Aloo Anda Chaat
Crispy potato cubes and boiled egg tossed with chutneys, yoghurt and chaat masala — a filling potato-and-egg chaat.
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1050 recipes published
Crispy potato cubes and boiled egg tossed with chutneys, yoghurt and chaat masala — a filling potato-and-egg chaat.
An American diner egg and cheese sandwich — a soft fried egg and melted cheese on toasted bread. A classic, comforting breakfast sandwich.
An American breakfast muffin with a chicken sausage patty, fried egg and melted cheese — a classic diner-style start.
Amritsari-style stuffed kulcha filled with spiced egg bhurji, baked on a tawa and brushed with butter — a filling Punjabi breakfast from across the border region.

Punjabi dhaba-style egg masala cooked on a tawa with butter and cream — rich, rustic and full of flavour.

Diced potatoes and eggs fried together with onion, tomato and green chillies — a filling, budget-friendly desi dish for breakfast or lunch.
Boiled eggs and potatoes in a light desi masala — a simple, filling breakfast curry with roti.
A sweet-sour desi curry of boiled eggs and potatoes with dried plums (aloo bukhara), cooked in a rich onion-tomato masala. A classic shadi-style flavour with roti.
Smoky roasted brinjal mashed with onion, tomato and spices, topped with soft egg. A desi baingan bharta with egg, served with roti and dahi.
Crunchy murmura, sev, chutneys and boiled egg — a quick, tangy bhel puri with egg for extra protein.
Soft desi scrambled eggs with onion, tomato and green chillies, served as a breakfast plate with warm roti and dahi.

Soft scrambled eggs tossed with onion, tomato, green chillies and fresh coriander — the quick desi breakfast found in every Pakistani home and dhaba.

Fragrant basmati rice layered with spiced boiled eggs, fried onions and fresh herbs — a festive Pakistani egg biryani without meat, ready for family gatherings.
A soft bun filled with a fried egg, sliced onion, tomato and green chutney — the classic Pakistani street-style anda bun kebab.

Sliced boiled eggs tossed with onion, tomato, green chillies, chaat masala and tangy imli chutney — a quick Pakistani street-style snack.

Boiled eggs and chickpeas simmered in a tangy onion-tomato masala — a protein-rich Pakistani curry that stretches eggs into a full family meal.
Soft roti wraps filled with scrambled egg, melted cheese and capsicum — a handheld desi breakfast burrito.

Chicken pieces and boiled eggs simmered together in a rich onion-tomato curry — a hearty Pakistani curry for Sunday family lunch.
Golden toast topped with sweet corn, melted cheese and a fried egg — a quick, kid-friendly breakfast.
Sweet-spicy egg dabeli in a soft bun with pomegranate, peanuts and sev — a Gujarati street favourite with egg.

Leftover rice tossed with scrambled egg, onion, green chillies and soy sauce — a quick Pakistani-style egg fried rice for busy weeknights.
Eggs and cauliflower florets stir-fried with onion, tomato and cumin — a simple Pakistani sabzi-style dish for roti.
Boiled eggs served over a slow-cooked haleem-style base of wheat, lentils and spices, topped with fried onion, ginger, lemon and chaat masala. A hearty desi comfort dish.

Eggs simmered in a fresh green masala of coriander, mint and green chillies — a fragrant, mildly spiced Pakistani egg dish.
Amritsari egg curry — a robust Punjabi curry with a thick onion-tomato masala and a touch of cream.
Eggs fried on a hot tawa with plenty of fresh adrak (ginger) and lehsan (garlic), green chillies and garam masala. A bold, warming desi fry for breakfast.
A golden paratha stuffed with spiced aloo (potato) and scrambled egg, cooked in desi ghee. A classic Pakistani breakfast with dahi.
Crisp potato tikki and a fried egg stacked in a soft bun with onion, tomato and green chutney. A desi brunch burger with street-food charm.
Boiled eggs simmered in a sweet-sour masala with anar dana (dried pomegranate seeds), onions and tomatoes. A tangy Punjabi curry for chapati.
Tender arvi (taro root) cooked in a tangy tomato-onion masala with boiled eggs. A homely Punjabi-style sabzi served with roti or rice.
