Thai Pad Kra Pao Recipe for Stir Fried Pork and Holy Basil with Fried Egg. Breakfast ideas for feeding a crowd. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Breakfast Ideas for Feeding a Crowd – Breakfasts to Make for Family and Friends

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Our best breakfast ideas for feeding a crowd are breakfast recipes we love to cook for family and friends, everything from breakfast banh mi and breakfast tacos to breakfast salads and breakfast nachos. We’ve got recipes for big shareable egg dishes, such as Chinese egg foo young, Thai fried egg salad, and Japanese okonomiyaki, as well as egg curries, fried rice with eggs, and fried eggs and potatoes.

The best breakfast ideas for feeding a crowd are breakfasts that can be made quickly and easily, breakfasts than can be made in big batches, and breakfasts with components that can be prepared ahead. If you’re lucky enough to still be on holidays with loved-ones, browse these breakfast ideas for feeding a group.

Our best breakfast recipes for feeding a group of guests include everything from breakfast banh mi (which can be served with Vietnamese coffee), breakfast tacos (that could be served DIY buffet style), breakfast salads (which can easily be made and distributed in individual bowls) and breakfast nachos (which can be oven-baked in big trays).

We’ve also got recipes for big shareable egg dishes that can be sliced up and served alone or with sides, such as Chinese egg foo young (which is fantastic with fried rice), a Thai fried egg salad (with steamed rice), Japanese okonomiyaki (with sides of Japanese slaw), and a classic Italian frittata (with a garden salad).

Note that with all our recipes you can slide the number next to “Servings” to increase the number, which adjusts the measures. This makes it easy to double, triple or quadruple the amounts to make more – which is a feature of our recipes.

These recipes were created for our long-running Weekend Eggs series of quintessential breakfast eggs from around the world, launched when we launched Grantourismo in 2010. If you don’t find a recipe for breakfast for your crowd here, browse those archives or take a look at our collections of best boiled eggs recipes, best scrambled eggs recipes and our best fried eggs recipes.

Before I tell you about our best breakfast ideas for feeding a crowd, I have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by supporting our epic Cambodian cuisine history and cookbook on Patreon, which you can do for as little as the price of a coffee. Or you could buy us a coffee and we’ll use our coffee money to buy cooking ingredients for recipe testing.

Another option is to use links on our site to buy travel insurance, rent a car, book accommodation, or book a tour on Get Your Guide. Or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. We may earn a small commission but you won’t pay any extra.

Lastly, you could browse our Grantourismo store for gifts for food lovers designed with Terence’s images. Now let me tell you all about our best breakfast ideas for feeding a crowd.

Breakfast Ideas for Feeding a Crowd – Breakfast Recipes to Cook for Family and Friends

Fried Egg Avocado Breakfast Banh Mi Recipe

This fried egg avocado breakfast banh mi recipe makes a breakfast sandwich inspired by the Cambodian and Vietnamese baguettes with eggs that we’ve long eaten and loved here in Cambodia and Vietnam, such as banh mi op la in Hoi An, and the Australian café breakfast favourite of smashed avocado toast with poached eggs.

We’re big fans of both Vietnam’s banh mi and Cambodia’s num pang, so feel free to call this Aussie-Southeast Asian breakfast sandwich either. Whatever you want to call it, it’s one of our best breakfast ideas for feeding a crowd.

To give this Australian-inspired baguette a Southeast Asian flavour, I combine creamy French-style mayonnaise with fish sauce. It’s absolutely fantastic and essential. When you’re making it, try it and adjust it to your taste. A squeeze of homemade Sriracha sauce also works. Serve with Vietnamese iced coffees.

Fried Egg Avocado Breakfast Banh Mi Recipe – or Breakfast Num Pang, Just Don’t Call It a Sub!

