any coffee shop or store-bought version I’ve tried.

Let’s make some egg bites!

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Flour + eggs + water + salt. ♡

Chances are you already have everything needed to make a batch of my favorite homestyle egg noodles!

This simple recipe is inspired by the bags of Reames egg noodles that we always used to keep stocked in our freezer growing up, ready to toss into a simmering pot of chicken noodle soup or a quick tuna casserole at a moment’s notice. But while I’m usually down for a good freezer-shortcut, I’m here today to try and convince that it is one-million percent worth it try making homemade egg noodles from scratch instead.

First off, this egg noodle recipe is sooo simple that it’s practically foolproof, making it a fun project for even for some of the youngest sous-chefs in your kitchen. All you need are 4 basic ingredients, 15 minutes of total prep time, and zero fancy equipment (just a basic rolling pin and a pizza cutter). Just stir the dough together and give it a quick knead by hand, roll it out to be as thick-and-chewy or melt-in-your-mouth-thin that you prefer, use a pizza cutter (or a knife) to slice the dough into your desired size of strips or shapes…and voila! A delicious batch of homemade noodles will be yours to enjoy in no time.

These homemade egg noodles would taste wonderful in any number of soups, stews, sautés, casseroles, stroganoffs and more. Or if you happen to be craving some retro buttered noodle, I’m telling you, a quick toss of browned butter, Parmesan and black pepper can’t go wrong. Truly, the fresh flavor and soft texture that these homemade noodles bring to any dish is genuinely worth the extra effort if you have 15 minutes to spare. So the next time you’re tempted to reach for a bag of frozen noodles, grab your rolling pin instead and let’s make a quick batch from scratch together!

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If you’re on the hunt for the perfect deviled eggs recipe, look no further. ♡

This classic deviled eggs recipe has been my go-to for many, many years now. And I can vouch that it’s always such a hit at gatherings!

It’s also incredibly quick and easy to make, and can be prepped up to a day in advance if you’d like. It can be made with either traditional mayo or plain Greek yogurt (for any of you out there who aren’t big mayo fans). The zesty filling is seasoned with a simple yet delicious blend of fresh lemon juice (or vinegar), Dijon and garlic. And when sprinkled with a pinch of smoked paprika and fresh chives, these deviled eggs are downright irresistible.

I’ve included a number of fun options below for ways to customize your own deviled eggs too. So please feel free to make this recipe your own, and let’s devil some eggs together! (more…)

This butternut quiche, you guys. ♡

I made it for the first time a few weeks ago as a bit of a clean-out-the-crisper-drawer recipe when cooking brunch for friends. (Along with my fave pumpkin bread, winter fruit salad, and a round of mimosas, yum.)  But this quiche ended up being my surprise new favorite of the meal. And it couldn’t be more perfect for autumn!

I happened to have half of a butternut squash leftover in the fridge at the time, so I diced it up and sautéed it with some scallions and garlic to form the base for the quiche filling. Then to that combo, I added in few handfuls of chopped kale and a generous sprinkling of chopped fresh rosemary. I’m also always a big fan of butternut and goat cheese paired together, so I crumbled in a bunch of cheese to give the quiche some of that signature earthy tang. (Or if you’re not a fan of goat cheese, you could easily swap in feta, cheddar or gouda.)  And once everything baked up together in a buttery flaky pie crust with creamy eggs, oh my goodness, this quiche was autumn brunch perfection.

We’ve made it again twice since that weekend and our friends and neighbors have given it rave reviews. So I wanted to pop on quickly and share it here with you too, especially while butternut squash is still in season. Clearly, we’re big fans of serving this butternut quiche for weekend brunch, but it would also be a great recipe to bookmark for the holidays ahead too. You’re going to love it!
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Growing up, our family’s favorite neighborhood Chinese restaurant went back and forth between serving two different kinds of egg drop soup on their menu — a classic egg drop soup and their signature cabbage egg drop soup. You never quite knew which version was going to appear in your bowl each time you ordered egg drop soup.

But cabbage soup day was my absolute fave. ♡♡♡

I know, the ingredient combination sounds a bit odd. And various friends of ours who came along for our Saturday Chinese lunch dates over the years definitely eyed their side soup bowls with a touch of suspicion when they arrived full of cabbage. But I’m telling you, every single person we introduced to this cabbage egg drop soup over the years ended up absolutely loving it. So much so that our little neighborhood joint became famous around the city just for this soup. It was legendary!