Soft brinjal and potatoes simmered in a spiced tomato gravy with boiled eggs. A comforting everyday curry for chapati or boiled rice.
Smoky mashed brinjal bharta topped with a fried egg and served with roti. A rustic brunch that pairs the soft smokiness of bharta with a rich egg.
Shredded cabbage stir-fried with onions, tomatoes and spices, finished with scrambled eggs. A quick, light sabzi for roti or paratha.
A crisp besan (gram flour) paratha stuffed with spiced scrambled egg and green chillies. A protein-rich breakfast with dahi and chutney.
Crisp-fried bhindi (okra) and potatoes tossed in a dry masala with scrambled egg. A dhaba-style dry sabzi best with hot chapati and raita.
Okra fried crisp with onion and tomato, then tossed with softly scrambled egg. A quick home-style brunch served with roti and yoghurt.
Spiced Indian scrambled eggs cooked with onion, tomato and green chillies — a quick, hearty breakfast or light dinner.
Bread triangles dipped in a spiced besan-egg batter and deep-fried until crisp. A popular Pakistani tea-time snack with chutney.
A bright brunch bowl of chickpeas, chopped boiled egg, onion, tomato and tangy chaat masala, finished with yoghurt and imli chutney. Light, fresh and full of flavour.
Soaked chana daal tempered with onion, tomato and green chillies, topped with a fried egg. A hearty Lahori-style breakfast or lunch with naan.
Crispy-edged chapli kebabs served with a fried egg, tomato and naan for a Peshawari-style brunch. Bold, juicy and full of green chilli and pomegranate flavour.
A soft paratha stuffed with egg and melted cheese, cooked in desi ghee until golden. A filling breakfast with yoghurt and pickle.
Char-grilled chicken tikka and a masala omelette rolled in a warm paratha with onions and chutney. A filling Pakistani street-food roll.
A triple-layer club sandwich with masala omelette, chicken tikka and salad, desi-style. A hearty sandwich for brunch or a picnic.
A soft, baked egg custard with doodh (milk), sugar and elaichi, set gently in the oven. A classic Pakistani home dessert served chilled.
Steamed rice with a mild moong daal and a fried egg on top, served with salad and pickle. A simple, wholesome Pakistani home lunch.
Creamy mash daal (urad lentils) simmered with garlic and green chillies, served with boiled eggs stirred through. A mild, comforting curry for rice or roti.
Boiled eggs in a creamy dahi (yoghurt) curry with onion, green chillies and garam masala. A mild, tangy curry for rice or chapati.
Soft moong dal khichdi topped with a jammy boiled egg and a tarka of ghee, cumin and chilli. Comforting, gentle and ideal for a slow late morning.
A fresh, herby omelette with lots of dhania (coriander), green chillies and a pinch of garam masala. A light breakfast with toast or paratha.
Crisp French beans stir-fried with onion, tomato and garam masala, finished with scrambled eggs. A fresh, quick sabzi for a light lunch with roti.
Bread slices dipped in a spiced egg batter with green chillies and coriander, pan-fried in desi ghee. A desi-style French toast for breakfast.
Sweet carrots and green peas cooked in a mild onion-tomato masala with scrambled eggs. A colourful winter sabzi for roti or paratha.
Surti anda ghotala — a rich, buttery mix of crumbled eggs, onion-tomato masala and cheese, served with pav.
A crisp paratha stuffed with spiced gobhi (cauliflower) and egg, cooked in desi ghee. A winter breakfast favourite with yoghurt.
Crisp parathas stuffed with spiced cauliflower, served with a soft masala omelette and yoghurt. A filling brunch that makes the most of winter gobi.
Warm haleem topped with a sliced boiled egg, fried onions, ginger and lemon. A slow, hearty brunch bowl that turns leftover haleem into something special.
A rich winter sweet made by slow-cooking eggs with desi ghee, sugar and nuts. A traditional Pakistani anda halwa served warm with chai.
A fluffy omelette loaded with spring onions, green chillies and fresh coriander. A quick desi breakfast with paratha and chai.
Eggs fried with lots of hari mirch (green chillies), onions and garam masala on a hot tawa. A fiery desi fry for chilli lovers, with paratha.
