5 Simple Egg Recipes You Must Try This Easter Brunch 2025

Easter brunch just got a whole lot more exciting, and this time, it’s not about chocolate eggs or sugar highs.

It’s about letting the real star of the season shine, the humble egg.

Affordable, versatile, and endlessly delicious, eggs are the unsung heroes of every great brunch spread.

Whether you’re cooking for your family, hosting friends, or keeping things cosy at home, these five simple egg recipes will bring warmth, flavour, and a little Easter magic to your table.

Singaporean Style Half-Boiled Egg: The Iconic Kopitiam Breakfast With Kaya Toast And Kopi

Ingredients

1. Water
2. Eggs
3. Dark soy sauce
4. Light soy sauce
5. White pepper

Ingredients For Kaya Toast

1. 4 large eggs
2. 1 1/2 cups granulated sugar (10 1/2 ounces; 300 g), divided
3. 1 (14.5-ounce) can coconut cream, such as Aroy-D, stirred
4. 2 tablespoons (30 ml) unrefined coconut oil

Instructions For Half-Boiled Egg

1. Bring water to a rapid boil in a large saucepan over high heat.
2. Remove the saucepan from heat and gently lower the eggs into the water using a slotted spoon.
3. Cover the saucepan with a tight-fitting lid and let the eggs cook for 5 minutes.
4. After 5 minutes, carefully crack one egg into a small bowl to check doneness.
5. If the egg has no runny whites, remove the remaining eggs from the saucepan.
6. If the whites are still transparent, let the eggs sit for an additional 1 to 2 minutes.
7. Once done, remove all eggs from the water using a slotted spoon.
8. Serve with dark soy sauce, light soy sauce, and a sprinkle of white pepper.

Instructions For Kaya Toast

1. Lightly toast 2 slices of white sandwich bread, crusts removed.
2. Spread 2 tbsp kaya (room temperature) evenly on one slice.
3. Layer with 4 tbsp cold salted butter (sliced into thin slabs).
4. Sandwich together and serve alongside the eggs.

Japanese Egg Mayonnaise Sandwich: A Comfort Bite That Never Goes Out of Style

Source: Justonecookbook

Soft, fluffy shokupan filled with a rich, creamy egg mayo mix, this Japanese egg sandwich is the ultimate comfort bite.

Simple yet satisfying, it’s perfect for Easter brunch or any time you’re craving something light, classic, and delicious.

Ingredients

1. Quality eggs
2. Shokupan (Japanese milk bread), homemade or store-bought
3. Salted butter
4. Japanese mayonnaise
5. Splash of milk
6. Seasonings: sugar, salt, and black pepper

Instructions

1. Boil the eggs and let them cool (can be done ahead of time).
2. Peel and mash the eggs, then mix in the seasonings, milk, and Japanese mayonnaise until creamy.
3. Spread the egg mixture onto slices of shokupan.
4. Trim off the crusts (optional) for a classic presentation and serve immediately.

Sambal Telur: A Spicy Savoury Twist On Classic Boiled Eggs

Sambal Telur is the kind of dish that proves fast food can still pack a punch.

With just five simple ingredients and ten minutes on the clock, you’ll have a spicy, savoury delight that works with just about any meal.

These chilli-coated boiled eggs are perfect as a dinner side, or even better the next day mashed onto toast for a fiery breakfast or quick lunch.

Whether served hot or cold, Sambal Telur brings serious heat and comfort to the table.

Ingredients

1. 2 litres water (for boiling)
2. 8 eggs (about 55g each)
3. Oil (for frying)
4. 1 lemongrass stalk (cut into 5 cm lengths)
5. 1 yellow onion (150g, sectioned)
6. 4 Thai lime leaves
7. 90ml ketchup

Ingredients For Spice Paste

1. 24g dried chillies
2. 10g fresh turmeric root (chopped)
3. 1 lemongrass stalk (use 5cm of the white part, sliced)
4. 4 garlic cloves
5. 4 red finger chillies
6. 150g shallots
7. 8g belacan paste
8. 30g sugar
9. 1 tbsp assam jawa (tamarind pulp)
10. A pinch of salt

