Top 10 Eggs Recipes

1. Classic Scrambled Eggs: Whisk together 2-3 eggs, salt, pepper, and a splash of milk. Melt butter in a non-stick pan over medium heat, add the eggs, and stir until cooked through.

2. Deviled Eggs: Boil a dozen eggs for 10-12 minutes, then peel and cut in half. Mix the yolks with mayo, mustard, and paprika, then fill the egg whites with the mixture.

3. Spanish Omelette: Sauté sliced potatoes and onions in olive oil until tender. Whisk 4-5 eggs with salt, pepper, and chopped parsley, then pour into the pan and cook until set.

4. Egg Salad: Boil 6 eggs for 8-10 minutes, then peel and chop. Mix with mayo, diced celery, mustard, and salt and pepper to taste.

5. Shakshuka: Sauté onions, bell peppers, and garlic in olive oil until softened. Add canned diced tomatoes, cumin, paprika, and salt, then crack eggs into the pan and cook until set.

6. Eggs Benedict: Toast an English muffin and top with ham or bacon, a poached egg, and hollandaise sauce (made with egg yolks, butter, lemon juice, and salt).

7. Frittata: Sauté any veggies and meats you have on hand in a non-stick pan. Whisk together 6-8 eggs with salt, pepper, and herbs, then pour over the veggies and cook until set.

8. Quiche Lorraine: Blind bake a pie crust, then fill with cooked bacon and grated cheese. Whisk together 4-5 eggs with heavy cream, salt, and pepper, then pour into the crust and bake until set.

9. Huevos Rancheros: Fry corn tortillas until crispy, then top with refried beans, salsa, a fried egg, and cheese.

10. Scotch Eggs: Boil 6 eggs for 6 minutes, then peel. Wrap each egg in sausage meat, dip in beaten egg, then coat in breadcrumbs. Fry until golden brown.

Top 10 Scrambled Eggs Recipes

1. Classic Scrambled Eggs: Whisk together 2-3 eggs, 1 tablespoon of milk or cream, and a pinch of salt and pepper. Heat a non-stick pan over medium heat and melt 1 tablespoon of butter. Pour in the eggs and stir with a spatula until they are just cooked through. Serve hot.

2. Cheesy Scrambled Eggs: Follow the steps for classic scrambled eggs, but add 1/4 cup of shredded cheddar cheese to the eggs before cooking. Stir the eggs until the cheese is melted and the eggs are cooked.

3. French-Style Scrambled Eggs: Whisk together 2-3 eggs, 1 tablespoon of heavy cream, and a pinch of salt and pepper. Heat a non-stick pan over low heat and melt 1 tablespoon of butter. Pour in the eggs and stir gently with a spatula, scraping the bottom of the pan frequently. Cook until the eggs are creamy and just set.

4. Scrambled Eggs with Spinach and Feta: Whisk together 2-3 eggs, 1 tablespoon of milk, and a pinch of salt and pepper. Heat a non-stick pan over medium heat and melt 1 tablespoon of butter. Add 1/2 cup of chopped spinach to the pan and sauté until wilted. Pour in the eggs and stir with a spatula until just cooked through. Crumble 1/4 cup of feta cheese over the top of the eggs and serve.

5. Scrambled Eggs with Smoked Salmon: Whisk together 2-3 eggs, 1 tablespoon of heavy cream, and a pinch of salt and pepper. Heat a non-stick pan over low heat and melt 1 tablespoon of butter. Pour in the eggs and stir gently with a spatula, scraping the bottom of the pan frequently. When the eggs are almost set, add 1/4 cup of chopped smoked salmon and stir until heated through.

6. Mediterranean Scrambled Eggs: Whisk together 2-3 eggs, 1 tablespoon of milk, and a pinch of salt and pepper. Heat a non-stick pan over medium heat and melt 1 tablespoon of butter. Add 1/4 cup of chopped tomatoes, 1/4 cup of chopped red onion, and 1/4 cup of chopped kalamata olives to the pan and sauté until softened. Pour in the eggs and stir with a spatula until just cooked through. Sprinkle with 1 tablespoon of chopped fresh parsley and serve.