A tangy omelette with imli (tamarind) chutney, onions and green chillies. A sweet-sour twist on a desi omelette, best with paratha.
Sweet kaddu (pumpkin) cooked soft in a tangy tomato masala with boiled eggs. A mild, homely sabzi that goes well with chapati and daal.
Besan pakoras and boiled eggs simmered in a tangy yoghurt kadhi. A hearty Punjabi curry served with steamed rice.
Tender kaleji (liver) cooked in a spicy onion-tomato masala with scrambled eggs. A hearty dhaba-style dish with roti and lemon.
Boiled eggs simmered in a dark, fragrant masala with kalonji (nigella seeds), onions and tomatoes. A distinctive Punjabi curry for chapati.
Bitter gourd and potatoes fried crisp with onions and spices, finished with scrambled egg to balance the bitterness. A classic Punjabi dry sabzi.
Bitter gourd stir-fried with onion and tomato, finished with beaten egg stirred through. A traditional home-style brunch for those who love karela.
Soft rice and moong daal cooked together with cumin and a fried egg on top. A gentle, one-pot Pakistani comfort meal for lunch or dinner.
Soft egg koftas simmered in a mild tomato-onion curry, served as a special brunch main with roti or rice. A festive twist on the everyday egg curry.
Soft lauki (bottle gourd) simmered in a light onion-tomato gravy with boiled eggs. A gentle, everyday curry for rice or chapati.
A garlicky omelette with a spoon of lehsan chutney folded through, plus green chillies and coriander. A bold breakfast with paratha and chai.
Black-eyed beans tossed with boiled egg, onion, tomato and a lemon-chaat dressing. A fresh, light brunch salad with plenty of texture.
Maghaz (brain) cooked in a rich, spicy masala with eggs folded through, Lahori-style. A special-occasion dish served with naan and lemon.
Creamy malai boti and a soft omelette rolled in paratha with onions and green chutney. A mild, rich roll for lunch or a roadside snack.
A soft sandwich with creamy malai chicken and a fluffy omelette. A mild, rich sandwich for breakfast or lunch.
Fragrant pea pulao served with a spiced fried egg and raita, a complete one-plate brunch. Light enough for late morning, filling enough to last till dinner.
A fragrant paratha stuffed with methi (fenugreek leaves) and scrambled egg, cooked in desi ghee. A healthy-tasting winter breakfast with dahi.
Flaky parathas stuffed with fenugreek leaves and served with a masala fried egg on the side. A wholesome, slightly bitter-sweet brunch from the Punjabi kitchen.
A soft paratha stuffed with spiced mooli (radish) and egg, cooked in desi ghee. A warming Punjabi winter breakfast with makhan and dahi.
A warm naan topped with spiced tomato sauce, scrambled egg, onions and melted cheese. A fun desi pizza for kids and tea-time.
A soft green paratha stuffed with palak (spinach) and scrambled egg, cooked in desi ghee. A filling breakfast with dahi and achaar.
A crisp paratha rolled around masala scrambled egg and spinach with a smear of chutney. A portable brunch roll that travels well for a late-morning picnic.
Flaky paratha wrapped around a masala omelette with onion and chutney — a filling street-style roll.
Mumbai anda pav — a spiced omelette tucked into a soft buttered bun with onion and chutney.
A cooling mint omelette with pudina, green chillies and onion. A fresh summer breakfast with lassi and paratha.
A flaky paratha stuffed with spiced qeema (mince) and egg, cooked in desi ghee. A hearty Punjabi breakfast with raita.
Crushed samosas layered with chopped boiled egg, chickpeas, yoghurt and chutneys into a crunchy brunch chaat. A weekend treat that turns leftover samosas into brunch.
Smoky seekh kebab and a rolled masala omelette wrapped in warm naan with onion, chutney and salad. A handheld brunch wrap with real barbecue flavour.
Smoky seekh kebab and a masala omelette rolled in paratha with onions, tomato and imli chutney. A classic Pakistani barbecue roll.
Soft shami kebabs dipped in beaten egg and pan-fried, served as a brunch platter with sliced boiled egg, salad and chutney. A classic use of leftover shami.
