{"id":2636,"date":"2026-06-24T18:12:58","date_gmt":"2026-06-24T18:12:58","guid":{"rendered":"https:\/\/silvybrand.com\/?p=2636"},"modified":"2026-06-24T18:12:58","modified_gmt":"2026-06-24T18:12:58","slug":"three-favorite-egg-recipes-cup-of-jo","status":"publish","type":"post","link":"https:\/\/silvybrand.com\/?p=2636","title":{"rendered":"Three Favorite Egg Recipes | Cup of Jo"},"content":{"rendered":"


\n<\/p>\n

\n
<\/div>\n

\"Three<\/p>\n

Last month, we kicked off a new food series: one ingredient, three ways<\/a>. Our first post featured three chickpea recipes<\/a>, and this week, we\u2019re turning to eggs. and I have to hand it our experts \u2014\u00a0if you asked me for my favorite<\/em> way to use eggs, I\u2019d need five weeks and a therapist to figure out the answer. Fried with crisp edges? Jammy in a green salad? Tucked into a simple egg sandwich? Flipped and folded into a veggie-stuffed omelet? All so good.<\/p>\n

But this week, our food friends \u2014 Melina Hammer<\/a>, Olivia Noceda<\/a>, and Caro Chambers<\/a> are recommending three A+ egg recipes for us to try (and inevitably fall in love with). Here they are\u2026<\/p>\n

\"Best<\/p>\n

Melina Hammer<\/a>, author<\/a> and writer of Stories from Catbird Cottage<\/a><\/strong><\/p>\n

\u201cCustardy eggs have long been a mainstay in my kitchen: they\u2019re a quick source of protein, and they lend themselves to countless dishes. Moreover, they can be cooked in advance, stored in the fridge, and peeled when you\u2019re ready to eat. This \u2018extravagant\u2019 dish looks like you just spent a lot of time in the kitchen \u2014 but no. Condiments, like mustard, pickles, and hummus, serve as the base, and all that needs \u2018doing\u2019 is adding the eggs! It\u2019s a great go-to meal on busy days.\u201d<\/p>\n

Extravagant Eggs For When You Have No Time<\/a><\/strong>
Serves 2<\/p>\n

2 eggs (use older eggs for easier peeling)
1 8-oz container store-bought hummus
4 cornichons, sliced into thin coins
1 tbsp whole-grain mustard
2 tbsp extra virgin olive oil
Freshly ground black pepper
1\/3 cup any of these (or a mix of them): parsley, dill, baby arugula or spinach
Crusty bread, to sop it up<\/p>\n

In a small saucepan, add enough water to cover eggs by 1\/2 an inch. (But don\u2019t actually put the eggs in yet \u2014 or, if you need them to measure the water, remove them from the pot before turning on the heat.) Next, bring water to a boil and gently add the eggs, straight from the fridge. Bring the water back to a rolling boil for 1 minute (to set the whites), then lower to a simmer and let them cook for 5 more minutes. While the eggs boil, fill a bowl with cold water and ice cubes. Transfer the eggs to an ice bath and submerge until they are cool to the touch, then peel them and set aside. This step \u2014 short of peeling the eggs \u2014 can be done up to three days in advance. <\/p>\n

In a small bowl, combine the grain mustard, cornichons and olive oil. Season generously with freshly ground pepper and stir well to loosely incorporate the oil. If you are using parsley and\/or dill, coarsely chop the leaves and fronds. For arugula and spinach, chop them a little more finely.<\/p>\n

For serving, spread a layer of hummus on the bottom of two shallow bowls. Halve each egg and nestle them into the hummus. Spoon the mustard-cornichon mixture over top, and scatter with the fresh herbs and greens. Finish with another grind of pepper, and serve with crusty bread. Enjoy! <\/p>\n\n