7. Scrambled Eggs with Bacon and Chives: Whisk together 2-3 eggs, 1 tablespoon of heavy cream, and a pinch of salt and pepper. Heat a non-stick pan over medium heat and cook 2 slices of bacon until crispy. Remove the bacon from the pan and chop into small pieces. Melt 1 tablespoon of butter in the pan and pour in the eggs. Stir with a spatula until just cooked through, then sprinkle the chopped bacon and 1 tablespoon of chopped fresh chives over the top.

8. Southwest Scrambled Eggs: Whisk together 2-3 eggs, 1 tablespoon of milk, and a pinch of salt and pepper. Heat a non-stick pan over medium heat and melt 1 tablespoon of butter. Add 1/4 cup of chopped green bell pepper, 1/4 cup of chopped red onion, and 1/4 cup of canned black beans (drained and rinsed) to the pan and sauté until softened. Pour in the eggs and stir with a spatula until just cooked through. Top with shredded cheddar cheese and a dollop of salsa, and serve.

9. Truffle Scrambled Eggs: Whisk together 2-3 eggs, 1 tablespoon of heavy cream, and a pinch of salt and pepper. Heat a non-stick pan over low heat and melt 1 tablespoon of butter. Add 1/2 teaspoon of truffle oil to the pan and swirl to coat. Pour in the eggs and stir gently with a spatula, scraping the bottom of the pan frequently. Cook until the eggs are creamy and just set. Sprinkle with a pinch of finely grated Parmesan cheese and chopped fresh chives, if desired.

10. Scrambled Eggs with Asparagus and Goat Cheese: Whisk together 2-3 eggs, 1 tablespoon of milk, and a pinch of salt and pepper. Heat a non-stick pan over medium heat and melt 1 tablespoon of butter. Add 1/2 cup of chopped asparagus to the pan and sauté until tender. Pour in the eggs and stir with a spatula until just cooked through. Crumble 1/4 cup of goat cheese over the top of the eggs and serve.

Top 10 Deviled Eggs Recipes

1. Classic Deviled Eggs: Hard-boil 6 eggs and peel them. Cut the eggs in half and remove the yolks. Mash the yolks with 2 tablespoons of mayo, 1 teaspoon of yellow mustard, 1/4 teaspoon of salt, and a pinch of pepper. Spoon the mixture back into the egg whites and sprinkle with paprika.

2. Bacon and Cheddar Deviled Eggs: Follow the steps for classic deviled eggs, but add 1/4 cup of cooked and crumbled bacon and 1/4 cup of shredded cheddar cheese to the yolk mixture before spooning it back into the egg whites.

3. Spicy Deviled Eggs: Follow the steps for classic deviled eggs, but add 1 tablespoon of chopped pickled jalapeños and 1/4 teaspoon of cayenne pepper to the yolk mixture before spooning it back into the egg whites.

4. Avocado Deviled Eggs: Hard-boil 6 eggs and peel them. Cut the eggs in half and remove the yolks. Mash the yolks with 1 ripe avocado, 2 tablespoons of Greek yogurt, 1 tablespoon of lime juice, and 1/4 teaspoon of salt. Spoon the mixture back into the egg whites and sprinkle with chopped fresh cilantro.

5. Curry Deviled Eggs: Follow the steps for classic deviled eggs, but add 1/2 teaspoon of curry powder and 1/4 teaspoon of ground cumin to the yolk mixture before spooning it back into the egg whites. Garnish with chopped fresh parsley.

6. Ranch Deviled Eggs: Follow the steps for classic deviled eggs, but add 1 tablespoon of ranch seasoning mix (store-bought or homemade) and 2 tablespoons of sour cream to the yolk mixture before spooning it back into the egg whites.

7. Smoked Salmon Deviled Eggs: Follow the steps for classic deviled eggs, but add 1/4 cup of chopped smoked salmon and 2 tablespoons of chopped fresh chives to the yolk mixture before spooning it back into the egg whites.