A flaky paratha cooked on the tawa, split open and filled with spicy qeema and a fried egg. A rich, satisfying brunch for a slow weekend morning.
Fragrant tehri rice with potatoes, peas and spices, topped with boiled eggs. A festive one-pot rice dish for family lunch.
A grilled sandwich with chicken tikka, a masala omelette and green chutney. A filling Pakistani lunchbox or tea-time sandwich.
Tinda (apple gourd) cooked in a dry onion-tomato masala with scrambled eggs. A seasonal Punjabi sabzi served with chapati and daal.
Tori (ridge gourd) cooked soft in a mild masala with scrambled eggs. A light, homely sabzi for a simple lunch with roti.
A clear, warming yakhni shorba (meat stock soup) with boiled eggs, ginger and green chillies. A light, soothing Pakistani soup for cold days.
Golden potatoes tossed with zeera (cumin), green chillies and scrambled eggs. A simple, aromatic dry sabzi for chapati or paratha.
Fluffy pancakes with grated apple and a whisper of cinnamon, made with eggs for a soft, golden result. A warm, cosy breakfast.
Baked beans in tomato sauce with eggs cracked on top and baked until set, served with toast. A simple one-pot brunch inspired by the full English breakfast.
Small pancakes made from banana, egg and a little flour, fried golden and served with honey. A naturally sweet brunch that uses up ripe bananas.
Soft banana-egg pancakes cut into dippable fingers, served with sweet yogurt. A naturally sweet breakfast with no added sugar in the pancakes.
Warm oat porridge enriched with egg and mashed banana — creamy, sweet and filling, with no extra sugar needed.
Simple boiled-egg tadka fry with mustard seeds, curry leaves and a squeeze of lemon.
Egg and tofu skin rolls braised in a sweet-savoury soy sauce until tender and glossy.
A crisp pizza base topped with tomato sauce, cheese, capsicum and cracked eggs, baked until the eggs are just set. A fun brunch pizza the whole family can share.
Fluffy buttermilk pancakes made with eggs, stacked high with honey and butter. A sweet brunch stack that children love and adults enjoy too.
Cantonese dan tat: crisp flaky pastry filled with a silky sweet egg custard.
A delicate Cantonese omelette made with egg whites, prawns and spring onion, steamed until silky.
Fragrant clay pot rice with egg, chicken and mushrooms, finished with soy sauce and spring onion.
Soft steamed buns filled with scrambled egg, chives and spring onion — a Cantonese snack.
Crisp lettuce cups filled with savoury minced chicken, scrambled egg and spring onion.
Golden sesame prawn toast topped with a savoury egg and prawn mixture, fried until crisp.
Springy chow mein noodles tossed with egg, roast chicken, cabbage and a savoury soy sauce.
Day-old rice wok-tossed with eggs, salted fish, spring onions and ginger for a savoury Cantonese classic.
Flaky paratha stuffed with a cheesy egg filling — a filling breakfast or lunch.
Pasta twists in a creamy cheese sauce with soft broccoli florets and ribbons of egg. Comforting, mild and full of green goodness.
Soft baked bites of cauliflower, egg and cheese — golden outside, tender inside, and a clever way to serve cauliflower to children.
Golden grated-potato hash browns topped with a fried egg and melted cheese. A crispy, comforting brunch plate that is easy to share.
Pasta shells stuffed with a soft egg and cheese filling, baked in a mild tomato sauce. A comforting, cheesy dinner kids dig into happily.
Soft chicken meatballs with egg and breadcrumbs, simmered in a gentle tomato sauce. Tender, mild and lovely with rice or pasta.
Crisp broccoli florets stir-fried with scrambled eggs in a savoury garlic sauce.
Soft dumplings filled with scrambled egg, garlic chives and vermicelli, steamed or pan-fried.
Crispy sweetcorn and egg fritters with spring onion, served with a sweet chilli dip.
Tender courgette stir-fried with scrambled eggs, garlic and a touch of sesame.
Cool cucumber ribbons with egg ribbons in a garlicky vinegar dressing — a refreshing Chinese salad.
Fried rice with fluffy eggs, sweet green peas, spring onion and a light soy seasoning.
