Recipes with eggs
17,018 recipes
Chopped Liver Spread
Old-fashioned chopped beef liver spread with hard-boiled eggs, onions, and melted butter. Molded in a loaf pan and served chilled on crackers or toast as an appetizer or lunch.
Swiss Cheesecake
A light, soufflé-style cheesecake made with sieved cottage cheese, grated Swiss cheese, and whipped egg whites on a shortbread crust. Not your typical cheesecake, and that's the point.
Wild Mushroom & Pasta Souffle
Wild mushroom and pasta souffle folds fine egg noodles and sauteed wild mushrooms into a porcini-Parmesan bechamel, lightened with whipped egg whites so it bakes up airy and golden. An elegant mushroom-lover's main.
Chocolate Slices (Refrigerator Cookie)
Classic chocolate refrigerator cookies made with real unsweetened chocolate. Shape the dough into a log, chill overnight, then slice and bake for 72 crisp, thin cookies.
Fern Tips Vinaigrette
Fiddlehead fern salad with a warm butter vinaigrette, mustard, paprika, and chopped hard-boiled eggs. A classic spring side dish for foraged fiddleheads.
Chiii Corn Pie
Ground beef and corn chili baked in a cornbread stuffing crust with melted cheddar. A Tex-Mex spin on pot pie that feeds 8 and makes weeknight dinner an event.
Trout Marguery
Baked trout smothered in a rich Creole-style Marguery sauce made with shrimp, crab meat, mushrooms, egg yolks, butter, and oyster liqueur. A New Orleans classic that serves 8.
Amaretti
The pleasing almond flavor and nice crunch of these simple little cookies, from Paula Tuchscherer-Jones of Milwaukee, earned them a win in the ethnic cookie category.
Low Fat Lemon Poppy Seed Bran Pound Cake
Low-fat lemon poppy seed bran pound cake with oat bran, non-fat lemon yogurt, and egg whites. The classic bright lemon-poppy flavor with a tender bundt crumb and a tangy lemon glaze.
Cheesecake Banana
Banana adds extra richness and yumminess to this delicious cheesecake.
Norwegian Cookies
Norwegian cookies (biscotti-style) with chocolate chips and a cinnamon sugar topping. Dough baked in long rolls, then sliced diagonally into crisp strips. One batch makes four dozen.
Matt's Potato Salad
With egg, mint and chives.
Eat immediately but best left in the fridge for a day for the flavours to develop.
Cheryl's Carrot Cake
A moist, cinnamon-spiced carrot cake loaded with 3 cups of shredded carrots and topped with a classic cream cheese frosting. Bake as round layers or a 9x13 sheet.
Dad's Chicken Kiev
Chicken Kiev wraps pounded chicken breasts around frozen garlic-herb butter, then breads and deep-fries until golden. Cuts open to a buttery flood, served with sherry cream sauce.
Souper Baked Sandwich
A succulent dish made with savory beef, herb stuffing cubes and shredded cheddar cheese.
Millie's Pumpkin Cookies
Pumpkin cookies sweeten with honey instead of refined sugar, fold in raisins, dates, and chopped nuts, and spice with cinnamon, nutmeg, and cloves. Soft, cake-like, and made with whole wheat pastry flour. Healthy enough for breakfast.
Old-fashioned chopped beef liver spread with hard-boiled eggs, onions, and melted butter. Molded in a loaf pan and served chilled on crackers or toast as an appetizer or lunch.
A light, soufflé-style cheesecake made with sieved cottage cheese, grated Swiss cheese, and whipped egg whites on a shortbread crust. Not your typical cheesecake, and that's the point.
Wild mushroom and pasta souffle folds fine egg noodles and sauteed wild mushrooms into a porcini-Parmesan bechamel, lightened with whipped egg whites so it bakes up airy and golden. An elegant mushroom-lover's main.
Classic chocolate refrigerator cookies made with real unsweetened chocolate. Shape the dough into a log, chill overnight, then slice and bake for 72 crisp, thin cookies.
Fiddlehead fern salad with a warm butter vinaigrette, mustard, paprika, and chopped hard-boiled eggs. A classic spring side dish for foraged fiddleheads.
Ground beef and corn chili baked in a cornbread stuffing crust with melted cheddar. A Tex-Mex spin on pot pie that feeds 8 and makes weeknight dinner an event.
Baked trout smothered in a rich Creole-style Marguery sauce made with shrimp, crab meat, mushrooms, egg yolks, butter, and oyster liqueur. A New Orleans classic that serves 8.
The pleasing almond flavor and nice crunch of these simple little cookies, from Paula Tuchscherer-Jones of Milwaukee, earned them a win in the ethnic cookie category.
Low-fat lemon poppy seed bran pound cake with oat bran, non-fat lemon yogurt, and egg whites. The classic bright lemon-poppy flavor with a tender bundt crumb and a tangy lemon glaze.
Banana adds extra richness and yumminess to this delicious cheesecake.
Norwegian cookies (biscotti-style) with chocolate chips and a cinnamon sugar topping. Dough baked in long rolls, then sliced diagonally into crisp strips. One batch makes four dozen.
With egg, mint and chives. Eat immediately but best left in the fridge for a day for the flavours to develop.
A moist, cinnamon-spiced carrot cake loaded with 3 cups of shredded carrots and topped with a classic cream cheese frosting. Bake as round layers or a 9x13 sheet.
Chicken Kiev wraps pounded chicken breasts around frozen garlic-herb butter, then breads and deep-fries until golden. Cuts open to a buttery flood, served with sherry cream sauce.
A succulent dish made with savory beef, herb stuffing cubes and shredded cheddar cheese.
Pumpkin cookies sweeten with honey instead of refined sugar, fold in raisins, dates, and chopped nuts, and spice with cinnamon, nutmeg, and cloves. Soft, cake-like, and made with whole wheat pastry flour. Healthy enough for breakfast.