Unfortunately, this beloved family-owned restaurant was forced to close its doors over a decade ago, after a big bad chain buffet opened up as competition across the street. (Still sad about it over a decade later — it was such a loss for my hometown.)  So ever since, I have been working to try and figure out how to recreate that famous cabbage egg drop soup here at home. And while no version in my mind will ever be quite the same as the original, I’ve finally landed on a recipe that I believe captures the magic of this cozy, comforting cabbage soup of my childhood.

So here it is — my favorite cabbage egg drop soup! It’s made with an entire head of good-for-you Napa cabbage, which cooks down until it’s super-soft and tender and blends in perfectly with all of those beautiful egg ribbons. Its cozy broth is lightly seasoned with garlic, ginger and a long drizzle of toasted sesame oil. It’s easy to make on the stovetop in just 20 minutes, and is naturally gluten-free and vegetarian. It works great served as a side dish with fried rice or your favorite stir-fries, or you can do what I do and just enjoy a huge bowl as a healthy main course. And best of all, it is just so, so, so good.

Quite simply, this soup is one of those nostalgic recipes that makes me really happy. So here’s to hoping you love it too!

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Meet my new favorite way to eat eggs — menemen! ♡

We fell in love with this traditional Turkish egg scramble during our very first morning in Istanbul, and then promptly proceeded to order it literally every single day for the rest of our trip. We couldn’t get enough of it!

If you are new to this dish, as we were, it’s just a simple veggie sauté made with peppers, onions, tomatoes, and a subtle hint of spice, with a few eggs soft-scrambled on top. It is then whisked to the table while the dish is still hot and bubbly, and served with a side of crusty bread, which is meant to be dipped right in so that you can spread the menemen on top while it is still warm. And oh my word, together, the combo is downright delicious.

Pretty much every Turkish breakfast we were served in Istanbul offered various options for menemen — some with cheese (similar to feta), some with sausage, ham or pastrami, some with spinach, some with extra veggies, etc. So know that there are plenty of ways to customize this dish, if you would like! Barclay and I have grown to love just the basic recipe served with toasted bread and some (non-traditional, yet highly-recommended) slices of avocado on top. It’s nice and healthy, and super simple and satisfying. I’m certain you all are going to love it too.

So let’s make some menemen!

Menemen Recipe | 1-Minute Video

Menemen Ingredients:

To make traditional Turkish menemen, you will need the following ingredients:

• Olive oil and butter: Both are traditionally used in this dish — olive oil to sauté the veggies, butter to stir into the tomato sauce to make it extra creamy. Although you are welcome to use only olive oil (or vegan butter) if you prefer not to cook with dairy.
• Onion: A white or yellow onion will do! Or, we were also served this dish once made with green onions, which was also delicious.
• Green pepper: We loved the slightly-spicy green peppers that were traditionally used in Turkey for this dish, but unfortunately they are not easy to find in the United States (or here in Spain). So as a substitute, you are welcome to use a large poblano or Anaheim pepper, which would be closest to the Turkish variety. Or you could also just use any color of traditional bell pepper too.
• Tomatoes: It’s traditional to hand-grate fresh tomatoes for this recipe, which you are more than welcome to do when they are in season during the summertime. (In which case, you would need to grate or dice 1 pound of ripe tomatoes.)  But to make this dish a bit more accessible year-round, I have written the recipe using a simple can of diced tomatoes, with their juices included.
• Aleppo pepper, salt and pepper: I made this dish using traditional Aleppo pepper, which you can order online if it’s not available at your local grocery store. Or as a substitute, you are welcome to just use a combo of paprika and cayenne (or crushed red pepper flakes).
• Eggs: I made this dish with four eggs, but feel free to use two or three if you would like a higher sauce-to-egg ratio.
• Garnishes: Finally, you are welcome to top this dish with chopped parsley or chives, if you would like. I also love adding on some sliced avocado, which probably isn’t traditional, but it is delicious. It is also traditional to serve menemen with some good bread, which you can use to dip up the menemen and use it as a spread.

How To Make Menemen:

To make Turkish menemen, simply…

1. Sauté the veggies: Sauté some finely-diced onion and peppers in olive oil until softened.
2. Add tomatoes and seasonings: Add in the tomatoes, butter, Aleppo pepper, plus a generous pinch of salt and black pepper, and stir for a bit until the tomatoes are nice and hot.
3. Add the eggs: Crack the eggs directly onto the tomato mixture and let them cook for about a minute or so. Then use a spoon to break up the yolks and briefly stir the eggs into the tomato mixture. (I recommend only partially stirring in the eggs, so that they are nice and swirly on top.)  Continue cooking until the eggs reach your desired level of doneness. Traditionally the eggs are cooked until just barely set, yet still soft, about 3 to 4 minutes total.
4. Serve. Serve immediately with your desired garnishes, along with a few slices of toasted bread to scoop up the menemen, and dive in!