A comforting noodle soup with egg ribbons, mushrooms and bok choy in a light soy broth.
Tender pea shoots quickly stir-fried with scrambled eggs, garlic and a touch of sesame.
A clear, soothing soup with white radish, egg ribbons and warming ginger.
Soft dumplings filled with scrambled egg, spinach and vermicelli, steamed until tender.
Sweet potato slices stir-fried with fluffy scrambled eggs and spring onion.
A gentle sweet dessert soup with lotus seeds, egg ribbons and rock sugar, served warm.
Thick bread soaked in a cinnamon egg custard, fried golden and served with honey. A sweet, comforting brunch favourite for slow weekend mornings.
Aubergine and scrambled egg braised in a clay pot with garlic, chilli and soy until rich and soft.
A grilled ham and cheese sandwich topped with a fried egg and a spoon of creamy sauce. A rich French cafe brunch, made with chicken ham available in Pakistani supermarkets.
Crisp toast spread with seasoned hung yoghurt, topped with a soft fried egg and a sprinkle of chaat masala. A cooling, creamy brunch toast with a desi touch.
Rustic roadside-dhaba egg curry with boiled eggs simmered in a bold onion-tomato masala.
South Indian drumstick (moringa) egg curry in a tangy tomato-onion gravy.
Rustic egg bharta — mashed boiled eggs roasted with onion, tomato and smoky spices.
Tangy egg chaat with chopped boiled eggs, onion, tomato, chutneys and crunchy sev.
Sweet-corn and boiled-egg masala with a mild, buttery spice mix.
South Indian egg fry with fresh curry leaves — boiled eggs tossed with shallots, pepper and curry leaves.
Gentle egg curry in coconut milk with green chillies and curry leaves — a mild South Indian gravy.
Egg do pyaza — boiled eggs in a double-onion masala, with both cooked and crisp raw onions.
Egg Frankie — a flaky wrap filled with spiced egg, onion and tangy sauces.
Boiled eggs cooked with cauliflower florets in a spiced onion-tomato masala.
Egg Kathi roll — a Kolkata-style paratha roll with spiced egg, onion and lemon.
Crumbled boiled eggs cooked keema-style with onions, tomatoes and warm spices — a protein-rich main dish.
Egg kheema pav — spicy crumbled-egg keema served with buttered pav and onion.
Soft egg koftas simmered in a smooth spinach gravy with mild spices.
Creamy, mild egg korma with yoghurt, cashew and aromatic whole spices.
Egg lababdar — boiled eggs in a rich, buttery tomato-cashew gravy with kasuri methi.
Indo-Chinese egg Manchurian — fried egg balls tossed in a garlicky soy sauce glaze.
Spiced egg masala sandwich with a soft egg filling, onion and green chutney.
Homestyle egg curry with green peas and potatoes in a mild onion-tomato masala.
Egg methi curry — boiled eggs in a lightly bitter, aromatic fenugreek-leaf gravy.
Boiled eggs in a warming fenugreek-seed gravy with a gentle bitter note.
Egg moilee — a delicate Kerala egg stew in thin coconut milk with ginger and curry leaves.
Boiled eggs and mushrooms cooked in a peppery onion-tomato masala.
Twirly noodle nests tossed in butter and melted cheese, topped with a soft egg. Simple, comforting and ready in minutes.
Crisp gram-flour fritters made with boiled egg halves — a popular tea-time snack.
Quick black-pepper egg fry — boiled eggs tossed with cracked pepper, curry leaves and onion.
Egg rezala — a mild, white Mughlai-style egg curry with poppy-seed and yoghurt gravy.
Egg salna — a thin, spicy South Indian egg gravy served with parotta or dosa.
Boiled eggs and soya chunks simmered in a spiced onion-tomato gravy.
Smoky egg tikka masala — grilled spiced eggs simmered in a rich tomato-butter gravy.
Homestyle egg tomato-onion masala — boiled eggs in a simple, tangy tomato gravy.
Tangy Goan egg vindaloo with vinegar, garlic and red chillies — a bold, sour-spicy curry.
A light omelette made with egg whites, spinach, tomato and mushroom, served with toast. A fresh, lighter brunch option that still feels satisfying.