Instructions

1. Boil eggs in 2 litres of water then turn off heat cover and let sit for 10 minutes
2. Transfer eggs to iced water for 5 minutes peel and pat dry
3. Heat 100ml oil in a deep pan and fry eggs until golden remove and drain on kitchen paper
4. Soften dried chillies by boiling then drain and blend with turmeric lemongrass garlic red chillies shallots and belacan into a paste
5. Heat 4 tbsp oil in a pan on low add spice paste and fry for 15 minutes then mix in sugar assam jawa and salt
6. In a clean pan heat 2 tbsp oil sauté lemongrass onion and lime leaves then add spice paste and ketchup cook until onions are soft
7. Add fried eggs toss to coat evenly and serve

Poached Eggs with Soya Sauce: A Flavorful Chinese Comfort Dish

Poached eggs are a timeless breakfast favourite, but why settle for the usual Hollandaise sauce when you can add a Chinese twist?

This dish combines the delicate richness of perfectly poached eggs with the bold, umami-packed flavours of soya sauce.

It’s a simple yet satisfying way to elevate your morning meal, offering a balance of savoury, salty, and silky textures.

Whether served on a bed of steamed rice, alongside stir-fried vegetables, or on its own, poached eggs with soya sauce bring an irresistible savoury kick that’s both comforting and delicious.

Ingredients

1. 6 eggs (55g each)
2. 1.5 litres water (for poaching)
3. 1 tsp salt
4. ¼ tsp white rice vinegar
5. 90 ml water
6. 1 tbsp light soya sauce
7. ⅛ tsp ground white pepper
8. ¼ tsp sugar
9. ½ tsp black rice vinegar
10. 1 tsp sesame oil
11. 2 stalks of spring onion (sliced)

Instructions

1. Prepare six bowls, adding 15 ml of water to each, and crack one egg into each bowl.
2. In a deep pan, bring 1.5 litres of water to a simmer with salt and rice vinegar. Stir gently to remove bubbles.
3. Turn off the heat, and gently slide the eggs from the bowls into the still water. Cover and set the heat to low.
4. After 2 minutes, gently lift the eggs with a silicone spatula to prevent sticking. Cover and cook for another 2 minutes for jammy yolks (1 more minute for fully cooked yolks).
5. Transfer the poached eggs to a dish.
6. In a separate bowl, mix light soy sauce, white pepper, sugar, black rice vinegar, and sesame oil.
7. Add 200ml of the poaching liquid to the sauce and stir in the spring onion.
8. Place the poached eggs in the sauce and serve immediately.

Steamed Egg Tofu With Prawns: A Smooth And Delicate Dish With Natural Seafood Sweetness

Source: The Straits Time

If you’re a fan of chawanmushi, this soya milk-based version is a must-try.

Creamy, delicate, and full of natural umami, it skips the fuss of making dashi while still delivering that smooth, custard-like texture.

Topped with prawns, mushrooms, ginkgo nuts, and carrots, it’s a beautiful and comforting dish that’s both nourishing and elegant.

Ingredients

1. 10 medium prawns (120g), shelled and deveined
2. 200ml water
3. A pinch of sugar
4. 4 thin carrot slices (12g)
5. 8 canned ginkgo nuts (17g)
6. 4 eggs (55g each)
7. 1 flat tsp salt
8. 500ml unsweetened soya milk
9. 1 shiitake mushroom, cut into 8 sections
10. 1 stalk spring onion, sliced

Instructions

1. Set aside 4 whole prawns. Halve the remaining 6 lengthwise and refrigerate.
2. Boil 200ml water with a pinch of sugar. Add carrot slices and cook for 2 minutes, then remove.
3. Blanch ginkgo nuts for 1 minute and set aside.
4. Crack eggs into a bowl, add salt, and mix gently. Stir in soya milk, then strain into a measuring cup.
5. Prepare 4 lidded ceramic cups. In each cup, place 3 prawn halves, 1 ginkgo nut, and 2 mushroom slices.
6. Pour the egg mixture evenly into the cups.
7. Steam the cups over low heat with lids on for 20–21 minutes until just set and slightly wobbly.
8. Remove lids, top each with 1 whole prawn, 1 ginkgo nut, and 1 carrot slice.
9. Cover and steam for another 2–3 minutes until prawns are cooked.
10. Garnish with spring onion and serve immediately.

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