Possible Variations:

There are all sorts of delicious ways that you can customize your menemen, if you would like. For example, feel free to…

• Add garlic and/or extra herbs: We were told that garlic is also sometimes used in menemen, which I think would be delicious sautéed in with the onions. Feel free to also add in a pinch of dried oregano if you would like, and/or top the menemen with chopped fresh parsley.
• Add cheese: Many of the places we visited in Istanbul also offered menemen options with different kinds of local cheeses. The version I loved best used a cheese similar to feta, which was stirred in with the eggs at the end of the recipe.
• Add sausage: There was also a popular version made with sausage, which you could sauté in with the onions at the beginning of the recipe.
• Use fresh tomatoes: As mentioned above, feel free to use fresh tomatoes instead of canned if they happen to be in season! You would need 1 pound of fresh tomatoes, grated or finely diced, in place of 1 can.

Menemen (Turkish Egg Scramble)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews

• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins
• Yield: 3-4 servings 1x

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Description

This traditional Turkish egg scramble is quick and easy to make with a few basic ingredients, and extra-delicious when served up with some good crusty bread.  See notes above for possible variations.

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Ingredients

• 1 tablespoon olive oil
• 1 small white onion, finely diced
• 1 large green bell pepper*, diced
• 1 (15-ounce) can diced tomatoes, with their juices
• 1 tablespoon butter
• 1 teaspoon Aleppo pepper*
• fine sea salt and freshly-cracked black pepper
• 3-4 eggs
• optional garnishes: sliced chives or chopped parsley, crumbled feta, sliced avocado

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Instructions

1. Sauté the veggies: Heat oil in a large sauté pan over medium-high heat.  Add onion and peppers and sauté for 5 minutes, stirring occasionally, until softened.
2. Add tomatoes and seasonings: Reduce heat to medium.  Add the tomatoes, butter, Aleppo pepper, plus a generous pinch of salt and black pepper.  Stir until evenly combined, then sauté for 2 more minutes, until the tomatoes are nice and hot.
3. Add the eggs: Crack the eggs on top of the tomato mixture.  Let the eggs cook for about 1 minute.  Then use a spoon to break the yolks and briefly stir the eggs into the tomato mixture.  (I recommend only partially stirring in the eggs, so that they are nice and swirly on top.)  Continue cooking until the eggs reach your desired level of doneness.  (Traditionally the eggs are cooked until just barely set, yet still soft, about 3 to 4 minutes total.)
4. Serve.  Serve immediately with your desired garnishes, along with some crusty sliced bread for dipping.

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Equipment

Aleppo Pepper

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Notes

Green peppers: Since Turkish-style green peppers are difficult to find in the United States, I recommend using either a large green bell pepper, poblano pepper or Anaheim pepper (this one has slightly more heat) in its place.

Aleppo pepper substitute: If you do not have access to dried Aleppo pepper, you can just add 1/2 teaspoon  smoked paprika, plus a pinch of either cayenne or crushed red pepper flakes.  (And as always, feel free to use more/less Aleppo pepper or cayenne to taste, depending on how much heat you prefer.)

After sharing my go-to classic deviled eggs recipe yesterday, I’m back today with one more version that happens to be my personal fave.

“Everything” deviled eggs! ♡

After having been on a major everything bagel seasoning kick the past few years with my eggs — sprinkling it on my hard-boiled eggs, fried eggs and scrambled eggs on the reg — it only recently occurred to me that the seasoning would probably be equally delicious on deviled eggs too. So last week, Barclay and I decided to give it a try for a weekend brunch. And sure enough, these everything deviled eggs were egg-ceptional.

Turns out that the famous sesame-poppy-garlic-and-onion blend that we all love pairs perfectly with the savory flavors of classic deviled eggs. And when made with my foolproof stovetop or Instant Pot hard-boiled eggs — up to a few days in advance, if you would like — this recipe is a breeze to prepare. Perfect for Easter, weekend brunch, or anytime you’re craving an egg-cellent batch of deviled eggs.