8. Pesto Deviled Eggs: Follow the steps for classic deviled eggs, but add 2 tablespoons of prepared basil pesto and 2 tablespoons of grated Parmesan cheese to the yolk mixture before spooning it back into the egg whites.

9. Guacamole Deviled Eggs: Hard-boil 6 eggs and peel them. Cut the eggs in half and remove the yolks. Mash the yolks with 1/2 cup of prepared guacamole and 1/4 teaspoon of salt. Spoon the mixture back into the egg whites and sprinkle with chopped fresh cilantro.

10. Caprese Deviled Eggs: Follow the steps for classic deviled eggs, but add 1/4 cup of chopped fresh tomatoes, 2 tablespoons of chopped fresh basil, and 2 tablespoons of diced fresh mozzarella to the yolk mixture before spooning it back into the egg whites.

Top 10 Spanish Omelette Recipes

1. Classic Spanish Omelette: Peel and thinly slice 2 medium potatoes and 1 onion. Heat 1/4 cup of olive oil in a non-stick skillet over medium heat. Add the potatoes and onions and cook until the potatoes are tender, about 10 minutes. Whisk together 4-5 eggs, 1/2 teaspoon of salt, and a pinch of black pepper. Pour the eggs over the potatoes and onions and cook until the eggs are set, about 5-7 minutes. Flip the omelette and cook for an additional 2-3 minutes. Serve hot or at room temperature.

2. Chorizo and Potato Spanish Omelette: Follow the steps for classic Spanish omelette, but add 1/2 cup of diced chorizo sausage to the potatoes and onions before pouring in the eggs.

3. Tomato and Basil Spanish Omelette: Follow the steps for classic Spanish omelette, but add 1/2 cup of chopped fresh tomatoes and 2 tablespoons of chopped fresh basil to the eggs before pouring them over the potatoes and onions.

4. Spinach and Feta Spanish Omelette: Follow the steps for classic Spanish omelette, but add 1/2 cup of chopped spinach and 1/4 cup of crumbled feta cheese to the eggs before pouring them over the potatoes and onions.

5. Mushroom and Goat Cheese Spanish Omelette: Follow the steps for classic Spanish omelette, but add 1 cup of sliced mushrooms and 1/4 cup of crumbled goat cheese to the eggs before pouring them over the potatoes and onions.

6. Smoked Salmon and Dill Spanish Omelette: Follow the steps for classic Spanish omelette, but add 1/2 cup of chopped smoked salmon and 2 tablespoons of chopped fresh dill to the eggs before pouring them over the potatoes and onions.

7. Ham and Cheese Spanish Omelette: Follow the steps for classic Spanish omelette, but add 1/2 cup of diced cooked ham and 1/2 cup of grated cheddar cheese to the eggs before pouring them over the potatoes and onions.

8. Asparagus and Parmesan Spanish Omelette: Follow the steps for classic Spanish omelette, but add 1/2 cup of chopped cooked asparagus and 1/4 cup of grated Parmesan cheese to the eggs before pouring them over the potatoes and onions.

9. Roasted Red Pepper and Goat Cheese Spanish Omelette: Follow the steps for classic Spanish omelette, but add 1/2 cup of chopped roasted red peppers and 1/4 cup of crumbled goat cheese to the eggs before pouring them over the potatoes and onions.

10. Black Bean and Corn Spanish Omelette: Follow the steps for classic Spanish omelette, but add 1/2 cup of canned black beans (drained and rinsed) and 1/2 cup of frozen corn kernels to the potatoes and onions before pouring in the eggs. Serve with a dollop of sour cream and chopped fresh cilantro, if desired.

Top 10 Egg Salad Recipes

1. Classic Egg Salad: Hard-boil 6 eggs and peel them. Chop the eggs and mix them with 1/4 cup of mayonnaise, 1 teaspoon of yellow mustard, 1/4 teaspoon of salt, and a pinch of black pepper. Serve on bread or crackers.

2. Bacon and Avocado Egg Salad: Follow the steps for classic egg salad, but add 1/4 cup of chopped cooked bacon and 1 ripe avocado (diced) to the egg mixture.