 

Thai Pad Kra Pao Recipe for Stir Fried Ground Pork and Holy Basil with Fried Egg

This Thai pad kra pao recipe for stir fried pork and holy basil is a breakfast staple of street food stalls in Thailand. Topped with a fried egg and served with prik nam pla and jasmine rice, it’s a filling breakfast dish and another of our best breakfast ideas for feeding a crowd.

A garlic and chilli paste is mixed with pork mince and a rich sauce before being served with fragrant and refreshing Thai holy basil and a fried egg, and it’s served with steamed jasmine rice.

You can make the pork mince – or ground beef or chicken mince – ahead of time (even the day before). A seasoned carbon steel wok is essential to get the mince a little smoky, which will help give your pad kra pao that authentic Thai flavour.

Have your steamed rice ready in the rice cooker and make your fried eggs in big batches just before serving. Provide plenty of fresh herbs, lime wedges and sauces on the table for guests to help themselves.

Thai Pad Kra Pao Recipe for Stir Fried Ground Pork and Holy Basil with Fried Egg

 

Thai Son-in-Law Eggs Recipe for Fried Boiled Eggs with Sweet Tamarind Sauce

This Thai son-in-law eggs recipe makes kai look keuy, crispy fried soft-boiled eggs drizzled in a sweet tamarind sauce and sprinkled with fresh fragrant coriander, spicy dried chillies, and crunchy fried shallots and garlic.

Serve the eggs as the Thais do with steamed rice on the side to make a meal out of them and you’ve got another one of our best breakfast ideas for feeding a crowd.

It is important to make the eggs soft-boiled. Use our recipe for perfect boiled eggs here. You need the egg whites firm enough not to break apart, but still want soft yolks, so around 5 1/2-6 minutes is perfect. It’s also important to use a high smoke point oil, such as rice bran oil.

While you can make fried shallots and garlic, this is one kitchen task you don’t need when you’re cooking for a big group. We buy jars of them from our local market, but you can get fried shallots and fried garlic on Amazon.

Thai Son-in-Law Eggs Recipe for Fried Boiled Eggs with Sweet Tamarind Sauce

Creamy Curried Egg with Soft Boiled Eggs on Sourdough Toast

Another one of our takes on eggs on toast, this twist on the curried egg sandwich is made with soft boiled eggs and served as an open sandwich on lightly toasted sourdough.

It’s our spin on the traditional curried egg sandwich we grew up eating as kids in Australia and it’s another one of our best breakfast ideas for feeding a crowd.

Terence’s eggs are soft-boiled, rather than the hard-boiled eggs of our childhoods. He then roughly chops and gently combined the soft eggs with mayonnaise, sprinkling in some Waugh’s Curry Powder, and some chives on top.

Creamy Curried Egg Sandwich Recipe with Soft Boiled Eggs on Sourdough Toast

 

Mexican Huevos Rancheros Recipe with Mexican Chorizo

This traditional Mexican huevos rancheros recipe with Mexican chorizo makes the classic Mexican ‘ranch eggs’. Tomato salsa is enriched with soft spicy chorizo sausage and combined with fried eggs with runny egg yolks laid on warm tortillas.

This recipe makes one of the best Mexican egg breakfasts and is the traditional Mexican egg dish that inspired Terence’s contemporary-styled Mexican ‘ranch eggs’ recipe, made with a poached egg rather than fried eggs. They’re some of our best breakfast ideas for feeding a crowd, as they scale so well.

With our Mexican huevos rancheros, fried eggs are placed on top of warm corn tortillas or wheat flour tortillas, topped with a rich spicy chorizo salsa, and garnished with fresh fragrant fresh coriander (cilantro) and served with Mexican white cheese, jalapenos, and homemade Mexican quick-pickled pink onions.

Mexican Huevos Rancheros Recipe with Mexican Chorizo for the Best Mexican Breakfast

Breakfast Taco Recipe with Chorizo, Crunchy Potatoes and Spicy Chorizo

Our fried eggs breakfast taco recipe with chorizo, crunchy potatoes and spicy chorizo oil makes one of the best breakfast tacos we’ve ever had and it’s another one of our best breakfast ideas for feeding a crowd. Serve as pictured and let your guests squeeze on their own hot sauces, add dollops of Mexican crema or crème fraiche, garnish, and wrap it all up.

