Recipes with eggs

Royal coconut cookies: chewy oatmeal-coconut drop cookies built on brown sugar and butter. Crisp edges, tender centers, and toasty coconut flavor in every bite.

Shirred eggs baked in bacon-lined muffin cups with dry sherry and cream, served on toasted English muffins. An elegant 30-minute brunch that looks fancy but couldn't be easier.

Chocolate spritz cookies made with melted semi-sweet chocolate chips in the dough, pressed through a cookie press and topped with red cinnamon candies. Makes about 7 1/2 dozen.

Rhubarb and nut streusel cake with thickened tart rhubarb filling sandwiched between buttery cake layers and topped with crumbly streusel. A spring coffee cake that turns rhubarb season into dessert.

Soft honey yeast rolls with a sweet butter-honey-sugar topping drizzled on before baking. No kneading required, just drop spoonfuls of sticky dough into the pan.

Cocoa-laced yeast dough swirled with cinnamon, chocolate chips, and toasted almonds, shaped into a gorgeous ring and drizzled with Kahlua cream icing. A brunch showstopper.

Light, pillowy yeasted beignets fried golden and buried under powdered sugar. This overnight dough recipe makes about 5 dozen New Orleans-style French doughnuts.

Sweet baked Southern praline grits with brown sugar, pecans, cinnamon, and butter. A custard-like grits casserole that turns humble breakfast grits into a warm, spiced dessert.

Buttery shortbread crust topped with sticky honey-pecan caramel that sets into chewy, candied perfection. Cut into diamonds and dust with powdered sugar for elegant cookie bars.

PBO snackers: peanut butter oatmeal cookies with cinnamon, nutmeg, and chocolate chips. Chewy-centered, crisp-edged lunchbox classics that bake up in 15 minutes flat.

Buttery quick bread loaf swirled with raspberry or strawberry jam and topped with a warm fruit glaze. No yeast needed for this tender, lightly sweet bread that's ideal for brunch or afternoon tea.

Lemon cayenne cookie press cookies with bright lemon zest and a spicy kick from cayenne pepper. Buttery, crisp, and sweet-heat in every bite.

Tall, hollow popovers baked from a simple egg-and-milk batter and served warm with homemade plum-raspberry jam. A from-scratch breakfast bread with crisp shells and custardy centers.

Pumpkin spice cake with buttermilk, canned pumpkin, cinnamon, ginger, allspice, and chopped nuts baked in two 8-inch layers. A moist, warmly spiced autumn cake that pairs with any frosting you like.

Kedgeree is a traditional British breakfast food originating in India. Made with smoked haddock, a lean white fish high in protein, it is subtly spiced. Consider using unsmoked fish and substituting brown rice for the traditional white basmati.

Creamy corn pudding with crushed saltines that soak up custard and turn tender inside while the top bakes crispy-golden. Silky creamed corn meets buttery cracker crumbs.