3. Curry Egg Salad: Follow the steps for classic egg salad, but add 1/2 teaspoon of curry powder and 1/4 teaspoon of ground cumin to the egg mixture.

4. Pesto Egg Salad: Follow the steps for classic egg salad, but add 2 tablespoons of prepared basil pesto and 2 tablespoons of grated Parmesan cheese to the egg mixture.

5. Dill and Cucumber Egg Salad: Follow the steps for classic egg salad, but add 2 tablespoons of chopped fresh dill and 1/4 cup of diced cucumber to the egg mixture.

6. Greek Egg Salad: Follow the steps for classic egg salad, but add 1/4 cup of chopped Kalamata olives, 1/4 cup of chopped tomatoes, 1/4 cup of crumbled feta cheese, and 1 tablespoon of chopped fresh parsley to the egg mixture.

7. BLT Egg Salad: Follow the steps for classic egg salad, but add 1/4 cup of chopped cooked bacon, 1/4 cup of chopped tomatoes, and 2 tablespoons of chopped fresh lettuce to the egg mixture.

8. Smoked Salmon Egg Salad: Follow the steps for classic egg salad, but add 1/4 cup of chopped smoked salmon and 2 tablespoons of chopped fresh chives to the egg mixture.

9. Ranch Egg Salad: Follow the steps for classic egg salad, but add 1 tablespoon of ranch seasoning mix (store-bought or homemade) and 2 tablespoons of sour cream to the egg mixture.

10. Jalapeño Popper Egg Salad: Follow the steps for classic egg salad, but add 2 tablespoons of chopped pickled jalapeños and 1/4 cup of grated cheddar cheese to the egg mixture.

Top 10 Shakshuka Recipes

1. Classic Shakshuka: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and sauté until softened, about 5 minutes. Add 2 minced garlic cloves, 1 teaspoon of paprika, and 1/2 teaspoon of cumin and stir for 1 minute. Add 1 can of diced tomatoes (14 oz) and simmer for 10 minutes. Make 6 wells in the tomato mixture and crack 1 egg into each well. Cover the skillet and cook until the eggs are set, about 5-7 minutes. Serve hot with crusty bread.

2. Feta and Spinach Shakshuka: Follow the steps for classic shakshuka, but add 1 cup of chopped spinach and 1/4 cup of crumbled feta cheese to the tomato mixture before adding the eggs.

3. Mushroom and Goat Cheese Shakshuka: Follow the steps for classic shakshuka, but add 1 cup of sliced mushrooms and 1/4 cup of crumbled goat cheese to the tomato mixture before adding the eggs.

4. Harissa Shakshuka: Follow the steps for classic shakshuka, but add 1-2 tablespoons of harissa paste (depending on your spice tolerance) to the tomato mixture before adding the eggs.

5. Chickpea Shakshuka: Follow the steps for classic shakshuka, but add 1 can of drained and rinsed chickpeas (14 oz) to the tomato mixture before adding the eggs.

6. Green Shakshuka: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and sauté until softened, about 5 minutes. Add 2 minced garlic cloves, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of ground coriander and stir for 1 minute. Add 1 diced green bell pepper, 1 diced zucchini, and 1 diced yellow squash and sauté until tender, about 10 minutes. Make 6 wells in the vegetable mixture and crack 1 egg into each well. Cover the skillet and cook until the eggs are set, about 5-7 minutes. Serve hot with crusty bread.

7. Italian Shakshuka: Follow the steps for classic shakshuka, but add 1/2 cup of chopped roasted red peppers, 1/4 cup of chopped fresh basil, and 1/4 cup of grated Parmesan cheese to the tomato mixture before adding the eggs.

8. Moroccan Shakshuka: Follow the steps for classic shakshuka, but add 1/2 cup of chopped dates, 1/4 cup of sliced almonds, and 1/4 cup of chopped fresh parsley to the tomato mixture before adding the eggs.

