What Goes With Eggs? 29 Best Flavour Pairings

Eggs go best with butter, cheese, fresh herbs like chives, and vegetables such as asparagus, spinach and tomato. A runny yolk also loves spicy, tangy partners like gochujang, kimchi and harissa, which it softens into a rich sauce.

Herbs

• Chives — a mild, oniony snip that makes scrambled eggs taste finished.
• Dill — fresh and grassy, lovely in egg salad and with smoked salmon.
• Parsley — clean and green, it brightens rich devilled eggs and omelettes.

Spices

• Black pepper — its sharp bite cuts through rich yolk.
• Za'atar — herbs, tangy sumac and toasted sesame scattered over fried eggs.
• Smoked paprika — a pinch on devilled eggs adds colour and gentle smoke.
• Chili flake — fried in the oil before the egg goes in for crispy, spicy edges.

Dairy & Cheese

• Butter — its milk fat makes scrambled eggs silky and glossy.
• Cream — sets with eggs into custards, quiche and crème brûlée as the yolk proteins thicken.
• Milk — loosens eggs into soft custards, French toast and gentle scrambles.
• Cheddar — sharp and melty, it turns an omelette into comfort food.
• Parmesan — salty and nutty, the secret to carbonara's silky sauce.
• Feta — tangy crumbles that soften into baked eggs and shakshuka.

Vegetables & Sides

• Asparagus — dip the spears into a runny yolk for a grassy, rich sauce.
• Tomato — juicy and sweet-tart, it keeps eggs moist and makes the base of shakshuka.
• Spinach — wilted into omelettes or under poached eggs for eggs Florentine.
• Mushroom — browned first, they add deep savoury flavour to omelettes and frittatas.
• Avocado — creamy and cool beside a hot fried or poached egg on toast.

Sauces & Condiments

• Gochujang — a runny yolk tames its heat and turns it into a sauce over rice.
• Kimchi — egg softens its sour, spicy punch, as in kimchi fried rice.
• Harissa — stirred into the tomato sauce for smoky, spicy shakshuka.
• Mayonnaise — itself an egg yolk emulsion, it binds egg salad and devilled eggs.

Proteins

• Bacon — crisp, salty and smoky against soft, creamy egg: the breakfast classic.
• Black bean — a fried egg over black beans is a breakfast staple across Latin America.
• Salmon — smoked salmon with soft scrambled eggs is rich, salty luxury.

Grains & Starches

• Tortilla — wraps eggs into breakfast tacos, burritos and huevos rancheros.
• Bread — toast soldiers for dipping, or soaked in egg for French toast.
• Rice — fried rice, rice bowls and congee all love a soft egg on top.
• Flour — egg gives flour structure and richness in cakes, pasta and batters.

Classic combos

• Egg + bacon + toast — the full breakfast in its simplest, happiest form.
• Egg + Parmesan + black pepper + pasta — Roman carbonara, where yolks and cheese become a creamy sauce.
• Egg + tomato + harissa + cumin — North African shakshuka, eggs poached in spiced tomato sauce.
• Egg + tortilla + black beans + salsa — huevos rancheros, a Mexican ranch-style breakfast.
• Egg + kimchi + rice + gochujang — kimchi fried rice crowned with a crispy fried egg.

Pairings to avoid

• Blasting with high heat — eggs turn rubbery and weep water when their proteins overcook, so keep scrambles and omelettes low and gentle.
• Raw, watery vegetables — tomatoes, mushrooms and zucchini release liquid into omelettes and frittatas; cook them first.
• Too much milk — a big splash dilutes the eggs and can make scrambles watery; a tablespoon per two eggs is plenty.

Chef Fizz's pairing tip

Salt your eggs a few minutes before scrambling. The salt helps the proteins stay looser as they cook, so the curds come out softer and more tender.