If you’re not familiar with the idea of a ‘breakfast taco’, it is essentially just a taco in Mexico where tacos are made with soft tortillas and typically corn tortillas rather than the flour tortillas we’ve had to use for these. In Mexico, tacos are eaten at any time of the day, too, from breakfast, through lunch to dinner, and snacks in between.

North of the border, you’ll find it’s the same in Mexican-American restaurants, eateries and food trucks in Texas cities such as Austin, which claims to have coined the term and invented the concept of the ‘breakfast taco’. It’s in the USA’s Tex-Mex cuisine that hard taco shells are used.

Fried Eggs Breakfast Taco Recipe with Chorizo, Crunchy Potatoes and Spicy Chorizo Oil

 

Breakfast Nachos Recipe with Fried Egg, Avocado, Escabeche and Salsa

Our breakfast nachos recipe with fried egg, avocado, escabeche, chilli and spicy salsa makes a cheesy nachos topped with homemade Mexican escabeche or mixed vegetable pickles, vegetarian bean chilli, spicy tomato salsa, avocado slices, and sour cream.

It makes a fun, filling weekend breakfast or brunch dish and it’s another one of our best breakfast ideas for feeding a crowd. Make the nachos on big baking sheets and serve it hot as it comes out of the oven, distributing it amongst guests on individual plates with plenty of hot sauces and dishes of sliced avocado, pickles, jalapenos, fresh coriander, and sour cream so guests can help themselves.

If you’ve made our ultimate nachos recipe, then you’re going to love our breakfast nachos recipe. And if you’ve made our vegetarian bean chilli and Mexican escabeche or jalapeno pickles, then this breakfast nachos gives you a great excuse to use them – along with Terence’s easy tomato salsa, or chilli con carne if you prefer meat with your chilli.

Breakfast Nachos Recipe with Fried Egg, Avocado, Escabeche, Chilli and Spicy Salsa

 

Thai Fried Egg Salad Recipe for Yam Khai Dao, Crispy Fried Egg Salad

This Thai fried egg salad recipe for yam khai dao makes a salad of crispy fried eggs with sweet tomatoes, purple shallots, crunchy peanuts, fragrant coriander and Chinese celery, chillies, and a salad dressing that’s all at once sweet, sour, tangy, and funky, and it’s one of our best breakfast ideas for feeding a crowd.

‘Yam’ is salad and ‘Khai dao’ in Thai means ‘fried egg’ and it’s a Thai style of fried egg that’s deep-fried or fried in a lot of oil so that the egg has a crispy texture and is brown coloured.

There are several types of crispy fried eggs and in Thailand the level of crispiness of the eggs varies from stall to stall and home to home. Some cooks really baste the yolk so it’s super firm. Some flip the eggs over to really get the whole egg crispy and brown.

Because this is not a hot egg dish, you can cook the eggs before you make the salad – in fact it’s better concentrating on the eggs first so the salad is fresh. For two, we use this adorable mini fry pan, but for a group, you could fry the eggs in egg rings in large fry pans and serve the fried egg salads with steamed rice.

Thai Fried Egg Salad Recipe for Yam Khai Dao, a Deliciously Addictive Crispy Fried Egg Salad

Egg Foo Young Recipe for the Cantonese Crispy Omelette

Our egg foo young recipe will make you the wonderful Cantonese crispy filled omelette from Southern China that was traditionally filled with char siu pork, spring onions and bean sprouts and called fu yong dan or fuyong dan in Cantonese, but in English is known as egg foo yung or egg fu yung.

We mostly make this Cantonese style egg foo young recipe with savoury pork mince instead of char siu pork and it’s absolutely delicious. Sliced up and served with steamed rice, it’s another one of our best breakfast ideas for feeding a crowd.