9. Mexican Shakshuka: Follow the steps for classic shakshuka, but add 1/2 cup of black beans (drained and rinsed), 1/4 cup of chopped fresh cilantro, and 1/4 cup of crumbled queso fresco cheese to the tomato mixture before adding the eggs.

10. Smoked Salmon Shakshuka: Follow the steps for classic shakshuka, but add 1/4 cup of chopped smoked salmon and 2 tablespoons of chopped fresh dill to the tomato mixture before adding the eggs.

Top 10 Eggs Benedict Recipes

1. Classic Eggs Benedict: Toast an English muffin and top each half with a slice of Canadian bacon. Poach 2 eggs until the whites are set and the yolks are still runny. Place an egg on each muffin half and drizzle with hollandaise sauce.

2. Smoked Salmon Eggs Benedict: Follow the steps for classic eggs benedict, but substitute smoked salmon for the Canadian bacon.

3. Avocado Eggs Benedict: Follow the steps for classic eggs benedict, but add a few slices of ripe avocado to each muffin half before adding the eggs.

4. Crab Cake Eggs Benedict: Follow the steps for classic eggs benedict, but replace the Canadian bacon with a crab cake.

5. Florentine Eggs Benedict: Follow the steps for classic eggs benedict, but substitute sautéed spinach for the Canadian bacon.

6. Tomato and Mozzarella Eggs Benedict: Follow the steps for classic eggs benedict, but add a slice of fresh tomato and a slice of fresh mozzarella cheese to each muffin half before adding the eggs.

7. Bacon and Tomato Eggs Benedict: Follow the steps for classic eggs benedict, but add a slice of cooked bacon and a slice of fresh tomato to each muffin half before adding the eggs.

8. Lobster Eggs Benedict: Follow the steps for classic eggs benedict, but replace the Canadian bacon with a few ounces of cooked lobster meat.

9. Sausage and Mushroom Eggs Benedict: Follow the steps for classic eggs benedict, but sauté 1/4 cup of sliced mushrooms and 1/4 cup of crumbled sausage in a separate pan and add them to each muffin half before adding the eggs.

10. Asparagus Eggs Benedict: Follow the steps for classic eggs benedict, but blanch a few spears of asparagus until tender and add them to each muffin half before adding the eggs.

Top 10 Frittata Recipes

1. Classic Frittata: In a large oven-safe skillet, sauté 1 diced onion and 1 diced red bell pepper in 2 tablespoons of olive oil until softened. In a separate bowl, whisk together 8-10 eggs, 1/2 teaspoon of salt, and a pinch of black pepper. Pour the egg mixture into the skillet and stir gently. Cook over medium-low heat until the edges start to set, then transfer the skillet to a preheated 350°F oven and bake for 10-15 minutes, until the eggs are set. Slice and serve hot or at room temperature.

2. Tomato and Basil Frittata: Follow the steps for classic frittata, but add 1/2 cup of chopped fresh tomatoes and 2 tablespoons of chopped fresh basil to the egg mixture before pouring it into the skillet.

3. Broccoli and Cheddar Frittata: Follow the steps for classic frittata, but add 1 cup of steamed and chopped broccoli and 1/2 cup of grated cheddar cheese to the egg mixture before pouring it into the skillet.

4. Mushroom and Goat Cheese Frittata: Follow the steps for classic frittata, but add 1 cup of sliced mushrooms and 1/4 cup of crumbled goat cheese to the egg mixture before pouring it into the skillet.

5. Spinach and Feta Frittata: Follow the steps for classic frittata, but add 1 cup of chopped spinach and 1/4 cup of crumbled feta cheese to the egg mixture before pouring it into the skillet.

6. Italian Sausage and Pepper Frittata: Follow the steps for classic frittata, but add 1/2 cup of crumbled cooked Italian sausage and 1/2 cup of sliced roasted red peppers to the egg mixture before pouring it into the skillet.

7. Ham and Swiss Frittata: Follow the steps for classic frittata, but add 1/2 cup of diced cooked ham and 1/2 cup of grated Swiss cheese to the egg mixture before pouring it into the skillet.

