Eggs as the main protein takes me back to my mother’s recipes like ‘Eggs in mustard sauce’ and ‘Spinach and eggs’. Simple inexpensive recipes.
German Eggs in Mustard Sauce (Eier in Senfsoße) (recipesfromeurope.com)
German Spinach Potatoes Fried Eggs • MyBestGermanRecipes.com
We like a fried egg sandwich too . But, I like it with bacon and use some of the bacon grease to fry the eggs in. Lettuce, tomato, red onion, Duke’s mayonnaise on toasted 15 grain bread. Haven’t made it in
a few months so maybe it’s time!
Super easy Strata (egg bake):
Grease 9x13 pan
slice a stale baguette and put a layer of bread slices along the base of the pan.
Mix in bowl 10-12 eggs, 2 cups milk, salt and pepper
Pour this mix over the bread
On top, Add 1.5-2 cups shredded cheese - we usually use cheddar or occasionally colby jack
Separately cook a pound of bacon. Chop up and layer this on top or with the cheese.
Cover and store overnight in fridge.
In the morning, Bake at 350-375 for 25-35 minutes
We make this a lot at our cabin where it’s great to wake up and have a brekkie to put in the oven for a group. Almost everyone who eats these ingredients likes this. My sister makes one with veggies cooked ahead and added instead of bacon.
Not the healthiest but super tasty and easy! We serve with fresh fruit to add something healthier.
I forgot to mention quiche is so easy to make with a frozen pie shell, eggs, half and half, pre shredded Swiss and Gruyère cheese blend from Trader Joe’s, a little nutmeg, and whatever else I want to add…usually precooked bacon chopped. (I prefer veggie on the side and my kids like it topped with a little salsa)
I just went to a brunch and a strata was served, it was so delicious!
Bubba Gump eggs. 
I like to hardboil eggs and keep them around for a quick, easy, and healthful snack. Lawry’s salt or Everything but the Bagel seasoning is great is on hard boiled eggs. D likes to slice up hard boiled eggs and have them in a sandwich. We also like egg salad and deviled eggs as well.
This takes a bit to make, but it is an amazing brunch dish!
One is supposed to use Georgian sulguni cheese which is hard to find in regular grocery stores, but mozzarella works great.
HB eggs chopped and mixed with chopped green onions make great filling for piroshki! That was my favorite kind to get from the Euro deli downtown when I needed to pick up something for lunch.
Looks good! I read about Khachapuri in a travel article about Georgia. Might be fun to try sometime!
They taste delicious! We had some at a Georgian deli in Denver a few weeks ago. Now I want to make them.
We’ve made this before - D2 has made it numerous times - a little bit of a trick to get it just right so the egg isn’t under or overcooked!
Has anyone mention Shashouka? Easy to make and absolutely delicious. A friend made it when we met for breakfast at her house. Eggs with tomatoes, harrisa.
I went to a shower a few years ago and had some delicious egg salad tea sandwiches - had never much liked egg salad before that. I tracked down a similar recipe. Basically it’s a couple of hard boiled eggs run through an egg slicer, a big squirt of mayo, a spoonful of Dijon mustard, and salt and pepper to taste. Then I thin slice and de-crust white bread or challah, butter them, load on the egg salad, and dip the sides in fresh chopped chives. Tasty and delicate sandwiches.
H and I love quiche. Decades ago when we were struggling with massive medical bills, we used to buy chicken necks for pennies to use as bait for crabbing on the weekends. I’d buy discounted cheese of various types and make quiche with the crabmeat. It felt like such a splurge but was actually quite cheap. It’s still one of our favorites, but we rarely have crab quiche since these days we’d have to buy the crabmeat.
I make egg salad similar to the one you described for GD as well as one with sweet pickle relish. We tried it on little sandwiches but she prefers to scoop up the egg salad with mini Club crackers.
The tea sandwiches remind me of the showers and teas my mother and her friends use to host in the '60s and '70s. I always picture them on delicate porcelain plates with painted pink roses.
This is a favorite recipe I’ve made for years, from a March 1996 issue of Bon Appetit:
Spinach Ricotta Pie
1 refrigerated pie crust, room temperature (half of a 15-oz package)
3 Tbsp butter
1 medium onion, chopped
1 10 oz package frozen spinach, thawed and squeezed dry
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground nutmeg
1 15-oz container ricotta cheese (I usually use low-fat)
8 oz mozzarella cheese, grated
1 cup grated Parmesan cheese
3 large eggs, beaten
Preheat oven to 350 degrees F. Unfold pie crust and place it in a 9-in diameter glass or ceramic pie pan. Fold edge under and crimp decoratively.
Melt butter in a large skillet over medium heat. Add onion and saute until tender, about 8 minutes. Mix in spinach, salt, pepper and nutmeg. Saute until all liquid from spinach evaporates, about 3 minutes.
Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Mix in beaten eggs. Add spinach mixture and blend well.
Spoon cheese mixture evenly into pie crust. Bake until filling is set in center and slightly brown on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.
We had omelettes for dinner tonight. My husband almost always has just plain ham and cheese. I have a little bit of ham if any, plus cheese and sometimes veggies we have around. I like avocado and red pepper, plus a couple of mushrooms if we have them.
My husband’s favorite: eggs cocotte. He never makes it the same way twice, but here’s a basic recipe:
Finely chop the shallots.
Melt a lump of butter in a frying pan. Add the shallots and cook them gently on a low heat until softened.
Cut the slices of ham into small cubes.
Once cooked and soft, place the shallots into the bottom of 4 ramequins then add the dices of ham.
On top of this add in 2 soup spoons of creme fraiche and finish by cracking an egg over the top of the mixture. Season with salt and pepper. Then place the ramekins into the oven until the egg whites whiten. Bake at 350* for about 15 minutes.
He has made it with leftover steak and asparagus, chicken and asparagus, steak and onion, ham and mushroom, sausage with spaghetti sauce…
He also toasts crispy slices of French bread to serve it with.
When we don’t have creme fraiche he substitutes heavy cream, sour cream, yogurt. It’s a very forgiving recipe!
Shaksouka is a great way to turn eggs into dinner with high quality canned pasta sauce. Or green shaksouka with lots of wilted spinach. This weekend I made a shaksouka-ish pizza in the Ooni by topping a spinach-heavy pizza with a raw egg and letting it cook in the pizza oven.
Korean eggs - fluffy and steamed and topped with sesame oil. You may have seen it as a side dish at Korean restaurants or on the appetizer menu. Easy to make, even in the microwave (google it).
Love egg drop soup too. Love eggs in general!