Whether you are feeding a couple or a crowd, these four simple egg breakfast recipes will give you a sustaining start to the day with plenty of protein.

Forget slaving over a hot oven for hours to feed the family.  Make it simple breakfast gathering and enjoy their company, not just the dirty dishes.

My favourite mornings are spent with my family sharing breakfast or brunch together with protein-packed eggs for breakfast menu.

Why eat eggs for breakfast?

  1. Eggs are among the most nutritious foods on the planet – they are a fantastic source of protein
  2. Eggs contain choline which aids healthy brain development
  3. Eggs can be beneficial for heart health
  4. Eating eggs can help maintain good eye health

Here are four simple egg breakfast recipes

  • Baked Eggs in Avocado – simple but stylish
  • Egg Clouds – light and tasty
  • Tropical Omelette – bit like dessert for breakfast
  • Smashed Avo with Poached Eggs and Feta – you know this will be a hit!


Baked Eggs in Avocado

(20 minutes / serves 4)


  • 4 free range eggs
  • 2 avocados, halved and seeds removed
  • ¼ cup spring onions, finely chopped
  • 1 red chilli, diced
  • Salt and pepper, to taste



Step 1: Preheat the oven to 220 degrees.

Step 2: Crack the eggs into a bowl, with the yolks intact.

Step 3: Scoop out a bit of avocado flesh from the middle of each half to create a small well in the centre.

Step 4: Put avocado halved on a baking tray, placing them carefully to ensure they won’t tip over.

Step 5: Spoon 1 yolk into each avocado hole and then fill with egg white until full.

Step 6: Top with spring onions, chilli and salt and pepper.

Step 7: Bake in the oven until eggs are cooked, about 15 minutes.

Egg Clouds

Egg Clouds are a lovely way to serve an individual egg breakfast.

(15 minutes )


  • 2 free range eggs
  • 2 pinches salt
  • ¼ cup cheese (e.g. parmesan, grated)
  • 1 pinch parsley



Step 1: Preheat the oven to 220 degrees and line a tray with baking paper.

Step 2: Separate the egg whites from the yolks and place the whites in a clean mixing bowl.

Step 3: Add the salt to the whites and beat with an electric whisk until still peaks form.

Step 4: Carefully fold in the grated cheese.

Step 5: Create two heaps of egg white mixture on the trays and make a well in the centre.

Step 6:  Place in the oven for 3 minutes and then remove and add the yolk.

Step 7:  Bake for a further 3 minutes and serve immediately. I recommend serving with homemade baked beans and toast and garnishing with parsley.

Tropical Omelette

This breakfast egg recipe serves two people.

(10 minutes)


  • 4 free range eggs
  • 2 passionfruit, halved
  • 1 ripe mango, peeled and stoned
  • 1 tablespoon caster sugar
  • ½ teaspoon ground cinnamon
  • Icing sugar, to dust
  • Seasonal berries, to decorate



Step 1: Process the mango flesh in a food processor until pureed. Place in a bowl, stir through the passionfruit, strain fruit to remove seeds. 

Step 2: Beat the egg yolks, sugar and cinnamon together with 3 tablespoons of the fruit puree.

Step 3: In a separate bowl, whisk the egg whites until they are stiff. Stir a spoonful of egg whites into the yolk mixture, then gently fold in the remaining egg white.

Step 4: Pre-heat the grill. In a non-stick pan pour in half the egg mixture. Cook over low heat for 2 minutes or until the base is golden.

Step 5: Place under the hot grill and cook for a further 1 minute or until the top is golden and set.

Step 6: Fold in half and place on a warm plate. Dust with icing sugar and spoon around half the remaining fruit puree.

Step 7: Decorate with berries. Serve immediately.

Step 8: Repeat to make a second soufflé omelette in the same way. 

Smashed Avo with Poached Eggs and Feta

(10 minutes / serves 1)



  • 2 free range eggs
  • 2 tablespoons white vinegar
  • 1 avocado, ripe
  • 40 grams feta cheese
  • 1 teaspoon chilli flakes
  • ½ lemon
  • Salt and pepper, to season
  • 2 slices crusty bread



Step 1: Fill a pot half full of water. Add the vinegar and bring to the boil over high heat. Gently tip both eggs into the water. Remove the pan from the heat and poach for 4 minutes until yolks are medium-firm (4-5 minutes for a firm yolk or extra-large egg). With a slotted spoon, carefully lift the eggs from the pan and drain on paper towel.

Step 2: Mash the avocado and feta together in a bowl. Add the juice from half a lemon and season to taste with salt and pepper. Toast the bread.

Step 3: Top toast with avocado mix and gently place a poached egg on top of each slice. To finish, sprinkle the chilli flakes on top and a further squeeze of lemon.


More breakfast ideas

I hope you enjoy these eggs for breakfast dishes!  You could also try these delicious Memphis-inspired Sweet Potato Pancakes or these Breakfast Smoothies that will boost your immune system.

Disclaimer: Recipes provided by Sunny Queen Australia