Don’t get us wrong, we adore char siu or Chinese barbecued pork and have had a char sui pork recipe on the site for many years. Pork is fantastic here in Cambodia and it’s affordable, hence our collection of ground pork recipes. But not everybody has the luxury of time these days and minced pork means one less step in the prep process.

Egg Foo Young Recipe for the Original Cantonese Style Crispy Omelette Fu Yong Dan

Egg Foo Young with Gravy Recipe for the Chinese American Crispy Omelette

This egg foo young with gravy recipe makes the Chinese American restaurant specialty of crispy omelettes doused in gravy and sprinkled with scallions, sesame seeds and bean sprouts. Served with rice, the fantastic, filling omelette can be eaten for breakfast or brunch, lunch or dinner and is just as delicious as the Cantonese original, above.

The Chinese American egg foo young with gravy is a popular Chinese takeout dish that originated in Chinese American restaurants in the 19th or 20th century. There are similar egg foo young variations in Chinese diasporas right around the world, each with their own tweaks, and they’re all delish.

You’ll need a wok to make these crispy omelettes. We recommend a seasoned carbon steel wok. And you really need your wok hot for this dish to work.

Use a decent thermometer because if the oil temperature is lower than 190°C (375°F), you’ll be making a soggy mess. The egg mixture should puff up like it does with the Thai omelette. You will need a good high smoke-point oil such as peanut oil for this.

Egg Foo Young with Gravy Recipe for the Chinese American Crispy Omelette That’s a Takeout Favourite

Mexican Chilaquiles Recipe with Fried Eggs, Shredded Chicken and Green Salsa

Our easy Mexican chilaquiles recipe with fried eggs, shredded chicken and green salsa makes chilaquiles verdes (green chilaquiles). It’s my attempt to recreate the chilaquiles verdes or, more correctly, chilaquiles con pollo en salsa verde (chilaquiles with chicken in green salsa) that I became addicted to at Café la Blanca in Mexico City many years ago.

A pre-Hispanic Aztec dish, chilaquiles – pronounced chee-lah-KEE-lehs, which comes from a Nahuatl word that meant ‘chillies and greens’ – has long been a popular Mexican breakfast dish and it’s easily another of our best breakfast ideas for feeding a crowd, because you can make big trays of the stuff or smaller individual bowls.

Chilaquiles was created to use up stale tortilla chips and other leftovers, and is a very versatile dish. While fried eggs are optional, for me the soft fried eggs essential, the runny yolks oozing into the salsa verde really make this dish.

You’ll need deep frying pans, cast iron skillets or non-stick French skillets for making the salsa verde. They need to be deep as you’ll then add the tortillas to the pans. The fried eggs are cooked and popped on top at the end.

Mexican Chilaquiles Recipe with Fried Eggs, Shredded Chicken and Green Salsa for Chilaquiles Verdes

Eggs in Purgatory Recipe from Southern Italy

Our recipe for the Calabrian rendition of the old Southern Italian favourite called eggs in purgatory or uova al purgatorio makes a fantastic version of this dish of soft poached eggs in a rich tomato sauce with ’nduja, the spicy spreadable sausage from Spilinga in Italy’s southernmost province.

In Calabria it’s also known as uova fra diavolo (eggs between the devil) and uova ca ’nduja (eggs with spicy Calabrian sausage) and it’s a richer and spicier iteration of the Southern Italy dish that originated in Naples.

It’s essentially the Napoli eggs in purgatory made with Calabria’s finest ingredients, its famous fiery sausage spread called ’nduja, aromatic red peppers or peperoncino, and Tropea onions or red shallots. Add a couple of eggs to this recipe and it can easily feed six people.

Do use peeled San Marzano tomatoes. The elongated plum tomatoes are rich, flavourful and a good match to the depth of flavour of ‘nduja. While you could use a 26 cm frying pan (it must have a lid), we like to use our round dutch oven because of the even heat transfer across the bottom of the pan.