\"Breakfast<\/p>\n

Olivia Noceda<\/a>, writer of the newsletter On The Rocks<\/a><\/strong><\/p>\n

\u201cI\u2019m six months pregnant, and I\u2019ve gotten really into breakfast snacking plates. They\u2019re nourishing and beautiful, and you can switch up the elements so you never get bored. I usually include softly scrambled eggs \u2014 soft-scramble has to be my favorite way to make eggs (I\u2019ve shared my method below), because it\u2019s simple, yet delicious. Here\u2019s one of my current breakfast-plate combos.\u201d<\/p>\n

Loaded Breakfast Snacking Plate<\/a><\/strong>
Serves 1<\/p>\n

3 eggs, softly scrambled
2 chicken sausages, browned in a skillet
2 slices of sourdough bread, topped with french butter and a sprinkle of salt
Scoop of cottage cheese
Side of fruit (your choice!)<\/p>\n

Soft-Scramble Method:<\/strong><\/p>\n

Crack your eggs into a bowl, and whisk with a splash of milk until fully combined. Heat a stainless steel or aluminum pan over medium-high heat until very hot. Add a light coating of cooking spray (I like olive oil spray). To test if the pan is ready, flick a few drops of water onto the surface. If the water beads up and dances across the pan, it\u2019s hot enough.<\/p>\n

Pour in the eggs. Using a wooden spoon, gently push the eggs from the outside of the pan toward the center, continuously swirling and folding them as they cook. After about 1 minute, turn off the heat. Continue stirring as the residual heat finishes cooking the eggs. Remove from the pan when they\u2019re still slightly glossy, and just shy of your desired \u201cdoneness.\u201d They\u2019ll continue to cook for another minute or so after you put them on the plate. <\/p>\n

Add to your breakfast plate, and enjoy!<\/p>\n\n

\"Caro<\/p>\n

Caroline Chambers<\/a>, author<\/a> and writer of What to Cook When You Don\u2019t Feel Like Cooking<\/a> (and her new cookbook<\/a> comes out in August!) <\/strong><\/p>\n

\u201cThis is my mom\u2019s egg salad \u2014 the grated egg is non-negotiable. It\u2019s how she\u2019s always made it, and it\u2019s the only<\/em> way I make it now. I prepare a batch almost every week in the summer, when it\u2019s too hot to think about turning on the stove, and it instantly takes me back to being a kid in her kitchen, watching her grab whatever herbs were growing in the garden that day.\u201d<\/p>\n

My Mom\u2019s Egg Salad<\/a><\/strong>
Serves 2-4 (double it if feeding 4 really hungry people)<\/p>\n

8 hard-boiled eggs, peeled
3 tbsp finely minced chives
2 tbsp finely minced fresh dill
3 tbsp mayonnaise
2 tsp whole grain (or absolutely any) mustard
Zest and juice of 1 lemon
1\/2 tsp kosher salt
1\/4 tsp freshly ground black pepper
For serving: soft bread, butter lettuce leaves, Ritz crackers, or your preferred egg salad vessel!<\/p>\n

Grate the boiled eggs on the largest hole of a box grater. In a large bowl, combine the grated eggs and the rest of the ingredients. Add more salt and pepper to taste. THAT\u2019S IT!! Serve it on a sandwich, alongside crackers, in lettuce cups, or however you\u2019d like. Store in the fridge, an airtight container, for up to four days.<\/p>\n

\"Caroline<\/p>\n

A great, big thanks to Melina<\/a>, Olivia<\/a>, and Caro<\/a> for these FABULOUS egg recipes! Now friends, I would love to hear your own go-to egg dishes. Any favorites you\u2019d recommend?<\/strong> <\/p>\n

P.S. More egg recipes<\/a>, including five ways to make a better scramble<\/a>, and 10 dinners with an egg on top<\/a>.<\/p>\n

(All photos courtesy of the authors.)<\/p>\n

\n

\t\t\t<\/p>\n

21<\/span> COMMENTS<\/p>\n

<\/a><\/p>\n<\/section><\/div>\n