Egg Recipes For Dinner

It is very easy to prepare simple dishes for dinner, you just have to know what to do!, And with this article you will learn it easy, so you know what to prepare for dinner.

If you have run out of ideas for your dinners, and you want to go beyond the potato omelette and the fried egg, surely you have eggs in the pantry and other ingredients to make the recipes that we propose below. Take a look at them, stock up on everything you need and spend a little time – not a lot – to prepare them.

Gone are the beliefs – false and unfounded – about their contribution to increasing cholesterol . We are looking at a very interesting product from a healthy and nutritional point of view, with proteins of high biological value, a source of vitamins and with a notable iron content.

We are going to combine it with other raw materials that you can usually have at home or very easy to buy in any store, such as vegetables , mushrooms , avocado, legumes, seafood , aromatic herbs … which, in addition, most of them share with our protagonist his condition of healthy. 

STEP BY STEP: ASPARAGUS, BEET AND RADISH OMELETTE

A simple and healthy omelette that you can prepare in the blink of an eye and with which you will get a really delicious result, as well as healthy. You have to try it!

A fairly simple but perfect recipe to end an intense day. It will not take more than 25 minutes to prepare it and you will get a really delicious result, as well as healthy. You have to try it!

INGREDIENTS

  • 8 units of Eggs
  • 250 g of wild asparagus
  • 2 units of cooked small beets
  • 3 units of small radish
  • Extra virgin olive oil
  • Salt
  • Black pepper
  • Fresh dill

PREPARATION

  1. one.Put the peeled beets to cook in 500 ml of water for 20 minutes and a tablespoon of coarse salt.
  2. Wash the asparagus and remove the hardest part. Cut them into pieces of about 2 centimeters.
  3. Fry the asparagus in a pan and 4 tablespoons of EVOO for 10 minutes over medium heat. Season with salt and pepper.
  4. Wash the radishes and cut them into very thin slices. Blend alongside the asparagus for 3 minutes.
  5. Beat the eggs in a bowl with a pinch of salt.
  6. Cut the beets into thin slices and add them to the beaten eggs.
  7. Put the asparagus skillet over medium-high heat and add the beaten eggs with the beets.
  8. Stir a little at first, let stand a minute over medium heat, and turn the tortilla over. Without stirring, leave to cook for two minutes over medium heat.

SUGGESTION FOR PRESENTATION

  1. The omelette can be served freshly made or warm.
  2. To flip the omelette, you can use a large plate or even a light frying pan lid.
  3. You can present it on a wooden board and add chopped fresh dill.

STEP BY STEP: EGGS WITH SALMON AND CREAMY ASPARAGUS

A super easy and super fast recipe prepared in the microwave. The only thing you will have to have ready in advance is a topping bechamel, but if you do not have it and you do not have time, you can substitute it for cream for cooking. 

This is a great starter prepared, almost entirely in the microwave. The base is a béchamel to which we add some cooked wild asparagus and on top we put an egg that curdles in the micro. We finished with some strips of smoked salmon and some arugula leaves.

INGREDIENTS

  • 4 units of Egg
  • 200 g smoked salmon
  • 8 units of wild asparagus
  • 1 glass of milk
  • 2 cs of flour
  • 1 tablespoon of butter
  • Salt
  • Black pepper
  • Nutmeg
  • Arugula
  • Extra virgin olive oil

PREPARATION

  1. In a microwave-safe bowl, drizzle olive oil, 1 tablespoon butter, 2 tablespoons flour, a little grated nutmeg, a little ground black pepper, and a pinch of salt.
  2. Stir and microwave for one minute at full power.
  3. Remove, stir and microwave again for another minute.
  4. Add the milk, stir with the rods or a fork and microwave again, cooking, from 1 minute to 1 minute, and stirring until it thickens slightly.
  5. Remove the last part of the asparagus and chop the rest.
  6. Cook the asparagus in boiling salted water for 4 minutes and drain.
  7. Use microwaveable molds and add 3 of bechamel sauce and the asparagus.
  8. Stir, smooth the surface to crack an egg on top of each and salt and pepper.
  9. Cover with plastic wrap and microwave for 40 seconds at 800 W.
  10. Remove from the micro and add the salmon cut into strips and some arugula leaves to decorate.

STEP BY STEP: EGG TOAST WITH BÉCHAMEL SAUCE AND SPINACH

The spinach with bechamel recipe is a classic, which we serve here on a toast with boiled egg. You will not fail with this proposal!

Creamy spinach is part of one of the most common preparations with this beautiful green vegetable. We use that base to present it in a different way, ideal to serve as an aperitif. On a toast of bread we will put some boiled and sautéed spinach, on top a hard-boiled egg and we will coat with a bechamel sauce. We will decorate with flowers and aromatic herbs.

INGREDIENTS

  • 4 units of Eggs
  • 4 slices of bread
  • 300 g of spinach
  • 2 garlic cloves
  • 1 pc of Chives
  • 50 g of butter
  • 50 g of wheat flour
  • Milk
  • Salt
  • White pepper
  • Aromatic Herb Blend
  • Mix of edible flowers

Creamy spinach is part of one of the most common preparations with this beautiful green vegetable. We use that base to present it in a different way, ideal to serve as an aperitif. On a toast of bread we will put some boiled and sautéed spinach, on top a hard-boiled egg and we will coat with a bechamel sauce. We will decorate with flowers and aromatic herbs.

PREPARATION

  1. We take the eggs out of the fridge in advance so that they are put at room temperature.
  2. We put water in a saucepan on the fire and when it starts to boil, add the eggs.
  3. We cook 8-10 minutes, drain, go through cold water, let them cool completely, peel and cut in half.
  4. Cook the spinach in another saucepan with boiling salted water for 5 minutes and drain well.
  5. We make the bechamel melting the butter, sautéing the flour and adding the milk while stirring so that it integrates well.
  6. Season with salt and pepper and let it cook for 10 minutes. If it thickens much, we add more milk because we want it to be clear.
  7. Peel and chop the garlic and chives.
  8. We fry them in a pan with oil and add the spinach to lightly sauté.
  9. We toast the bread slices and cover each one with spinach and 2 egg halves.
  10. We fill with the bechamel sauce and decorate with the aromatic herbs and flower petals that we like the most.

Rating

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