Eggs in Purgatory Recipe from Southern Italy – The Calabrian Rendition of Eggs with Spicy Nduja

Breakfast Salad Recipe with Soft Boiled Eggs, Bacon, Avocado, Sautéed Mushrooms, and Pickles

Our breakfast salad recipe makes a healthy-ish breakfast salad with soft boiled eggs, avocado, crispy bacon, mushrooms sautéed in the bacon juices, crunchy lettuce, sweet cherry tomatoes, and bright tangy pickles.

It’s for those of you who can’t decide between a healthy breakfast or comforting bacon and eggs. Guilt-free bacon, eggs and mushrooms, lightened up in a fresh fragrant salad, made all the healthier with zingy pickles, which are so good for our gut-health.

My Russian grandfather essentially ate deconstructed breakfast salads every morning of his life. While I’d be sitting at the dining table tucking into Russian pancakes or porridge, papa would be munching on fresh juicy cucumbers, crunchy red radishes, sweet plump tomatoes, zingy dill pickles, and a boiled egg or two.

This breakfast salad is inspired by Papa’s breakfasts and it’s another of my best breakfast ideas for feeding a crowd, as it’s light yet filling, the jammy soft eggs can be made before your guests arrive (the longer they sit in water the jammier that become), and you can make small individual salad bowls if you’re uncertain as to whether they’ll eat salad for breakfast.

Best Breakfast Salad Recipe with Soft Boiled Eggs, Bacon, Avocado, Sautéed Mushrooms, and Pickles

Russian Salmon Potato Salad Recipe with Soft-Boiled Eggs, Gherkins, Capers and Dill

This Russian salmon potato salad recipe with soft-boiled eggs, capers, gherkins, and fresh fragrant dill is easily another of my best breakfast ideas for feeding a crowd.

In the cold months, you can work quickly and serve it with warm potatoes and seared salmon straight from the pan, and add the soft-boiled eggs while they’re still warm.

Or if you’re making this salmon potato salad for breakfast or brunch over the summer holidays, you can make it ahead and refrigerate it.

This salad generally only made appearances on holidays, when it would get topped with dollops of Russian caviar. We rarely get caviar here, but if you can, you can jazz it up for festive breakfasts and brunches with loved ones.

Russian Salmon Potato Salad Recipe with Soft-Boiled Eggs, Gherkins, Capers and Dill

 

Fried Eggs with Chorizo and Potatoes Recipe for Basque Style ‘Messy Eggs’

This fried eggs with chorizo and potatoes recipe for Basque style ‘messy eggs’ makes the perfect weekend hangover cure that’s made for a late breakfast after a late night and it’s another of our best breakfast ideas for feeding a crowd.

You can easily make a big batch of the chorizo and potatoes and no need to worry too much about presentation, as they’re called ‘messy eggs’ after all.

This cozy dish makes another warming breakfast or brunch in winter so is perfect for our readers in the northern hemisphere who might be having a white Christmas with family staying over.

Fried Eggs with Chorizo and Potatoes Recipe for Basque Style ‘Messy Eggs’

 

Akuri Recipe for Parsi Style Scrambled Eggs with Tomato, Coriander and Green Chillies

This akuri recipe makes delicious Parsi style scrambled eggs with tomato, coriander and green chillies. Also spelt akoori, these tasty scrambled eggs are often compared to egg bhurji, one of India’s most popular scrambled eggs dish.

But whereas bhurji is flavoured with spices, akuri is fresh and fragrant thanks to its coriander, tomatoes, onions, and green chillies. Akuri piled onto toasted baguette slices is another of our best breakfast ideas for feeding a crowd.

For this akuri recipe, we separate the eggs, whisk up the whites and gently fold in the yolks, as it gives a fluffier curd to the eggs. The eggs will keep cooking a little more off the heat, so plate them when they’re nice and moist. Use a good silicone spatula to keep the eggs moving while cooking.

