There are several different versions of baked omelette, Souffle. Stuffed choux puffs. Shirred/baked eggs--not so different from your esp. machine coddled, I guess. I forget the name of it, but it's like a marriage between egg drop soup and lemon rice--kind of soupy rice (but not brothy) with egg bits all through. Delicious but what's it called? Crunchy eggs--I don't know the right name for those either, but they're a butterfest, like a buttery, crusty over medium. Eggs en croute. Eggs Florentine. Oh! You didn't mention Benedict, which is eggs with egg sauce. :) Plus, there are lots of custards and casseroles besides quiche.

You forgot about egg salad, which I do not consider a breakfast dish, but then I don't serve breakfast for dinner as a rule. Avgolemono soup has quite a bit of egg in it also. My favorite frittata is made with potatoes, onions, a large variety of chilies, and a mixture of Cheddar and Jarlsberg cheese, and I have served that for dinner, but I consider it a cross-over dish. Most egg dishes that I make have a lot of chilies in them, mainly because I find eggs too bland. I use two eggs when I make grits, and I use two or three eggs when I make Migas, and of course a lot of chilies.

Lars

chox puffs, shirred, crunchy? Good leads...i'll look them up. 'en croute'...

And just remembered my husbands favorite i made for his b-day last year...an italian baby artichoke pie. With lamb sausage. Lots of caramelized onion...no name given. Just 'pie' in Brooklyn NY.

Lemon Cream (or Curd) is a great use for excess yolks. It is the lemon used for Danish Pastries because it does not form a skin. It spreads like peanut butter (think hot buttered English Muffins). A single recipe uses 5 yolks, 1/2 cup sugar, juice and grated rind of 2 large lemons, and 1/4 cup butter added a bit at a time. It keeps a few months in the refrigerator. I have been known to eat it with a spoon.

I forgot Fluffy Eggs, which I found years ago in a 1941 cookbook and are always a surprise.

Egg whites are seasoned and beaten until stiff, piled in individual servings in a baking dish, yolks inserted in the mounds (make dent with back of spoon), and bake at 350 until set. Can also be piled on a buttered toast round instead of directly on the baking dish.

Oh, and don't forget pumpkin custard and crème brulee and pudding and scotch eggs, yum. No, I have absolutely no problem with eating crème brulee or pudding or custard for breakfast, all those eggs and milk, add some granola or fruit and you're good to go.

I second carmellia's vote for lemon curd, yummy stuff, I also eat it with a spoon and it keeps for a long time in the refrigerator. It's lovely for filling small shortbread tarts too, although I usually put it on bran muffins. Yeah, breakfast. (grin) I use Colleen's recipe, done in the microwave, it's a snap.

Lemon Butter (Colleens)

4oz butter (NOT margarine)
3/4 cup lemon juice (about 3 lemons' worth)
all the rind from the lemons, grated
1 cup sugar (I use superfine)
4-5 eggs, thoroughly beaten

Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl. Cook on high about 3 minutes, stirring halfway through. Butter should be melted and sugar dissolved. Beat in eggs and microwave in 30-second bursts until it thickens, about 2 minutes. Whisk after each burst. Cool and pour into sterilised jars. Cover immediately. Store in refrigerator after opening, or even before opening to prolong the shelf life, which is short.
Makes about 3 medium sized jars.

Sneaky notes:
If you are making a _lot_ of this, for gifts, etc, I peel the rind off with a peeler and drop it into the blender. Then cut off the white pith with a paring knife. Making sure there are no seeds, drop lemon flesh into blender. Whizz it up until the rind is pulverised. You should end up with about 1 cup of juice/rind mix per batch, to account for the rind and aeration.You can double or triple the recipe, just use a bigger bowl and adjust the times.
I also use the blender to whizz the eggs. If they are not totally beaten, you can get little white strings from the egg white which don't look great.
If you overcook it and it separates, beat up an extra egg. Gradually mix separated (sounds much better than curdled, doesn't it? Whisk mixture into egg. Repeat if necessary.

The "sneaky notes" are Colleen's. She's from Australia so the canning requirements are different there, before anyone jumps in and complains. I keep mine in the refrigerator, it never lasts long enough to spoil.

Annie

2 ideas for hard-cooked eggs:
1) Serve chopped on cooked asparagus with melted butter
2) Sliced on toast with mornay sauce

and did you forget Eggs Benedict? all time fave

I made some scrambled eggs a couple of weeks ago, when I was trying to get rid of all the dairy in my house, that were SOOOOOO good.

Sautee chopped onion

scramble eggs and sour cream in a bowl with a whisk. About a tablespoon of sour cream per egg, or however much you want.

Pour into onions when they're ready, keep heat on medium, and stir constantly until done, cooking slowly.

I mostly make omlettes, because they are fast, can be pretty, and can be customized for each person. Get set up and you can crank out an omlette every 120 seconds.

The real "work horse" egg dish for me is the egg casserole- you can put just about anything in it!

Make tamagoyaki.

dcarch

Oh yeah, I forgot Shakshuka, Elery loves it. Also Migas and Huevos Rancheros, but I guess that's the same as a Mexican breakfast.

