Lent cooking: Eggs for dinner
- Aimee Boudreaux MacIver
- Mar 20
- 3 min read
Who doesn't love breakfast for dinner? And by breakfast, I mean 2025's most precious and rare commodity: eggs. These little gems of nutrition happen to be the platonic ideal of Lenten food—meatless, crowd-pleasing protein, plus they're already anticipating Easter and they're cute. Just open a carton and look at all those adorable eggs paired in tidy rows like first graders using the buddy system to go to recess!
Full disclosure: In our home, we do not use eggs whites only. We do not use scientifically engineered low-cholesterol eggs. We do not use those special tiny pans in which you fry one egg as though just one egg were a proper serving.
In general, we’re a family of scramblers, who like our eggs soft and yellow with melted cheese marbled throughout. But what I really love about the egg is its versatility. Almost anything can be stirred/mixed/chopped into eggs with delicious results. Try it. You know all those leftover bits that are too big to throw away but too small to actually justify hauling out plates and utensils? This is why God inspired the French to invent the omelette. Random veggies, any kind of cheese, tidbits of meat, and even jambalaya have all found second life in omelettes at our house. And you know what? It always tastes fantastic.
I cannot explain the phenomenon, only praise God and offer four egg suggestions, which less recipes than they are ideas.
Eggs with shredded carrots
Once upon a desperate time, I had little more in the fridge than two eggs and a third-full bag of pre-shredded carrots. I sauteed the carrots for a minute or two, whipped the eggs in a bowl, and then poured the whipped eggs right over the softened carrots with a little chopped green onion (discovered later behind the egg carton). An unlikely, yummy combo that I would have never tried but for necessity. Pairs well with cheddar.
Egg soft tacos
This is our standard quick meal that everyone likes. I pour pre-whipped eggs into a low-medium heated pan, let them rest for about two minutes, and then add some cheese and start folding and folding until they are soft-set. I have found it best to remove scrambled eggs from heat just after setting because otherwise the residual heat continues to cook them into chewy oblivion. I scoop portions onto whole wheat tortillas and wrap them up with a sprinkle of Tony Chachere’s seasoning. This preparation also works well with leftover beans added to the tortilla. Bonus: You can eat these from nothing but a paper towel.
Stuffed scrambled eggs
This dish is the piece de resistance, but again, I have no formal recipe, just some general guidelines. We prepare a buffet of several egg “toppings”: this may include roasted broccoli, diced tomatoes, artichokes, ricotta cheese, spinach sauteed with garlic, various shredded cheeses (also crumbled boudin sausage outside of Lent). Then, starting with the basic scrambled eggs method above, everyone pile on layers of preferred toppings. All of this is transferred on top of an open-faced, whole wheat English muffin or Ezekiel bread. Even better with Tabasco dashed all over.
Best omelettes in New Orleans
These are almost too delicious to eat during Lent, but here are our favorites:
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