Note that scrambled eggs can be challenging to make in large amounts for a big group – think of those awful hotel buffet scrambled eggs that are dry yet sitting in a pool of liquid – which is why we haven’t shared many of our best scrambled eggs recipes on this list, but if you’re confident cooking scrambled eggs, you’ll find more recipes on that link.

Akuri Recipe for Parsi Style Scrambled Eggs with Tomato, Coriander and Green Chillies

Turmeric Rice Porridge Recipe with Fried Eggs, Fragrant Herbs and Crunchy Shallots

This gently spiced turmeric rice porridge recipe with fried eggs in chilli oil makes comforting bowls of Southeast Asian inspired congee, brimming with flavour and texture, thanks to an array of garnishes, including fresh fragrant herbs such as coriander and dill, spring onions, crunchy pan-roasted peanuts, sliced green chillies, crispy shallots, and a sprinkle of chilli flakes.

It’s easily another one of our best breakfast ideas for feeding a crowd, as you can make a big pot of the rice porridge, you can fry the eggs in egg rings in big pans, and you can lay all the toppings and garnishes out on the table, and let guests help themselves.

It’s fantastic during the winter months as it’s so warming. Just don’t plan on doing much afterwards, as it’s also very filling. We fry the eggs for this rice porridge in homemade chilli oil using a cute mini fry pan, but you’ll need to use a large fry pan or skillet and use egg rings for a perfectly round egg.

If you enjoy this, you might also like our recipes for Cambodian chicken rice porridge, rice soup with pork meatballsvegetable congee, Christine Manfield’s pork and crab congee with XO sauce, and my East-West experiment, a bacon and eggs breakfast congee recipe. All can be made for big groups of guests.

Turmeric Rice Porridge Recipe with Fried Eggs and Chilli Oil, Crunchy Shallots and Herbs

Best Spanish Potato Omelette Recipe with Chorizo

Our Spanish omelette recipe with chorizo makes Spain’s traditional potato omelette known as tortilla española or tortilla de patatas, only with a little spicy Spanish chorizo added to the classic Spanish potato omelette recipe of eggs, potatoes and onions, so it’s a tortilla de patatas con chorizo.

Because in Spain, a tortilla is a potato omelette, unlike Mexico where a tortilla is a thin unleavened flatbread made from corn or wheat flour. An egg omelette without potato in Spain is tortilla francesa or French omelette.

It’s so delicious and so filling, and so perfect for holiday entertaining. You can get eight big slices out of this tortilla and do what the Spanish do and serve the pieces on toasted baguette slices, making this another of our best breakfast ideas for feeding a crowd.

The 23cm (9-inch) skillet is a key element to making our Spanish tortilla. It’s wide enough to cook your ingredients in – in batches – but it’s also the perfect size to get a thick tortilla. A silicone spatula is also essential for getting under dishes setting in a pan, such as tortillas and frittatas.

Best Spanish Potato Omelette Recipe with Chorizo for Tortilla de Patatas con Chorizo

 

Mexican Migas Recipe with a Twist

This Mexican migas recipe with a twist makes a ‘Migas tortilla’ made with homemade crispy tortilla chips. Each ‘tortilla’ can be cut into eight slices making it another of our best breakfast ideas for feeding a crowd.

In Mexico, migas is a scrambled eggs dish that uses up stale corn tortilla or wheat flour tortillas made into crispy tortilla chips, while Tex-Mex has its own version of migas typically made with store-bought corn chips rather than tortilla chips.

We’ve created a migas tortilla inspired by the Spanish tortilla. Instead of scrambled eggs with homemade tortilla chips, the eggs are set into a form that more closely resembles a Spanish potato tortilla or Italian frittata. We could have called it a Mexican-style frittata.

Slice it up as you would a frittata and serve with Mexican cotija cheese, fresh coriander (cilantro), and pico de gallo – a simple salsa of finely chopped tomato, onion, green chillies, and coriander – and hot sauces, such as Tapatio and Cholula.

