Eight easy and impressive egg recipes for lunch (you'll never get bored)
Admit it: when you don't know what to eat, eggs always end up as scrambled eggs or a couple of fried ones for breakfast. And there's no reason why it has to be that way.
These eight egg lunch recipes prove that you can eat something different every day of the week without spending much time in the kitchen. They all use ingredients you probably already have in your fridge or can find at any local supermarket.
Cold salads that can be assembled in five minutes
The first one is the easiest: 200 grams of drained canned chickpeas, a finely chopped tomato, a quarter of an onion, a can of tuna, and two chopped hard-boiled eggs. Olive oil, vinegar, and salt. That's it.
Swap the chickpeas for 200 grams of cooked lentils and add a diced cucumber and eight halved cherry tomatoes. The vinaigrette is made with oil, lemon juice, and a teaspoon of mustard. Top with two quartered eggs and you have a complete meal.
Tortillas, scrambled eggs, and a frittata that can handle anything you throw at it.
A spinach and cheese omelet is a classic that never fails: sauté a finely chopped clove of garlic, add 100 grams of fresh spinach until wilted, then stir in two beaten eggs and 40 grams of crumbled feta cheese. Cook over medium heat until set and tender inside.
Baked eggs with tomato and white beans are a comforting option. Drain a can of beans into an ovenproof casserole dish, mix with 150 grams of homemade tomato sauce, make two wells in the mixture, and crack the eggs into them. Bake for ten minutes, and the whites will be firm.
A carton of eggs, two jars of legumes and a can of tuna can solve more lunch problems than you think.
And the frittata is the queen of using up leftovers: sauté half an onion and half a diced zucchini, pour three beaten eggs over them, cover with a generous layer of grated aged cheese, and leave for three minutes over low heat. Two more minutes under the broiler and it's ready. If you've never made it, a frittata is no more complicated than an omelet finished in the oven.
The wild cards that save a rushed lunch
The chicken, egg, and vegetable bowl calls for 120 grams of chicken breast sautéed in a little oil, half a julienned zucchini and half a julienned carrot, and a fried egg on a bed of cooked brown rice. When you break the yolk, it becomes the sauce.
The wrap is even quicker: a whole wheat tortilla, two lettuce leaves, a drained can of tuna, and two chopped hard-boiled eggs. Fold the sides inwards, roll it up tightly, and lay it on the table.
The egg, avocado, and fresh cheese toast is perfect for those days when you don't even have time to think: toasted whole-wheat bread, half a mashed ripe avocado, a couple of slices of fresh cheese, and a fried egg on top. Make sure the yolk is runny and creamy.
Why these recipes are worth it (and how they differ from the usual lists)
Egg recipe collections often suffer from the same problem: lots of pictures and zero measurements. This one, published by Mejor con Salud, includes grams and cooking times—just what you need when you open the fridge at two in the afternoon.
Batch cooking became trendy a couple of years ago, and rightly so, but not everyone has two free hours on a Sunday. Eggs are still one of the cheapest sources of protein at the supermarket, and canned legumes are more than adequate when time is short.
Just don't make all eight at once. Start with the chickpea salad and the frittata, as they're the most forgiving. With those two, you'll have two different lunches. And if you have leftover frittata, it's even better the next day.
