LOOKING for: Stovetop recipe using eggs

loisSeptember 2, 2012


The neighbors got chickens last year and now give me eggs by the dozen every once in awhile. I am getting a little tired of scrambled eggs and omlets but I dont want to turn on the stove to cook things like soufles. Its too hot outside for the stove to be on.

Is there anything besides omlets that i can make in a pan on the stovetop that uses lots of eggs?


Thank you for reporting this comment. Undo

Do you have space in your freezer? You can freeze them and then use when recipe calls for eggs. Beat a couple together than freeze in small containers.

    Bookmark   September 3, 2012 at 8:28PM
Thank you for reporting this comment. Undo

I immediately think of devilled eggs, hard boiled eggs for egg salad and a favorite of my DH, remove the yolks from the hard boiled eggs and stuff the indentations with salsa. Now, I can't eat salsa for breakfast but he can. I don't make the salsa in the recipe, I use my own home canned salsa. Store bought would do if you don't can your own. He also likes high protein pancakes (which also freeze well).

High protein pancakes

1 cup ricotta cheese
1/2 cup all-purpose flour
2 Tbsp. melted butter or vegetable oil
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla

Beat eggs, cheese, flour, oil, baking powder, salt and vanilla in large bowl until blended.

Heat lightly greased large nonstick skillet or griddle over medium heat until hot. Spoon 1/4 cup portion of batter (1 Tbsp. for silver dollar size) into skilletand cook until golden brown, turning once.

Serve with your favorite syrup or preserves, berries or fruit, or sliced bananas and chopped pecans.

Huevos Ranchero
(From Simply Recipes)

Olive oil
1/2 medium onion, chopped (about a half cup)
1 15-ounce can whole tomatoes, preferably fire-roasted, if you can get it (or 1 -2 large fresh vine-ripened tomatoes, when in season)
1/2 6-ounce can diced green Anaheim chiles
Chipotle chili powder, adobo sauce, or ground cumin to taste (optional)
4 corn tortillas
4 fresh eggs
2 Tbsp fresh cilantro, chopped (optional)

Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat. Once translucent, add the tomatoes and the juice the tomatoes are packed in. Break up the tomatoes with your fingers as you put them in the pan. If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with. Add chopped green chilies. Add additional chili to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.

Prepare the tortillas. Heat the oven to a warm 150°F, place serving plates in the oven to keep warm. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs.

Fry the eggs. Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.

To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle with cilantro if desired.

Serve either one or two eggs/tortillas per plate, depending on how much you want to eat.

Yield: Makes 2-4 servings, depending on your appetite.


I also freeze eggs, both raw and cooked. Breakfast burritos are nice to have in the freezer, you can take one out and pop it in the microwave for hurried mornings or even a quick supper.

Mine are made with what I have on hand, scrambled eggs, cheese, bacon/sausage/ham/whatever. Sometimes I add onions or mushrooms if I have those. Roll up in flour tortillas like a regular burrito and freeze. DH eats those with salsa too, but I take mine straight!


    Bookmark   September 3, 2012 at 10:10PM
Thank you for reporting this comment. Undo

Search breakfast casseroles, DH loves them for dinner.
There are a bunch you can do in the crockpot over night for breakfast, or all day for dinner.
"One pan" is good too. Fry up some sausage, bacon or ham, add chopped taters, onions, green peppers, whatever you have on hand, when the taters are done, dump a bowl of scrambled eggs in the pan and some shredded cheese. Camping favorite!

    Bookmark   October 5, 2012 at 1:02PM
Thank you for reporting this comment. Undo

I also will put in an egg or two in my left over macaroni/meat/onion/olive etc left overs.
That is,
cooked macaroni
beef/chicken (cooked,left over)
sliced very thin onions
sometimes olives
then I scramble the eggs and even put in some shredded cheese
seasoning? depends on what I have and how I feel. I
call this creative cooking.
Done in a fry pan.

    Bookmark   October 22, 2012 at 3:45PM
Thank you for reporting this comment. Undo

Ha-I thought you were talking about Stovetop dressing.

    Bookmark   October 23, 2012 at 9:45AM
Thank you for reporting this comment. Undo

Wow, there are some great ideas here, thanks!

    Bookmark   October 24, 2012 at 11:33PM
Thank you for reporting this comment. Undo

Try a Spanish Tortilla (type of omelet with potatoes and onions) and Italian Frittatas with other vegetables added. Both of these are considered lunch/brunch/dinner dishes rather than breakfast food.

mrbreakfast.com has lots of egg dishes, quiche and the like.


Here is a link that might be useful: omelet recipe list from Mr. Breakfast

    Bookmark   December 16, 2012 at 9:39AM
Thank you for reporting this comment. Undo

Eggs Benedict are surprisingly easy and as well as using poached eggs, the Hollandaise sauce uses a lot of eggs as well. When I kept my own chickens we often had Eggs Benedict for dinner :-)

    Bookmark   December 23, 2012 at 11:16AM
Thank you for reporting this comment. Undo

Deviled eggs
lemon curd to serve with muffins or breads

    Bookmark   February 16, 2013 at 8:41PM
Sign Up to comment
More Discussions
RECIPE: Canning Recipe procedure
This may sound dumb but how tight should the lid on...
RECIPE: Oven Canned Tomatoes
Since 1974 I've used this recipe to process/can my...
RECIPE: Christmas Cookies
Think we are late getting this one started this year...
RECIPE: simple cabbage preparation
I'm looking for one or more simple ways to prepare...
RECIPE: anise liquid ..?
In making biscochitos, I find the anise seed is not...
Sponsored Products
Rope Pull
Signature Hardware
Noguchi Table
Design Within Reach
Safavieh Hand-woven Sisal Natural/ Beige Seagrass Rug (6' Square)
Compamia ISP810-BR Ibiza Resin Wickerlook Dining Armchair - Brown - Set of 2 - I
$250.99 | Hayneedle
Thermocast Bathroom Summit Drop-in Bathroom Sink in Ruby red 93866
Home Depot
Mohawk Home Mattress Pads & Covers Fern 20 in. x 34 in. Memory Foam Bath Mat
$26.25 | Home Depot
Angelina English Bronze Four Light Pendant
$350.00 | Bellacor
Blue Sand Dollar Snow Flake Throw Pillow
$22.99 | zulily
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™