Let’s make some!
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*This recipe has been updated in September 2019. Some of you reported that your Instant Pots needed a bit longer to cook the eggs, so the recipe now includes an extra 3 minutes of natural release before using the quick release.*

When it comes to making hard boiled eggs, I’m now Team Instant Pot all the way. ♡

Quite simply, the Instant Pot just takes 100% of the guesswork out of making the perfect hard-boiled eggs. No need to babysit the stove, or deal with a huge pot of boiling water, or cross your fingers that the eggs are boiling for the correct amount of time. Nope — once you have placed the eggs and water into the Instant Pot, it will handle the rest of the cooking for you. And for some magical reason, Instant Pot hard boiled eggs are also surprisingly easy to peel afterwards too. Bonus!

Of course, if you don’t yet have an Instant Pot in your kitchen, this traditional stovetop hard boiled eggs method still works like a charm. But I switched over to making my hard boiled eggs in the Instant Pot a few years ago. And it’s so ridiculously easy and reliable that I’ve never looked back. Here’s how I make mine!

Instant Pot Hard-Boiled Eggs Recipe | 1-Minute Video

Hard Boiled Egg Ingredients:

The ingredient list here couldn’t be easier. To make this Instant Pot hard boiled eggs recipe, you simply need:

• Eggs: Between 2-12 large eggs.
• Water: One cup, if you’re using a 6-quart Instant Pot.

How To Hard Boil Eggs:

How to make hard boiled eggs in the Instant Pot? Super simple.

1. Prep: Place the steaming rack on the bottom of your IP. Pour in a cup of water, arrange the eggs in an even layer (you don’t want them overlapping in order to ensure even cooking), then cover and seal the lid.
2. Cook: 5* minutes on (“Manual”) high pressure. Wait for 3 more minutes (natural release). Then release the valve (quick release).
3. Ice bath: Transfer the eggs immediately and carefully to an ice bath and let them cool off for another 5 minutes.
4. Peel and enjoy: Then peel and enjoy!

*I’ve only tested the cooking time for a 6-quart Instant Pot. It may vary with different sizes/brands of pressure cookers.

Perfect Hard Boiled Eggs FAQ:

How long do hard boiled eggs last? Up to a week in the fridge, if they are unpeeled. Or up to 4 days if they are peeled.

How long to hard boil eggs vs. soft boil eggs? In the Instant Pot, cook the eggs for 5 minutes to hard boil or 3 minutes to soft boil, followed by 3 minutes of natural release, followed by a quick release.

How to peel hard boiled eggs? Just give the egg a gentle tap or roll on the counter to break the shell. Then loosen and peel off the shell with your fingers.

Do older eggs work better? I’ve found this to be the case with the stovetop method, but the Instant Pot seems to be more forgiving. I often use just-purchased eggs for this method and they always turn out great!

What size of Instant Pot do you use? I have only tested this method on the 6-quart Instant Pot that I own. Cooking times/amounts may vary with a different size or brand of pressure cooker. (<– And cooking time will definitely vary with a stovetop pressure cooker.)

More Egg Recipes/Tutorials:

• How To Make Poached Eggs
• How To Make Fried Eggs — 4 Ways!
• How To Make Hard-Boiled Eggs (Stovetop)
• How To Make Soft-Boiled Eggs (Stovetop)
• The BEST Deviled Eggs!
• Eggs Benedict

Instant Pot Hard Boiled Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 40 reviews

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 12 eggs 1x

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Description

The hands-down easiest method I know for how to hard boil eggs!  These Instant Pot Hard Boiled Eggs are quick to prepare, easy to peel, and wonderfully reliable every time.

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Ingredients

• 12 eggs
• 1 cup water

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Instructions

1. Place the steaming rack in the bottom of a 6-quart Instant Pot*.  Pour in the water, then arrange the eggs in an even layer on the rack.  Cover and set the valve to “sealing.”
2. Set to cook on “Manual” high pressure for 5 minutes.  Once the timer goes off, wait another 3 minutes (the timer should begin counting back up as the pressure naturally releases).  Then carefully set the valve to “venting” to quick-release the remaining pressure.  (I recommend placing a towel over the vent when you first turn the valve to cover the steam.
3. Once all of the pressure has vented, remove the lid and carefully transfer the eggs to an ice bath (a bowl filled with water and lots of ice) for 5 minutes to cool the eggs down.
4. Peel and enjoy immediately.  Or refrigerate the peeled eggs in a sealed container for up to 1 week.

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Notes

*Cooking time is for the traditional 6-quart Instant Pot.  Cooking time may vary for different sizes or brands of pressure cookers.

*Recipe updated September 2019 to include an extra 5 minutes of natural release.  Some of you had reported that your eggs needed longer to cook, and I find the extra 5 minutes of natural release works well.

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