The holidays bring busy schedules, buffet tables and unpredictable mealtimes. It’s a season of elaborate dishes and less time to cook. Eggs are an easy, practical addition that complement holiday eating: they’re quick, affordable and versatile, pairing naturally with roasted vegetables, whole grains and seasonal flavours like squash and mushrooms. Eggs supply high-quality protein, hold up well in make-ahead dishes, can finish a plate with a soft-poached egg, be folded into leftovers, or baked as mini frittatas for quick, nourishing meals.
Here are some practical egg ideas for holiday meals:
Turkey and egg skillet
What to do: Gently reheat chopped leftover turkey with diced potatoes and onion, make small wells and crack eggs into the pan. Cook until whites are set.
Why it works: Uses leftovers in one pan, adds protein and makes a hearty meal with minimal fuss.
Smoked salmon and egg on whole-grain toast
What to do: Top toasted whole-grain bread with a smear of cream cheese, a slice of smoked salmon and a halved soft-boiled egg.
Why it works: Feels festive and elegant, and the egg pairs well with the omega-3s and salty flavour of salmon.
Brie, apple and sliced egg crostini
What to do: Spread thin slices of brie on a toasted baguette, add a few paper-thin apple slices and top with a slice of hard-boiled egg. Warm briefly if you like.
Why it works: Combines sweet, creamy and savoury notes for a small, well-balanced bite. Stuffed roasted peppers with eggs and turkey
What to do: Halve small peppers, fill with a mix of leftover turkey, cooked quinoa and chopped herbs, crack an egg into each half and bake until the egg is set.
Why it works: Portable, colourful and complete as a mini meal that reheats well before serving.
Egg and cranberry grain salad
What to do: Toss cooked farro or barley with chopped kale, dried cranberries, toasted nuts and sliced hard-boiled eggs. Dress with a simple vinaigrette.
Why it works: A make-ahead side that adds protein and fibre, and the cranberries keep the dish seasonal.
Mushroom, sage and fried egg toast
What to do: Sauté mushrooms with garlic and sage, spoon onto thick toast, then top each slice with a fried egg.
Why it works: Earthy flavours match holiday menus and the egg adds a creamy finishing touch.
Warm potato, leek and egg gratin cups
What to do: Layer thinly sliced potato and sautéed leek in small ramekins, crack an egg on top of each ramekin and bake until the potato is tender and the egg is set.
Why it works: Individual portions are elegant for brunch or a buffet and they can be made ahead and reheated.
Egg and apple slaw sandwich
What to do: Mix chopped hard-boiled egg with shredded apple, cabbage and a yogurt dressing. Pile onto whole-grain bread for a quick sandwich.
Why it works: Crunchy, tangy and portable, this sandwich is a fresher alternative on a holiday spread.
Leftover roast vegetable and egg grain bowl
What to do: Reheat leftover roast vegetables, stir through cooked rice, farro or barley, add a handful of greens to wilt, and top with a soft-poached egg.
Why it works: Uses leftovers so nothing goes to waste, the yolk adds creaminess and flavour, and the egg supplies protein and fat-soluble nutrients to make the bowl more satisfying.
Egg and cranberry savoury toast
What to do: Spread cottage cheese or ricotta on whole-grain toast, scatter roasted beets or a few cranberries, and top with sliced hard-boiled egg.
Why it works: Colourful and quick to assemble, with fresh flavours, protein and fibre.
Mini frittatas for gatherings and packed lunches
What to do: Whisk eggs with grated sweet potato, chopped peppers and a handful of spinach. Pour into a greased muffin tin and bake until set. Cool and pack for warm or room-temperature service.
Why it works: Make-ahead and portable; they deliver concentrated protein and vegetables in a neat bite that works on a buffet or in a lunchbox.
Warm broth with poached egg and greens
What to do: Heat a light miso or vegetable broth, add shredded greens, then gently poach an egg in the simmering liquid. Serve right away.
Why it works: Soothing and low effort, it adds fluid, vegetables and protein without much cooking, which is handy after a busy day.
Eggs are filling, quick to cook and very versatile. They work well for make-ahead dishes or as a simple finishing touch. That is exactly why I reach for them during the holiday season: they simplify busy kitchens, turn leftovers into satisfying meals and add nourishment with very little fuss, leaving you more time to spend with friends, enjoy your meals and make memories.
Wishing you and your families a happy holiday season and a healthy New Year.