Mexican Migas Recipe with a Twist – Meet the ‘Migas Tortilla’ Made with Homemade Crispy Tortilla Chips

 

Okonomiyaki Recipe for Japanese Cabbage Pancakes

Our easy okonomiyaki recipe makes the Japanese cabbage pancakes that are so popular with umami-lovers. It’s also one of our top cabbage recipes and another of our best breakfast ideas for feeding a crowd as you can simply slice it up as you would a frittata.

If you’re as addicted to umami as we are and haven’t tried these filling savoury pancakes topped with a sauce made from soy and Worcestershire, creamy mayo, umami-rich bonito flakes (dried bonito fish that is grated into flakes), nori (dried seaweed), and a sprinkle of furikake (sesame seeds, nori and chilli flakes) you’re going to love them.

We like to make our okonomiyaki in a deep-sided 9-inch (23 cm) frying pan that we only use for egg dishes, which makes a plump pancake that can easily feed four people. Squirt the Kewpie mayonnaise on and sprinkle on the various toppings after plating.

While these plump savoury pancakes are typically served at teppanyaki restaurants where they’re made old-school style on the teppanyaki grill, and at Japanese izakayas, the casual taverns where the food is served to soak up the booze, they’re made with eggs, so we reckon that makes them a fantastic breakfast dish.

Okonomiyaki Recipe for Japanese Cabbage Pancakes for Umami Lovers + Okonomiyaki Sauce Recipe

 

Indonesian Egg Curry Recipe with Fragrant Lemongrass for Telur Petis

If your guests love a good curry and are familiar enough with Southeast Asian cuisines and the idea of eating curry for breakfast, then consider these Indonesian egg curries.

The curries can easily be made the night before, and you can do the rice in the rice cooker and make the jammy soft boiled eggs in the morning, making this another of our best breakfast ideas for feeding a crowd.

This Indonesian egg curry recipe with fragrant lemongrass and funky shrimp paste for telur petis comes from the Indonesian island of Java although variations can be found right across the archipelago. ‘Telur’ means ‘egg’ and ‘petis’ is the shrimp paste that adds a subtle funkiness to the curry.

Made from a freshly pounded spice paste with lemongrass stalks adding fragrance and flavour to the spicy gravy, we recommend using a mortar and pestle to pound the spice paste. It really doesn’t taste the same prepared in a blender or food processor, but if you’re stuck for time go for it.

Indonesian Egg Curry Recipe with Fragrant Lemongrass and Funky Shrimp Paste for Telur Petis from Java

 

Padang Style Eggs Recipe for a Spicy Coconut Egg Curry from Sumatra

This Padang style eggs recipe for gulai telur Pedang is another one of our best breakfast ideas for feeding a crowd. It makes a spicy coconut milk-based egg curry from the Indonesian island of Sumatra – ‘gulai’ is curry, ‘telur’ is ‘egg’ and Padang is the capital city of West Sumatra.

Home to the Minangkabau people, the cuisine is called Minang food or Padang food, or masakan Padang to Indonesians, and it’s incredibly delicious.

Made with boiled eggs simmered in coconut milk and an aromatic spice paste pounded from fresh galangal, turmeric, ginger, garlic, shallots and chillies, this fragrant egg curry is served with crispy shallots and steamed rice – or it might come as one element of a full spread of breakfast dishes that typically includes fried fish in batter, potato fritters and a tomato-based sambal.

Indonesians favour hard boiled eggs for this dish, but we prefer our soft-boiled eggs. We think they work well in this dish and don’t impact the integrity of the dish or affect the flavour. However, do cook your boiled eggs as you wish.

Padang Style Eggs Recipe for Gulai Telur Pedang, a Spicy Coconut Egg Curry from Sumatra

 

Please do let us know in the comments below if you make any of our best breakfast ideas for feeding a crowd, as we’d love to know how they turn out for you.

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A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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