Individual pots of creamy oat porridge with stewed apple and a swirl of egg for extra richness. A warm, gentle start to a school day.
Sourdough toast with smashed avocado, a poached egg and chilli flakes. A modern cafe brunch that is quick, fresh and easy to make at home.
Soft, moist banana muffins made with egg — lightly sweet, golden on top and a handy grab-and-go breakfast.
Soft, chewy breakfast cookies made from banana, oats and egg — no refined sugar, baked until just golden. Great for busy school mornings.
Bean curd sheets and scrambled egg stir-fried with peppers in a light garlic-soy sauce.
Soft, lightly sweet muffins with grated carrot and egg — golden, moist and perfect for breakfast or a lunchbox.
Fluffy scrambled egg and melted cheese rolled in a soft tortilla wrap — a warm, filling breakfast that travels well.
Toasted bagel halves topped with tomato sauce, scrambled egg and melted cheese — like a mini pizza for breakfast.
Macaroni and cheese baked in muffin cups with egg to hold them together — cheesy, golden and perfectly portioned for little hands.
Bread sticks stuffed with melted cheese, dipped in egg and pan-fried golden. A sweet-savoury finger food kids can dip in ketchup or yogurt.
Crisp potato cakes with a surprise melted-cheese centre, bound with egg. Golden outside, gooey inside — a teatime favourite.
Thin egg omelette rolled inside a soft tortilla with melted cheese, sliced into pinwheels. A neat, no-mess lunchbox favourite.
A puffy baked omelette with peas, sweetcorn and cheese, sliced like a cake. Mild, fluffy and easy to share at a family breakfast.
A mild one-pot rice pilaf with peas, carrots, egg ribbons and melted cheese. Gentle, colourful and a complete meal in one bowl.
A light chicken soup with alphabet pasta and soft egg ribbons — children love spelling their name in the bowl. Mild and warming.
Comforting chicken congee with egg ribbons and century egg, finished with ginger and spring onion.
Fried noodles with egg, chicken and a rich black bean sauce, tossed with spring onion.
Hot and sour noodle soup with chicken, egg ribbons, mushrooms and a peppery vinegar broth.
Small chicken patties topped with a fried egg and cool yogurt sauce in a soft mini bun. A mild, fun burger night for children.
Little pita breads topped with tomato sauce, shredded chicken, egg and melted cheese. Kids can build their own — a fun Friday-night dinner.
Soft noodles stir-fried with egg ribbons, shredded chicken and carrots in a gentle soy-free sauce. Mild, slurpy and quick for busy evenings.
A toasted sandwich with a fried egg, chicken sausage and melted cheese, with a smear of mustard. A hearty brunch sandwich for hungry mornings.
Toast piled with creamy cottage cheese, a soft fried egg and cracked pepper, with a drizzle of honey. A simple, satisfying brunch toast with a sweet-savoury finish.
Soft egg and cucumber sandwiches cut into star shapes with a cookie cutter. Cool, creamy and fun for lunchboxes and parties.
Springy glass noodles tossed with scrambled egg, vegetables and a soy-sesame sauce.
Bread fingers dipped in egg and fried golden, served with fresh mango slices. A sweet, sunny breakfast for mango season.
A crisp pastry tart filled with mushrooms, eggs and cheese, baked until golden. An elegant brunch centrepiece that slices neatly for guests.
Soft roti-style wraps filled with scrambled egg and spiced-free potato cubes, with a spoonful of yogurt. A filling, handheld desi breakfast.
Soft taco shells filled with scrambled egg and crispy potato cubes, with a spoonful of yogurt on top. A fun handheld breakfast.
Savoury potato-egg pancakes cooked in rounds, with sweetcorn eyes and a tomato smile on top. Breakfast that makes children grin.
Prawn wontons in a clear broth with egg ribbons, chilli oil and spring onion.
A buttery pastry quiche filled with spinach, eggs and cheese, baked until just set. Slice it warm for brunch or serve it cool for a picnic.
Golden toasted sandwiches with a soft egg, spinach and cheese filling — crispy outside, melty inside, and ready in minutes.
Soft savoury muffins with egg, sweetcorn and a little cheese — baked in a tray, easy to grab and perfect for school mornings.
