20 Fall Egg Recipes

Seasonal flavors

Eggs are an accessible protein, quick to cook, but also quick to use. Poached, scrambled, soft-boiled, hard, in tortillas or omelets, they can be cooked in any way. With their mild flavor and rather neutral taste, they can be combined with many ingredients. This season, we are giving pride of place to autumn vegetables such as mushrooms, squash (pumpkin and butternut), sweet potatoes, cabbage, potatoes, carrots, and even spinach.

Spices are also a good option for flavoring your eggs. Curry, ginger, coriander, nutmeg, smoked paprika, all are great options for “warming up” eggs.

Long live the sauce!

As a gratin with Mornay sauce or as eggs Benedict with Hollandaise sauce, the combination of eggs and sauce always works wonderfully. The sauce can be classic like pepper, mushroom, Bordeaux, Armorican, or on the contrary think outside the box depending on what is in your cupboards. Scotch egg, an English specialty in which the egg is covered with sausage meat then breaded, is also a perfectly autumnal recipe, which can be combined with mushrooms, spinach, or squash.

The cheese king

Finally, cheese, whether raclette, roquefort, gorgonzola, goat’s cheese, reblochon, is ideal with eggs. Omelette with runny cheese, raclette toast and fried egg, or even Comté scramble, all ideas are good.

The proof with the following 20 recipes.