What’s for Breakfast? Three Egg Dishes!

[Each week at ProfHacker, Billie Hara (and friends) offer "What's For Lunch?"—health-conscious recipe suggestions and a discussion space for readers to pick up some tips and share their own. At ProfHacker, we recognize that sometimes lunch is a lifehack.—Ed.]

The “What’s for Lunch?” column is expanding, and we aren’t talking about our waistlines. Several ProfHacker readers have asked us in post comments and on Twitter, “What’s for breakfast?” or “What’s for dinner?” and “What’s a good afternoon snack?” and being the helpful folks that we are, we provide answers, or more accurately, we provide suggestions and we ask you for the answers.

So, today? Three egg dishes for breakfast.

Creamy Scrambled Eggs


  • 2 or 3 large eggs
  • 1/2 cup thin cream
  • salt and pepper to taste
  • 1 tbs butter
  • 1/4 cup parsley, finely chopped


Gently whisk the eggs, cream and salt and pepper until just combined. Do not over-beat, or the mixture will toughen when cooked. Melt butter in a medium-sized pan over medium heat and add the egg mixture. Using a wooden spoon, very gently stir the mixture until almost cooked. Turn off heat and cover for 2 minutes.

Egg in a Nest (inspired by Twitter followers @baconred and @billwolff)


  • 2 slices crusty Italian bread (thick is good)
  • 2 tbs extra virgin olive oil
  • 2 large eggs
  • freshly ground black pepper
  • sea salt to taste


Cut a hole in each of the slices of bread, about the size of a large coin. Brush one side of each slice of bread with olive oil. Place the bread, oil side down, in a frying pan on medium heat. Break an egg into the hole of each slice of bread. Once the egg starts to set, brush on a little oil and turn to cook the other side of the bread and complete the cooking of the egg. Sprinkle with salt and pepper and serve.

Eggs in Hell (modified Huevos Rancheros)

–from Nuevo Tex-Mex: Festive Recipes from Just North of the Border by David Garrido and Robb Walsh


  • 3 large fresh tomatoes, chopped
  • 2 tbs extra virgin olive oil
  • 2 jalapeno chilies
  • 1/2 onion, chopped
  • 1/2 green bell pepper, seeded and chopped
  • salt
  • 4 eggs
  • 4 corn tortillas, warmed


Puree the tomatoes in a blender; set aside. In a large skillet, heat the olive oil over medium heat. Add the jalapeno, onion, and bell pepper and saute for 4 minutes, or until wilted. Add the tomato puree and bring to a boil. The sauce should be quite runny. If it is too solid, add a little water. Season to taste with salt. Stir the sauce well and then gently break the eggs into the pan. Cover and allow to cook over medium heat for 4 minutes, or until the egg whites are well set but the yolks are still soft, or to desired doneness. To serve, put 2 tortillas on each plate. Gently life the eggs out of the pan and place one on each tortilla. Spoon the sauce around the eggs. Serve at once.

Eggs are a versatile (if predictable) breakfast food. What do you do with eggs? Please leave your suggestions with or about eggs in comments below.


[Creative Commons licensed photo by Billie Hara.]

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