1. Huevos rancheros (Spain)
Traditionally these are lightly fried corn tortillas topped with fried eggs and served with a tomato and chilli sauce.
Add some black beans and breakfast will look as good as Annie’s eggs.
2. Fritatta (Italy)
A mixture of raw beaten eggs and any cooked meats or vegetables, fried in a pan on a low heat then placed under the grill in the oven. Served in wedges.
Find the secret to creating the perfect frittata from blog Stone soup, their Chickpea & rosemary baked frittata is full of rustic appeal.
3. Scotch eggs (United Kingdom)
Hard boiled egg wrapped in sausage meat then rolled in breadcrumbs and fried.
This has to be my bloke’s favourite food of all time (the key to a good one is in using good quality sausage meat and a thin layer of breadcrumbs). Try this interesting take on the traditional British dish Salted cod scotch eggs with smoked paprika and fennel
4. Bacon and egg pie (New Zealand)
A kiwi classic of puff pastry laid out in a pie dish, filled with chunky bacon pieces, raw eggs, with the yolks broken and a pastry lid, then baked until crunchy brown.
My family is totally feasting on my egg and bacon weekend pies right now.
5. Deviled eggs (Romania)
Hard boiled eggs, shelled and cut in half. The egg yolk is then mixed with ingredients such as mayonaise, mustard, and something spicy like paprika. Served cold as an appetiser. I remember the filling piped with the star nozzle to get a pretty shape. These little devils are from Toni’s blog Boulder Locavore, Perfect for any Easter party and if you can find an equally exciting platter to serve them on, bonus!
6. Croque madame (France)
Made the same way as a croque-monsieur (Grilled ham and cheese sandwich) but served with a fried egg or poached egg on top.
An excellent way to elevate a snack to a weekday throw together meal. Make it for dinner tonight from House of Lavande’s recipe.
7. Hangtown fry (USA)
A type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together. Priscilla’s version from her blog Red Shallot actually makes me want to eat oysters.
8. Egg drop soup (China)
A soup made of boiled chicken broth. Beaten eggs are slowly added to the broth strained through a fork. This soup looks full of juicy bits to devour but only costs $3.77 (US) $4.50 (NZD) to make, serving 6 people. Check out Beth’s number crunching recipe on her blog Budget bytes.
9. Shakshuka (Israel)
Poached eggs cooked in a spicy hot tomato based sauce. Other spices are often chilli and cumin. A different take on this traditional jewish dish is Shulie’s poached eggs in a curry sauce.