8. Artichoke and Sun-Dried Tomato Frittata: Follow the steps for classic frittata, but add 1/2 cup of chopped artichoke hearts and 1/4 cup of chopped sun-dried tomatoes to the egg mixture before pouring it into the skillet.

9. Bacon and Potato Frittata: Follow the steps for classic frittata, but add 1/2 cup of cooked and diced potatoes and 1/4 cup of chopped cooked bacon to the egg mixture before pouring it into the skillet.

10. Roasted Red Pepper and Parmesan Frittata: Follow the steps for classic frittata, but add 1/2 cup of chopped roasted red peppers and 1/4 cup of grated Parmesan cheese to the egg mixture before pouring it into the skillet.

Top 10 Quiche Lorraine Recipes

1. Classic Quiche Lorraine: Preheat the oven to 375°F. Roll out 1 pie crust and fit it into a 9-inch pie dish. In a large bowl, whisk together 4 eggs, 1 cup of heavy cream, 1/2 teaspoon of salt, and a pinch of black pepper. Add 1 cup of cooked and crumbled bacon and 1 cup of shredded Gruyere cheese and stir to combine. Pour the mixture into the pie crust and bake for 35-40 minutes, until the filling is set and the crust is golden brown.

2. Spinach and Bacon Quiche Lorraine: Follow the steps for classic quiche Lorraine, but add 1 cup of chopped spinach and 1/4 cup of chopped green onions to the egg mixture before pouring it into the crust.

3. Asparagus and Prosciutto Quiche Lorraine: Follow the steps for classic quiche Lorraine, but add 1 cup of blanched and chopped asparagus and 1/4 cup of chopped prosciutto to the egg mixture before pouring it into the crust.

4. Smoked Salmon and Dill Quiche Lorraine: Follow the steps for classic quiche Lorraine, but add 1/2 cup of chopped smoked salmon and 2 tablespoons of chopped fresh dill to the egg mixture before pouring it into the crust.

5. Mushroom and Swiss Quiche Lorraine: Follow the steps for classic quiche Lorraine, but add 1 cup of sliced mushrooms and 1/2 cup of grated Swiss cheese to the egg mixture before pouring it into the crust.

6. Tomato and Basil Quiche Lorraine: Follow the steps for classic quiche Lorraine, but add 1 cup of chopped fresh tomatoes and 2 tablespoons of chopped fresh basil to the egg mixture before pouring it into the crust.

7. Broccoli and Cheddar Quiche Lorraine: Follow the steps for classic quiche Lorraine, but add 1 cup of steamed and chopped broccoli and 1/2 cup of grated cheddar cheese to the egg mixture before pouring it into the crust.

8. Ham and Gouda Quiche Lorraine: Follow the steps for classic quiche Lorraine, but add 1/2 cup of diced cooked ham and 1/2 cup of grated Gouda cheese to the egg mixture before pouring it into the crust.

9. Artichoke and Parmesan Quiche Lorraine: Follow the steps for classic quiche Lorraine, but add 1/2 cup of chopped artichoke hearts and 1/4 cup of grated Parmesan cheese to the egg mixture before pouring it into the crust.

10. Chicken and Brie Quiche Lorraine: Follow the steps for classic quiche Lorraine, but add 1 cup of diced cooked chicken and 1/2 cup of diced Brie cheese to the egg mixture before pouring it into the crust.

Top 10 Huevos Rancheros Recipes

1. Classic Huevos Rancheros: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 chopped onion and 1 chopped jalapeño pepper and sauté until softened, about 5 minutes. Add 1 can of diced tomatoes (14 oz), 1 teaspoon of ground cumin, and 1 teaspoon of chili powder and simmer for 10 minutes. Make 4 wells in the tomato mixture and crack 1 egg into each well. Cover the skillet and cook until the eggs are set, about 5-7 minutes. Serve with warmed tortillas.

2. Avocado and Bacon Huevos Rancheros: Follow the steps for classic huevos rancheros, but add 1/2 diced avocado and 2 slices of cooked bacon to each serving.