Annie

Thinking of ranchero... You can poach eggs in sauce to wonderful effect. My favorite is a spicy tomato-y sauce, like a fra diavolo. Great over Spanish rice or chilaquiles, or just hard dry toast. The sauce reduces and caramelizes around the egg, and you transfer as much of the "scum" as you can, leaving the drippy part of the sauce, add herbs, cheese, a drizzle of the sauce, or whatever, and do a quick hot broil in the dish. Really yummy.

And the easiest of all - a really good omelette. Takes 2 minutes and is so good and buttery. Teach him to make a really good, fluffy one. Don't let him make the type that's like the sole of a shoe - all these slow-cooked evil ones! Then he can add any flavouring of him choice from chopped ham, simple herbs, chorizo, mushrooms, asparagus.......

Wow, so many great things to try...and this all started with asking me how to coddle an egg...i never have

I ended up late last night, after reading about canale', discovering Portugal's pasties de nata, then the British and French versions.

I need to try lemon curd, and the 'fluffy'. My recent favorite puffy omelet is with spinach feta bacon spicy salsa and avocado.

I need to rent some chickens for the summer...

I make omelets and fried eggs among other things (e.g. cinnamon rolls, biscuits, waffles, pancakes) quickly with this breakfast maker.
Breakfast Maker

Sometimes for poaching eggs, I will make a sauce with a little shallot or onion sauteed, add some greens to briefly saute (kale, spinach or whatever is in the garden), add a creamy liquid (milk or dairy substitute) and poach the eggs in that. Sometimes I will add pepper paste with the greens and if I don't, then I sprinkle the finished product with something red (smoked paprika, chipotle, or basic red chili powder). Served on toast (buttered if feeling indulgent). It is a breakfast DH particularly enjoys.

For a variation of one mentioned above, we roast asparagus with Parmesan and then place a fried egg on top.

Whenever I have a ton of eggs left, I make Tortilla Espanola (the quicker version).

Two more: chinese-american "egg foo young" and a good Carbonara.

sleevendog - please tell us about your corn cakes and waffles. Thank you.

Hi - late to this I know, but this is yummy & super easy - mini quiches in muffin tins or custard cups - you can easily vary ingredients to suit your own tastes & what you have on hand. I usually make 1/2 batch for just hubby & myself, using pyrex custard cups & use Bac'uns & green onions w/ cheddar & fresh marjoram. These are also good cold the next day:

Easy Mini Quiches

12 pieces bread - cut to fit, if necessary

1 cup milk

3/4 cup grated cheese

4 eggs

salt & pepper

chopped onion &/or herbs/veggies of choice - approx. 3/4-1 cup

butter

optional: 1 tsp. dry mustard

Preheat oven to 375F

Butter 12 muffin or custard cups, butter bread slices & press gently into bottoms of cups.

Distribute cheese & veggies/herbs/onion equally among cups.

Combine eggs, milk & seasoning & distribute equally between cups.

Bake 20 minutes, or until puffed & golden brown & knife inserted in center comes out clean.

Love the mini eggs muffins...I'm in the mountains on my phone with 'fat fingers'....(auto-correct weirdness)

But have crispy bacon, leftover pasta salad, whipped eggs, and 3 cheeses on the wood stove...and maple trees are flowing this morning !!!

Corn cakes are a DH favorite. I bet he uses Ruth Reichel's book. The corn waffles are on the back of Bob's redMill corn flour. I have a screen shot pic. So good and gets nice and crispy without much effort...

I just put flax seed in my herb grinder to make meal. I've also added chives and other herbs for a savory waffle.

In re: OT - didn't see any mention of stratas & bread puddings - those also use a good number of eggs.

What is 'stratas' ?...i've got a busy summer with eggs. Love bread puddings and will search that as well.

Strata is an Italian layered casserole. It's very similar to the Passover minas we recently discussed. There are a lot of American dishes called "breakfast strata" that are sort of halfway between a bread pudding, savory pie and a regular American style casserole, with eggy custard to bind. A normal stata is held together with egg rather than custard, though adding some dairy can be nice for breakfast. The breakfast recipes are shallower and less layery than normal strata (besides the milk), but have strata in their history. Another way to think of it is layered kugel.

Below is a link to a Southern Living recipe that's in one way an extreme example of non-layeriness, but on the other, still has more stock and wine than dairy, so more like its roots than average. Most of the recipes for breakfast strata that I've seen are really just bread puddings. To truly have the name "strata" there should be layers of fillings between layers of bread. Or filling between layers of potato. Or squash. Or it can be levels, like in a 9 layer dip, rather than repeating layers like in a lasagna. Layers is the issue, not what's in it. :)

Ahha. Just did a google image search. I thought it was the matzo thing. I was busy tapping my trees and making maple over the weekend...but did a nice rustic dish on the wood stove by crisping bacon, topping with leftover pasta salad, then 4 eggs whipped with a fork....some mozzarella melted on top. Very Italian... : )

I like huevos rancheros and you can season the tomato sauce many ways to make it asian, greek, italian, spanish, etc. Serve it over whatever starch you like, or braised cabbage. Also migas or matzohbrei. Being both mostly vegetarian and frugal I eat a lot of egg meals!

Made a strata recently using large bread cubes, instead of slices, & onions, tomatoes & herbs - it was wonderful, like a savoury tomato bread pudding. & MarthaStewart.com has a lot of yummy-looking fritatta & strata recipes - more fritattas than stratas...