Soft orange pancakes made with mashed sweet potato and egg — naturally sweet, golden and full of colour.
Diced sweet potato and onion crisped in a pan with capsicum, topped with fried eggs. A colourful one-pan brunch with a gentle sweetness.
A warming hot pot with eggs, silken tofu and glass noodles in a light ginger-soy broth.
Grilled bread rubbed with garlic, topped with marinated tomatoes and a soft scrambled egg. A bright Italian-style brunch that is best in tomato season.
Soft wraps filled with egg strips, cucumber and carrot, rolled tight and sliced into wheels. Colourful, mild and built for the school lunchbox.
Tiny pastry quiches filled with egg, peas and sweetcorn — buttery, mild and just the right size for a party plate or lunchbox.
Cool pasta salad with boiled egg, sweetcorn, peas and a creamy yogurt dressing. Mild, colourful and made to be eaten cold from a lunchbox.
Colourful fried rice with scrambled egg, carrots, peas and sweetcorn — mild, cheerful and a great way to use leftover rice.
Crunchy water chestnuts and cashews stir-fried with scrambled eggs in a light soy glaze.
Poached eggs and wilted spinach on a toasted muffin with a light creamy sauce. A classic brunch plate, made with ingredients easy to find in Pakistan.
Eggs gently baked in small pots with cream, herbs and a little cheese, served with toast soldiers. A delicate French brunch for a slow morning.
Whipped egg white baked into a soft cloud on toast, with the golden yolk nestled in the middle. Light, fun and a lovely weekend breakfast.
A classic French omelette with soft, creamy folds and a sprinkle of fine herbs. A small, elegant brunch plate that rewards a gentle hand.
A fluffy Fujian-style omelette with mixed vegetables and a glossy oyster sauce glaze.
A soft tortilla folded around scrambled egg, sweetcorn and melted cheese, cut into easy triangles. Mild, cheesy and perfect for little hands.
Sweet golden pumpkin stir-fried with fluffy scrambled eggs, garlic and spring onion.
Hariyali egg curry — boiled eggs in a fresh green masala of coriander, mint and green chillies.
Warm, crumbly scones studded with cheese and herbs, served split with a fried egg inside. A bakery-style brunch that is best eaten warm from the oven.
Scrambled eggs with crunchy peanuts, dried chillies and spring onion in a fiery Hunan stir-fry.
Scrambled eggs with tangy pickled mustard greens, garlic and dried chillies, Hunan style.
Scrambled eggs with smoky tofu, spring onions and dried chillies in a bold Hunan-style stir-fry.
Hunan-style tomato egg noodles with chilli oil, garlic and spring onion — tangy, spicy and quick.
A light Italian-style frittata with zucchini, onion and parmesan, finished under the grill. Slice it into wedges for a relaxed weekend brunch.
Jian bing: a thin savoury crepe filled with egg, spring onion, pickled vegetables and a sweet-spicy sauce.
Clear Jiangsu-style soup with chicken wontons, egg ribbons, ginger and spring onion.
Gentle Kashmiri egg curry with fennel, dry ginger and a mild yoghurt gravy.
Warm naan topped with spicy keema, a fried egg and melted cheese, grilled until bubbling. A rich brunch melt that brings together naan, keema and egg.
Bold and spicy Kolhapuri egg curry from Maharashtra, with a fiery red masala and boiled eggs.
A hearty Lahori-style late-morning plate of spicy chickpeas topped with a fried egg, served with naan and salad. A filling brunch classic from Lahore's street food tradition.
Malabar egg curry with a roasted coconut masala, kokum tang and curry leaves.
Silky baked mango custard made with egg and milk, topped with crushed biscuit. A gentle, fruity dessert kids adore in mango season.
Eggs mashed into a buttery, spicy pav bhaji-style masala and served with toasted pav buns. A fun brunch mash-up of two street food favourites.
Fluffy Indian masala omelette loaded with onion, tomato, coriander and green chillies.
Crisp toast topped with tomato, olives, feta and a fried egg, finished with oregano and olive oil. A sunny Mediterranean brunch with bold, simple flavours.
Crispy little balls of egg fried rice and shredded chicken, rolled in breadcrumbs and baked. A fun finger food made from leftover rice.