3. Black Bean Huevos Rancheros: Follow the steps for classic huevos rancheros, but add 1/2 cup of black beans (drained and rinsed) to the tomato mixture before adding the eggs.

4. Chorizo Huevos Rancheros: Follow the steps for classic huevos rancheros, but add 1/2 cup of cooked and crumbled chorizo sausage to the tomato mixture before adding the eggs.

5. Sweet Potato Huevos Rancheros: Follow the steps for classic huevos rancheros, but add 1 cup of diced and roasted sweet potatoes to the tomato mixture before adding the eggs.

6. Spinach and Feta Huevos Rancheros: Follow the steps for classic huevos rancheros, but add 1 cup of chopped spinach and 1/4 cup of crumbled feta cheese to the tomato mixture before adding the eggs.

7. Salsa Verde Huevos Rancheros: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 chopped onion and 1 chopped jalapeño pepper and sauté until softened, about 5 minutes. Add 1 jar of salsa verde (16 oz) and simmer for 10 minutes. Make 4 wells in the salsa verde and crack 1 egg into each well. Cover the skillet and cook until the eggs are set, about 5-7 minutes. Serve with warmed tortillas.

8. Potato and Cheddar Huevos Rancheros: Follow the steps for classic huevos rancheros, but add 1 cup of diced and roasted potatoes and 1/2 cup of grated cheddar cheese to the tomato mixture before adding the eggs.

9. Mushroom and Swiss Huevos Rancheros: Follow the steps for classic huevos rancheros, but add 1 cup of sliced mushrooms and 1/2 cup of grated Swiss cheese to the tomato mixture before adding the eggs.

10. Shrimp and Cotija Huevos Rancheros: Follow the steps for classic huevos rancheros, but add 1/2 cup of cooked and chopped shrimp and 1/4 cup of crumbled cotija cheese to the tomato mixture before adding the eggs.

Top 10 Scotch Eggs Recipes

1. Classic Scotch Eggs: Preheat the oven to 375°F. Hard-boil 4 large eggs and peel them. Divide 1 pound of sausage meat into 4 portions and shape each portion into a flat patty. Wrap each egg in a sausage patty, making sure it is completely covered. Dip each egg in beaten egg and then coat in breadcrumbs. Bake for 25-30 minutes, until the sausage is cooked through and the breadcrumbs are golden brown.

2. Bacon-Wrapped Scotch Eggs: Follow the steps for classic Scotch eggs, but wrap each egg in a slice of bacon before wrapping it in the sausage meat.

3. Chorizo Scotch Eggs: Follow the steps for classic Scotch eggs, but substitute 1 pound of chorizo sausage for the sausage meat.

4. Smoked Salmon Scotch Eggs: Follow the steps for classic Scotch eggs, but substitute 1/2 pound of smoked salmon (flaked) and 1/2 pound of sausage meat for the sausage meat.

5. Jalapeño and Cheddar Scotch Eggs: Follow the steps for classic Scotch eggs, but add 2 tablespoons of chopped jalapeños and 1/2 cup of grated cheddar cheese to the sausage meat before wrapping the eggs.

6. Curry Scotch Eggs: Follow the steps for classic Scotch eggs, but add 2 tablespoons of curry powder to the sausage meat before wrapping the eggs.

7. Spinach and Feta Scotch Eggs: Follow the steps for classic Scotch eggs, but add 1 cup of chopped spinach and 1/4 cup of crumbled feta cheese to the sausage meat before wrapping the eggs.

8. Black Pudding Scotch Eggs: Follow the steps for classic Scotch eggs, but substitute 1 pound of black pudding (crumbled) for the sausage meat.

9. Vegetarian Scotch Eggs: Follow the steps for classic Scotch eggs, but substitute 1 pound of vegetarian sausage meat for the sausage meat and use a vegetarian egg substitute (such as tofu) instead of hard-boiled eggs.

10. Crab Cake Scotch Eggs: Follow the steps for classic Scotch eggs, but substitute 1/2 pound of crab meat and 1/2 pound of sausage meat for the sausage meat.