World Egg Day: Five EGG-Cellent Dishes You Can Try

In the  celebration of the world egg day, Gourmet guide has prepared a list of tasty egg dishes you can try. The egg may not necessarily be the major content of the meal, but it surely makes the dish excellent or as we say; Egg-cellent.

Fried sweet plantains with eggs

Recipe for 6 servings

  • 8 ripe plantains
  • 2 cups vegetable or groundnut oil
  • 5 eggs [whisked or beaten]
  • 6 large fresh tomatoes [diced or sliced]
  • 3 fresh red pepper [diced or sliced]
  • Salt and seasoning to taste
  • 1 onion [sliced or diced]


In a large frying pan or deep fryer, heat the oil. Wash the plantain, peel and slice them diagonally lengthwise. The slices should be 1/2 inch thick. Season with salt. Place them in the hot oil and fry until golden brown on both sides. Remove from oil and drain. Set aside and prepare the egg sauce.

For the egg sauce, fry the onion, tomatoes and peppers in hot oil for few minutes. Add the whisked or beaten eggs, salt and seasoning to taste. Allow to set, remove from heat and serve as a side dish with a hot sizzling plate of custard, well set pap or alongside a cup of tea. This recipe can also be served as an appetizer or snack.

Yam and egg fritters

Recipe for 4 servings:

1 medium size yam (peeled and sliced)

3 fresh red peppers (crushed)

6 fresh tomatoes (chopped)

4 fresh eggs (beaten or whisked)

1 large onion (chopped)

½ bottle vegetable oil

Maggi and salt to taste



Grate the yam into a large bowl and add all other ingredients, including the salt and maggi to taste. Add the beaten eggs and mix very well. Fry in small balls in deep oil until brown. Serve warm.



Egg sandwich

Recipe for 12 servings:

3 cans of sardine

12 hard-boiled eggs (peeled and chopped)

2 white onions (chopped)

1 cup finely chopped celery

4 green peppers (chopped)

½ cup mayonnaise

A dash of pepper



Mix all the ingredients – onions, celery, green pepper, mayonnaise, chopped eggs, sardine and pepper together in a bowl. Mix thoroughly and serve on bread slices. Cups of warm or cold chocolate or tea would ideally go with these sandwiches. Especially for breakfast.


Egg – nog

Recipe for 4 servings:

4 eggs

4 tablespoons sugar

1 teaspoon vanilla

2 tablespoons sherry

4 cup cold milk

½ teaspoon nutmeg


Whisk the eggs until smooth. Add the vanilla extract and sugar and slowly beat in the milk. Stir thoroughly and strain the mixture into tall glasses. Sprinkle nutmeg on each glass and serve cold.

Tuscan Scrambled Eggs Recipe


  • 3 Tbsp extra virgin olive oil
  • 1 large yellow onion, peeled and chopped
  • 1 1/4 lb (600g) plum tomatoes, peeled and chopped or 1 14 oz can of diced tomatoes
  • 6 eggs
  • Salt and freshly ground pepper



1 Heat olive oil on medium heat in a nonstick skillet. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes. Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes.


2 Whisk the eggs in a bowl until well blended. Season with a little salt and pepper. Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon. Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes. Turn out onto a serving plate. Serve immediately.


Tuscan Scrambled Eggs (photo)



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