A gentle red-lentil soup with soft egg ribbons, served with buttered bread soldiers. Warming, mild and easy to eat when children are unwell.
Little baked egg cups filled with peas, sweetcorn and cheese — soft inside, golden on top and just the right size for small hands.
Tiny egg pancakes sandwiched together with banana slices and a spread of peanut butter or jam — a sweet little breakfast sandwich.
Little flaky cheese scones made with egg for a soft crumb — warm from the oven with butter, they make a lovely after-school snack.
A soft baked egg and spinach frittata cut into little squares, with a sprinkle of cheese. Mild, green and great cold in a lunchbox.
Rich Mughlai egg curry with a creamy cashew and yoghurt gravy and whole spices.
Palak anda — boiled eggs simmered in a smooth spinach gravy with garlic and mild spices.
Cheesy paneer egg bhurji — crumbled paneer and eggs scrambled with onion, tomato and mild spices.
Parsi akuri — soft, creamy scrambled eggs with onion, tomato, green chilli and coriander.
Eggs simmered in a rustic Peshawari-style tomato and green chilli karahi, finished with fresh coriander. A bold, simple brunch served straight from the karahi with roti.
Toast spread with green pesto and topped with a fried egg and shaved cheese. A quick, herby brunch toast with a fresh basil flavour.
A puffy oven-baked pancake made with eggs and cheese, served straight from the pan with salad. A dramatic brunch that rises high and settles into a golden, eggy pancake.
Soft dumplings filled with scrambled egg, cabbage and spring onion, steamed or pan-fried.
Tender ridge gourd (tori) stir-fried Shanghainese style with scrambled eggs and garlic.
Crisp baby corn and scrambled eggs with black pepper, garlic and spring onion, Sichuan style.
Cauliflower florets and scrambled eggs with dried chillies and garlic, Sichuan style.
Green beans and minced chicken stir-fried Sichuan style with scrambled egg and dried chillies.
Crisp okra and scrambled eggs tossed in Sichuan chilli oil with garlic and spring onion.
Cold Sichuan noodles with egg ribbons, crushed peanuts and a spicy sesame dressing.
Scrambled eggs with chewy wood ear mushrooms, garlic and spring onion in a light soy sauce.
Scrambled eggs and chicken tossed with peanuts, dried red chillies and a tangy soy-vinegar sauce, Sichuan style.
Soft scrambled eggs with onion, tomato and green chilli, served Sindhi-style with wholesome bajra roti. A rustic, satisfying late-morning meal.
A toasted bagel layered with smoked chicken, a fried egg and cream cheese, with cucumber and cracked pepper. A cafe-style brunch sandwich made at home.
Soft parathas wrapped around a mild egg and chicken filling with yogurt — a desi lunchbox roll children can hold and eat easily.
Soft mashed-potato patties mixed with egg and a little cheese, pan-fried until golden. Mild, filling and easy to chew for younger children.
Creamy scrambled eggs on toast with sweet mashed peas — soft, green and gentle, a lovely first step into peas for fussy eaters.
A thick Spanish potato and egg tortilla, cooked slowly and served in wedges with salad. A make-ahead brunch slice that tastes just as good at room temperature.
Silky steamed egg custard with savoury minced chicken and shiitake mushrooms.
Silky steamed egg custard topped with minced prawns, ginger and a light soy drizzle.
Soft-boiled eggs served in cups with crunchy buttered toast strips for dipping. A fun, gentle breakfast kids love to eat with their fingers.
Soft sweet-potato cubes pan-fried with onion and topped with gentle fried eggs. Naturally sweet, colourful and filling.
Smoky tandoori-spiced boiled eggs grilled on skewers with capsicum and onion.
Eggs cooked on a hot tawa in a smoky onion-tomato masala, scooped up with soft buttered kulcha. A dhaba-style brunch best eaten hot off the tawa.
Yangzhou-style fried rice with fluffy egg ribbons, prawns, peas and spring onion, lightly seasoned.
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A weekly grid covering breakfast, lunch, dinner and snacks — with family-friendly, high-protein and budget-friendly options in mind. Every slot below is filled with a real recipe from the library — tap a meal to open it.
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